Red Velvet Brownies w/ White Chocolate Icing

RED VELVET BROWNIES
Recipe from: Southern Living

4 oz Bittersweet Chocolate baking bar, chopped
3/4 cup Butter
2 cups Sugar
4 large Eggs
1 1/2 cups All-Purpose Flour
1 (1 oz) bottle liquid Red Food Coloring
1 1/2 teaspoons Baking Powder
1 teaspoon Pure Vanilla Extract
1/8 teaspoon Salt
Directions: Preheat oven to 350 degrees. Line bottom and sides of a 9 inch square baking pan with aluminum foil, allowing 2-3 inches to extend over sides. Grease with cooking spray.

Microwave chocolate and butter in a large microwavable-safe bowl. Cook for about 1 1/2 minutes until melted and smooth, stirring at 30 second intervals.

Whisk in sugar. Add eggs, one at a time, whisking just until blended. (Be sure not to whisk too much) Gently stir in flour and the next 4 ingredients. Pour mixture into prepared pan.

Bake at 350 for 42-45 minutes or until wooden tooth pick inserted in center comes out with a few moist crumbs. Cool in pan for 1 hour. Lift brownies from pan, using foil sides. Let completely cool before frosting.

WHITE CHOCOLATE BUTTERCREAM FROSTING:
Recipe from: How Sweet It Is

1/2 cup (8 tbsp) Unsalted Butter, softened
2 1/2 cups Powdered Sugar
1 teaspoon Pure Vanilla Extract
4 oz good quality White Chocolate (not chips), melted
2 tablespoons Heavy Whipping Cream
Directions for Frosting: In the bowl of a stand mixer, cream butter until soft and fluffy. Then beat in vanilla. With the mixer on low speed, slowly add in the powdered sugar a half cup at a time. Allow the sugar to mix in before adding each half cup. Once all the powdered sugar has been added, pour in the melted white chocolate and beat on medium speed until incorporated. Add in the heavy cream and continue to beat until it is at your desired consistency. Spread frosting over brownies and slice.

Paige's opinion: These brownies were very dense and moist, and oh so rich. I love me some yummy red velvet!