Red Velvet Brownies Recipe

Introduction

Red velvet brownies are a delicious twist on classic brownies, combining rich chocolate flavor with a vibrant red hue. These chewy, fudgy treats are perfect for special occasions or any time you want a colorful dessert with a hint of cocoa.

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease or line an 8×8 inch baking pan with parchment paper.
2. Step 2: In a microwave-safe bowl, melt the butter and chopped semi-sweet chocolate together. Stir until smooth and set aside to cool slightly.
3. Step 3: In a large bowl, whisk together the sugar and eggs until well combined. Add the vanilla extract, white vinegar, and red gel food coloring, mixing thoroughly.
4. Step 4: Slowly pour the melted chocolate mixture into the egg mixture, stirring constantly to combine.
5. Step 5: Sift in the cocoa powder, all-purpose flour, and salt. Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
6. Step 6: Pour the batter into the prepared baking pan and sprinkle the white chocolate evenly on top.
7. Step 7: Bake for 25-30 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. Enjoy!

Tips & Variations

• For extra moist brownies, substitute half the butter with vegetable oil.
• Use cream cheese frosting on top for a classic red velvet flavor experience.
• Swap semi-sweet chocolate for dark chocolate for a richer taste.
• Add a handful of chopped nuts for some texture.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to three months. Reheat briefly in the microwave to soften 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 provides more vibrant color without adding extra liquid to the batter, which helps maintain the right texture.

Why is vinegar included in this recipe?

Vinegar helps enhance the red color and reacts with baking soda or cocoa powder to give the brownies a tender crumb and balanced flavor.

Red Velvet Brownies Recipe

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★★★★★

4.9 from 139 reviews

These Red Velvet Brownies combine the rich, fudgy texture of classic brownies with the vibrant color and subtle cocoa flavor of red velvet. Enhanced with melted butter, semi-sweet and white chocolate, and a hint of vanilla and vinegar, they offer a perfect balance of moistness and sweetness in every bite.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3/4 cup unsalted butter (melted)
• 2 large eggs
• 2 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1/2 tablespoon red gel food coloring

Dry Ingredients

• 1 & 1/4 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 & 1/4 cup all-purpose flour
• 1/4 teaspoon salt

Chocolate

• 2 oz chopped semi-sweet chocolate bar
• 1/2 cup white chocolate

Instructions

1. Prep the Chocolate: Melt the unsalted butter together with the chopped semi-sweet chocolate in a microwave-safe bowl or over a double boiler, stirring until smooth and fully combined.
2. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, granulated sugar, vanilla extract, white vinegar, and red gel food coloring until the mixture is smooth and evenly colored.
3. Combine Wet and Melted Chocolate: Slowly pour the melted butter and semi-sweet chocolate mixture into the wet ingredients, stirring continuously to ensure an even blend without cooking the eggs.
4. Add Dry Ingredients: Sift together the unsweetened cocoa powder, all-purpose flour, and salt. Gradually fold the dry mixture into the wet ingredients, mixing gently until just combined; avoid overmixing to keep brownies tender.
5. Prepare Baking Pan: Preheat your oven to 350°F (175°C). Lightly grease or line an 8×8 inch baking pan with parchment paper for easy removal.
6. Pour Batter and Add White Chocolate: Spread the batter evenly into the prepared pan. Sprinkle the 1/2 cup of white chocolate pieces or chips evenly over the top, pressing slightly into the batter.
7. Bake: Place the pan in the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.
8. Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before cutting into squares. This set-up helps to achieve clean edges and the best texture.

Notes

• Use high-quality red gel food coloring for the best vibrant color without adding extra liquid.
• White vinegar reacts with baking soda to enhance the red velvet flavor and helps with a tender crumb.
• Be careful not to overbake; brownies should be moist but set.
• For a more intense chocolate flavor, you can increase cocoa powder to 3 tablespoons.
• If you want to omit white chocolate, you can substitute with cream cheese swirls or additional semi-sweet chocolate chips.

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