Red Velvet Brownies with White Chocolate Frosting.
This recipe has been a loooong time coming.
Like, it seems as if it has taken me forever to perfect it.
Note the dramatic-ness. Mr. How Sweet says I’m too dramatic. I can’t not share my dramaticness with you.
I’ve been attempting to make a red velvet brownie from scratch for months. It is quite the feat since red velvet isn’t technically “just chocolate” and isn’t just a chocolate cookie, cake or cupcake dyed red. True red velvet connoisseurs know that red velvet treats have just the slightest hint of cocoa. That’s what I finally mastered – a chewy, dense brownie with a hint of chocolate!
I adapted my oooey, gooey brownie recipe (also used for brownie cupcakes) for red velvet success – after about 30 failed attempts. And I added chocolate chips because, well… I wouldn’t be me if I didn’t add additional chocolate and calories.
Or top it off with even more chocolate.
That would be white chocolate buttercream.
That would be my livelihood.
That would be my soul in bowl.
That would also be a surefire way to gain ten pounds.
You know how you guys always ask me what happens to my baked goods? Well, I’ll tell you what happened on Saturday. My brother, his girlfriend, and my cousin came over Saturday afternoon just as I was finishing up some baking. Which meant that within minutes, I plopped down two pans of chocolate chip cookie cinnamon rolls, a 9 x 13 baking dish full of pierogi casserole, and this big square of red velvet brownies… that were still warm. Can you spell GLUTTON FEST?
Mr. How Sweet came home, and in true Mr. How Sweet fashion decided he was on a plain chicken, egg whites, and diet Coke diet. After about six hours of nagging, I convinced him to try a red velvet brownie, then I watched him promptly hit the floor in ecstasy. I’m such a good influence.
But I ended up giving the rest to my brother to take home the next day, because red velvet brownies aren’t exactly on the plain chicken and egg whites and diet Coke diet. Right?
Wrong. Mr. How Sweet had a mini tantrum that I gave said brownies away. That man gives me more mixed signals now than he did when we first met and he talked with his hands, wore only Dolce & Gabbana and knew more about fashion than I did.
He asked me to make the brownies again this weekend, so guess what I’m doing?
Red Velvet Brownies
Ingredients
Red Velvet Brownies
- 1/2 cup butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 3 tablespoons cocoa powder
- 2 tablespoons red food coloring
- 2/3 cups chocolate chips, optional
White Chocolate Frosting
- 1 stick of butter, at room temperature
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, melted (I used Lindt)
- 1-2 tablespoons milk, or more if needed
Instructions
Red Velvet Brownies
- Preheat oven to 350.
- 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 in the 8 x 8 pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Let cool completely before frosting.
White Chocolate 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, simple add additional sugar.
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I appreciate you so much!
Is it gluttony week around here or something? Sure seems like it.
327 Comments on “Red Velvet Brownies with White Chocolate Frosting.”
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You can use beets to get the red color without the food coloring. Doesn’t change the flavor and makes the texture a bit more moist. Kind of like carrots in carrot cake.
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i made these yesterday with my best friend, and let me just tell you, i think i may have been dreaming about eating more in my sleep last night.
we ran out of red food coloring after the first tablespoon and decided to substitute it with blue, so to be more accurate, we had purple velvet brownies. with a ton of more chocolate chips than what you optionally suggested. and because we didn’t have white chocolate, we made a simple powdered sugar-butter-milk-vanilla frosting which was amazing.
despite all the problems of running out of things, having our hands become red and blue, and having my friend end up with batter all over her hand because she’s silly, we had so much fun making these, and much more fun eating them. i’m excited to get out of bed and eat some more. i always love making recipes from you <3 you're the best!
I made these last week and they turned out beautifully! I used Betty Crocker gel food coloring, which is ultra-concentrated, so I needed maybe only 1.5 teaspoons. As a result my batter was incredibly thick/hard to spread, and the brownies turned out with a very lumpy top. Thankfully the frosting covered it, but I wouldn’t suggest using a gel food coloring.
I used a simple cream cheese frosting instead, since for some reason my boyfriend can’t stand white chocolate. The brownies looked gorgeous and tasted even better! I’ll be making these again…and again…and again!
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I made these for the fourth and they were a huge hit!! Thanks for sharing. They were amazing brownies and that frosting is so yummy!!!
I tried them last night :http://lonely-labyrinth.blogspot.com/2011/07/baking-brownies.html
Thanks for the recipe :)
I made these last night, and they are DELICIOUS.
I topped them with the Cream Cheese Frosting II recipe from allrecipies.com since I didn’t have white chocolate for your frosting recipe. I’ve never had a better red velvet/cream cheese frosting combination. You’re recipes are fantastic!
Thanks for the recipe! :)
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How would one convert this into a 1/2 sheet cake recipe? Thanks!
