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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Red Velvet Brownies
- 1/2 cup butter, room temperature
- 1 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 1/4 tsp salt
- 3 tbsp cocoa powder
- 2 tbsp red food coloring
- 2/3 cup chocolate chips
- 1 stick of butter
- 2 1/2 cup powdered sugar
- 1 tsp vanilla
- 4 oz white chocolate, melted
- 1-2 tbsp 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.