Red Velvet Brownies

Red Velvet Brownies

Servings: 16
Author: Christy Denney


  • 1/2 cup 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


  • 1/2 cup butter , at room temperature
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 4 ounces white chocolate
  • 1 -2 tablespoon milk


  1. Preheat oven to 350 degrees. Spray 8 x 8 pan with Baker's Joy or lightly grease and flour it. I also line the pan with aluminum foil if I want to take the whole pan out after baking to frost it.
  2. In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
  3. With an electric mixer, cream butter and sugar till light and fluffy. Add eggs, one at a time, then add second teaspoon of vanilla. With mixer on medium, beat in cocoa paste. Add flour and salt, and mix just until combined.
  4. Spread in pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool before frosting.
  5. For the frosting: Melt the white chocolate according to the instructions on your package and set it aside to cool slightly. Cream butter with mixer till fluffy and add the vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Frost the top of the brownies and cut into squares.
  6. Serve cold or room temperature. Store in the fridge until ready to serve.

Recipe Notes
The white chocolate frosting is great with this but if it's too rich for your taste or you crave that cream cheese frosting, this is my go-to.
Cream Cheese Frosting: 1/4 cup butter, 4 ounces cream cheese, 2 cups powdered sugar, 1/2 teaspoon vanilla. Add milk to desired consistency. Mix together with a mixer until light and fluffy.

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