Red Velvet Brownies!!!!
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Get your nonstick foil here-love this for everything!
Click here for white chocolate
Red Velvet Brownies with White Chocolate Frosting
1 stick butter
1 1/2 cups sugar
2 eggs
2 tsp. vanilla
1 1/4 cups flour
1/4 teaspoon salt
3 T. cocoa powder
2 T red food coloring (I used red food color paste so in that case, less than 2T)
Preheat oven to 350. Line 8 x 8 pan with nonstick foil. In a small bowl, mix cocoa powder, food coloring and vanilla to form a paste. Set aside.
In a mixer, cream butter and sugar till fluffy. Add eggs. On low, mix in the cocoa powder paste, flour and salt. Mix only until combined. Spread evenly in the pan and bake 25-30 minutes, or until toothpick inserted in center comes out clean. Cool completely. At this point you have delicious CHEWY brownies. Serve as is or with powdered sugar if you want. Or…to guild the lily, proceed to white chocolate frosting!
White Chocolate Frosting:
Frosting:
1 stick butter, at room temperature
2 1/2 cups powdered sugar (I sifted this through a fine colander to reduce lumps)
1 tsp. vanilla
4 ounces white chocolate, melted (melt slowly & carefully in microwave)
1/2 tablespoon milk (I added a little more to thin it out-eyeball it)
Cream butter in mixer till fluffy. Add vanilla. On low, mix in powdered sugar, then white chocolate. Add milk to reach desired consistency. Whip on medium a few seconds till fluffy! Spread on cooled brownies. Chill and then cut! Take a picture for the bake along album!!
Recipe adapted from my friend at ThatSkinnyChickCanBake.blogspot.com 
Michele Greville says
wow! I was thinking about making peanut butter swirl brownies tomorrow but now I will be making these!!
wikileona says
Hi, what weight or measure is a stick of butter equal to please, thanks
Vickie
Mary says
1 stick of butter is 8 Tbsp, or 1/2 cup. Most sticks have a measurement guide on the wrapper.
Anonymous says
One stick of butter is 1/4 lb.
Anonymous says
Recipe calls for flour, is this all purpose or self rising? I assume it’s all purpose since it calls for salt
Lizzy Do says
Oh, these ARE from me…LOL! Yours look better than mine! Must be time for a re-do 🙂
Tammy Salazar says
I just really want to say thank for all the wonderfulll recipe s. That you. Work so hard. To. Share. With. The wworld. Sorry my body phone acting up. But. Than you could thank you could♡♥♡♥♡
danielle says
Thank you so much for your LOVELY MESSAGE!! XOXO
Stephanie says
I made these yesterday and they turned out so good! I was so excited! I plan to make them for my friend for her birthday this weekend. She’s going to love them. <3
danielle says
Awesome…a perfect birthday treat!
Victoria says
I agree. All purpose or self rising flour? I hate it when recipes don’t specify.
danielle says
Unless it specifically says self rising, then a recipe always means all purpose
Diane Ballum says
Hi, I hate to sound dumb, but what is the difference between Red Velvet cake, and Chocolate cake, other than the red food coloring? I have never had red velvet cake.
danielle says
I think red velvet usually uses less chocolate than a chocolate cake or brownie would. 🙂
lisa says
Is the”frosting” later solid? It looks like it is from the picture, and since it’s the same thickness as the brownie I’m thinking maybe it is, but just checking. Thanks! And thanks for all the gear recipes you come up with!
Mary says
My daughter and I made these today. We are in love with them! I think it’s my new favorite brownie and am certain it’s because of the frosting. Thanks for sharing!
danielle says
That is great!!!