Decadent Red Velvet Brownies

These red velvet brownies combine the richness of classic brownies with a unique twist from cocoa and vibrant red coloring. They offer a luscious fudgy texture that stands out on any dessert table and are perfect for when you want something both decadent and visually stunning.

I came up with this recipe when craving something special but didn’t want to fuss with a complicated dessert. It quickly became my favorite go-to sweet treat for sharing with friends.

Ingredients

• Unsalted butter: melted to provide a rich base and smooth texture
• Semi-sweet chocolate: chopped to deepen the chocolate flavor note and add fudginess
• Granulated sugar: to sweeten and give structure to the brownies
• Large eggs: to bind everything together and create that tender crumb
• Vanilla extract: for enhancing sweetness and aroma
• White vinegar: to react with the baking soda from the cocoa and intensify the red color and tenderness
• Red gel food coloring: delivers vibrant color without thinning the batter pick good quality gel for best results
• Unsweetened cocoa powder: provides a subtle chocolate note that balances the sweetness
• All-purpose flour: for structure sift to avoid lumps and ensure even mixing
• Salt: to balance sweetness and bring out flavor
• Optional white chocolate chips: add bursts of creamy sweetness if you want more texture contrast

Instructions

Preheat And Prepare:

Preheat your oven to 350 degrees Fahrenheit and line an 8 by 8 inch baking pan with parchment paper. This ensures easy removal and clean edges for your brownies.

Melt Butter And Chocolate:

Place the unsalted butter and chopped semi-sweet chocolate in a microwave-safe bowl. Heat in 30 second increments, stirring between each until everything is fully melted. This step creates a smooth rich base that helps make fudgy brownies.

Combine Wet Ingredients:

Add granulated sugar to the melted butter and chocolate mixture and stir until fully combined. Crack in the eggs one at a time, beating after each addition to create a glossy, emulsified mixture. Stir in vanilla extract, white vinegar, and the red gel food coloring until mixed evenly.

Mix Dry Ingredients:

In a separate bowl sift together cocoa powder, flour, and salt. This helps prevent lumps and ensures even distribution of the ingredients throughout the batter.

Combine Wet And Dry:

Gradually add the dry ingredients to the wet mixture. Stir gently just until combined to avoid overmixing which can cause toughness. At this point, fold in white chocolate chips if you choose for added texture and sweetness.

Pour And Bake:

Pour the batter evenly into the prepared pan and spread it to smooth the surface. Place in your preheated oven and bake for 30 to 35 minutes. To check doneness, insert a toothpick in the center - it should come out with a few moist crumbs but no wet batter.

Cool And Serve:

Allow the brownies to cool completely in the pan to set properly. Optionally, drizzle melted white chocolate on top for an elegant finish. Once set, slice into 16 squares and enjoy.

I love how the white vinegar enhances both the tenderness and red color. It took me a few tries to get the right cocoa powder ratio without overpowering that delicate flavor. These brownies remind me of family gatherings where this dessert always disappeared first.

Storage Tips

Store cooled brownies in an airtight container at room temperature for up to four days to keep them moist and fresh. For longer storage, wrap tightly in plastic wrap and freeze for up to three months. Thaw at room temperature before serving. These brownies taste best when slightly warmed.

Ingredient Swaps

You can swap semi-sweet chocolate for dark chocolate if you want a richer taste or milk chocolate for a sweeter, softer flavor. Almond flour can replace all-purpose flour for a gluten-free version but expect a different texture. Coconut oil works instead of butter for a dairy-free alternative but may affect the fudginess slightly.

Serving Ideas

Pair these brownies with a scoop of vanilla ice cream for a classic combo or dust lightly with powdered sugar and fresh berries to brighten up each bite. A dollop of whipped cream or drizzle of caramel sauce adds an elegant touch for special occasions.

Friends and family have told me these are the best brownies they have ever had because of the moist fudgy texture and pretty red color. One friend said they secretly prefer these to traditional chocolate brownies because the cocoa flavor is delicate yet satisfying. I have gifted them in pretty boxes and watched smiles light up every time.

Frequently Asked Recipe Questions

→ What gives the red velvet brownies their unique color?

The red hue comes from red gel food coloring added to the batter, creating the signature vibrant color.

→ Why is white vinegar included in the mixture?

White vinegar reacts with baking ingredients to enhance the tender crumb and subtle tang that balances the sweetness.

→ Can I omit the white chocolate chips in the brownies?

Yes, leaving out white chocolate chips will result in a more classic red velvet flavor and texture.

→ How can I tell when the brownies are fully baked?

A toothpick inserted in the center should come out with a few moist crumbs but no wet batter, indicating perfect doneness.

→ What is the best way to melt the butter and chocolate?

Melting them together in the microwave in short bursts while stirring ensures a smooth, lump-free chocolate mixture.

→ How can I intensify the red velvet flavor further?

Using a high-quality red food coloring intensifies the color and flavor profile of the brownies.