Red Velvet Brownies
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!
Servings 16
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.