Red Velvet Brownies with White Chocolate Buttercream Icing

blood and bone brownies

I have been trying to make these awesome blood and bone brownies for a few days and finally got to today.  I really stink at making a skull and crossbones but I think they are awesome anyways.  Red velvet brownies with white chocolate buttercream icing are my new favorite brownie.  I think these can be a great Halloween treat but they are also good for any time of the year.  They are a sweet and decadent dessert.

blood and bone brownies

Ingredients

For the brownies:
    • 3 tbsp unsweetened cocoa powder
    • 1 oz red food coloring (or a scant 2 tbsp)
    • 2 tsp pure vanilla extract, divided
    • 1/2 cup (8 tbsp) unsalted butter, at room temperature
    • 1 1/2 cups granulated sugar
    • 2 large eggs, at room temperature
    • 1 1/4 cups all-purpose flour
    • 1/4 tsp salt
For the white chocolate buttercream frosting:
  • 1/2 cup (8 tbsp) unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 4 oz good-quality white chocolate (not chips), melted
  • 1 – 2 tbsp heavy cream

Brownie Directions:

  1. Preheat the oven to 350 degrees F.  Butter and flour an 8″x8″ baking pan.
  2. Slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside. It will look awesome like grade B horror film blood.
  3. It was recommended to mix the next step with a stand mixer but I used my hand mixer and I think it turned out well.
  4. Beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla.
  5. Add in cocoa mix and beat until they are one uniform color.  It will be a murky red.
  6. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix.
  7. Scrape the sides of the bowl with a spatula to make sure the flour is mixed well.  Mixture should be all the same color.
  8. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies.
  9. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.

Icing Directions:

  1. Melt white chocolate.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla. Again, I used my hand mixer and it turned out fluffy and awesome.
  3. 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.
  4. Add in the melted white chocolate and beat on medium speed until incorporated.
  5. With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.
  6. If the mixture is too runny you can add more powered sugar. If it is too thick you can add a tsp of heavy cream until it is thick enough.

adapted from Smells Like Home and she has so much prettier pictures so check her out.

5.0 from 1 reviews
Red Velvet Brownies with White Chocolate Buttercream Icing
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 brownies
 
Ingredients
  • FOR THE BROWNIES:
  • 3 tbsp unsweetened cocoa powder
  • 1 oz red food coloring (or a scant 2 tbsp)
  • 2 tsp pure vanilla extract, divided
  • ½ cup (8 tbsp) unsalted butter, at room temperature
  • 1½ cups granulated sugar
  • 2 large eggs, at room temperature
  • 1¼ cups all-purpose flour
  • ¼ tsp salt
  • FOR THE WHITE CHOCOLATE BUTTERCREAM ICING:
  • ½ cup (8 tbsp) unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 4 oz good-quality white chocolate (not chips), melted
  • 1 - 2 tbsp heavy cream
Instructions
  1. BROWNIES DIRECTIONS:
  2. Preheat the oven to 350 degrees F. Butter and flour an 8"x8" baking pan.
  3. Slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside. It will look awesome like grade B horror film blood.
  4. It was recommended to mix the next step with a stand mixer but I used my hand mixer and I think it turned out well.
  5. Beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla.
  6. Add in cocoa mix and beat until they are one uniform color. It will be a murky red.
  7. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix.
  8. Scrape the sides of the bowl with a spatula to make sure the flour is mixed well. Mixture should be all the same color.
  9. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies.
  10. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.
  11. ICING DIRECTIONS:
  12. Melt white chocolate.
  13. In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla. Again, I used my hand mixer and it turned out fluffy and awesome.
  14. With the mixer on low speed, slowly add in powdered sugar ½ cup at a time; allow the sugar to mix in before adding the next ½ cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl.
  15. Add in the melted white chocolate and beat on medium speed until incorporated.
  16. With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.
  17. If the mixture is too runny you can add more powered sugar. If it is too thick you can add a tsp of heavy cream until it is thick enough.

blood and bone brownies

 

Comments

  1. What a cute idea & yummy too!

  2. I love the skull and cross bones and the brownies sound oh so yummy!

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