Red Velvet Brownies with White Chocolate Buttercream Frosting

This recipe popped up on my reader last week from Smells Like Home and I had to make it ASAP. It looked so sinfully delicious and Red Velvet is one of my favorite things to eat and make. I, luckily, had just enough flour left. Otherwise I would have to wait some more before I made this, lest I run to the store again for the upteenth time today. This recipe uses ALOT of red food coloring, unlike my go-to Red Velvet Cupcakes recipe, which only uses 1 ounce of red food coloring. So this brownie yields a very deep colored red velvet that is so hard to resist. Topped with the white chocolate buttercream frosting makes for a super yummy alternative to the brownie.

Brownies

3 Tbsp. unsweetened cocoa powder

2 oz red food coloring

2 tsp. vanilla extract (divided)

1 stick unsalted butter, at room temperature

1 1/2 cups sugar

2 large eggs, at room temperature

1 1/4 cup all purpose flour

1/4 tsp. salt

1) Preheat oven to 350 deg F. Grease and flour a 8 x 8 inch baking pan. Set aside

2) In a small bowl, slowly stir together cocoa powder, red food coloring, and 1 teaspoon vanilla extract into a thick paste until no lumps of cocoa remain. Set aside.

3) In a bowl of an electric stand mixer, cream together butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then add in remaining 1 teaspoon vanilla extract. With the mixer off, add cocoa mixture, then turn the mixer on to medium and beat until uniform in color. Turn mixer to medium-low and slowly add flour and salt. Mix just until combined. Do not overmix.

4) Remove bowl from mixer and stir batter with a rubber spatula once or twice to ensure flour has been thoroughly incorporated. Pour batter into prepared baking pan. Bake for 25-30 minutes, or until toothpick test comes out clean. Completely cool brownies in the pan on a baking rack for about 45-60 minutes. Frost as desired (in the pan, or cut into 12 squares).

White Chocolate Buttercream frosting

1 stick unsalted butter, at room temperature

2 1/2 cups confectioner's sugar

1 tsp. vanilla extract

4 oz white chocolate, melted

1-2 Tbsp. heavy cream

1) In the bowl of an electric stand mixer with a paddle attachment, cream butter until soft and fluffy on medium-high, about 2 minutes. Add vanilla. With the mixer on low, slowly add confectioner's sugar 1/2 cup at a time, mixing well after each addition. Beat on medium speed for 30 seconds, scraping down the sides of the bowl. Add melted chocolate and continue beating until well incorporated. With the mixer on medium, add heavy cream 1 tablespoon at a time until desired consistency.