The Pioneer Woman Tasty Kitchen
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Red Velvet Brownies with White Chocolate Buttercream

4.28 Mitt(s) 7 Rating(s)7 votes, average: 4.28 out of 57 votes, average: 4.28 out of 57 votes, average: 4.28 out of 57 votes, average: 4.28 out of 57 votes, average: 4.28 out of 5

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Level: Easy

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Description

Dense, chewy brownies with just a hint of cocoa.

Ingredients

  • FOR THE BROWNIES:
  • 3 Tablespoons Cocoa Powder
  • 2 Tablespoons Red Food Coloring
  • 2 teaspoons Vanilla Extract, Divided Use
  • ½ cups Butter, At Room Temperature
  • 1-½ cup Sugar
  • 2 whole Eggs
  • 1-¼ cup All-purpose Flour
  • ¼ teaspoons Salt
  • ⅔ cups Chocolate Chips (optional)
  • _____
  • FOR THE FROSTING:
  • 1 stick Butter, At Room Temperature
  • 1 teaspoon Vanilla Extract
  • 2-½ cups Powdered Sugar
  • 4 ounces, weight White Chocolate, Melted
  • 2 Tablespoons Milk (may Need More Or Less)

Preparation

For the brownies:
Preheat oven to 350F.

Butter and flour an 8 x 8 cake pan.

In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste.

In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. With the mixer on medium speed, add in cocoa powder mixture. Beat until batter is completely red. (If at this time your batter is NOT red, you can add a little more food coloring if desired. Color will depend on brand.) Add flour and salt, mixing until just combined. Fold in chocolate chips.

Spread into the 8 x 8 pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Let cool completely before frosting.

For the frosting:
Cream butter in an electric mixer until fluffy, then add vanilla. Slowly add in powdered sugar 1/2 cup at a time with the mixer on low speed. Add in melted white chocolate and beat until incorporated. To reach desired consistency, add in milk 1 teaspoon at a time with mixer on low speed. If frosting becomes too liquidy, simply add additional sugar.

2 Comments

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deairadea on 3.3.2011

The Foodie Gods have smiled down on me… I was just wishing the other day for a Red Velvet Brownie… I think I’ll be baking these after my next trip to the grocery store! :) YUM! :)

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plainjanie on 3.3.2011

Oh sweet Lord. I know what I am making on Saturday. Thank you for this blessed recipe!!

7 Reviews

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lunamoon on 2.19.2013

WOW this was good! I don’t even like Red Velvet – not enough chocolate and too much food coloring flavor to me. But I chose these brownies for Valentine’s Day for someone who I knew liked Red Velvet. I agree there was “too much” frosting, but I just put less on the brownies. And I can think of all kinds of ways to use up the remainder! Wonderful brownies, thanks!

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Amy Reed on 2.14.2013

I made these to take into work for Valentine’s Day and they were a huge hit! I cut them into bite sized pieces since they are so rich and sweet. Definitely making them again.

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mkelz21 on 10.12.2011

These are awesome. I added the chocolate chips, but they would be great either way. I only had Wilton gel food coloring and not liquid so I added a little water to get a better consistency and mix the cocoa paste together. It worked out just fine. I used cream cheese frosting because I was out of white chocolate. I can’t wait to try again and use the white chocolate buttercream instead.

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mrsadams2007 on 5.1.2011

Agree that the brownies are fantastic and the frosting is overly sweet. I added a bit of cream cheese, but it made the frosting taste like ice cream! I think I will try a different frosting next time because these brownies are too good not to make again! Love the addition of the chocolate chips, it really adds a richness. I also used about half of the frosting, so you could make less or add to graham crackers for an afternoon snack ;)

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Tammy on 4.5.2011

Yummy! I made these to take to a chef’s house for dinner. An intimidating prospect!

They turned out so great! I loved the chocolate chips included – and the denseness of the brownies – perfect!

The frosting was good, but I thought it overly sweet. I actually wound up adding in a little bit of sour cream (what I had on hand) to cut it a little bit and it helped. I only used about half of the frosting that the recipe made also. So you could cut down or you could use the extra frosting for something else!

Overall – a definite YES. And a recipe I’ll for sure make again!

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