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You are here: Home / Dessert / RED VELVET BROWNIE WITH WHITE CHOCOLATE FROSTING

RED VELVET BROWNIE WITH WHITE CHOCOLATE FROSTING

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

April 25, 2011 by Hugs & Cookies xoxo 18 Comments

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Red Velvet Brownies!!!! 


Get your 8×8 Pan Here 

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

red velvet bars red velvet

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Filed Under: Bars, Cheesecake Bars, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Michele Greville says

    September 26, 2012 at 10:02 pm

    wow! I was thinking about making peanut butter swirl brownies tomorrow but now I will be making these!!

    Reply
  2. wikileona says

    September 27, 2012 at 6:51 am

    Hi, what weight or measure is a stick of butter equal to please, thanks
    Vickie

    Reply
    • Mary says

      December 2, 2014 at 9:17 pm

      1 stick of butter is 8 Tbsp, or 1/2 cup. Most sticks have a measurement guide on the wrapper.

      Reply
  3. Anonymous says

    September 27, 2012 at 7:10 am

    One stick of butter is 1/4 lb.

    Reply
  4. Anonymous says

    September 27, 2012 at 9:01 pm

    Recipe calls for flour, is this all purpose or self rising? I assume it’s all purpose since it calls for salt

    Reply
  5. Lizzy Do says

    October 8, 2012 at 11:38 pm

    Oh, these ARE from me…LOL! Yours look better than mine! Must be time for a re-do 🙂

    Reply
  6. Tammy Salazar says

    February 16, 2014 at 5:36 pm

    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♡♥♡♥♡

    Reply
    • danielle says

      February 16, 2014 at 6:08 pm

      Thank you so much for your LOVELY MESSAGE!! XOXO

      Reply
  7. Stephanie says

    February 19, 2014 at 4:28 pm

    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

    Reply
    • danielle says

      February 19, 2014 at 8:43 pm

      Awesome…a perfect birthday treat!

      Reply
  8. Victoria says

    March 21, 2014 at 10:10 pm

    I agree. All purpose or self rising flour? I hate it when recipes don’t specify.

    Reply
    • danielle says

      March 22, 2014 at 10:27 am

      Unless it specifically says self rising, then a recipe always means all purpose

      Reply
  9. Diane Ballum says

    April 20, 2014 at 11:33 pm

    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.

    Reply
    • danielle says

      April 21, 2014 at 9:37 am

      I think red velvet usually uses less chocolate than a chocolate cake or brownie would. 🙂

      Reply
  10. lisa says

    November 2, 2014 at 6:40 am

    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!

    Reply
  11. Mary says

    November 23, 2014 at 4:55 pm

    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!

    Reply
    • danielle says

      November 24, 2014 at 9:05 pm

      That is great!!!

      Reply

Trackbacks

  1. Foodies Network » Red Velvet Brownies with White Chocolate Frosting says:
    February 15, 2014 at 12:56 pm

    […] Red Velvet Brownies with White Chocolate Frosting […]

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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