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Red Velvet Brownies with White Chocolate Icing

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Red velvet desserts have always been a favorite of my daughter. Katie has requested red velvet cake or cupcakes for her birthday numerous times, so I knew she’d love a batch of these Red Velvet Brownies with White Chocolate Icing!

Red Velvet Brownies with White Chocolate Icing on a white rectangular tray

 


Red Velvet Brownies with White Chocolate Icing

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, mind you, 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.

Red Velvet Brownies with White Chocolate Icing stacked on a square white plate

Are Red Velvet Brownies REALLY Brownies?

  • The definition of a brownie is a “small square of rich chocolate cake, usually containing nuts.” Well, I think that answers that! No!
  • These red velvet brownies are neither brownies or blondies, which are pale cookie bars, but instead just plain ol’ cookie bars.
  • There is a smidgen of cocoa powder, but not enough to make these any sort of  chocolate dessert. My husband will confirm this!

What is Needed to Make a Red Velvet Dessert?

  • First, and foremost, they need some sort of red coloring. These brownies have a healthy dose of red food coloring, but other red velvet recipes utilize ingredients like beet juice for a more natural dye.
  • Though dark in appearance, a red velvet dessert only has a few tablespoons of cocoa powder to darken and deepen the red velvet color versus give it a chocolate taste.
  • In most red velvet recipes, there’s also some vinegar added to to the batter which interacts with the cocoa and buttermilk to work some magic baking chemistry. This trio of ingredients brings out the red anthcyathin in cocoa powder, thus enhancing the red color.
  • These brownies contain neither vinegar nor buttermilk, but they’re still a very obvious red color!

A Red Velvet Dessert Recipe Redux

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 the frosting 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!

More Red Velvet Recipes You’ll Love:

PRO-Tip: 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 the brownies back to room temperature to serve.

 

Red Velvet Brownies with White Chocolate Icing

Red Velvet Brownies with White Chocolate Icing

Irresistible red velvet brownies smothered in a thick layer of white chocolate icing

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 16 brownies

Ingredients

  • 1/2 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/4 cups flour
  • 1/4 teaspoon salt
  • 3 tablespoons cocoa powder
  • 2 tablespoons red food coloring

Frosting::

  • 1/2 cup butter, at room temperature
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 4 ounces white chocolate, melted
  • 1/2 tablespoon milk

Instructions

  1. Preheat oven to 350º. Line 8 x 8 pan with nonstick foil or regular foil. Grease regular foil with cooking spray if using.
  2. In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
  3. With a mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, then add the second teaspoon of vanilla. Then beat in cocoa paste. Add flour and salt, and mix just until combined.
  4. Spread in pan. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean. Cool before frosting.
  5. 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.

Nutrition Information:

Yield:

16

Serving Size:

1 brownie

Amount Per Serving: Calories: 330 Total Fat: 15g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 55mg Sodium: 141mg Carbohydrates: 48g Net Carbohydrates: 0g Fiber: 0g Sugar: 40g Sugar Alcohols: 0g Protein: 3g
Red velvet brownies pinterest collage

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74 comments on “Red Velvet Brownies with White Chocolate Icing”

  1. Just beautiful, Liz!

    Francie

  2. Loved the idea of white chocolate icing and the way you played with all the different presentations.

  3. No idea if I saw these the first time but I could look (and eat) them all day, every day.

  4. Gorgeous Lizzy! These are my Ladies Night favorite this week. Thanks for sharing. Hope to see you back this week.

  5. Thanks for linking up to The Best Blog Recipe’s Weekend re-Treat #6!

    Wanted to stop by and pin your image to My Link Parties Craft/DIY & Recipe Boards while I was here.

    Hope you have a great rest of your week 🙂

    Shauna

  6. Hi. Beautiful brownies. How did you get that icing so high and smooth? Thanks.

    • Kathy, I use a small off-set spatula (you can buy them at places like JoAnn fabrics or Michaels rather inexpensively). I will run it under hot water and dry it off before smoothing it over the frosting. That helps give a nice finished look. And the recipe makes enough for lots of frosting 🙂 Hope you enjoy them!

  7. I just made these, and they were delicious! My husband loves brownies, and his favorite cake is red velvet, so he enjoyed the best of both worlds! The frosting is so creamy, too! Now I just need to stop eating them! 🙂

  8. These look amazing Liz!

  9. Hi, can I replace the white chocolate with cream cheese??

    • Hi, Preeya,

      I’d just leave out the white chocolate. It should be fine. If you need to adjust the consistency of the frosting, just add more milk or more powdered sugar.

  10. My kids and I made these last year for the holidays and we can’t wait to make them again!

  11. I am IN LOVE with these red velvet brownies! That white chocolate icing looks to die for, too – it’s so fluffy and mouthwatering! I can’t wait to try these, Liz!

  12. OMG looks awesome! Going to try this tomorrow as I have guests coming for coffee. Can be made a day ahead, right>

  13. Bill is a lucky man to have such a gourmet baker in the home I bet he went nuts over these!

  14. These tun out so most and delicious!!

  15. This is the ultimate dessert right here! Can’t get enough of them!

  16. It’s like how did I ever live without red velvet desserts in my life?! Delicious recipe!

  17. It was a huge hit!! Such a gorgeous dessert!

  18. I haven’t made this so cant really rate but from the picture, I would give it a 5 star.  I was wondering if you could double the ingredients and put it in a 9 x 13 or a jellyroll pan?

    • Hi, Roberta!

      I haven’t doubled the recipe, but I think it could work. I’d recommend using a 9 x 13 pan as the area is closer to what doubling the square pan would be. Also, you’ll need to bake longer and maybe decrease the temperature by 25 degrees. Just watch the middle to make sure it is set before pulling these out of the oven. Let me know if you do double it, and how it works out!

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