Description
Delight in these rich and moist Red Velvet Brownies, combining classic red velvet flavor with the dense, fudgy texture of brownies. Perfectly balanced with cocoa and a hint of vinegar, these treats deliver a vibrant color and a deliciously tender crumb, ideal for any occasion or dessert craving.
Ingredients
Scale
Brownie Batter
- 1/2 cup (1 stick / 115g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar
- 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
- 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
- Melt Butter and Mix Sugars: In a small saucepot, heat the unsalted butter over medium-high heat until it is fully melted and just starts to sizzle. While still hot, add the granulated and brown sugars to the butter and stir to moisten and combine thoroughly.
- Combine Wet Ingredients: Transfer the warm butter-sugar mixture into a large mixing bowl. Add the eggs, pure vanilla extract, red food coloring, and white vinegar. Whisk vigorously until all ingredients are fully incorporated and smooth.
- Add Dry Ingredients: Sift in the all-purpose flour, unsweetened cocoa powder, salt, and baking soda into the wet ingredients. Gently fold and mix just until the batter is combined. Avoid overmixing to keep brownies tender.
- Prepare to Bake: Pour the red velvet brownie batter into a prepared baking pan, spreading it evenly into a smooth layer. Place the pan in the center of a preheated oven at 350°F (177°C).
- Bake the Brownies: Bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs attached. This ensures the brownies are moist but fully cooked.
- Cool and Serve: Allow the brownies to cool in the pan for about 10 minutes. Then lift the brownie slab out and transfer it onto a wire rack. Let it cool enough to handle before slicing into 16 pieces. Serve warm or at room temperature for best flavor.
Notes
- You can substitute red liquid food coloring with red gel food coloring; use 1 teaspoon gel if opting for this alternative.
- For easier pan removal, line your baking pan with parchment paper before adding the batter.
- Do not overmix the batter to prevent tough brownies.
- These brownies are delicious served slightly warm but can be stored in an airtight container at room temperature for up to 3 days.
