Description
Delight in these rich and moist Red Velvet Brownies topped with a luscious White Chocolate Buttercream Frosting. Perfectly balanced with cocoa and a touch of tangy vinegar, these brownies combine classic red velvet flavors with the fudgy texture of traditional brownies, all finished with a creamy and decadent white chocolate frosting.
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 chocolate chips)
- 2 Tablespoons heavy whipping cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, ensuring there is an extra 2-inch overhang on the sides for easy removal.
- Melt Butter: Melt 6 tablespoons of salted butter in a microwave-safe bowl, stirring every 20 seconds until fully melted.
- Mix Sugars and Butter: In a large mixing bowl, whisk together the granulated sugar and light brown sugar, then pour in the melted butter and combine well.
- Add Eggs and Vanilla: Mix in the 3 large eggs, 1 egg yolk, and 1 teaspoon vanilla extract or paste until just combined, avoiding over-mixing to prevent air incorporation.
- Incorporate Oil and Cocoa: Add the vegetable oil and cocoa powder to the batter and whisk until blended smoothly.
- Color the Batter: Remove 2 tablespoons of batter to a small bowl, mix in the red gel food coloring thoroughly, then whisk this vibrant red mixture back into the main batter just until combined.
- Fold Dry Ingredients: Switch to a spatula and gently fold in the all-purpose flour, cornstarch, and salt until no lumps remain.
- Add Vinegar: Fold in the white vinegar carefully to complete the batter mixing.
- Bake the Brownies: Pour the batter evenly into the prepared baking pan and bake for 20 to 25 minutes. Insert a toothpick into the center; it should come out with a few moist crumbs attached.
- Cool Completely: Remove the brownies from the oven and allow them to cool fully in the pan before frosting to ensure the frosting sets properly.
- Prepare Buttercream: Using a stand mixer, cream the softened 1/2 cup salted butter until light and fluffy. Beat in the vanilla extract.
- Add Powdered Sugar: On low speed, gradually add the powdered sugar in half-cup increments, mixing well after each addition until fully incorporated.
- Incorporate White Chocolate: Pour in the melted white chocolate and beat on medium speed until completely combined into the frosting.
- Finish Frosting: Add the heavy whipping cream and beat until the frosting reaches your preferred spreadable consistency.
- Frost the Brownies: Spread the white chocolate buttercream evenly over the cooled brownies. For clean slices, use a plastic knife to cut portions.
Notes
- Be careful not to over-mix the batter to keep the texture tender and dense.
- Using good quality white chocolate for the frosting enhances the flavor and smoothness.
- Allow brownies to cool completely before frosting to prevent melting and sliding of the buttercream.
- If you prefer deeper red color, increase red gel food coloring slightly but do so gradually.
- Storing leftovers in an airtight container at room temperature is best for up to 3 days, or refrigerate for up to a week.
