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Red Velvet Brownies Recipe

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★★★★★

4.5 from 762 reviews

These indulgent Red Velvet Brownies combine the rich flavors of cocoa and red velvet with a fudgy texture, enhanced by a hint of white vinegar to deepen the red color. Featuring melted semi-sweet chocolate and an optional swirl of white chocolate chips or drizzle, these brownies bake to a moist, tender crumb perfect for any dessert lover.

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 Ingredients

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

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 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 by microwaving in 30-second increments. Stir after each interval until completely smooth and fully melted.
  3. Add Sugar and Eggs: Stir in the granulated sugar until the mixture is combined. Add eggs one at a time, beating well after each addition to ensure the batter is smooth and evenly mixed. Then incorporate the vanilla extract, white vinegar, and red gel food coloring thoroughly.
  4. Sift Dry Ingredients: In a separate bowl, sift together the unsweetened cocoa powder, all-purpose flour, and salt to avoid lumps and ensure even distribution.
  5. Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to maintain a tender brownie texture. If desired, gently fold in white chocolate chips at this stage.
  6. Pour Batter: Transfer the batter into the prepared baking pan, spreading it evenly to create a uniform layer.
  7. Bake: Bake in the preheated oven for 30 to 35 minutes. To check doneness, insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
  8. Cool: Allow the brownies to cool completely in the pan on a wire rack, making them easier to cut without crumbling.
  9. Optional Drizzle: If you like, 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 fudgy texture rather than cakey.
  • If you prefer a more intense red color, you can add a little extra red gel food coloring.
  • Ensure the brownies cool completely before cutting to get clean edges.
  • White chocolate chips add sweetness and texture but can be omitted for a more traditional red velvet flavor.
  • Storing brownies in an airtight container at room temperature will keep them fresh for up to 3 days. Refrigerate for longer storage.

Keywords: red velvet brownies, fudgy brownies, chocolate brownies, dessert, baking recipe, white chocolate, easy brownies

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