1 stick (1/2cup) butter, at room temperature
1 1/2 cups sugar
2 teaspoons vanilla
1 1/4 cups flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
1 stick ( 1/2 cup) butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla
4 ounces white chocolate, melted
1/2 tablespoon milk
Preheat oven to 350º. Line 8 x 8 pan with nonstick foil or regular foil. Grease regular foil with cooking spray if using.
In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
With a mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, then add the second teaspoon of vanilla. Then beat in cocoa paste. Add flour and salt, and mix just until combined.
Spread in pan. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean. Cool before frosting.
Cream butter with mixer till fluffy. Add vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Ice cooled brownies.