Description

These Red Velvet Brownies combine the deep, rich flavor of dark chocolate with a vibrant red color, creating a delightful twist on classic brownies. Moist and fudgy with a hint of cocoa and a beautiful white chocolate drizzle, they are perfect for a special occasion or an everyday treat.

Ingredients

Scale

Wet Ingredients

3 large eggs (room temperature)
110 g vegetable oil (canola or vegetable)
2 tsp red gel food coloring or vegan food coloring
1 tsp white vinegar
1 1/2 tsp vanilla extract
75 g semi-sweet dark chocolate chips
50 g white chocolate (melted)

Dry Ingredients

250 g granulated sugar
95 g all-purpose flour
15 g unsweetened Dutch cocoa powder
1 tbsp cornstarch
1/2 tsp salt

Instructions

Preheat and Prepare Pan: Preheat your conventional oven to 160ºC (325ºF). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper for easy removal and cleanup.
Melt Chocolate: Gently melt the semi-sweet dark chocolate chips, either in a microwave in short bursts or over a double boiler, then allow it to cool slightly before using.
Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch cocoa powder, cornstarch, and salt to ensure even distribution and to prevent lumps.
Beat Eggs and Sugar: In a large mixing bowl, whisk the eggs and granulated sugar using an electric hand mixer for about 2 minutes until the mixture becomes light and fluffy, creating a well-aerated base.
Add Wet Ingredients: Mix the melted dark chocolate, vegetable oil, white vinegar, red gel food coloring, and vanilla extract into the egg and sugar mixture. Blend thoroughly until combined and smooth.
Combine Dry and Wet Mixtures: Gradually add the sifted dry ingredients to the wet mixture, mixing on medium speed until just combined. Be sure to scrape down the sides of the bowl with a spatula to incorporate all ingredients evenly.
Transfer and Bake: Pour the brownie batter into the prepared pan and smooth the surface with a spatula. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Cool and Decorate: Remove from oven and let the brownies cool completely on a wire rack. Once cooled, melt the white chocolate and drizzle it over the brownies. Allow the drizzle to set before slicing and serving.

Notes

Use room temperature eggs for better emulsification and texture.
Adjust the red food coloring to achieve your desired shade of red.
Do not overmix the batter once the dry ingredients are added to avoid tough brownies.
Check doneness starting at 40 minutes; baking times may vary depending on your oven.
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate up to a week.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Red velvet brownies, chocolate brownies, dessert, chocolate dessert, homemade brownies, fudgy brownies, baked brownies, white chocolate drizzle