Red Velvet Brownies


If you follow me on Instagram you’ll know that I love baking and I love red velvet cake, in fact, I would go so far as to say that it’s my specialty bake! So when mum found The Londoner’s recipe for red velvet brownies with white chocolate buttercream I couldn’t resist trying them out. Full credit to The Londoner for the original recipe – I only made a few little modifications, so check out her initial post here for her recipe.

To make these delicious pieces of yummyness you’ll need:

For the brownies:

  • 3 tbsp unsweetened cocoa powder 
  • 2 tbsp red food colouring (I used a tube of food colouring paste)
  • 2 tsp pure vanilla extract 
  • 1/2 cup unsalted butter, at room temperature 
  • 1 1/2 cups granulated sugar 
  • 2 large eggs 
  • 1 1/4 cups all-purpose flour 
  • A pinch of salt 
  • A tub of soured cream (about 350ml)

For the white chocolate buttercream:

  • 1/2 cup unsalted butter, at room temperature 
  • 2 1/2 cups icing sugar 
  • 1 tsp vanilla extract 
  • 150g bar good-quality white chocolate 
  • 4-5 tbsp double cream
Preheat your oven to 180 degrees and line your brownie tin with baking parchment. Cream together your butter and sugar in a large bowl until they’re light and fluffy. One at a time, crack in your eggs and make sure they’re fully mixed in. 
Then, dollop your food colouring in and mix well until your mixture is a gorgeous deep red in colour. 
Start folding in your vanila extract, flour, cocoa powder and pinch of salt, but be careful not to get rid of the air in the mixture. I’d recommend using a big metal spoon instead of a wooden spoon at this point. 
Family secret time now: we always use soured cream in our baking! I have no idea why but it makes the most amazingly light cakes I’ve ever tasted. You shouldn’t need all of the tub of soured cream, so pour it in little by little, but be prepared to use at least half the tub. Just be careful that your mixture doesn’t become overly runny. 
Pour this lovely mixture into your pre-lined brownie tin and pop it into the oven for about 20 minutes. Now it’s time to make a cup of tea and lick the spoon as your brownies bake! When you check your brownies put a knife in the centre and if it comes out clean then they’re perfect! 
Take the baking parchment out of the tin ( you might need a willing assitant to help you here so you don’t drop them!) and let the brownies cool fully. Once they’re totally cool you can start making the buttercream.
Cream the butter and icing sugar together and break up and melt the chocolate. Some people prefer to melt their chocolate in the microwave but I like to melt mine over boiling water – do whatever your most comfortable doing! 
Pour the melted chocolate and vanilla extract into the butter/sugar mixture and mix well. Then, dollop by dollop mix in the double cream until you have a texture that you’re happy with. It should be smooth, thick and a little (but not too) runny. 
Slather the buttercream all over the cooled brownies and cut them up into delicious little pieces. 
They’re quite rich so I wouldn’t make your pieces tooooo large – unless you want a real feast!
Top tip: these are best enjoyed with a cup of tea or hot chocolate in front of the fire. A perfect winter evening warmer!

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  • Can i just mention how much I love the Londoner…I am on her blog all the time. Love these brownies! Have you tried her lemond drizzle cake? It's my staple recipe.

    • Hi Caroline! She's incredible isn't she?! I made her lemon cake with cream cheese frosting last week – amazing! Check my Instagram for photos! XO

  • Catherine Lux

    Omg. These look AH-MAZING! Definitely gonna make some soon!

    C x

  • They're so good!! Enjoy! xx