Red Velvet Brownies Recipe
I absolutely love this recipe because it combines the classic flavor of red velvet with the gooey deliciousness of brownies, making it an irresistible treat for any occasion. Plus, the addition of optional chocolate chips adds just the right amount of sweetness and texture, perfect for satisfying my dessert cravings with a modern twist.
These Red Velvet Brownies are loved for their rich, chocolatey flavor and bold color. They are made with 1 cup of all-purpose flour and 1/4 cup of unsweetened cocoa powder for a perfect balance of flavor and texture.
Melted butter and granulated sugar almost make them too sweet, but they are so good you might not care. My favorite way to top them is with a layer of white and semisweet chocolate chips for an even more decadent treat.
Ingredients
Flour of all purposes: Gives structure and starch; the basis of the brownie.
Sugar in granulated form: Produces sweetness and adds moisture; improves texture and taste.
Butter that has not been salted: Contributes vital dining-room richness and moistness; necessitous for what the kitchen calls”texture.
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Eggs yield structure, moisture, and richness; they are absolutely essential for binding.
Crimson dye: Imparts the brownie with its legendary dark crimson coloring.
Cocoa powder without any added sugar: Contributes a suggestion of chocolate flavor and offsets sweetness.
Sweetness and creamy texture are added from white chocolate chips if they are used.
Chocolate chips, in a semisweet form, provide a balanced flavor and texture of chocolate.
Ingredient Quantities
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup white chocolate chips (optional)
- 1/2 cup semisweet chocolate chips (optional)
Instructions
1. Set your oven to 350°F (175°C) to warm up. A pan of 9×13 inches can go either way; it’s your choice. Use grease or parchment paper. Either will work well for what’s about to happen in the baking pan.
2. In a medium bowl, combine the flour, baking powder, salt, and cocoa powder. Whisk them together and set them aside.
3. In a big mixing bowl, blend the melted butter with the granulated sugar. Blend well until it is completely combined.
4. Incorporate the eggs, one at a time, into the butter and sugar mixture, beating well after each addition. Mix in the following:
Vanilla extract
Red food coloring
White vinegar
5. Slowly add the blended dry components to the wet components, mixing only until combined. Be careful not to mix too much.
6. Should you choose to use them, mix in the white chocolate chips and semisweet chocolate chips with the batter.
7. Evenly pour the batter into the prepared baking pan, spreading it with a spatula.
8. Preheat the oven to 350 degrees F (175 degrees C). Bake in the oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Let the brownies cool completely in the pan on a wire rack.
10. After cooling, cut into squares and plate. Enjoy your delightful red velvet brownies!
Equipment Needed
1. Oven
2. 9×13 inch baking pan
3. Parchment paper or grease
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Wire rack
11. Sharp knife
12. Toothpick
FAQ
- What makes these brownies “red velvet”?Red velvet is recognized for its hallmark red hue and delicate cocoa taste—achieved here with cocoa powder and red food coloring.
- Can I use butter substitutes?The best texture comes from unsalted butter, but you can use margarine or a vegan butter substitute if necessary. Just know that using either one of those may slightly change the flavor and consistency of the finished cake.
- Is the vinegar necessary?Indeed, the reaction between the vinegar and the baking powder is what gives the brownies their rise. And it also helps create the texture that’s distinctive in red velvet.
- Do I have to add the chocolate chips?The chocolate chips are not essential. They bring an enjoyable texture and an additional level of chocolate deliciousness, but the brownies will be every bit as tasty without them.
- How do I know when the brownies are done?Insert a toothpick into the center. If it comes out with just a few moist crumbs, the brownies are done. Take care not to overbake them to ensure a fudgy texture.
- Can I use less or no food coloring?You can, of course, modify the quantity of food coloring to suit your taste or leave it out altogether for a less intense color.
Substitutions and Variations
All-purpose flour: For a heftier texture, use whole wheat flour instead.
Sugar in crystalline form: For a bit of an extra kick, use brown sugar; for a lower glycemic index, use coconut sugar.
Coconut oil: Use this oil to replace unsalted butter for a new and different flavor, as well as for a dairy-free option.
Food coloring, red: Opt for either beetroot powder or natural coloring made from concentrated vegetable juices for a more sustainable alternative.
For a milder flavor, use apple cider vinegar in place of white vinegar.
Pro Tips
1. Room Temperature Ingredients: Ensure that all ingredients, especially the eggs, are at room temperature before you start. This helps them incorporate more smoothly into the batter, resulting in a more even texture.
2. Sift the Cocoa Powder and Flour: For a smoother batter, sift the cocoa powder and flour together before mixing them into the wet ingredients. This prevents any lumps and ensures an even distribution of the dry ingredients.
3. Gentle Mixing: When combining the wet and dry ingredients, mix just until they are combined. Over-mixing can lead to dense brownies. Stop as soon as there are no visible streaks of flour for the best texture.
4. Check Early for Doneness: Start checking the brownies a few minutes before the minimum baking time. Every oven is different, so insert a toothpick into the center around the 23-minute mark to avoid overbaking. You want a few moist crumbs on the toothpick, not sticky batter.
5. Cool Completely Before Cutting: Let the brownies cool completely in the pan on a wire rack before cutting. Cutting too early can lead to crumbling, while cooling ensures clean, sharp edges for presentation.
Red Velvet Brownies Recipe
My favorite Red Velvet Brownies Recipe
Equipment Needed:
1. Oven
2. 9×13 inch baking pan
3. Parchment paper or grease
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Wire rack
11. Sharp knife
12. Toothpick
Ingredients:
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup white chocolate chips (optional)
- 1/2 cup semisweet chocolate chips (optional)
Instructions:
1. Set your oven to 350°F (175°C) to warm up. A pan of 9×13 inches can go either way; it’s your choice. Use grease or parchment paper. Either will work well for what’s about to happen in the baking pan.
2. In a medium bowl, combine the flour, baking powder, salt, and cocoa powder. Whisk them together and set them aside.
3. In a big mixing bowl, blend the melted butter with the granulated sugar. Blend well until it is completely combined.
4. Incorporate the eggs, one at a time, into the butter and sugar mixture, beating well after each addition. Mix in the following:
Vanilla extract
Red food coloring
White vinegar
5. Slowly add the blended dry components to the wet components, mixing only until combined. Be careful not to mix too much.
6. Should you choose to use them, mix in the white chocolate chips and semisweet chocolate chips with the batter.
7. Evenly pour the batter into the prepared baking pan, spreading it with a spatula.
8. Preheat the oven to 350 degrees F (175 degrees C). Bake in the oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Let the brownies cool completely in the pan on a wire rack.
10. After cooling, cut into squares and plate. Enjoy your delightful red velvet brownies!