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.
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 (to mix in or melt and drizzle on top)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour Batter: Transfer the batter into the prepared 8×8 inch pan, spreading it evenly with a spatula to create a uniform thickness.
- 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.
- Cool: Allow the brownies to cool completely in the pan. This cooling step helps them set and makes cutting easier.
- 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
