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
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.
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:
- Red Velvet Marble Cake Recipe from Grandbaby Cakes – a gorgeous Bundt cake
- Red Velvet Checkerboard Cake from That Skinny Chick Can Bake – Katie’s birthday request one year!
- Red Velvet Gooey Butter Cookies from Tidy Mom – with a name like that, how can you resist?
- Red Velvet Fudge from That Skinny Chick Can Bake – a fun Christmas or Valentine’s Day treat
- Gooey Red Velvet Brownie Cake from Beyond Frosting – a delectable cross between cake and brownies
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.
- 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
- 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
- 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 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.
- Spread in pan. Bake for 25-30 minutes, or until a 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.
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