When I was in college, I wasn’t the baker that I am today. I know, kind of shocking. I’ve always loved to eat baked goods but it wasn’t until I was out in the real world post-college that I started making them myself. Luckily for me, I lived with a group of girls who also enjoyed sweets so we were never lacking for treats in our apartment.
One of the treats I fondly remember from my time in Apartment 4 was my roommate Emily’s red velvet cookies with white chocolate chips. Whether she was whipping up a batch for an evening of wine and Titanic or baking cookies for events at the sorority house, her cookies were always a hit.
Emily and I don’t live in the same city anymore but when we meet up every couple of month, our priorities are always in order. We didn’t make dinner plans ahead of time for when she came to town on Friday night but one thing was certain: sweets were on the menu.
In honor of the red velvet cookies with white chocolate chips that were such a staple in college, I decided to recruit Emily’s help in trying out a red velvet brownie recipe with white chocolate icing. (Thanks for being a fantastic sous-chef Em!)
Valentine’s Day is just a few weeks away so this recipe is doubling as a practice run for potential Valentine’s Day-themed treats. I’m all about baking on theme so I wasn’t upset at how perfectly bright red these brownies turned out. In addition to being beautiful, these brownies were the perfect balance of gooey on the inside and super crisp on top. Not ideal for photographing but so perfect for eating!
I love all things sweet but even I thought the icing was a little sweet when combined with the brownies. That’s the advantage of cream cheese icing rather than white chocolate icing, the savory base does a better job of balancing the sweet brownie. That being said, I still absolutely loved these and would highly recommend them for Valentine’s Day, movie night or just life.
- 3 Tablespoon cocoa powder
- 2 Tablespoons red food coloring
- 2 Teaspoon vanilla extract
- ½ Cup unsalted butter, softened
- 1 ½ Cup (300g) granulated sugar
- 2 Large eggs
- 1 ¼ Cup (156g) flour
- ¼ Teaspoon salt
- ½ Cup semi sweet chocolate chips
- 6 Tablespoons butter, softened
- 2 ½ Cup (315g) powdered sugar
- 1 Teaspoon vanilla extract
- 4 Ounces of white chocolate, melted
- 2 Tablespoons 2% milk
Recipe (Lightly adapted from a How Sweet It Is recipe)
- Preheat the oven to 350 degrees
- Grease an 8×8 glass pan and set aside
- In a small bowl, combine cocoa powder, red food coloring and 1 teaspoon vanilla extract, mix to create a paste
- In a large bowl, cream together on medium high speed the butter and sugar
- Once light and fluffy, mix in eggs and remaining teaspoon of vanilla extract
- Reduce mixer speed to low and gently mix in flour and salt until just combined
- Fold in chocolate chips
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clean
- While the brownies cool, prepare icing
- Cream butter for icing at medium high speed until creamy and light
- Mix in powdered sugar until combined and creamy once more
- Mix in vanilla extract and white chocolate
- Add one tablespoon of milk at a time to achieved desired consistency
- Once the brownies are completely cool, ice away!