Red Velvet Brownies With White Chocolate Icing Recipes

THE REALTOR'S RED VELVET BROWNIES WITH WHITE CHOCOLATE ICING

The Realtor's Red Velvet Brownies With White Chocolate Icing image

Make and share this The Realtor's Red Velvet Brownies With White Chocolate Icing recipe from Food.com.

Provided by Realtor by day

Categories Bar Cookie

Time 40m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

Preheat oven to 350. Spray 8 x 8 pan with Baker's Joy or lightly grease and flour it.
In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
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.
Spread in pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool before frosting.
Frosting:.
Melt the white chocolate according to the instructions on your package and set it aside. Cream butter with mixer till fluffy. Add vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Frost the top of the brownies and then hide them from everyone! They're so good you won't want to share them.
I keep these in the frig because I think they taste best cold.

Nutrition Facts : Calories 335.1, Fat 14.6, SaturatedFat 9, Cholesterol 55.4, Sodium 154.4, Carbohydrate 49.9, Fiber 0.6, Sugar 41.4, Protein 2.6

RED VELVET BROWNIES WITH CREAM CHEESE ICING

Red Velvet Brownies With Cream Cheese Icing image

Make and share this Red Velvet Brownies With Cream Cheese Icing recipe from Food.com.

Provided by Air Force Mama

Categories Dessert

Time 55m

Yield 24 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons unsweetened cocoa powder
1 ounce red food coloring (or a 2 tbsp)
2 teaspoons pure vanilla extract, divided
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon pure vanilla extract
4 ounces good-quality white chocolate, melted, I recommend Callebaut (not chips)
1 -2 tablespoon heavy cream

Steps:

To make the brownies: Preheat the oven to 350 degrees F. Butter and flour an 8"x8" baking pan.
In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the 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 stir in the remaining 1 tsp of vanilla. With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix.
Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn't anything stuck on the bottom of the bowl. You'll want one uniformly colored (red) batter.
Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla. With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.

Nutrition Facts : Calories 225.1, Fat 10, SaturatedFat 6.1, Cholesterol 37.7, Sodium 36.4, Carbohydrate 33.2, Fiber 0.4, Sugar 27.6, Protein 1.7

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