Description
Delightfully rich and moist Red Velvet Brownies combining the classic flavors of cocoa and a hint of vanilla, enhanced with vibrant red gel food coloring. These brownies feature a perfect balance of sweetness and texture, optionally adorned with creamy white chocolate chips either mixed in or drizzled on top for an extra indulgent touch. Perfect for dessert lovers seeking a festive treat that serves a crowd.
Ingredients
Wet Ingredients
- 3/4 cup unsalted butter (melted)
- 2 oz chopped semi-sweet chocolate bar
- 1 & 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1/2 tablespoon red gel food coloring
Dry Ingredients
- 2 tablespoons unsweetened cocoa powder
- 1 & 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Optional
- 1/2 cup white chocolate chips (optional, either mixed into the batter or melted and drizzled on top)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to ensure effortless removal of the brownies after baking.
- Melt Butter and Chocolate: In a large microwave-safe bowl, melt the unsalted butter and chopped semi-sweet chocolate together in 30-second increments. Stir thoroughly after each increment until the mixture is smooth and fully melted.
- Mix Wet Ingredients: Add the granulated sugar to the melted butter and chocolate mixture and mix well. Then incorporate the eggs one at a time, beating well after each addition to create a smooth batter. Stir in the vanilla extract, white vinegar, and red gel food coloring until evenly distributed.
- Prepare Dry Ingredients: In a separate bowl, sift together the unsweetened cocoa powder, all-purpose flour, and salt to ensure no lumps and an even distribution of dry components.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to maintain a tender brownie texture. If using, fold in the white chocolate chips into the batter now.
- Fill Pan: Pour the prepared batter into the lined 8×8 inch pan and spread it out evenly for consistent baking.
- Bake: Place the pan in the preheated oven and bake for approximately 30-35 minutes. Insert a toothpick into the center to check doneness; it should come out with a few moist crumbs but not wet batter.
- Cool: Allow the brownies to cool completely in the pan on a wire rack to set and make cutting easier.
- Optional Decoration: For extra indulgence, melt the white chocolate chips and drizzle the melted chocolate over the cooled brownies. Let the drizzle set before slicing into squares and serving.
Notes
- Do not overmix the batter to ensure brownies remain soft and fudgy.
- Using parchment paper makes it much easier to lift the brownies from the pan after baking.
- The white chocolate chips can be either stirred into the batter or melted and used as a decorative drizzle.
- Allowing brownies to cool completely is crucial for neat slicing and improved texture.
- Store brownies in an airtight container to maintain freshness for up to 4 days at room temperature.
