Red Velvet Brownies
Servings
9-16
Prep Time
15 minutes
Bake Time
18 minutes
These fudgy Red Velvet Brownies have the perfect crackly top that’s covered with a white chocolate drizzle. They’re tangy, chewy, and have the lightness we all crave in everything red velvet. We hope you have as much fun making these as we do!
Ingredients
- 113 g (1 stick / 8 Tbsp) unsalted butter, cubed
- 188 g (¾ cup + 3 Tbsp) granulated sugar
- 50 g (¼ cup) light brown sugar, tightly packed
- 2 large eggs, room temperature
- 1 tsp distilled white vinegar
- 1 tsp vanilla extract
- 1½ tsp red gel food coloring
- 105 g (¾ cup + 2 Tbsp) all-purpose flour
-
24 g (¼ cup) unsweetened cocoa powder
- 8 g (1 Tbsp) powdered sugar
- ½ tsp salt
- 43 g (1½ oz) white chocolate chips or chopped bar
-
½ tsp neutral oil (vegetable or coconut oil)
Red Velvet Brownies
White Chocolate Drizzle
Instructions
Red Velvet Brownies
Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a small bowl, sift and whisk together the flour, cocoa powder, powdered sugar, and salt. Set aside.
- In a medium mixing bowl, microwave the butter, granulated sugar, and brown sugar for 30 seconds. Stir, then heat for another 30 seconds. The mixture may appear separated. Ensure the temperature is between 115°F and 130°F (do not exceed 135°F).
- Whisk the butter and sugars together until thickened and glossy, about 1 minute.
- Add the eggs one at a time, whisking vigorously for 30 seconds after each addition until fully incorporated and bubbles float to the top.
- Whisk in the vanilla extract, vinegar, and red gel food coloring until evenly mixed.
Gently fold in the dry ingredients using a spatula, mixing just until combined. Avoid overmixing.
Pour the batter into the prepared pan, spreading it evenly to the corners and edges.
Bake for 18–24 minutes, or up to 28 minutes depending on your oven. The brownies are done when the top appears crackled and a toothpick inserted halfway between the edge and center comes out with a few moist crumbs. For fudgy brownies, aim for an internal temperature of 180–185°F.
- Remove the pan from the oven and immediately tap it twice on the counter by lifting it 3 inches and letting it drop. This helps release any remaining air bubbles.
Cool completely in the pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for another 2 hours, or preferably overnight for fudgier brownies.
White Chocolate Drizzle
Remove the brownies from the pan.
Melt the white chocolate and oil together in a microwave-safe bowl in 15-second intervals, stirring between each until smooth, about 1¼ to 1½ minutes total.
Slice the chilled brownies into 9 or 16 squares, then drizzle each piece individually with a #4 piping tip or spoon. Wipe the knife clean after each cut.
- Serve chilled or at room temperature.
Did you make this? We’d love to hear how it turned out! Leave a review
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Notes
- Prep: Measure all ingredients before starting for a smooth process.
- Servings: Makes 9 large or 16 small brownie squares.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Freeze for up to 2 months.
- Brown Sugar: You can sub the dark brown sugar with light brown. Be sure all of the clumps are broken up before adding.
- Egg Stage: Whisk the eggs until they reach the ribbon stage. Lift the whisk and draw a figure 8 with the mixture; it should flow in one strand without breaking.
- Red Dye: Use gel food coloring for vibrant red color without affecting batter consistency. Liquid dye adds moisture, leading to a cakier texture.
- Cocoa Powder: Unsweetened natural cocoa powder will give you a delicate, classic red velvet flavor with more tang. Dutch-processed or dark cocoa powder will be more of a classic brownie with a more intense chocolate flavor and less tang.
- Mixing: A hand mixer on medium-low speed can be used, but a whisk is recommended for this recipe to avoid overmixing.
- Baking: Brownies bake differently depending on the oven. Watch closely near the end; if unsure, it’s better to slightly underbake for fudgier results - overbaked brownies will be cakey or too dense.
- Drizzle: If you want a thicker drizzle, let the white chocolate cool for 1–3 minutes before piping. Slice brownies before drizzling to prevent cracking, if preferred. You can drizzle over the uncut brownies then slice into squares, but the chocolate may crack slightly from the pressure while being cut.
- Perfect Squares: Refrigerate brownies for 30 minutes before slicing for clean cuts. Use a sharp knife that is rinsed with hot water and dried between cuts.
- Flavor: These brownies taste even better the next day, making them a great make-ahead option.
Happy baking! ❤️
Emma & Eric
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