Description
Delight in these luscious Red Velvet Brownies topped with a smooth and creamy White Chocolate Buttercream Frosting. Featuring a moist, cocoa-infused red batter with a perfect hint of tang from vinegar, these brownies combine classic red velvet flavors with a rich, decadent finish. Ideal for celebrations or whenever you crave a sophisticated twist on traditional brownies.
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
- Prepare the pan: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, ensuring the paper extends about 2 inches beyond the sides for easy removal.
- Melt butter and combine sugars: In a microwave-safe bowl, melt the 6 tablespoons of salted butter by heating in 20-second intervals, stirring in between until fully melted. Transfer to a large mixing bowl and whisk in both the granulated sugar and light brown sugar until well integrated.
- Add eggs and flavorings: Into the butter-sugar mixture, add the 3 large eggs, 1 large egg yolk, and 1 teaspoon vanilla extract. Mix gently until just combined, being careful not to over-mix to avoid incorporating too much air.
- Incorporate oil and cocoa: Add the vegetable oil and cocoa powder into the batter, whisking again until smooth and uniform in color.
- Color the batter: Remove 2 tablespoons of the batter into a small bowl. Stir in the red gel food coloring until the mixture is evenly colored. Then, fold this red-colored batter back into the main batter gently just until combined to maintain the vibrant hue.
- Fold in dry ingredients: Switch to a spatula and carefully fold in the all-purpose flour, cornstarch, and salt until no lumps remain. Once combined, stir in the white vinegar gently to balance the acidity and activate the cocoa flavor.
- Bake the brownies: Pour the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool before frosting: Remove the pan carefully from the oven and let the brownies cool completely in the pan on a wire rack to ensure the frosting does not melt upon application.
- Cream the butter for frosting: In the bowl of a stand mixer, beat the softened butter on medium speed until light and fluffy. Beat in the vanilla extract to infuse flavor.
- Add powdered sugar gradually: With the mixer on low speed, add powdered sugar half a cup at a time, allowing it to fully incorporate before adding the next increment, building a smooth and creamy texture.
- Incorporate white chocolate and cream: Pour in the melted white chocolate and increase the mixer speed to medium, beating until fully combined. Add the heavy whipping cream and continue to beat until the frosting reaches your desired spreadable consistency.
- Frost the brownies: Spread the white chocolate buttercream evenly over the cooled brownies. For neat slicing, use a plastic knife to cut into 16 servings once set.
Notes
- For best results, use good quality cocoa powder and white chocolate to enhance flavor depth.
- The vinegar enhances the red velvet flavor by reacting with cocoa powder, do not omit.
- Ensure brownies are completely cooled before frosting to prevent melting.
- A plastic knife reduces sticking and makes cutting cleaner.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
