Thats not really what they are really named. But I thought it was fitting…red brownies on bottom…white icing on top- Heaven and Hell.
Really though, these red velvet brownies with white chocolate icing (yes, you read that right), are AH-MAZ-INGGGGGG! I some how come across them on How Sweet It Is (she has some fabulous recipes too!) the other day and quickly added it to my “must make list”.
Let me just say- thank the Lord that I stuck with the original recipe size and did not double it like I contemplated. That would have been bad. At least with an 8×8 size, I can dish it out quickly. Two slices I had already reserved for two local birthday gals. Thankfully our neighbors have excellent “sweet tooths” (sweet teeth?…I don’t know what is proper for plural individuals with sweet tooth).
I digress. These are easy and delectable treats. You want to make them, but I warn you…make sure you give pieces away as soon as you can. Or you will find yourself being lulled into the kitchen like Sirens are calling you in from sea. You might drown in red velvet… (Anyone catch that greek mythology reference? Doug definitely did not.)…or be caught red handed.
Printable Recipe – Red Velvet Brownies
Red Velvet Brownies
Adapted from How Sweet It Is
Brownie Ingredients:
2 ½ teaspoons vanilla extract
3 tablespoons cocoa powder
2 ½ tablespoons red food coloring
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
1 1/4 cups all purpose flour
1/4 teaspoon salt
2/3 cups chocolate chips
White Chocolate Frosting:
1 stick of butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
5 ounces white chocolate, melted
2-3 tablespoons milk
Directions:
Preheat oven to 350.
Spray an 8 x 8 square cake pan with cooking spray.
In a small bowl, combine cocoa powder, red food coloring, and 2 teaspoons vanilla to create a paste.
In a larger bowl, cream butter and sugar. Add eggs one at a time. Add remaining teaspoon of vanilla. With the mixer on medium speed, add in cocoa powder mixture. Mix until the batter is completely red. (Add additional food coloring if you want a deeper red) Add the flour and salt, and mix until everything is just combined, do not over mix. Fold in chocolate chips.
Spread evenly in cake pan and. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Let cool completely before frosting.
Icing Directions:
Cream butter until light and fluffy. Add vanilla. 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 tablespoon at a time with mixer on low speed. If frosting becomes too liquidy, simple add more powdered sugar.
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