Red Velvet Brownies with White Chocolate Buttercream Frosting

These red velvet brownies are rich, fudgy, and topped with a smooth white chocolate buttercream frosting. Perfect for holidays, parties, or anytime you’re craving a show-stopping dessert!

5 from 1 vote

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Prep Time: 20

Cook Time: 20

Servings: small brownies

Author: Life in the Lofthouse

Ingredients

For The 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 ½ 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

For 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)
2 Tablespoons heavy whipping cream

Instructions

For the Red Velvet Brownies

Preheat oven to 350 degrees F. Line bottom and sides of a 8-inch square baking pan with parchment paper, allowing 2 inches to extend over 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 and 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 and mix just until combined.
Now switch from a 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.

Notes

*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.

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