Red Velvet Brownies
Red Velvet Brownies
Ingredients
For the Brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons red food coloring, or more, to desired color
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
For the White Chocolate Drizzle
- 1/2 cup white chocolate chips
- 1/2 teaspoon vegetable oil, optional, for smoother drizzle
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies later. Lightly grease the parchment paper with butter or cooking spray.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the melted unsalted butter and granulated sugar. Whisk until well combined.
⏱️ 2 min
- 3
Add the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring. Use an electric hand mixer to thoroughly combine the ingredients until a vibrant red batter is formed and the mixture is smooth.
⏱️ 5 min
- 4
In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing with the electric hand mixer on low speed until just combined. Be careful not to overmix; overmixing can lead to tough brownies.
⏱️ 3 min
- 6
Pour the red brownie batter evenly into the prepared baking pan. Spread it out with a spatula to ensure an even layer.
⏱️ 2 min
- 7
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake, as this will result in dry brownies.
⏱️ 30 min•🌡️ 350
- 8
Once baked, remove the pan from the oven and let the brownie slab cool completely in the pan on a wire rack. This is crucial for fudgy brownies and easy cutting. This will take at least 2 hours.
⏱️ 120 min
- 9
Once cooled, carefully lift the brownie slab out of the pan using the parchment paper overhang and place it on a cutting board.
⏱️ 1 min
- 10
Melt the white chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth, or over a double boiler. If desired, stir in the vegetable oil for a smoother consistency.
⏱️ 3 min
- 11
Using a spoon, drizzle lines of melted white chocolate over the cooled red brownie. Create a pattern of your choice.
⏱️ 3 min
- 12
With a knife or skewer, gently swirl through the drizzled white chocolate to create a decorative marble pattern. Allow the white chocolate to set for about 15-20 minutes at room temperature, or briefly in the refrigerator if you're in a hurry.
⏱️ 5 min
- 13
Once the chocolate has set, cut the large brownie slab into 9 individual square portions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Red Velvet Brownies
For the Brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons red food coloring, or more, to desired color
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
For the White Chocolate Drizzle
- 1/2 cup white chocolate chips
- 1/2 teaspoon vegetable oil, optional, for smoother drizzle
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies later. Lightly grease the parchment paper with butter or cooking spray.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the melted unsalted butter and granulated sugar. Whisk until well combined.
⏱️ 2 min - 3
Add the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring. Use an electric hand mixer to thoroughly combine the ingredients until a vibrant red batter is formed and the mixture is smooth.
⏱️ 5 min - 4
In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing with the electric hand mixer on low speed until just combined. Be careful not to overmix; overmixing can lead to tough brownies.
⏱️ 3 min - 6
Pour the red brownie batter evenly into the prepared baking pan. Spread it out with a spatula to ensure an even layer.
⏱️ 2 min - 7
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake, as this will result in dry brownies.
⏱️ 30 min•🌡️ 350 - 8
Once baked, remove the pan from the oven and let the brownie slab cool completely in the pan on a wire rack. This is crucial for fudgy brownies and easy cutting. This will take at least 2 hours.
⏱️ 120 min - 9
Once cooled, carefully lift the brownie slab out of the pan using the parchment paper overhang and place it on a cutting board.
⏱️ 1 min - 10
Melt the white chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth, or over a double boiler. If desired, stir in the vegetable oil for a smoother consistency.
⏱️ 3 min - 11
Using a spoon, drizzle lines of melted white chocolate over the cooled red brownie. Create a pattern of your choice.
⏱️ 3 min - 12
With a knife or skewer, gently swirl through the drizzled white chocolate to create a decorative marble pattern. Allow the white chocolate to set for about 15-20 minutes at room temperature, or briefly in the refrigerator if you're in a hurry.
⏱️ 5 min - 13
Once the chocolate has set, cut the large brownie slab into 9 individual square portions.
⏱️ 2 min