Introduction

These Red Velvet Brownies combine the richness of dark chocolate with a vibrant red hue and a subtle cocoa flavor. Perfectly moist and topped with a drizzle of white chocolate, they make a stunning treat for any occasion.

The image shows a close-up of red velvet brownies cut into squares on a white marbled surface, with one square lifted up to reveal a thick, moist, and dense dark red-brown interior layer. The top layer is a smooth, shiny red frosting with a few cracks, decorated with diagonal white icing drizzles in thin and thick lines. White chocolate pieces are scattered around the brownies on the surface. Photo taken with an iphone --ar 4:5 --v 7

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
95 g all-purpose flour
15 g unsweetened Dutch cocoa powder
1 tbsp cornstarch
1/2 tsp salt
50 g white chocolate (melted)

Instructions

Step 1: Preheat the oven to 160ºC (325ºF) for a conventional oven. Line a 20×20 cm (8×8 inch) square pan with parchment paper.
Step 2: Melt the dark chocolate chips and let them cool slightly while you prepare the other ingredients.
Step 3: Sift together the all-purpose flour, cocoa powder, cornstarch, and salt in a bowl.
Step 4: In a separate large bowl, use an electric hand mixer to whisk the eggs and granulated sugar for 2 minutes until the mixture is light and fluffy.
Step 5: Add the melted chocolate, vegetable oil, white vinegar, red gel food coloring, and vanilla extract to the egg mixture and mix until fully combined.
Step 6: Gradually add the dry ingredients to the wet batter. Mix on medium speed until combined, scraping down the sides of the bowl with a spatula to ensure everything is incorporated.
Step 7: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40-45 minutes until set.
Step 8: Let the brownies cool completely on a cooling rack. Once cooled, remove from the pan and transfer to a serving dish. Melt the white chocolate and drizzle it over the brownies. Serve after the chocolate has set.

Tips & Variations

For extra fudginess, slightly underbake the brownies by a few minutes and allow them to finish setting in the pan as they cool.
Substitute vegetable oil with melted coconut oil for a subtle tropical flavor.
If you prefer less intense red coloring, reduce the food coloring to 1 tsp or omit completely for a deep chocolate brownie.
Try adding chopped nuts or white chocolate chips into the batter for added texture.

Storage

Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat gently in a microwave or allow them to come to room temperature before serving.

How to Serve

A close-up view of red velvet brownies cut into squares, each brownie has two visible layers: a thick, dense, dark red bottom layer with a moist and slightly crumbly texture, and a smooth, shiny bright red top layer. On the top of each piece, white chocolate is drizzled in thin, irregular lines and a couple of thicker streaks, adding contrast against the red. The brownies are placed on white parchment paper on a white marbled surface with a few white chocolate buttons scattered nearby. One brownie is slightly lifted, showing the rich texture and thickness of the inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular liquid food coloring instead of gel?

Yes, but gel food coloring is preferred because it provides a more vivid color without altering the batter’s consistency. If using liquid, start with less and adjust to avoid thinning the batter.

Do I have to use Dutch cocoa powder?

Dutch cocoa powder gives a smoother, less acidic flavor, enhancing the red velvet taste. You can use natural cocoa powder but expect a slightly tangier flavor and potential color difference.