Red Velvet Brownies Recipe

Introduction

Red velvet brownies combine the rich, fudgy texture of classic brownies with the vibrant color and subtle tang of red velvet cake. These treats are perfect for special occasions or whenever you want a sweet, eye-catching dessert.

Ingredients

• 3/4 cup unsalted butter (melted)
• 2 oz chopped semi-sweet chocolate bar
• 1 ¼ 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 ¼ 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 mixing bowl, melt the butter and chopped chocolate in 30-second increments, stirring until fully melted and smooth.
3. Step 3: Add the granulated sugar 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 gel food coloring.
4. Step 4: In a separate bowl, sift together the cocoa powder, all-purpose flour, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If using, fold in the white chocolate chips.
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, allow it to set, then slice and enjoy.

Tips & Variations

• For a cream cheese swirl, dollop softened cream cheese over the batter before baking and gently swirl with a knife.
• Use white chocolate chips for a sweeter contrast, or skip them for a more traditional brownie flavor.
• Make sure not to overmix the batter to keep the brownies tender and fudgy.
• If you don’t have red gel food coloring, liquid food coloring works but may alter texture slightly.

Storage

Store 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. To reheat, warm in the microwave for 15-20 seconds or let come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the semi-sweet chocolate with cocoa powder only?

You can replace the chopped chocolate with extra cocoa powder, but the brownies may be less rich and fudgy. Using both butter and chopped chocolate provides a melt-in-your-mouth texture.

Why is there vinegar in the recipe?

The white vinegar reacts with the cocoa powder and creates a slight tang and helps enhance the red color, which is characteristic of red velvet desserts.

Red Velvet Brownies Recipe

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★★★★★

4.6 from 107 reviews

• Author: Lana
• Total Time: 45-50 minutes
• Yield: 16 servings 1x
• Diet: Vegetarian

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Description

Delight in these rich and moist Red Velvet Brownies, combining the classic flavors of red velvet cake with the dense, chewy texture of a brownie. Infused with cocoa powder and a hint of vanilla, these vibrant treats are perfect for any occasion and can be enhanced with a drizzle of white chocolate or mixed-in white chocolate chips for added decadence.

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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 tablespoons 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 in 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 ensure easy removal and clean edges.
2. Melt Butter and Chocolate: In a large microwave-safe mixing bowl, melt the unsalted butter and chopped semi-sweet chocolate together in 30-second increments, stirring after each until fully smooth and combined.
3. Mix Wet Ingredients: Add granulated sugar to the melted butter mixture and stir until combined. Then, add the eggs one at a time, beating well after each addition to incorporate air and create a smooth batter. Stir in vanilla extract, white vinegar, and red gel food coloring until evenly mixed.
4. Sift Dry Ingredients: In a separate bowl, sift together the unsweetened cocoa powder, all-purpose flour, and salt to remove lumps and ensure even distribution throughout the batter.
5. Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the brownies tender. If using, fold in the white chocolate chips evenly into the batter.
6. Transfer to Pan: Pour the brownie batter into the prepared 8×8 inch pan and spread it out evenly with a spatula for uniform baking.
7. Bake: Place the pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter, ensuring a fudgy texture.
8. Cool: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack to set properly and make cutting easier.
9. Optional White Chocolate Drizzle: If desired, melt additional white chocolate and drizzle over the cooled brownies. Allow the drizzle to set before slicing into squares and serving.

Notes

• Do not overmix the batter once the flour is added to maintain a tender brownie texture.
• Use good quality semi-sweet chocolate for the best flavor.
• The white chocolate chips can be mixed into the batter or melted and drizzled on top for decoration.
• Ensure brownies are fully cooled before drizzling white chocolate to prevent melting.
• Store brownies in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.

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

Keywords: red velvet brownies, chocolate brownies, red velvet dessert, white chocolate chips, easy brownies, homemade brownies