Red Velvet Brownies with White Chocolate Buttercream Frosting

Decadent Red Velvet Brownies with smooth White Chocolate Buttercream Frosting. A show-stopping dessert that’s easy to make and impossible to resist!

Soft, fudgy, and bursting with rich chocolate flavor, these Red Velvet Brownies with White Chocolate Buttercream Frosting are pure dessert bliss. They’re easy to whip up, will make your kitchen smell amazing as they bake, and are finished with a luscious homemade frosting that melts right into every bite. Even if you’ve never been a red velvet fan, this recipe might just win you over.

RED VELVET BROWNIES

This red velvet brownie recipe comes out soft, moist, and rich every single time. If I can give you a big tip when it comes to this recipe, this is the most important one to follow: weigh the ingredients. Buy a kitchen scale at the grocery store or Walmart. I can’t recommend this enough. We all tend to add too much when measuring in cups, so weights are listed on important ingredients. Weighing ingredients when baking will help your baked goods turn out perfect! Also, don’t over-mix. Especially, never over-mix brownie batter. Super important. 😊

Okay, back to the deliciousness. This red velvet brownie recipe can’t be beat. I found the original recipe on Bonnie Bakery, and used my own white chocolate buttercream frosting to top them off with. The results were red velvet magic!

My homemade white chocolate buttercream frosting truly takes this red velvet recipe to the next level. They are so amazing! Serve them on Valentine’s Day, an anniversary dinner, or at Christmas and everyone will fall in love.

Find my expert tips on how to make homemade red velvet brownies from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love These Easy Red Velvet Brownies:

• Rich, Classic Brownie Texture: These brownies combine cocoa powder and salted butter for a moist and rich fudgy brownie that melts in your mouth.
• Homemade White Chocolate Buttercream Frosting: Smooth, velvety buttercream frosting made from scratch adds a decadent, bakery-style finishing touch.
• Festive Red Velvet Presentation: The vibrant and fun pop of red paired with the buttercream frosting looks incredible on a dessert table for Valentine’s Day, Christmas, New Year’s, and more. A festive treat that fits any special occasion!

Ingredients

Red Velvet Brownies

• 6 Tablespoons salted butter
• 200 grams granulated sugar (1 cup)
• 55 grams light brown sugar (packed 1/4 cup)
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract or paste
• 80 ml vegetable oil (1/3 cup)
• 25 grams cocoa powder (3 1/2 Tablespoons)
• 1/2 teaspoon red gel food coloring
• 90 grams all-purpose flour (3/4 cup)
• 1 Tablespoon cornstarch
• 1/8 teaspoon salt
• 1 Tablespoon white vinegar

White Chocolate Buttercream Frosting

• 1/2 cup salted butter, softened
• 3 ½ cups powdered sugar
• 1 teaspoon pure vanilla extract or paste
• 4 ounces good-quality white chocolate, melted (NOT chocolate chips)
• 3 Tablespoons heavy whipping cream

Instructions

For The Red Velvet Brownies

Preheat oven to 350 degrees F. Line the bottom and sides of a 8-inch square baking pan with parchment paper, allowing 2 inches to extend over the sides.

Melt the butter in a microwave-safe bowl. Cook and stir in 20 second intervals until melted.

Add the granulated sugar and light brown sugar into a large mixing bowl. Pour in the melted butter. Whisk to combine.

Add the eggs, egg yolk and vanilla. Mix until combined. (Don’t over-mix, you don’t want to add air to the mixture.) Add the vegetable oil and cocoa powder to the batter. Whisk until combined.

Take 2 Tablespoons of the batter and place in a small bowl. Mix the red gel food coloring into this small amount of batter until it’s all combined. Whisk this red mixture into the main bowl of batter just until combined.

Now switch from the whisk to a spatula. Fold the flour, cornstarch and salt into the batter. When there are no longer any flour lumps, mix in the white vinegar.

Pour the brownie batter into the prepared pan and spread out evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.

Carefully, remove the brownies from the oven and allow to cool completely before frosting.

For The White Chocolate Buttercream Frosting

In the bowl of a stand mixer, cream butter until light and fluffy. Beat in vanilla. With the mixer on low speed, slowly add in the powdered sugar a half cup at a time. Allow the sugar to mix in before adding each half cup.

Once all the powdered sugar has been added, pour in the melted white chocolate and beat on medium speed until incorporated. Add in the heavy cream and continue to beat until it is at your desired consistency. Spread frosting over brownies. For easy cutting, use a plastic knife.

Servings

This recipe yields 16 small brownies.

Storage and Reheating

Store leftover red velvet brownies in an airtight container in the fridge for up to 5 days. If desired, slightly warm your brownie in the microwave for 10 seconds.

Holly’s Tips for The Best Red Velvet Brownies:

• Weigh the Ingredients: Weighing ingredients ensures accuracy and consistency, which is especially important in baking where small differences can affect texture and flavor. Measuring by weight eliminates variations caused by packing, scooping, or humidity, helping your recipes turn out perfectly every time.
• Don’t Over-Whisk The Batter or Eggs: Whisk the eggs in just until combined. Overmixing adds too much air and leads to cakey brownies instead of dense, fudgy brownies. 
• Line The Pan: Use parchment paper and leave 2 inches hanging over the sides. This creates “handles” so you can lift the brownies out cleanly for easy frosting and cutting.
• Allow Brownies To Cool Before Frosting: If the brownies are even slightly warm, the white chocolate frosting will melt and slide. Let them cool fully for clean, thick frosting layers.
• Chill Before Slicing: Refrigerate the frosted brownies for 20 minutes before cutting to get sharp, clean edges. I recommend using a plastic knife to cut these brownies so you don’t accidentally smear frosting or drag crumbs. 

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Red Velvet Santa Hat Brownies next.

Wanting something different? These Red Velvet Pancakes are fantastic! The cream cheese topping is swoon-worthy.

Wanting something more filling? Make my Red Velvet Cheesecake Cake, Red Velvet Cake with Cream Cheese Frosting, and Red Velvet Trifle next.

Have you made this Red Velvet Brownies recipe? ❤️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #RedVelvetBrownies #LifeInTheLofthouse

Brownie recipe adapted from: Bonnie Bakery

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