Red Velvet Brownies
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Indulge in the decadence of Red Velvet Brownies! These rich, fudgy delights boast a stunning crimson hue and an irresistible chocolate flavor that will leave you craving more with every bite. Each brownie features that classic shiny, cracked top we all adore, making them not just delicious, but absolutely beautiful too!
Perfect for any occasion, these red velvet brownies make a fun statement for Valentine’s Day, Christmas, or whenever you want to add a splash of color to your dessert table! Whether you’re treating yourself or sharing with loved ones, they’ll surely steal the show.
And if you’re on the hunt for a classic brownie experience, don’t forget to check out my BEST brownie recipe as well!
Get ready to bake up some magic!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Butter: Unsalted sweet cream butter works best.
- Semisweet chocolate: Be sure to use bars of baking chocolate and not chocolate chips.
- Cocoa powder: Unsweetened cocoa powder enhances the chocolate flavor.
- Sugar: Granulated sugar helps create the shiny, crackly tops.
- Eggs: Allow the eggs to come to room temperature.
- Vanilla: Use high-quality pure vanilla.
- Vinegar: Just a splash for that classic red velvet flavor.
- Red food coloring: I prefer gel food coloring for brownies.
- Salt
- Flour: All-purpose flour works best.
- White chocolate chips: Completely optional!
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Melt the chocolate. Combine the butter and semisweet chocolate in a microwave safe bowl. Microwave until melted and smooth. Stir in the cocoa powder.
- Whisk the sugar, eggs, vanilla, vinegar, food coloring, and salt together until well blended. Then stir in the melted chocolate mixture.
- Add the flour and mix just until combined. Stir in the white chocolate chips.
- Spread the batter evenly in an 8-inch square pan and bake until a toothpick comes out with a few moist crumbs attached.
- Cool the brownies completely in the pan then slice and serve.
Tips For Success
- Pro Tip: For precise ingredient measurements, always reach for a scale instead of cup measurements! Cup measurements can be tricky, and it’s all too easy to accidentally add too much of something, like flour, which can completely alter the outcome of your recipe. This is especially crucial for this recipe!
- White chocolate chips: I whipped up two versions of these brownies—one with white chocolate chips and one without! Both were delicious, but I have to say, I preferred the version with the chips.
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Red Velvet Brownies
Ingredients
- ¾ cup (296 g) unsalted butter, cut into pieces
- 2 ounces (56 g) semisweet chocolate, coarsely chopped
- 2 tablespoons unsweetened cocoa powder
- 1 ¼ cups (250 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ½ tablespoon red gel food coloring
- ¼ teaspoon salt
- 1 ¼ cups (162 g) all-purpose flour
- ½ cup (85 g) white chocolate chips
Instructions
- Preheat the oven to 350℉. Line an 8-inch square pan with parchment paper, leaving a 1 inch overhang.
- Mivrowave the butter and semisweet chocolate in a bowl at 50% power for 2 minutes, stirring often until melted. whisk in the cocoa powder and let mixture cool slightly.
- Whisk the sugar, eggs, vanilla, vinegar, food coloring, and salt together in a large bowl until well combined. Whisk the chocolate mixutre into the sugar mixture until smooth. Using a rubber spatula, stir in the flour until no dry streaks remain. Stir in the white chocolate chips.
- Transfer the batter to the prepared pan and smooth the top. Bake until a toothpicn instered into the center comes out with a few moist crumbs attached, 30 to 35 minutes.
- Let brownies cool completely in the pan on a wire rack, about 2 hours. Using parchment overhang, remove brownies from the pan. Cut into 16 squares before serving.
Notes
- This recipe doubles easily. Bake in a 9×13-inch baking pan for about 35 to 40 minutes.
- Chocolate: You may use any type of baking chocolate. I find semisweet chocolate pairs well with the unsweetened cocoa powder but you may wish to try bittersweet chocolate instead.
- Cocoa powder: You may use regular cocoa or Dutch-processed.
- Flour: Make sure to measure the flour correctly! Accidentally using too much flour will cause the brownies to be dense and hard.
- Brownies can be stored at room temperature in an airtight container for up to 1 week.
- Brownies can be frozen for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.