Red velvet brownies with white chocolate buttercream frosting: Chewy, dense, red velvet brownies topped with fluffy white chocolate buttercream frosting. These brownies are the real deal in the red velvet world!



For the past three weeks I’ve been craving a yellow butter cake with vanilla Swiss meringue buttercream frosting. This post obviously isn’t about that cake.

It’s about these red velvet brownies with white chocolate buttercream frosting that I nearly had to wipe the drool off of my keyboard from when I came across the recipe. I kid you not.

They are chewy, dense, bright red red velvet brownies, as in my opinion, all red velvet brownies should be.

And guess what? They’re topped with a fluffy white chocolate buttercream frosting that ACTUALLY tastes like white chocolate.

These are the type of brownies that will make your old Aunt Rhonda kick herself for not thinking to bring to the church picnic before her old rival, Harriett, did just that.

They’ll make people swoon and clamor over each other for seconds. You’ll watch these babies disappear and you will beam with delight.

And get ready because people will be asking you for the recipe. Trust me!

So let’s get down to the nitty gritty of how to make red velvet brownies.

Let me first say that I’ve only made one other red velvet recipe in my life before this recipe and I had forgotten about the destructive power of red food coloring.

So, be prepared to go slowly when it comes time to add it in this batter. Fortunately, the recipe seems to compress the mess because you’ll stir together the cocoa powder, food coloring, and some vanilla into a paste that you’ll add to the batter.

This is done in place of pouring all of the food coloring into a whirling mixer. That’s a disaster waiting to happen!

The brownie batter is a fairly basic one to make! And for the love of all things good, please don’t use a red velvet cake mix to make these brownies!

You only need butter, sugar, flour, eggs, and salt in addition to the cocoa powder, red food coloring, and vanilla extract to make these red velvet brownies.

They couldn’t be more simple to make from scratch!

Thoughts on Making White Chocolate Buttercream Frosting

The white chocolate buttercream frosting is insanely sweet and I almost thought it was too sweet. Is that even possible??

But by the next day, the white chocolate flavor seemed to blossom and the sweetness had diminished just a tad.

Because of this, I highly recommend making the frosting a day or two in advance and sticking it in the fridge until you’re ready to bake the brownies. You’ll need to give the frosting some time on the counter to come to room temperature and when it does, give it a good stir before you frost the brownies.

Whatever you do though, don’t wait another millisecond to make these red velvet brownies with white chocolate buttercream frosting.

You’ll be kicking yourself when they show up at your next party and someone else will be doing all the beaming.

[9.2.11 Update] Note: I’ve edited the bake time of the recipe below to better reflect the comments people have left about the brownies being undercooked at 30 minutes. All ovens vary so use your best judgement and the toothpick test to ensure doneness.

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Looking for More Red Velvety Goodness?

Red Velvet Oreo Brownies from Smells Like Home



Red Velvet Hot Chocolate from Occasionally Eggs



Red Velvet Oatmeal Fudge Bars from Kitchen Gidget



Red Velvet Truffles from Dessert for Two



Red Velvet Espresso Cake from The PKP Way

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