Red Velvet Brownies
These rich, fudgy Red Velvet Brownies are the perfect mix of chocolatey goodness and that classic red velvet flavor. Topped with a creamy glaze, they’re an easy, decadent treat everyone will love!
Ingredients
For the Brownies
- ½ cup Unsalted Butter melted and slightly cooled
- 1 cup Granulated Sugar
- 2 large Eggs
- 2 tsp Vanilla Extract
- 3 oz Semi-Sweet Chocolate (chopped chocolate or chips) melted and cooled to room temperature
- 1½ tsp Red Food Coloring
- ¾ cup All-Purpose Flour spoon and level
- ¼ cup Unsweetened Cocoa Powder
- ½ tsp Salt
- 1 tsp White Vinegar
White Chocolate Drizzle
- 5 oz White Chocolate melted
- Mini Sugar Hearts optional
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the paper with spray oil or butter.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs, melted chocolate, and vanilla extract, and whisk until well combined. Stir in the red food coloring and vinegar until the batter is evenly colored.
- In a separate bowl, sift the flour, cocoa powder, and salt. Slowly fold the dry ingredients into the wet mixture with a spatula—be gentle to avoid overmixing.
- Pour the brownie batter into the prepared pan, spreading it evenly to the edges.
- Bake for 22-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. For fudgier brownies, avoid overbaking.
- Let the brownies cool completely in the pan on a wire rack. For cleaner slices, chill them in the fridge for about an hour.
- To make the drizzle, melt the chopped chocolate in the microwave in 60-second intervals, stirring until smooth. Drizzle the melted chocolate over the brownies. Optional: top with sugar hearts for a fun touch!
Notes
- Red Food Coloring: Gel food coloring gives a more vibrant red hue without altering the texture of the brownies. You can adjust the amount for your preferred shade.
- Texture: For a fudgier brownie, reduce baking time by a minute or two. For a cakier texture, increase baking time by a minute.
- Storage: Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for a slightly longer shelf life.