RED VELVET BROWNIES WITH WHITE CHOCOLATE BUTTERCREAM

Love is in the air! Which means it’s totally acceptable to start eating treats again, right? There is no better time for red + pink treats than Valentine’s Day, which gives me an excuse to make red velvet flavored EVERYTHING. I’m going to be honest. My wedding cake (yes – that gorgeous 4-tiered cake below)

These red velvet brownies are one of my favorite red velvet creations and I must admit, they’re a lot easier to bake than a cake! Plus the white chocolate buttercream frosting is unbelievably delicious (just try not to lick the whole bowl!)

INGREDIENTS
Brownies:

• 1 15.25-oz red velvet cake mix
• 3/4 cup butter, melted
• 1 egg
• 1/2 cup water
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts (optional)

White Chocolate Buttercream:

• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 4 oz white chocolate
• 1 tablespoon heavy cream
• 2 1/2 cups powdered sugar

INSTRUCTIONS
Brownies:

• Preheat oven to 325 degrees.
• Combine egg, butter, water in a bowl. Add box mix, stir until the ingredients are combined, and lumps are gone.
• Add chips and nuts, and pour mixture into the greased 9x13-inch baking pan.
• Bake for 40-45 minutes.
• Let cool for 15 minutes and place the brownies on wire cooling rack.

Frosting:

• Cream butter until soft and fluffy (about 3-5 minutes), 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.
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