Description
These Red Velvet Brownies combine the rich, chocolaty depth of cocoa with the vibrant flair of red food coloring to create a decadent and visually stunning treat. Moist and fudgy with pockets of melted white chocolate chips, these brownies are perfect for celebrations or as a special dessert to impress family and friends.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring
- 1 tablespoon apple cider vinegar
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or line it with parchment paper for easy removal.
- Melt Butter: In a medium saucepan, melt the butter over low heat until completely liquid. Remove from heat and let it cool for a few minutes.
- Mix Sugars and Butter: In a large mixing bowl, combine the granulated sugar, brown sugar, melted butter, and vanilla extract. Stir until the mixture is smooth and fully incorporated.
- Add Eggs: Add the eggs one at a time, beating well after each addition until the mixture is light and fluffy.
- Add Color and Vinegar: Stir in the red food coloring and apple cider vinegar, mixing until the color is evenly distributed.
- Sift Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
- Fold in Chocolate Chips: Fold in the white chocolate chips until they’re evenly distributed throughout the batter.
- Prepare Batter: Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool in the pan on a wire rack before cutting them into squares.
Notes
- Ensure not to overmix the batter once you add the dry ingredients to keep the brownies tender and fudgy.
- Use high-quality red food coloring for the best vibrant red appearance.
- Line the baking pan with parchment paper to easily lift the brownies out after baking.
- White chocolate chips add sweetness and a melty texture; feel free to substitute with dark chocolate chips if preferred.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
