RED VELVET BROWNIES with WHITE CHOCOLATE BUTTERCREAM FROSTING

Sharing this recipe from Sweet Pea's Kitchen -

For the Brownies:
1 1/4 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract, divided
1 tablespoon + 2 teaspoons red food coloring
1/2 cup unsalted butter, room temperature
1 1/2 cup granulated sugar
2 large eggs
2/3 cups chocolate chips (optional)

For the White Chocolate Buttercream Frosting:
1/2 cup unsalted butter, room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
3/4 cup white chocolate, melted
1-2 tablespoons heavy cream (or more if needed)

1. Preheat oven to 350F. Butter the bottom and sides of a 8x8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

2. In a medium bowl, whisk together the flour and salt; set aside.

3. In a small bowl, mix the cocoa powder, 1 teaspoon vanilla extract and red food coloring together until it becomes a smooth paste; Set aside.

4. In the bowl of a stand mixer with the paddle attachment, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the remaining 1 tsp vanilla extract and beat until combined. Add in the cocoa powder mixture and beat until batter is uniformly red. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Do not over mix! Fold in chocolate chips if using.

5. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 25 to 30 minutes. Cool on wire rack to room temperature, about 2 hours.

6. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter in until light and fluffy, about 3 minutes. Add the vanilla and mix well. Decrease the speed to low and slowly beat in the powdered sugar, 1/2 cup at a time. Add in the melted white chocolate and beat until well incorporated. To reach desired consistency, add in heavy cream 1 teaspoon at a time with mixer on low speed. If frosting becomes too liquidy, simply add additional sugar. Using parchment overhang, lift brownies from pan. Cut into 2-inch squares and frost.

Source: How Sweet It Is