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Red Velvet Brownies Recipe

Red Velvet Brownies Recipe
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★★★★★

5.1 from 29 reviews

Deliciously rich and moist red velvet brownies that combine classic cocoa flavor with vibrant red coloring, enhanced by creamy white chocolate chips. These brownies offer a perfect balance of fudgy texture and subtle tanginess from vinegar, ideal for a festive treat or everyday indulgence.

Ingredients

Scale

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 batter or melted and drizzled on top)

Instructions

  1. Preheat 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 facilitate easy removal of brownies.
  2. Melt Butter and Chocolate: In a large microwave-safe mixing bowl, combine the unsalted butter and chopped semi-sweet chocolate. Microwave in 30-second increments, stirring after each, until completely melted and smooth.
  3. Combine Wet Ingredients: Stir in the granulated sugar until combined. Add eggs one at a time, beating thoroughly after each addition. Then mix in vanilla extract, white vinegar, and red gel food coloring until the mixture is evenly colored and smooth.
  4. Prepare Dry Ingredients: In a separate bowl, sift together the unsweetened cocoa powder, all-purpose flour, and salt to remove lumps and ensure even distribution.
  5. Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender texture. If using, fold in the white chocolate chips carefully.
  6. Pour Batter and Bake: Transfer batter into the prepared 8×8-inch pan and spread uniformly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  7. Cool and Serve: Let the brownies cool completely in the pan before slicing into squares. Optionally, melt white chocolate chips and drizzle on top before the final serving for an extra touch of sweetness and decoration.

Notes

  • Do not overbake; brownies are best when fudgy inside with slight moist crumbs on a toothpick test.
  • For a more intense red color, use gel food coloring instead of liquid.
  • White chocolate chips can be mixed into the batter or melted and drizzled on top after baking for variation.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Allow brownies to cool fully to set the texture before cutting to prevent crumbling.

Nutrition

Keywords: Red velvet brownies, chocolate brownies, dessert, white chocolate, cocoa, red food coloring, fudgy brownies

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