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Red Velvet Brownies Recipe

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★★★★★

5 from 91 reviews

These Red Velvet Brownies combine the rich, moist texture of classic brownies with the vibrant color and subtle chocolate flavor of red velvet cake. Enhanced with a hint of vanilla and a touch of white vinegar for depth, this recipe includes optional white chocolate chips for added sweetness and a decorative white chocolate drizzle for an elegant finish. Perfect for celebrations or a special treat, these brownies are baked to perfection with a fudgy, slightly cakey consistency.

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

Instructions

  1. Preheat 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 allow easy removal of the brownies.
  2. Melt Butter and Chocolate: In a large microwave-safe mixing bowl, melt the unsalted butter and chopped semi-sweet chocolate by microwaving in 30-second increments. Stir thoroughly after each increment until fully melted and smooth.
  3. Mix Wet Ingredients: Add the granulated sugar to the melted butter and chocolate mixture and stir until combined. Then, add the eggs one at a time, beating well after each addition to incorporate air. Stir in the vanilla extract, white vinegar, and red gel food coloring until the mixture is evenly colored and homogeneous.
  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 throughout the batter.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, folding gently and mixing until just combined. Avoid overmixing to maintain a tender brownie texture. If desired, fold in the white chocolate chips evenly throughout the batter.
  6. Pour Batter and Bake: Pour the batter into the prepared 8×8 inch baking pan and spread it evenly using a spatula to ensure uniform thickness for consistent baking.
  7. Bake the Brownies: 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, indicating perfect doneness.
  8. Cool the Brownies: Remove the pan from the oven and allow the brownies to cool completely in the pan. Cooling helps the brownies set properly and makes them easier to cut.
  9. Optional White Chocolate Drizzle: If desired, melt additional white chocolate and drizzle it over the cooled brownies. Allow it to set before slicing into squares and serving.

Notes

  • Do not overmix the batter after combining wet and dry ingredients to avoid dense brownies.
  • Using gel food coloring gives a vibrant red color without altering the batter consistency.
  • White vinegar is used to enhance the red velvet flavor by reacting with baking soda if present, but in this recipe it adds subtle depth and helps develop texture.
  • Parchment paper lining helps in easy removal and cleanup.
  • Store brownies in an airtight container at room temperature for up to 4 days.
  • For a richer chocolate flavor, use high-quality cocoa powder and dark chocolate.

Keywords: Red Velvet Brownies, chocolate brownies, dessert, baking, white chocolate chips, easy brownie recipe, red food coloring

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