This really can’t be converted to cake because it’s a brownie recipe, not a cake recipe. Here is a red velvet cake one that will make 1/2 sheet cake” http://www.howsweeteats.com/2010/01/red-velvet-cake-2/
I just wanted to say thanks for posting this recipe. When I first saw the recipe I salivated over it for a few weeks then finally decided to take the baking plunge and just make some. Well they came out great and my family loved the brownies! I never even got to make the icing because everyone ate them so fast!
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This is amazing… I’m kinda drooling :(
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I was wondering if i could make this in a normal glass baking dish, because i don’t have an 8×8?
Hi there, I love in the UK and we don’t use cups really to measure. Would a standard tea cup work? If not, i’ve looked at buying cups and they seem to come in different sizes? I want to make these but am worried i won’t get the measurements right and they’ll not be very nice.
Thanks!
I would suggest buying a cup measure – they should come together in a set like this: http://www.williams-sonoma.com/products/all-clad-stainless-steel-measuring-cups-and-spoons/
“Cup” refers to the unit of measure, not necessarily the item used to measure it. If you have measuring cups around that are in metric, you can just do the conversions: 1 cup = 237ml.
If you don’t have any measuring implements, they’re usually available at larger Sainsbury’s and Waitrose stores (though only occasionally), as well as Asda and Wilkinsons.
So…I made these tonight. And then I had a piece. And now I’m never going to sleep. Holy sugar high, batman. But boy oh boy are they ever delicious. Now I must find people to pawn them off on so I don’t eat the whole pan…
I have had this recipe printed out and ready to go for quite sometime… I finally made them and they were DELICIOUS!!!!!!!! I can’t believe I waited so long to make these! I did have to increase the baking time to 38 min, but they were totally worth the wait!
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My brother and I made these last night and while making the red mixture, we messed up and put way too much vanilla. So we started over but I did not have any red dye left, but I did have green! So we ended up making green velvet brownies, which I then considered to be healthy brownies since they are green and all. They still turned out pretty yummy and love the frosting! Thank you!
I recently made these for several showers and they have been a HUGE hit! I have to make them this weekend for a baby shower and I am trying to figure out a way to bake these in a 9×13 pan! Should I double the recipe? Has anyone tried this in a bigger pan? Also, how much would I need to increase the baking time by? THANK YOU SO MUCH FOR THIS DELICIOUS RECIPE! I would recommend to everyone!!!!
my first time making this.. i had the same problem. the film & took a little over an hour to fully cook. i was reading through the comments to find a solution and it soo helped! i made it for the second time tonight, and it turned out PERFECTLY. no film. took 25 minutes to cook! DONT OVER WORK THE BATTER. thats all i need to say. DEELISH!
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Hey there! I made these and linked back to you! These are SO yummy! Thanks for the recipe! Here they are:
http://cookincowgirl.blogspot.com/2011/10/red-velvet-brownie-heart-bites-with.html
I just made these and though they are not out of the oven yet, I’m going to go ahead and say they are amazing. Afterall, the batter was yummy, and if it’s good going in – it should be good coming out. I just have to say that this buttercream is absolutely to die for. I’ve made a ton of frostings in my day and it NEVER dawned on me to add white chocoalte. It is unbelievable, and goes quite well with a glass of Chardonnay.
Thank you so much!
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Hi! I was just wondering…
does it matter what kind of sugar you use?
Do you mean between granulated white and brown? I use white but brown would probably work if needed.
I think you’d better use the 10X POWDERED sugar
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These are in the oven right now, and I’ve had a few problems. Firstly, my frosting came out waaaayyyy too sweet. I mean, way too sweet for normal people, and perfect for me… so I’m not sure if that’s how they’re supposed to be? Also, I got the same film that everyone is talking about, and I also had to bake them for much longer than 30 minutes. My oven tends to always need extra time but this is almost double the time. Hopefully they’ll be done soon! Also, I had some sort of concentrated food coloring, so I ended up mixing red and blue and got …. rlue. Cuz it’s definitely not purple. But hopefully it’ll taste just fine. :)
Also, I can barely catch a hint of white chocolate in my frosting. I used baker’s white chocolate, maybe that’s why?
Don’t take all my rambling as complaints because I love me some sugar in any form and your recipes are to die for. <3
Omg. Please ignore everything I just posted. The frosting + the brownie = TO DIE FOR. You are a baking genius!
THIS cracked me up. The first post had me ready to move on to different recpe; the second had me coming back.
Sadly, I found the brownies to be just okay. Maybe I did something wrong? I didn’t add the chocolate chips but maybe I should have. Maybe I was just expecting a little bit of a tang from buttermilk/vinegar but this recipe didn’t have any in it? I don’t know. I’m definitely going to give them one more try. I did however, LOVE LOVE LOVE the icing recipe.
I made this yesterday. Sorta. I did not have enough red food coloring, so they were just chocolate, and I didn’t have the right pan, so I used a cupcake pan. On top of all that, I made no frosting. They were still amazing!!!!!! You know the brownie bites you buy at Sam’s? The were like that, only waaay better. I recommend trying it.
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