For the brownies:
3 tbsp unsweetened cocoa powder
1 oz red food coloring
2 tsp pure vanilla extract, divided
1/2 cup butter
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) butter
2 1/2 cups powdered sugar
1 tsp pure vanilla extract
4 oz white chocolate
2 tsp Milk
Preheat the oven to 350 degrees F. Prepare an 8″x8″ baking pan
with baking spray.
In a small bowl, stir together the cocoa powder, food coloring, and 1 tsp vanilla until smooth.
To make the frosting:
In a bowl, cream butter until soft and fluffy then beat in the vanilla.
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 , add in the melted white chocolate and beat until well mixed.
With the mixer on low, add in milk 1 tbsp at a time and mix until the frosting has reached your desired consistency.