Description
These decadent Red Velvet Brownies are moist and richly flavored with a hint of cocoa, enhanced by vibrant red gel food coloring. Topped with a smooth and creamy White Chocolate Buttercream Frosting, they make a perfect dessert for any occasion, combining classic red velvet flavors with the fudgy texture of 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 chips)
- 2 Tablespoons heavy whipping cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, ensuring that the paper extends 2 inches over the sides for easy removal later.
- Melt Butter: Melt 6 tablespoons of salted butter in a microwave-safe bowl by cooking and stirring in 20 second intervals until fully melted.
- Mix Sugars and Butter: In a large mixing bowl, combine the granulated sugar and light brown sugar. Pour in the melted butter and whisk until the mixture is well combined.
- Add Eggs and Flavorings: Add 3 large eggs, 1 egg yolk, and 1 teaspoon vanilla extract to the bowl. Mix gently until combined, taking care not to over-mix and incorporate air. Then add the vegetable oil and cocoa powder and whisk until fully incorporated.
- Tint the Batter: Take 2 tablespoons of the batter and place it in a small bowl. Stir in the 1/2 teaspoon red gel food coloring until uniformly red. Whisk this tinted mixture back into the main batter just until combined.
- Incorporate Dry Ingredients: Switch to a spatula and fold in the all-purpose flour, cornstarch, and salt, ensuring no flour lumps remain. Finally, fold in the tablespoon of white vinegar.
- Bake the Brownies: Pour the batter evenly into the prepared pan. 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 the Brownies: Remove the pan from the oven carefully and allow the brownies to cool completely before frosting.
- Prepare the Buttercream Frosting: In a stand mixer bowl, beat the softened butter until light and fluffy. Add 1 teaspoon vanilla extract. On low speed, gradually add the powdered sugar a half cup at a time, mixing well between additions.
- Add White Chocolate and Cream: Pour the melted white chocolate into the buttercream and beat on medium speed until fully incorporated. Add the heavy whipping cream and continue beating until the frosting reaches your desired consistency.
- Frost the Brownies: Spread the prepared white chocolate buttercream evenly over the cooled brownies. For ease when cutting, use a plastic knife to slice the brownies into portions.
Notes
- Do not over-mix the batter once eggs are added to avoid incorporating air, which can affect the texture.
- Using parchment paper with overhang makes removing the brownies from the pan easier.
- You can substitute the vegetable oil with a neutral oil like canola if preferred.
- Ensure white chocolate is melted gently, avoid overheating to prevent seizing.
- For a more intense red color, add a bit more red gel food coloring as desired.
- Allow brownies to cool completely before frosting to prevent melting the buttercream.
