Do I even need to elaborate? These were beyond incredible and everyone on the 4th of July agreed. How could they not be??? Normally with anything Red Velvet, the frosting is always cream cheese based. This was an awesome change of pace. I did not realize the frosting layer was so thick until I cut into the brownies. I was on a bit of a sugar high after eating one and recommend using less.
The brownies were super easy to make...as long as you pay attention to the amount needed for each ingredient. I will say it again, PAY ATTENTION TO INGREDIENT AMOUNTS. To avoid the rush on the 4th, I went to the store a few days early to stock up on baking supplies. Of course, I bought one little bottle of red food coloring thinking that would be enough. Well, turns out this recipe requires 2 little bottles of food coloring. When did I discover the error? Oh, the morning of the 4th. This is what I get for trying to make freshly baked goods for my friends. Reluctantly, I headed to the store and of course they were completely sold out of anything red, white or blue. So I went for the 2nd best thing and bought neon pink food coloring. So the brownies came out a little brighter than normal, they still looked festive for the holiday. And really, as long as the taste isn't compromised, who cares??
Thank you
Smells Like Home for this awesome recipe. I can't wait to make these again!
Red Velvet Brownies with Buttercream Frosting
Serves: a lot
Cook time according to Smells Like Home: Doesn't say
Cook time according to Rachel: 1 hour 15 mins
How difficult was this for Rachel? Relatively easy!
Ingredients:
For the Brownies
3 tbsp unsweetened cocoa powder
1 oz red food coloring (more than pictured!!)
2 tsp pure vanilla extract, divided
1/2 cup (8 tbsp) unsalted butter
1.5 cups granulated sugar
2 large eggs
1 1/4 cup all-purpose flour
1/4 tsp salt
For the White Chocolate Buttercream Frosting:
1/2 cup (8 tbsp) unsalted butter
2.5 cups powdered sugar
1 tsp pure vanilla extract
4 oz white chocolate, melted (not chips!)
1-2 tbsp heavy cream
Directions:
Brownies:
Preheat oven to 350 degrees F. Grease an 8x8 baking pan.
In a small bowl, slowly stir together the cocoa powder, food coloring, & 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Now, the above picture was my best attempt. It did not feel like there was enough liquid to make a paste, but it didn't matter in the end. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy. I recommend using a hand mixer if you don't have a stand mixer. Anyone want to buy me a stand mixer?
Add eggs one at a time, mixing well after each addition. Once fully mixed, mix in remaining 1 tsp vanilla.
Add in the cocoa mix then mix thoroughly until one uniform color
Add in flour & salt and mix just until combined. Be careful not to over mix, but if everything isn't fully mixed, you will see that in the final product. Make sure to scrape down the sides etc.
Pour batter into 8x8 baking pan. Bake for about 30-35 minutes or until toothpick comes out clean when inserted into the center of the brownies. Look at that color! Thank you pink neon food coloring.
Allow brownies to cool for 45 mins to an hour before frosting/cutting.
White Chocolate Buttercream Frosting
In a medium bowl, cream butter using a mixer until butter is soft and fluffy, then beat in vanilla.
With the mixer on low, slowly add in powdered sugar 1/2 cup at a time. Allow sugar to completely mix in before adding the next 1/2 cup.
Once all the sugar has been mixed in, beat on medium speed for 30 seconds while scraping down the side of the bowl. Add in melted white chocolate and mix until completely incorporated. With the mixer on low, add in whipping cream and beat at medium speed until frosting has reached your desired consistency.
Frost the brownies then add blue sprinkles for that hint of patriotism.
Cut up and serve!
P.S. Check out my awesome new signature that J created for me! Big thanks to Kennice for helping me navigate html codes!
Ingredients
