Red Velvet Brownies with White Chocolate Buttercream Frosting

Sunday, December 4, 2011

Yes, it's been quite some time since my last post. My mother is still in a very critical state of being, and the kind words of encouragement on this page, my facebook page, and my email have been overwhelming and very meaningful. I've been working on a recipe that is Christmas-y, while incorporating some of my mom's favorite things to make for her this holiday season, and I think I have finally created the "Mom's-favorite-things-Christmas-Dessert"! So without further adieu, I give you my Red Velvet Brownies with White Chocolate Buttercream Frosting!

3 tbsp unsweetened cocoa powder
2 oz red food coloring **sidenote, look for a red food dye that is made with Red #40...this is derived from coal and not insects)
2 tsp pure vanilla extract, divided
1/2 cup (8 tbsp) Earth Balance, at room temperature
1 1/2 cups granulated vegan sugar
2 egg replacements (I use Orgran Gluten-Free No Egg, but a lot of folks like Ener-G egg replacement as well)
1 1/4 cups all-purpose flour
1/4 tsp salt

1/2 cup (8 tbsp) Earth Balance, at room temperature
2 1/2 cups powdered sugar
1 tsp pure vanilla extract
4 oz vegan white chocolate, melted (I used Vegan Sweets Vegan White Chocolate Chips)
1 – 2 tbsp vanilla almond milk

Preheat the oven to 350 degrees F. Spray an 8″x8″ baking pan with non-stick aide.

In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste, almost like toothpaste. Set aside.

With a hand mixer or bowl mixer beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg replacement, 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 25-30 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.

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 almond milk 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.


Gluten Free said...

Yummy !
This is looks so good , I love chocolate butter cream frosting.This is delicious recipe........
Gluten Free Recipe

Leah (The Kind Weight Watcher) said...

Glad to see you back! Sorry to hear that your mom's condition is critical. :-(

Dondi Harney said...

This looks so good, I believe I'll find an excuse to make it very soon.
I'm sorry that your mother is still suffering. My prayers for you both. Hope she's better soon!

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