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Red Velvet Brownies Recipe

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4.1 from 62 reviews

Delight in these rich and moist Red Velvet Brownies, combining classic red velvet flavor with the fudgy texture of brownies. Perfectly sweetened and topped optionally with white chocolate chips or a drizzle of melted white chocolate, this easy-to-make dessert is ideal for sharing at gatherings or enjoying as a decadent treat.

  • Total Time: 45 minutes
  • Yield: 16 servings

Ingredients

Wet Ingredients

  • 3/4 cup unsalted butter (melted)
  • 2 oz chopped semi-sweet chocolate bar
  • 1 & 1/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1/2 tablespoon red gel food coloring

Dry Ingredients

  • 2 tablespoons unsweetened cocoa powder
  • 1 & 1/4 cup all-purpose flour
  • 1/4 teaspoon salt

Optional

  • 1/2 cup white chocolate chips (optional mixed into the batter or melted and drizzled on top)

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to prevent sticking and ensure easy removal.
  2. Melt butter and chocolate: In a large microwave-safe bowl, melt the unsalted butter and chopped semi-sweet chocolate in 30-second intervals, stirring after each, until fully melted and smooth.
  3. Mix wet ingredients: Add the granulated sugar into the melted mixture and stir until combined. Then, add the eggs one at a time, beating well after each addition. Stir in vanilla extract, white vinegar, and red gel food coloring thoroughly.
  4. Prepare dry ingredients: In a separate bowl, sift together the unsweetened cocoa powder, all-purpose flour, and salt to remove lumps and combine evenly.
  5. Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing. If desired, gently fold in the white chocolate chips to the batter for extra flavor and texture.
  6. Transfer and spread batter: Pour the batter into the prepared baking pan and spread evenly for uniform baking.
  7. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  8. Cool: Allow brownies to cool completely in the pan to set properly before slicing into 16 squares.
  9. Optional topping: If desired, melt additional white chocolate and drizzle it over the cooled brownies. Let the drizzle set before slicing and serving.

Notes

  • Ensure not to overmix the batter to maintain a tender brownie texture.
  • White chocolate chips add a lovely contrast, but you can omit or substitute with nuts if preferred.
  • Using an 8×8 inch pan ensures the brownies bake evenly with the right thickness.
  • The vinegar and red food coloring give the brownies their classic red velvet color and subtle tang.
  • Allowing the brownies to cool fully is important for clean cutting and better texture.
  • Store leftover brownies in an airtight container at room temperature for up to 3 days.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/red-velvet-brownies-recipe/