Description
Delight in these rich and moist Red Velvet Brownies topped with a creamy white chocolate buttercream frosting. This recipe combines classic red velvet flavors with a fudgy texture and a luscious frosting, perfect for celebrations or an indulgent treat.
Ingredients
Scale
Red Velvet Brownies
- 6 Tablespoons salted butter
- 200 grams granulated sugar (1 cup)
- 55 grams light brown sugar (packed 1/4 cup)
- 3 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract or paste
- 80 ml vegetable oil (1/3 cup)
- 25 grams cocoa powder (3 ½ Tablespoons)
- 1/2 teaspoon red gel food coloring
- 90 grams all-purpose flour (3/4 cup)
- 1 Tablespoon cornstarch
- 1/8 teaspoon salt
- 1 Tablespoon white vinegar
White Chocolate Buttercream Frosting
- 1/2 cup salted butter (softened)
- 3 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract or paste
- 4 ounces good quality white chocolate (melted, not chips)
- 2 Tablespoons heavy whipping cream
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper, making sure to leave about 2 inches hanging over the sides for easy removal.
- Melt Butter: Melt 6 tablespoons of salted butter in a microwave-safe bowl by heating it in 20-second intervals, stirring until fully melted.
- Combine Sugars and Butter: In a large mixing bowl, whisk together the granulated sugar and light brown sugar. Pour in the melted butter and whisk until fully combined.
- Add Eggs and Flavoring: Add the 3 large eggs, 1 egg yolk, and 1 teaspoon vanilla extract to the sugar mixture. Mix gently to combine without over-mixing to avoid incorporating extra air.
- Add Oil and Cocoa: Whisk in the vegetable oil and cocoa powder until the batter is smooth and evenly mixed.
- Mix Food Coloring: Take 2 tablespoons of batter into a small bowl. Stir in the red gel food coloring until fully combined, then whisk this colored mixture back into the main batter until just combined.
- Fold in Dry Ingredients: Switch to a spatula and gently fold in the all-purpose flour, cornstarch, and salt. When no lumps remain, mix in the white vinegar just until combined.
- Bake Brownies: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs remaining.
- Cool Brownies: Remove from oven and allow the brownies to cool completely in the pan before frosting.
- Make Buttercream Frosting: In the bowl of a stand mixer, beat softened butter until light and fluffy. Add vanilla extract and gradually incorporate powdered sugar, adding a half cup at a time while mixing slowly to fully combine.
- Add White Chocolate and Cream: Pour in the melted white chocolate and beat on medium speed until well incorporated. Add heavy whipping cream and continue beating until the frosting reaches the desired spreadable consistency.
- Frost Brownies: Spread the white chocolate buttercream evenly over the cooled brownies. For clean cutting, use a plastic knife.
Notes
- Do not overmix the batter to maintain a fudgy texture; gentle folding is key.
- Allow brownies to cool completely before frosting to prevent melting the buttercream.
- If red gel food coloring is unavailable, use liquid food coloring but reduce the amount to avoid affecting batter consistency.
- Use good quality white chocolate for the best frosting flavor and texture.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
