Today I’m sharing another fab recipe from my friend Liz at That Skinny Chick Can Bake Blog. It’s delicious!! I love that there are so many different forms of red velvet desserts.
Liz shares this advice for cutting the brownies: 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.
Red Velvet Brownie Recipe with White Chocolate Frosting
Brownies:
- 1 stick (1/2cup) 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
White Chocolate Frosting for Brownies:
- 1 stick ( 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 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.
- For 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.
Sally Schreck says
thanks for the recipes
Debra Rosenberg says
Thanks Sally – you too!
sallybr says
Absolutely AMAZING!!!!! What a stylish dessert, I’ve always wanted to make the red velvet cake, but so far, haven’t got to it
hope you are going to have a wonderful weekend!
cupcake with filling says
yummy! I wonder can we change the white chocolate with chocolate?