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Decadent Pink Velvet Brownies with White Chocolate Ganache

pink velvet brownies - featured image
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These rich and tender pink velvet brownies are infused with buttermilk and topped with a silky white chocolate ganache, perfect for any occasion and easy to make in under 40 minutes.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) buttermilk (or regular milk with 1 teaspoon vinegar as substitute)
  • 2 tablespoons pink food coloring gel
  • 6 oz (170g) white chocolate chips or chopped white chocolate
  • 1/3 cup (80ml) heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper.
  2. In a large bowl, whisk melted butter and sugar until smooth and glossy, about 2 minutes. Add eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
  3. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
  4. Gradually add dry ingredients to wet ingredients, stirring gently with a rubber spatula. Pour in buttermilk and pink food coloring gel, folding until just combined. Do not overmix.
  5. Pour batter into prepared pan and smooth the top evenly.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool brownies completely in the pan on a wire rack for at least 30 minutes.
  8. To make ganache, heat heavy cream until just simmering. Pour over chopped white chocolate and let sit for 2 minutes. Whisk gently until smooth and glossy. Stir in 1 teaspoon vanilla extract.
  9. Pour ganache evenly over cooled brownies and spread with an offset spatula or spoon.
  10. Chill in the refrigerator for about 1 hour to let ganache firm up.
  11. Slice into squares using a sharp knife warmed under hot water and dried between cuts for clean slices. Serve chilled or at room temperature.

Notes

Use gel food coloring for vibrant color without thinning the batter. Do not overmix the batter to keep brownies tender. Let brownies cool completely before adding ganache to prevent it from sliding off. Ganache can be made a day ahead and warmed gently before use. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut oil and dairy-free white chocolate and cream.

Nutrition

Keywords: pink velvet brownies, white chocolate ganache, easy brownies, homemade dessert, buttermilk brownies, colorful dessert, quick brownies

Find it online: https://sofiaspice.com/decadent-pink-velvet-brownies-recipe-easy-homemade-white-chocolate-ganache-dessert/