Description
These Red Velvet Brownies combine rich cocoa flavor with the vibrant color and subtle tang of classic red velvet, enhanced by creamy mini white chocolate chips and a luscious white chocolate drizzle. Perfectly fudgy and visually stunning, they make an excellent dessert or special treat for any occasion.
Ingredients
Scale
Brownie Batter
- 1 1/2 cups (297 grams) granulated sugar
- 3/4 cup (170 grams) unsalted butter, melted
- 1/2 cup (42 grams) natural unsweetened cocoa powder
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 4–5 drops red gel food coloring, more as needed
- 1 cup (120 grams) all-purpose flour
- 3/4 teaspoon salt
- 3/4 cup (132 grams) mini white chocolate chips, plus 1–2 tablespoons for topping (optional)
White Chocolate Drizzle
- 1/3 cup (57 grams) white chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Line an 8×8-inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal, and lightly grease the parchment paper.
- Melt Butter: Place the butter in a large microwave-safe bowl and melt it by microwaving on high power for 60 to 90 seconds until fully melted.
- Combine Cocoa and Sugar: Whisk the unsweetened cocoa powder and granulated sugar into the melted butter until the mixture looks smooth, glossy, and the cocoa is fully moistened.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract, white vinegar, and red gel food coloring until the batter is evenly colored bright red.
- Incorporate Dry Ingredients: Gently fold in the all-purpose flour and salt just until no streaks of flour remain, making sure not to overmix. Fold in the mini white chocolate chips carefully.
- Fill Pan and Add Toppings: Spread the batter evenly into the prepared pan. If desired, sprinkle 1 to 2 tablespoons of additional mini white chocolate chips on top for extra texture and visual appeal.
- Bake Brownies: Bake for 30 to 35 minutes until the center is set and a tester inserted comes out with moist crumbs but no wet batter. Remove from the oven and allow to cool completely in the pan.
- Prepare White Chocolate Drizzle: Place the white chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring well after each until the chocolate is melted and smooth.
- Drizzle and Set: Transfer the melted white chocolate into a piping bag or zip-top bag, cut a small corner, and drizzle over the cooled, cut brownies. Let the drizzle set before serving for best presentation and texture.
Notes
- You can adjust the amount of red gel food coloring to achieve your preferred shade of red without affecting taste.
- Room temperature eggs ensure better incorporation and a smoother batter.
- Folding in the flour gently prevents overmixing, which keeps the brownies fudgy rather than cakey.
- If you don’t have red gel food coloring, liquid food coloring can be used but may require more quantity and can affect batter texture.
- Cool the brownies completely before adding the white chocolate drizzle to prevent melting and blending into the surface.
- The parchment paper overhang allows easy removal of the brownies from the pan without sticking or breaking.
