Description
These Easy Red Velvet Brownies combine the rich flavors of dark chocolate and classic red velvet, creating a moist and fudgy treat with a beautiful red hue. Perfect for gatherings or a special dessert, they are topped with a delicate drizzle of melted white chocolate for an extra touch of sweetness and elegance.
Ingredients
Dry Ingredients
- 95 g all-purpose flour
- 15 g unsweetened Dutch cocoa powder
- 1 tbsp cornstarch
- 1/2 tsp salt
Wet Ingredients
- 250 g granulated sugar
- 3 large eggs (room temperature)
- 75 g semi-sweet dark chocolate chips
- 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
Topping
- 50 g white chocolate (melted)
Instructions
- Preheat and Prepare Pan: Preheat your conventional oven to 160ºC (325ºF). Line a 20×20 cm (8×8 inch) square baking pan with parchment paper to prevent sticking.
- Melt Chocolate: Gently melt the semi-sweet dark chocolate chips until smooth. Allow them to cool slightly to avoid cooking the eggs when combined.
- Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, Dutch cocoa powder, cornstarch, and salt to ensure even mixing and a tender crumb.
- Whisk Eggs and Sugar: Using an electric hand mixer, beat the room temperature eggs and granulated sugar in a large bowl for about 2 minutes until the mixture is light and fluffy, which helps with texture.
- Combine Wet Ingredients: Add the melted chocolate, vegetable oil, white vinegar, red gel food coloring, and vanilla extract to the egg mixture. Mix until uniformly combined and vibrant in color.
- Add Dry Ingredients: Gradually add the sifted dry ingredients into the wet mixture. Mix on medium speed until just incorporated. Scrape down the sides of the bowl with a spatula to ensure all ingredients are fully combined and no flour pockets remain.
- Pour Batter and Bake: Transfer the brownie batter into the prepared pan, spreading it evenly with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted near the center comes out with moist crumbs.
- Cool and Decorate: Allow the brownies to cool on a rack completely before removing from the pan. Melt the white chocolate, then drizzle it creatively over the cooled brownies. Let the chocolate set before cutting and serving.
Notes
- Room temperature eggs help create a lighter batter.
- Use red gel or vegan food coloring to achieve the vibrant red color without altering the batter’s consistency.
- Do not over-bake; brownies are best when fudgy inside.
- Allow brownies to cool fully for clean slices and optimal texture.
- To melt chocolate, use a double boiler or microwave in short bursts to prevent burning.
