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Red Velvet Brownies Recipe

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3.9 from 4 reviews

These Red Velvet Brownies are rich, fudgy, and perfectly balanced with a dense yet moist texture. Featuring classic brownie crackly tops and a vibrant red hue, they offer a delicious twist on traditional brownies with a subtle cocoa flavor and a hint of vanilla and vinegar to enhance the red velvet character.

Ingredients

Butter and Sugars

  • 1/2 cup (1 stick / 115g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar

Wet Ingredients

  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 & 1/2 teaspoons red liquid food coloring (or 1 teaspoon red gel food coloring)
  • 1 teaspoon white vinegar

Dry Ingredients

  • 3/4 cup (90g) all-purpose flour, spooned and leveled
  • 1/4 cup (20g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan and line it with parchment paper, leaving some overhang on the sides to allow easy removal of the brownies later. Set aside.
  2. Melt Butter and Combine Sugars: In a small saucepan, melt the unsalted butter over medium-high heat until fully liquefied and it just starts to sizzle. Remove from heat and immediately add the granulated sugar and brown sugar, stirring to evenly moisten the sugars while the mixture is still hot.
  3. Mix Wet Ingredients: Transfer the butter and sugar mixture to a large mixing bowl. Add the eggs, pure vanilla extract, red liquid food coloring (or gel food coloring), and white vinegar. Whisk thoroughly until fully combined and smooth.
  4. Add Dry Ingredients: Sift or whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking soda in a separate bowl. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the brownies tender.
  5. Transfer and Bake: Pour the batter evenly into your prepared pan and spread into a smooth layer. Bake in the preheated oven on the center rack for 25 to 30 minutes. Test doneness by inserting a skewer into the center; it should come out clean but with some moist crumbs attached.
  6. Cool and Serve: Allow the brownies to cool in the pan for about 10 minutes. Using the parchment paper overhang, lift the brownies out of the pan and transfer to a wire rack. Let cool further until they are cool enough to handle, then slice into 16 bars. Serve warm or at room temperature for the best taste and texture.

Notes

  • You can substitute 2 1/2 teaspoons red liquid food coloring with 1 teaspoon gel food coloring for a more intense color with less liquid.
  • Do not overmix the batter once the dry ingredients are added to maintain a moist and tender texture.
  • Using parchment paper overhang makes it easy to remove the brownies from the pan without breaking.
  • Allow brownies to cool before slicing to get clean, neat edges.

Find it online: https://dishcooks.com/red-velvet-brownies-recipe/