Red Velvet Brownies with White Chocolate Drizzle Recipe
These Red Velvet Brownies are a delectable twist on traditional brownies, combining the rich, velvety texture of chocolate with the festive red hue of classic red velvet. Featuring a moist and fudgy interior with a subtle cocoa tang, they are finished with a drizzle of melted white chocolate for an elegant and indulgent treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 16 brownies (cut into 4x4 pieces) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 95 g all-purpose flour
- 15 g unsweetened Dutch cocoa powder
- 1 tbsp cornstarch
- 1/2 tsp salt
Wet 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
Topping
- 50 g white chocolate (melted)
Instructions
- Preheat Oven and Prepare Pan: Preheat your conventional oven to 160ºC (325ºF). Line a 20×20 cm (8×8 inch) square baking pan with parchment paper to ensure easy removal of the brownies once baked.
- Melt Chocolate: Gently melt the semi-sweet dark chocolate chips using a double boiler or microwave, stirring often. Allow the melted chocolate to cool slightly so it won’t cook the eggs when mixed.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened Dutch cocoa powder, cornstarch, and salt to eliminate lumps and evenly distribute the ingredients.
- Whisk Eggs and Sugar: Using an electric hand mixer, beat the eggs with granulated sugar in a large mixing bowl for about 2 minutes until the mixture is light, fluffy, and slightly pale.
- Combine Wet Ingredients: To the egg and sugar mixture, add the melted dark chocolate, vegetable oil, white vinegar, red gel food coloring, and vanilla extract. Mix until fully combined and smooth.
- Add Dry Ingredients: Gradually add the sifted dry ingredients into the wet mixture on medium speed. Mix until just combined, making sure to scrape down the sides of the bowl with a spatula to incorporate all ingredients evenly.
- Pour and Bake: Pour the brownie batter into the prepared baking pan and smooth out the surface with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Decorate: Remove the brownies from the oven and allow them to cool completely on a cooling rack. Once cooled, lift them out using the parchment paper, place on a serving dish, and drizzle the melted white chocolate over the top. Let the chocolate set before slicing and serving.
Notes
- Use room temperature eggs to ensure better mixing and texture.
- Be careful not to overbake the brownies; they should remain fudgy inside.
- You can substitute vegan food coloring to keep this recipe vegan-friendly except for eggs; for a fully vegan version, replace eggs with a vegan egg substitute.
- Make sure melted chocolate is cooled before mixing with eggs to prevent scrambling.
- Adjust red food coloring quantity to achieve your preferred shade of red.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- White chocolate drizzle is optional but adds a nice finishing touch and sweetness contrast.
Keywords: red velvet brownies, chocolate brownies, red velvet dessert, homemade brownies, rich brownies, white chocolate drizzle, festive dessert
