Red Velvet Brownies with White Chocolate Buttercream

Ingredients

1    red velvet cake mix ( Duncan Hines box Red Velvet )
3/4    cups    butter ( after melted )
1    egg
1/2    cup    water
1    cup    semi-sweet chocolate chips
2    cups    walnuts, English ( chopped(optional) )

Directions

Preheat oven to 325 degrees F.
Combine egg, butter, water in a bowl. Add box mix, stir until the ingredients are combined, and lumps are gone.
Add chips and 1 cup of nuts, and pour mixture into the greased 9x13-inch baking pan.
Bake for 40-45 minutes. Let cool for 15 minutes and place the cake on wire cooling rack.

white chocolate buttercream

1/2    cups    butter ( softened room temperature )
1    teaspoon    vanilla extract
4    ounces    white chocolate ( good-quality(not chips), melted – I recommend Callebaut )
1    tablespoons    heavy cream
2 1/2    cups    powdered sugar

Cream butter until soft and fluffy then beat in the vanilla. With the mixer on low speed, 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, beat on medium speed for 30 seconds and scrape down the sides of the bowl. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.