Amazing Red Velvet Brownies with Whipped Buttercream Frosting
Disclaimer: This post may contain affiliate links. Please read our privacy policy.
Red Velvet Brownies with Whipped Buttercream Frosting are insanely delicious and so much fun to make. A thick, fudge brownie with a hint of cocoa is topped with the most silky yet fluffy buttercream frosting creating an indulgent dessert you just have to make.
Why I love this recipe:
I am OBSESSED. These are hands down, amazing. I was so excited when I took my first bite because they were exactly what I had hoped for. Red Velvet Brownies are thick, chewy and have a hint of cocoa. I used my favorite whipped frosting recipe which took these gorgeous brownies to the next level. The frosting is not super sweet, but super light and fluffy. These not only taste amazing, especially with coffee, but they’re the perfect dessert for Valentine’s Day.
Red Velvet Brownie Ingredients:
- All purpose flour: AP flour is used as the base of this brownie recipe. It helps provide structure.
- Unsweetened cocoa powder: A touch of cocoa powder is used to create that perfect red velvet flavor.
- Baking powder: Baking powder if the leveling agent that helps the brownies rise.
- Salt: Some salt is used to offset the sweetness and enhance flavor.
- Butter: Butter is one of the fats to keep these moist yet add flavor.
- Vegetable oil (or refined coconut oil): Vegetable oil is the other fat used to keep the brownies moist.
- Eggs: 2 eggs help bind all the ingredients together.
- Vanilla extract: A little vanilla is used to add flavor and warmth.
- Red food coloring: Red food coloring is used to get the deep red flavor.
Whipped Buttercream Frosting Ingredients:
This buttercream frosting is one of my favorites for a few reasons. First, the frosting is not too sweet making it perfect for indulgent desserts and cakes. Second, it’s super silky, light and fluffy – it literally melts in your mouth.
- All purpose flour: AP flour helps provide structure to the frosting.
- Whole milk: Whole milk helps add moisture to create a paste with the AP flour.
- Vanilla extract: A little vanilla adds flavor.
- Butter: Butter is the base of the buttercream, providing a rich and creamy flavor.
- Granulated sugar: Sugar is used to sweeten the frosting.
Substitutions:
- You can use gluten free cup for cup flour instead of all purpose flour.
- You can use melted refined coconut oil instead of vegetable oil.
- You can use a natural food coloring instead of red dye, but may not get the deep red color.
- You can use 2% milk instead of whole milk for the frosting recipe if you want to reduce calories and fat.
- Cream cheese frosting would be a good alternative for the whipped buttercream frosting. I would half the recipe that is linked.
- Salted butter may be used in this recipe. If you use salted butter, do not add any salt.
Tips for success:
- Do not over-mix the batter. Brownie batter does best when the ingredients are not overly mixed or whipped together.
- Do not over-bake. The center of the brownies should not jiggle.
- Always read through the entire recipe before starting. This helps prevent mistakes.
- Prepare ingredients and supplies before starting. This helps prevent mistakes and makes clean up easier.
- Be patient with the whipped buttercream frosting. It’s so delicious and creamy.
- Chill the brownies before cutting so they have a nice clean edge. You can also wash the knife off between cutting to help get a cleaner edge.
I can’t express enough how much I adore these Red Velvet Brownie with Whipped Buttercream Frosting recipe. The brownies are perfectly chewy and the frosting is so light and fluffy creating a melt-in-you-mouth dessert experience. They’re festive, beautiful and are absolutely delicious! I can’t wait for Valentine’s Day!
Red Velvet Brownies with Whipped Buttercream Frosting
These Red Velvet Brownies are rich and indulgent with the subtle flavor of cocoa. Topped with a silky whipped buttercream frosting, these brownies are both visually stunning and irresistibly delicious.
Ingredients
Brownie
- 1 1/2 cups all purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup vegetable oil (refined coconut oil would work, too. Just melt it before measuring)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon red dye coloring
Whipped Buttercream Frosting
- 2 1/2 tablespoons all purpose flour
- 1/2 cup milk (whole preferred)
- 1 teaspoon pure vanilla extract
- 1/2 cup unsalted butter, room temperature
- 1/2 + 1/8 cup granulated sugar
Instructions
- Preheat oven to 350 degrees and spray a 8×8 or 9×9 inch baking pan with baking spray then line with a piece of parchment paper so the sides hang over the edge; set aside.
- In a large bowl, whisk together butter, sugar and oil. Add eggs, vanilla and food coloring and whisk until smooth.
- Next add dry ingredients – flour, cocoa powder, baking powder and salt and stir until combined.
- Pour into prepared pan and bake for 30 minutes give or take a few minutes depending on your oven. The center should be set and not jiggly but careful not to over bake. Test with a toothpick if needed. Let brownies cool completely then frost.
- To make the frosting, add milk and flour to a small sauce pan and place over medium heat. Whisk constantly until thickened, about 5-7 minutes. The mixture will look like cake batter. Remove from heat and whisk in vanilla – the mixture will turn into a paste; let cool completely – put in refrigerator to speed up cooling time.
- In a stand-alone mixer fitted with a whisk attachment, whisk sugar and butter for 3 minutes on medium-high speed stopping once after 1 1/2 minutess to scrape down sides of the bowl. The mixture should turn white and the sugar should be fully incorporated into the butter.
- Add the cooled paste to the mixer and whisk on high-speed for one minute; scraping down sides of bowl and mix again for for a few seconds. Frost brownies and enjoy!
Notes
Brownies with last up to 3 days in an airtight container or up to 5 days in the refrigerator. UNFROSTED brownies can be frozen for up to 3 months.
Hi,
these look so good… I have a question about the food coloring… do I have to use it, or could I leave it out ?? We have allergies in our family
thanks
You can totally leave it out!