Red Velvet Brownies
These Red Velvet Brownies are a deliciously fudgy dessert with a touch of tangy buttermilk flavor and a stunning red hue. Easy to make and fully customizable.
Ingredients
Essential Ingredients
- 3/4 cup unsalted butter, melted
- 2 oz semi-sweet chocolate bar, chopped (about one small bar)
- 1 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/2 tablespoon red gel food coloring (adjust for color intensity)
- 2 tablespoons unsweetened cocoa powder, sifted
- 1 1/4 cup all-purpose flour, spooned and leveled
- 1/4 teaspoon fine salt
Optional Add-Ons
- 1/2 cup white chocolate chips for sweetness
- 8 oz cream cheese for a swirled topping
- 1/2 cup toasted pecans or hazelnuts, chopped for crunch
- to taste flaky sea salt for balancing sweetness
- a pinch espresso powder to enhance chocolate flavor
- to taste freeze-dried raspberry crumbs for color contrast
- to taste cocoa nibs for a bittersweet texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment.
- Melt the butter and chocolate in a microwave-safe bowl in 30-second bursts, stirring in between until smooth. Let the mixture cool slightly.
- Stir the granulated sugar into the melted chocolate-butter mixture until evenly mixed.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, white vinegar, and red gel food coloring.
Combining Dry Ingredients
- In another bowl, sift together the cocoa powder, all-purpose flour, and salt.
- Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
Baking
- Gently fold in any optional mix-ins, if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, checking at 28–30 minutes for doneness.
- Once baked, cool completely on a wire rack before slicing.
Notes
Store brownies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For fudgy brownies, avoid overmixing and follow baking times carefully.