Ingredients: |
Ingredients: For the brownies:
3 tbsp unsweetened cocoa powder
1 oz red food coloring (or ~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
For the 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
1 - 2 tbsp heavy cream
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Directions: |
Directions:For Brownies:
Preheat the oven to 350º. 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 a large bowl, 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 beat until combined and the batter is one solid red color. Slowly add in the flour and salt and mix on medium-low speed, just until combined (don't overmix). Stir the batter with a rubber spatula once or twice just to ensure all of the flour has been incorporated.
Pour batter into prepared pan and bake for 30-40 minutes or until a toothpick inserted in center comes out clean. Allow to completely cool in the pan on a baking rack, about 45-60 minutes.
For frosting:
In large bowl, 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. Frost cooled brownies, cut, and serve. |
This recipe for Red Velvet Brownies with White Chocolate Frosting is from