Red Velvet Brownies
Dense, fudgy red velvet brownies made with melted white chocolate for richness and finished with a classic cream cheese frosting. Balanced, not overly sweet, and designed to bake up soft and structured every time.
Servings 16 brownies
Calories 340kcal
Ingredients
Brownie Batter
- 1 cup chopped white chocolate 170g
- ¾ cup unsalted butter 170g
- 1 cup white granulated sugar 200g
- 2 large eggs
- 3 tbsp buttermilk
- 2 tsp red food coloring
- 1 tsp vinegar
- 2 tsp vanilla extract
- 1½ cups all-purpose flour 191g
- 2 tbsp cocoa powder
- ¼ tsp salt
- ¼ tsp baking soda
Cream Cheese Frosting
- ¾ cup cream cheese softened (170g/6 oz)
- 6 tbsp unsalted butter softened (85g/3 oz)
- 1¼ cups powdered sugar sifted (150g)
- ½ tsp vanilla extract
Instructions
Brownie Batter
- Pre-heat the oven to 350ºF. If your oven runs hot, or if it's convection or gas, use 325ºF instead. Grease and line a 8×8” square pan with parchment paper. Don’t use a glass pan.
- To make the batter, add the butter and white chocolate to a large bowl. Place the bowl in the microwave or over a double boiler to melt them together. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
- Add the granulated sugar and whisk to combine.
- Add the eggs, one at a time, mixing until incorporated before adding the next one.
- Add the red food coloring, vinegar, buttermilk, and vanilla to the bowl. Whisk until completely incorporated.
- Add the flour, cocoa powder, baking soda, and salt to the bowl, mix on low to combine, or fold with a spatula.
- Pour the batter in the prepared pan. Use a spatula to smooth it out.
- Bake the brownies in the oven for 35 minutes, until they look set around the edges and on top.
- Touch the top and it shouldn’t feel too wet underneath. When you insert a toothpick, it should come out clean.
- Remove the brownies from the oven.
- Let them cool down.
Cream Cheese Frosting
- Beat the cream cheese and butter together until completely smooth and fluffy for 1–2 minutes. Add the powdered sugar gradually and mix on low, then increase the speed and beat until creamy. Add the vanilla and mix.
Assemble
- Spread the cream cheese frosting on top of the baked brownies. You can slice the brownies and frost each individually by placing the cream cheese frosting in a piping bag fitted with a tip 4B and piped on top of each brownie.
- Then take a small slice of the unfrosted brownies and crumble it to sprinkle on top of the frosted pieces as decoration!
Video
Notes
Storage: Store the unfrosted brownies in an air-tight container, at room temperature for up to 2 days. Store the frosted brownies in the fridge, for up to 6 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving. You can also freeze the baked brownies for up to 2 months. Thaw in the fridge overnight.
Pan: Don’t use a glass pan to make the recipe. It’s better to use a steel pan. Glass pans heat up slowly, which can results in brownies with an underdone center, and over cooked edges.
White Chocolate: Don’t use candy melts. Use white chocolate, preferably good quality white chocolate with over 20% of cocoa butter in it. If you can’t find white chocolate chips with that amount of cocoa butter in it, you can get white chocolate baking bars, or Lindt white chocolate bars and chop it to use in the recipe. My favorite white chocolate brand is Callebaut, I buy it online.
Nutrition
Serving: 1brownie | Calories: 340kcal