Red Velvet Brownies
These rich and moist red velvet brownies offer a vibrant twist on a classic dessert, made with cocoa, butter, and a hint of vanilla, perfect for any celebration.
Ingredients
Dry:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet:
- ¾ cup unsalted butter cooled slightly and melted
- 1 ¼ cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon red gel food coloring
- 1 teaspoon white vinegar
Optional:
- ½ cup white chocolate chips
- ½ cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- Whisk it Dry: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Creamy Dreamy: In a large bowl, using an electric mixer, beat the melted butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and food coloring.
- Tangy Twist: Gently whisk in the white vinegar until combined. This reacts with the cocoa powder for a subtle but delicious tanginess.
- Time to Mix: Gradually add the dry ingredients to the wet, mixing until just combined. Don't overmix!
- Chocolatey Upgrades: Fold in the white chocolate chips and walnuts, if using.
- Bake to Perfection: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool and Conquer: Let the brownies cool completely in the pan before cutting into squares. For extra fudgy brownies, let them cool for at least 2 hours.
Notes
- Use high-quality cocoa for a deeper flavor.
- Slightly underbake for fudgier texture.
- Add cream cheese frosting for extra indulgence.
- Let cool completely before cutting.