Red Velvet Brownies
A delightful twist on classic brownies, these red velvet brownies feature a rich, moist texture with a vibrant hue and subtle chocolate flavor, complemented by white chocolate and nuts.
Ingredients
Main Ingredients
- 1 cup unsalted butter, melted
- 1.5 cups granulated sugar
- 1 cup packed brown sugar
- 4 large eggs Room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon red food coloring For the signature color
Optional Add-Ins
- 0.5 cups white chocolate chips Optional for added sweetness
- 0.5 cups chopped pecans or walnuts Optional for crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking pan and line it with parchment paper.
- In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar until smooth and glossy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients using a spatula, folding gently until just combined.
- Stir in the red food coloring until evenly distributed.
- If desired, fold in white chocolate chips or chopped nuts.
Baking
- Pour the brownie batter into the prepared pan and spread evenly.
- Bake for 25–30 minutes, checking at 25 minutes. The toothpick should come out with a few moist crumbs.
- Allow the brownies to cool in the pan for 15 minutes before lifting them out onto a wire rack.
Serving
- Cut into squares and serve warm, optionally dusting with powdered sugar or serving with ice cream.
- Garnish with fresh berries or mint leaves for additional color and flair.
Notes
For best results, use room temperature ingredients and avoid overmixing. Store in an airtight container at room temperature for up to 3 days, refrigerate for about a week, or freeze for up to 3 months.