I am going to be honest here. I don’t really get the whole red velvet thing. What makes red velvet, red velvet? Cause its red? Does it have to have buttermilk to be red velvet? I have never understood. Someone, please explain!! We have made red velvet cupcakes before and they tasted good and looked pretty but I still just.don’t.get.it! What am I missing? That being said, we made red velvet brownies for you! Haha!
Kelly and I were going back and forth about what to make. She needed something to take for her friend Jen’s birthday. We were all prepared to make a mint cheesecake but at the last minute I got cold feet. I just wasn’t sure if a mint cheesecake just sounded good or if it would taste good too. Any thoughts? The cheesecake we planned to make wasn’t like a cheesecake with thin mints folded into it either. It was a regular cheesecake with mint extract and a chocolate crust. Should we still make it? Regardless of whether we ever make that mint cheesecake, we found a winner with these red velvet brownies. I mean like, one of the best dessert I have ever eaten winner! Kelly took most of them to her party but I saved a few for myself too. That wasn’t enough though. I made myself another pan a few days later. I’m sorry, they were good, I couldn’t help myself. They were fudgy and the frosting was the best ever! I am not a big fan of cream cheese frosting so this white chocolate buttercream was much more my thing. So, even though I still don’t GET red velvet, I loved these brownies. They would be so cute for valentine’s day. I might just need to make another batch or two!
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½ cup butter, room temperature
1 ½ cups sugar
2 teaspoons vanilla extract
1 ¼ cup all purpose flour
¼ teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
2/3 cup chocolate chips
1 stick of butter
2 ½ cups powdered sugar
1 teaspoon vanilla
4 ounces white chocolate, melted
1-2 tablespoons milk
Preheat the oven to 350 degrees. Grease and flour an 8 x 8 baking pan. Stir together the cocoa powder, vanilla, and red food coloring. It should form a paste. Honestly, mine wasn’t very paste-y. Just mix it together as best you can. Liquid food coloring definitely works better for this than gel food coloring. Cream the butter and sugar in a stand mixer on medium high speed using the paddle attachment. Beat until the butter and sugar are fluffy, about 3-5 minutes. Add in the vanilla and the eggs one at a time. Continue mixing for about 1 more minute. Add in the cocoa powder mixture. Mix another minute and add in the flour and salt. Make sure it is completely incorporated and fold in the chocolate chips. Spread evenly in your baking pan. The directions said to bake for 25-30 minutes. I baked mine closer to 40. Test with a toothpick after 25 minutes. Let cool completely before frosting.
While the brownies are cooking start your frosting. Beat the butter in your stand mixer on medium high speed using the paddle attachment. Beat until light and fluffy. Add in the vanilla. Reduce the mixer speed to low and begin adding in the powdered sugar ½ cup at a time. Add the melted white chocolate. Continue mixing at low speed. If the frosting seems too thick you can add in 1-2 tablespoons of milk. Once brownies are completely cool go ahead and frost.
Source: How Sweet It Is