Red Velvet Brownies with White Chocolate Buttercream Frosting

Last night my husband made steak topped with bleu cheese and lobster tails for our Valentine's dinner so I got a break from cooking. But I did make these delicious brownies. I think I may have a new addiction. This frosting is the best frosting I have ever tasted. It has a hint of white chocolate that gives it a little something special.

Printable Recipe

Red Velvet Brownies with White Chocolate Buttercream Frosting
Brownies:
3 Tbsp cocoa powder
1 oz red food coloring (or 2 Tbsp)
2 tsp vanilla extract, divided
1/2 cup 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

Frosting:
1/2 cup unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 tsp vanilla extract
4 oz good quality white chocolate (not chips), melted
2-3 Tbsp heavy cream

Preheat oven to 350. Butter and flour an 8x8 baking pan.

In a small bowl, slowly stir together cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until there are no lumps of cocoa. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar at medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition. Stir in remaining 1 tsp vanilla. With the mixer off, add cocoa mixture. Turn the mixer to medium speed and beat until mixture is one uniform color. Slowly add the flour and salt and mix on medium-low speed, just until combined without overmixing.

Remove the bowl from mixer and stir with a rubber spatula to ensure all of the flour has mixed in and it's all one color. Pour batter into prepared pan and bake for 30-40 minutes or until a toothpick comes out clean. Cool completely before frosting.

To make frosting, place butter in the bowl of a stand mixer fitted with the paddle attachment. Cream butter until soft and fluffy. Beat in vanilla. With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time. Allow the sugar to mix in before adding the next 1/2 cup. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add the heavy cream 1 Tbsp at a time until it reaches desired consistency.

Makes 16 brownies

Recipe adapted from Smells Like Home

Past recipes:
One year ago: Just Like Lofthouse Sugar Cookie Frosting
Two years ago: Sugar Cookies