Red Velvet + Brownies + White Chocolate + Anniversary

Ummmm these are amazing, but do Jessica's recipes ever disappoint, not so much. Some of my closest friends (Hi Nat & Ryan!) were celebrating their 1 year anniversary this past Monday and I wanted to make them a yummy to help celebrate. Clearly in my head anniversaries call for an excuse to eat LOTS of treats, duh. SO, I went with these Red Velvet Brownies with White Chocolate Frosting...since Ryan's groom cake was red velvet at the wedding I thought these were a perfect pick.

Red Velvet Brownies via How Sweet It Is

Red Velvet Brownies from How Sweet It Is

1/2 cup butter, at room temperature

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups all purpose flour

1/4 teaspoon salt

3 tablespoons cocoa powder

2 tablespoons red food coloring

Preheat oven to 350.

Butter and flour an 8 x 8 cake pan.

In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste.

In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. With the mixer on medium speed, add in cocoa powder mixture. Beat until batter is completely red. (If at this time your batter is NOT red, you can add a little more food coloring if desired. Color will depend on brand.) Add flour and salt, mixing until just combined. Fold in chocolate chips.

Spread in the 8 x 8 pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Let cool completely before frosting.

White Chocolate Frosting

1 stick of butter, at room temperature

2 1/2 cups powdered sugar

1 teaspoon vanilla extract

4 ounces white chocolate, melted (I used Lindt and microwaved to melt)

1-2 tablespoons milk (I only needed 1 T and used whole milk)

Cream butter in an electric mixer until fluffy, then add vanilla. Slowly add in powdered sugar 1/2 cup at a time with the mixer on low speed. Add in melted white chocolate and beat until incorporated. To reach desired consistency, add in milk 1 teaspoon at a time with mixer on low speed. If frosting becomes too liquidy, simple add additional sugar.