Red Velvet Brownies Recipe

Introduction

Red velvet brownies combine the rich, fudgy texture of classic brownies with the distinctive flavor and vibrant color of red velvet cake. These treats are perfect for special occasions or whenever you want a colorful twist on a beloved dessert.

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 into batter or melted for topping)

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 semi-sweet chocolate in 30-second intervals, stirring until smooth and fully combined.
3. Step 3: Add the granulated sugar to the melted mixture and stir well. 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 evenly mixed.
4. Step 4: In a separate bowl, sift together the cocoa powder, all-purpose flour, and salt to remove lumps.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing. If desired, gently fold in white chocolate chips at this stage.
6. Step 6: Pour the batter into the prepared pan, spreading it evenly for uniform baking.
7. Step 7: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
8. Step 8: Allow the brownies to cool completely in the pan before slicing into squares.
9. Step 9: Optional: Melt additional white chocolate and drizzle over the cooled brownies. Let it set before serving.

Tips & Variations

• Use gel food coloring for a vibrant red color without altering the batter’s consistency.
• For extra richness, substitute some of the butter with cream cheese.
• White chocolate chips add a sweet contrast; try mixing them in or melting and drizzling on top.
• Be careful not to overbake; slightly undercooked brownies maintain a fudgy texture.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week or freeze for up to 2 months. Reheat gently in the microwave or let come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular liquid food coloring instead of gel?

Yes, but gel food coloring is recommended as it provides more vibrant color without adding extra liquid, which could affect texture.

How do I know when the brownies are done?

Insert a toothpick in the center; it should come out with a few moist crumbs but no wet batter. This ensures fudgy brownies without being undercooked.

Red Velvet Brownies Recipe

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★★★★★

4.7 from 112 reviews

• Author: Elara
• Total Time: 45-50 minutes
• Yield: 16 brownies (1.5-inch squares) 1x

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Description

These Red Velvet Brownies combine the rich, fudgy texture of classic brownies with the vibrant color and subtle tang of red velvet cake. Enhanced with melted semi-sweet chocolate and optionally white chocolate chips, they offer a luscious dessert that’s perfect for any occasion.

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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 (optional, mixed into the batter or melted and drizzled on top)

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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 of brownies.
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 between each until fully melted and smooth.
3. Mix Wet Ingredients: Stir granulated sugar into the melted butter and chocolate mixture until combined. Add eggs one at a time, beating well after each addition. Then stir in vanilla extract, white vinegar, and red gel food coloring until evenly distributed.
4. Combine Dry Ingredients: In a separate bowl, sift together the cocoa powder, all-purpose flour, and salt to ensure a smooth, lump-free mixture.
5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Avoid overmixing to keep the brownies tender. Optionally, fold in white chocolate chips now if desired.
6. Pour Batter into Pan: Transfer the brownie batter to the prepared pan and spread it 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 the brownies to cool completely in the pan, which helps them set and makes cutting easier.
9. Optional Topping: If desired, melt white chocolate and drizzle it over the cooled brownies. Let it set before slicing and serving.

Notes

• Use gel food coloring for a more vibrant red color without altering the batter’s consistency.
• Do not overmix the batter to avoid dense brownies.
• Ensure brownies are fully cooled before cutting to get clean, neat squares.
• White chocolate chips can be mixed into the batter or used as a melted drizzle topping.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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

Keywords: Red Velvet Brownies, Fudgy Brownies, Chocolate Dessert, Red Velvet Dessert, Homemade Brownies