Do you know, it took me 44 year to
try anything Red Velvet. Now, I love just about anything Red Velvet! When I crave
something sweet and different, I make these Red Velvet Brownies with White
Chocolate Frosting. Chewy, dense, bright red brownie that is great alone, but
even better topped with a fluffy white chocolate buttercream frosting.. These
babies get rave reviews.
Red Velvet Brownies
with White Chocolate Buttercream Frosting
brownies:
3 tbsp unsweetened cocoa powder
2 oz red food coloring (this is one small bottle or a scant 2 tbsp)
2 tsp pure vanilla extract, divided
1/2 cup (8 tbsp) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 1/4 cups all-purpose flour
1/4 tsp salt
white chocolate buttercream
frosting:
1/2
cup (8 tbsp) unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 tsp pure vanilla extract
4 oz good-quality white chocolate (not chips), melted – I recommend Callebaut
1 – 2 tbsp heavy cream
Directions:
Preheat
the oven to 350 degrees F. Butter and flour an 8″x8″ baking pan.
In a small bowl, slowly stir together the cocoa powder, food
coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain.
Set aside.
In the bowl of a stand mixer fitted with the paddle attachment,
beat together the butter and sugar on medium speed until light and fluffy,
about 2 minutes. Add eggs one at a time, mixing well after each addition,
then stir in the remaining 1 tsp of vanilla. With the mixer off, add in
the cocoa mixture, then turn the mixer to medium and beat the two mixtures
together until they are one uniform color. Slowly add in the flour and
salt and mix on medium-low speed, just until combined. Do not overmix.
Remove the bowl from the mixer and stir up the batter with a
rubber spatula once or twice just to ensure all of the flour has incorporated
from the sides of the bowl and there isn’t anything stuck on the bottom of the
bowl. You’ll want one uniformly colored (red) batter.
Pour the batter into the prepared pan and bake for 25-30 minutes
or until a toothpick comes out clean when inserted into the center of the
brownies. Allow brownies to completely cool in the pan on a baking rack,
about 45-60 minutes. Frost brownies in the pan, cut into 12 bars, and
serve, or remove the entire batch from the pan to a cutting board, cut into 12
bars, frost, and serve.
To make the frosting:
In
the bowl of a stand mixer fitted with the paddle attachment, cream butter until
soft and fluffy then beat in the vanilla. With the mixer on low speed,
slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in
before adding the next 1/2 cup. Once all of the sugar has been added, beat on
medium speed for 30 seconds and scrape down the sides of the bowl. Add in
the melted white chocolate and beat on medium speed until incorporated.
With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium
speed until the frosting has reached your desired consistency.
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