Go Back
–+ servings
blood and bone brownies
Print Recipe
5 from 2 votes

Red Velvet Brownies with White Chocolate Buttercream Icing

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Servings: 12 brownies

Ingredients

  • FOR THE BROWNIES:
  • 3 tbsp unsweetened cocoa powder
  • 1 oz red food coloring or a scant 2 tbsp
  • 2 tsp pure vanilla extract divided
  • 1/2 cup 8 tbsp unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs at room temperature
  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • FOR THE WHITE CHOCOLATE BUTTERCREAM ICING:
  • 1/2 cup 8 tbsp unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 4 oz good-quality white chocolate not chips, melted
  • 1 - 2 tbsp heavy cream

Instructions

  • BROWNIES DIRECTIONS:
  • Preheat the oven to 350 degrees F. Butter and flour an 8"x8" baking pan.
  • Slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside. It will look awesome like grade B horror film blood.
  • It was recommended to mix the next step with a stand mixer but I used my hand mixer and I think it turned out well.
  • Beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla.
  • Add in cocoa mix and beat until they are one uniform color. It will be a murky red.
  • Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix.
  • Scrape the sides of the bowl with a spatula to make sure the flour is mixed well. Mixture should be all the same color.
  • Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies.
  • Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.
  • ICING DIRECTIONS:
  • Melt white chocolate.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla. Again, I used my hand mixer and it turned out fluffy and awesome.
  • With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl.
  • Add in the melted white chocolate and beat on medium speed until incorporated.
  • With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.
  • If the mixture is too runny you can add more powered sugar. If it is too thick you can add a tsp of heavy cream until it is thick enough.