Since moving South I've grown to appreciate the slight cocoa flavor in a great red velvet cupcake but it's really Courtney who has developed a love of anything red velvet really. When I came across a recipe for Red Velvet Brownies on theskinnychickcanbak.com, I just had to make them for my sweet Southern girl.
Red Velvet Brownies with White Chocolate Icing
- 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
- 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
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.
Cut and enjoy.
These brownies were really good. My only critique is that I think the icing should have been a cream cheese icing. Traditionally red velvet is accompanied by cream cheese frosting and they flavors really seem to compliment each other nicely. I'm not complaining about this version because it was darn good - just thinking I might have to make another batch soon with cream cheese.