This recipe has been a long time coming.
It felt like it took forever to get right.
Mr. How Sweet thinks I’m dramatic, but I can’t help it — this has been a project. I spent months working to create a red velvet brownie from scratch. Red velvet isn’t simply a chocolate dessert dyed red; it should have just a whisper of cocoa. After many attempts I finally landed on a chewy, dense brownie with that subtle chocolate note I wanted.
I adapted my oooey, gooey brownie base (which I’ve used in other treats) and, after about 30 failed tries, adjusted the cocoa, texture and coloring until it was just right. I also added chocolate chips, because I’m never one to pass up extra chocolate.
The brownies are finished with white chocolate buttercream — rich, glossy and dangerously good.
They turned out to be my culinary happiness and a fast route to gaining ten pounds if you let them.
People often ask what happens to my baked goods. One Saturday, my brother, his girlfriend and my cousin arrived while I was finishing baking. Within minutes I set out two pans of chocolate chip cookie cinnamon rolls, a 9 x 13 of pierogi casserole and a large pan of warm red velvet brownies. It was an all-out indulgence fest.
Mr. How Sweet came home and declared he was on a strict diet of plain chicken, egg whites and diet Coke — until I persuaded him to try one of the brownies. He fell instantly in love. I gave the rest away to my brother the next day because clearly they weren’t diet-friendly.
Later Mr. How Sweet made a fuss that I’d given them away and asked me to make another batch the next weekend. So of course I will.
Red Velvet Brownies
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Ingredients
Red Velvet Brownies
- 1/2 cup butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 3 tablespoons cocoa powder
- 2 tablespoons red food coloring
- 2/3 cups chocolate chips, optional
White Chocolate Frosting
- 1 stick of butter, at room temperature
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, melted
- 1-2 tablespoons milk, or more if needed
Instructions
Red Velvet Brownies
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Preheat oven to 350°F (175°C).
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Butter and flour an 8 x 8-inch baking pan.
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In a small bowl, mix the cocoa powder, red food coloring and 1 teaspoon of vanilla into a smooth paste.
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In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then the remaining teaspoon of vanilla. With the mixer on medium, add the cocoa-red paste and beat until the batter is uniformly red. Add flour and salt, mixing just until combined. Fold in chocolate chips if using.
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Spread the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
White Chocolate Frosting
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Cream the butter in an electric mixer until fluffy, then add the vanilla. Gradually add the powdered sugar, about 1/2 cup at a time, on low speed. Mix in the melted white chocolate until combined. Add milk 1 teaspoon at a time until you reach the desired consistency. If the frosting becomes too thin, add more powdered sugar.
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Is it gluttony week around here? It sure feels like it.