Katie loves anything red velvet. The hubby does not. I think he expected more chocolate flavor when he first tasted one of my red velvet cupcakes. He’ll still eat them, but would much rather have a devil’s food version with chocolate buttercream. The minimal amount of cocoa powder is the reason Katie is such a fan…and why Bill is not. So to balance out all the lava cakes and boca negra of late, I whipped up a batch of red velvet brownies. The Queen of the House, as she is known around here, loves special treats just for her.
I blogged about this marvelous recipe a couple years ago. In fact, it was one of my first Foodgawker acceptances. But I have a whole new crowd of followers who may have missed this post. My sweet friend, Patti, shared this recipe with me, but it originally came from How Sweet It Is. Check out Jessica’s post to see how amazing these look with a fluffier icing…then you can decide how to top yours. Add a little more milk to make it softer and of piping consistency. Less milk will make the denser frosting I’ve used. I know you’re going to want to bake these beauties!
Tip of the day: To cut clean slices, chill your brownies, then use a hot knife to cut. I dip my knife into a glass of extremely hot water, dry it off, then cut. Bring back to room temperature to serve.
- 1 stick (1/2cup) butter, at room temperature
- 1½ cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 1¼ cups flour
- ¼ teaspoon salt
- 3 tablespoons cocoa powder
- 2 tablespoons red food coloring
- 1 stick ( ½ cup) butter, at room temperature
- 2½ cups powdered sugar
- 1 teaspoon vanilla
- 4 ounces white chocolate, melted
- ½ tablespoon milk
- Preheat oven to 350º. Line 8 x 8 pan with nonstick foil or regular foil. Grease regular foil with cooking spray if using.
- In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
- With a mixer, cream butter and sugar till light and fluffy. Add eggs, one at a time, then add second teaspoon of vanilla. Then beat in cocoa paste. Add flour and salt, and mix just until combined.
- Spread in pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool before frosting.
- Cream butter with mixer till fluffy. Add vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Ice cooled brownies.