Red Velvet Brownies with White Chocolate Buttercream Frosting Recipe
These red velvet brownies are one of my favorite red velvet creations and I must admit, they're a lot easier to bake than a cake!
Serving15 Servings
Ingredients
Brownies
- 15.25 ounces Red Velvet Cake Mix, 1 box
- ¾ cup butter, melted
- 1 egg
- ½ cup water
- 1 cup semisweet chocolate chips
- 1 cup chopped walnuts, optional
White Chocolate Buttercream Frosting
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 4 ounces white chocolate
- 1 Tablespoon heavy cream
- 2 ½ cup powdered sugar
Equipment
Instructions
Brownies
- Preheat oven to 325℉.
- Combine egg, butter, water in a bowl. Add box mix, stir until the ingredients are combined, and lumps are gone.
- Add chips and nuts, and pour mixture into the greased 9x13-inch baking pan.
- Bake for 40-45 minutes.
- Let cool for 15 minutes and place the brownies on wire cooling rack.
White Chocolate Buttercream Frosting
- Cream butter until soft and fluffy (about 3-5 minutes), then beat in the vanilla.
- With the mixer on low speed, slowly add in powdered sugar ½ cup at a time; allow the sugar to mix in before adding the next ½ 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 and beat at medium speed until the frosting has reached your desired consistency.
Notes
Cake
- When you add in the box of brownie mix, stir everything until lumps are gone and well combined.
- Make sure your mixer is on low speed when adding in the powdered sugar.
- Add about a ½ cup at a time.
- Make sure the powdered sugar is completely combined before adding more.
Nutrition
Calories: 559 kcal · Carbohydrates: 54 g · Protein: 6 g · Fat: 38 g · Saturated Fat: 16 g · Trans Fat: 1 g · Cholesterol: 55 mg · Sodium: 387 mg · Potassium: 264 mg · Fiber: 3 g · Sugar: 40 g · Vitamin A: 516 IU · Vitamin C: 1 mg · Calcium: 88 mg · Iron: 3 mg