How decadent! Every since I tried Red Velvet cupcakes, I have loved everything "red velvet." This southern tradition has become a favorite dessert of mine in all forms. I especially love the moist, rich taste. Red velvet treats are a must have for any party or dessert buffet. I am so excited to share this new recipe with you. Let's dig in, shall we?
Cook Time: 30-60 min
2 1/2 cups flour
2 tablespoons cocoa powder
1 tsp baking powder
1/2 teaspoon salt
1 cup Ghirdaelli white chocolate chunks*
3 large eggs
7 ounces-unsalted butter
1 cup confectioner's sugar
1 cup buttermilk
2 tbsp. red food coloring
1 tsp. white vinegar
1 tsp. baking soda
1 tsp. vanilla extract
*I changed this from the original semi-sweet chocolate chips.
Preheat oven to 325F.
Butter and flour a 9-inch square baking pan.
To make the brownies, combine flour, cocoa, baking powder and salt in the top of a double boiler over boiling water.
Stir until the mixture is smooth. Remove and let cool for 10 minutes.
In a large bowl combine the eggs, butter and ½ cup of water. Add the confectioner's sugar, buttermilk, food coloring, vinegar, baking soda and vanilla. Beat the mixture with an electric mixer until smooth. Stir in the mixture and white chocolate chunks. Pour the mixture into the prepared pan.
Bake for 40 minutes or until the top is stand a knife is inserted in the center comes out clean. Remove from the oven and set the pan on a rack to cool.
When the brownies are cool spread white frosting over the top, optional.
Credit: Spike Mendelsohn's, "The Good Stuff Cookbook."