These fudgy red velvet brownies are a true brownie lover's delight! These cocoa brownies have a flaky top with buttery fudge interior and a hint of bright red color making these perfect recipe to serve on Valentine's Day and other special occasions.
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❤️ Why you'll love it
Easy to make: no creaming of sugar and butter, this easy red velvet brownies recipe melts the butter and the wet and dry ingredients are incorporated to make the batter. Easy peasy!
Convenient: nothing quite beats delicious fudgy brownies made right at home, no brownie mix needed when you have these basic ingredients for homemade brownies.
Chewy brownie edges: you will love the chewy red velvet brownies edges with the fudgy inside!
🥘 Ingredients
Granulated sugar: I like this best, but light brown sugar can be substituted.
Unsalted butter: no need for room temp butter as this will be melted before using.
Large eggs: be sure eggs are at room temperature before using.
Vanilla extract: go with a pure extract for best flavor.
Red food coloring, I used McCormick red liquid food coloring, but gel food color will work also.
All purpose flour
Cocoa powder: I used Hershey's cocoa powder.
White chocolate chips:
White vinegar: aids in bringing out the red color in the brownies
Salt
🔪 Instructions
- Preheat oven to 350 degrees. Spray an 8 x 8 inch baking dish with non-stick cooking spray and set aside.
- In a microwave safe bowl or small saucepan over low heat, warm the butter until fully melted.
- Whisk vanilla extract, eggs, white vinegar, and red food color into the melted butter, set aside.
- In a large bowl, stir together the flour, cocoa powder, and salt.
- Add the dry ingredients to the wet ingredients and using an electric mixer on medium speed, mix to combine.
- Stir in the white chocolate chips using a rubber spatula, then transfer the red velvet brownie batter to the prepared baking dish.
- Bake for 30 minutes, until top has begun to crinkle and a toothpick comes out "almost" clean.
- Cool completely before serving.
🥄 Equipment
8 x 8 square pan
Electric mixer
Large mixing bowl
Microwave-safe bowl (to melt the butter)
Cooling rack
Rubber spatula
🥫Storage
Room temperature: store brownies in an airtight container on the counter up to 5 days.
Freeze: freeze brownies in a freezer safe container up to 1 month.
📖 Variations
- Skip the white chocolate chips and frost the brownies with a fluffy cream cheese frosting.
- Vegetable oil can be substituted for the butter, but this will change the flavor of the brownies.
💭 Tips
- For easy removal from the baking dish you can line the pan with parchment paper, then spray the paper with cooking spray.
- Food color does make a difference. If you want a deep red color, use a concentrated gel food coloring.
- Those who want to leave the food coloring out can do so, or you can substitute beet root powder. Just stir in a little bit at a time until you get the beautiful red color you are looking for.
- When melting the butter, do not allow it to bubble, rather bring it to the melting point, then stir to finish melting. You don't want hot butter when whisking the eggs in it.
🙋 FAQ's
Some may think that red velvet desserts are just chocolate cake with red food color, however, there is an actual chemistry behind red velvet recipes! Red velvet recipes generally have cocoa powder, but less than a normal chocolate recipe. They also have vinegar and buttermilk, which tenderizes the cake and brings out the red color.
📚 Related Recipes
Try these Red Velvet Peppermint Thumbprint cookies, they are filled with crushed melty mint and are so delicious!
Try this Velvet Shrimp for a smooth, creamy delicious dinner for any special occasion.
🍽 Serve with...
Serve with a cold glass of milk, hot tea or coffee, or with a scoop of homemade vanilla bean ice cream!
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📖 Recipe
Red Velvet Brownies
Equipment
- 8 x 8 square pan
- Microwave safe bowl , (to melt the butter)
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Ingredients
- 1½ cups granulated sugar
- ½ cup unsalted butter , melted
- 2 large eggs , room temperature
- 1 teaspoon red food color
- ½ tablesoon vanilla extract
- ½ teaspoon white vinegar
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon salt
- ½ cup white chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray an 8 x 8 inch baking dish with non-stick cooking spray and set aside.
- In a microwave safe bowl or small saucepan over low heat, warm the butter until fully melted.
- Whisk vanilla extract, eggs, white vinegar, and red food color into the melted butter, set aside.
- In a large bowl, stir together the flour, cocoa powder, and salt.
- Add the dry ingredients to the wet ingredients and using an electric mixer on medium speed, mix to combine.
- Stir in the white chocolate chips using a rubber spatula, then transfer the red velvet brownie batter to the prepared baking dish.
- Bake for 30 minutes, until top has begun to crinkle and a toothpick comes out "almost" clean.
- Cool completely before serving.
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