Red Velvet Brownies Recipe

Introduction

Red velvet brownies are a delightful twist on classic brownies, combining rich cocoa flavor with vibrant red color and a subtle hint of tang. These chewy, fudgy treats make a perfect dessert or snack for any occasion.

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
• 2 tablespoons unsweetened cocoa powder
• 1 & 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup white chocolate chips (optional, mixed in the batter or melted and drizzled on top)

Instructions

1. Step 1: Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Step 2: In a large microwave-safe bowl, melt the butter and chopped chocolate in 30-second increments, stirring until fully melted.
3. Step 3: Add the granulated sugar to the melted mixture and mix until combined. Then add the eggs one at a time, beating well after each addition. Stir in vanilla extract, white vinegar, and red food coloring.
4. Step 4: In a separate bowl, sift together the cocoa powder, flour, and salt.
5. Step 5: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing. Fold in white chocolate chips if using.
6. Step 6: Pour the batter into the prepared pan and spread evenly.
7. Step 7: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
8. Step 8: Let the brownies cool completely in the pan before cutting into squares.
9. Step 9: Optionally, drizzle melted white chocolate on top, let it set, then slice and enjoy!

Tips & Variations

• For extra fudgy brownies, use an 8×8 inch pan rather than a larger size to keep them thick.
• White chocolate chips add a lovely sweetness, but you can swap them for pecans or walnuts if you prefer a nutty crunch.
• If you don’t have red gel food coloring, use liquid red food coloring but add slightly less to avoid thinning the batter.
• To intensify the chocolate flavor, try using Dutch-process cocoa powder.

Storage

Store the cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in the microwave to soften, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Yes, you can use liquid food coloring, but use slightly less to avoid affecting the batter’s consistency. Gel coloring provides richer color without thinning the batter.

How do I know when the brownies are done?

Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter. This ensures the brownies remain fudgy rather than cakey.

Red Velvet Brownies Recipe

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★★★★★

4.5 from 72 reviews

• Author: Olivia
• Total Time: 45-50 minutes
• Yield: 16 brownies (cut into 2x2 inch squares) 1x

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Description

Deliciously rich and moist Red Velvet Brownies with a vibrant color and a perfect balance of cocoa and sweetness. This recipe features a tender crumb, enhanced with melted chocolate and optional white chocolate chips for added texture and flavor, baked to perfection in an 8×8 inch pan.

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Ingredients

Scale 1x2x3x

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 (to mix in or melt and drizzle on top)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
2. Melt Butter and Chocolate: In a large microwave-safe bowl, melt the unsalted butter and chopped semi-sweet chocolate together in 30-second intervals. Stir between each until fully melted and smooth.
3. Mix Wet Ingredients: Add the granulated sugar to the melted butter and chocolate, mixing well to combine. Then, add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract, white vinegar, and red gel food coloring until the color is evenly distributed.
4. Sift Dry Ingredients: In a separate bowl, sift together the unsweetened cocoa powder, all-purpose flour, and salt. This ensures no lumps and a light texture in the brownies.
5. Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender crumb. If using, fold in the white chocolate chips carefully.
6. Pour Batter: Transfer the batter into the prepared 8×8 inch pan, spreading it evenly with a spatula to create a uniform thickness.
7. Bake: Bake in the preheated oven for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center—the toothpick should come out with a few moist crumbs but no wet batter.
8. Cool: Allow the brownies to cool completely in the pan. This cooling step helps them set and makes cutting easier.
9. Optional Drizzle and Serve: If desired, melt additional white chocolate and drizzle it over the cooled brownies. Let it set before slicing into squares and serving.

Notes

• Do not overmix the batter to maintain a moist and tender brownie texture.
• Using parchment paper makes it easy to lift out the brownies and clean-up.
• White chocolate chips are optional but add a lovely contrast in flavor and texture.
• Check the brownies a few minutes before the end of baking time to avoid overbaking.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Red Velvet Brownies, Chocolate Brownies, Baked Brownies, Dessert, Cocoa Brownies, White Chocolate Chips