Red Velvet Brownies
These rich and fudgy Red Velvet Brownies are a dreamy twist on a classic treat. With a soft, moist texture and a striking red hue, they’re enhanced by the sweetness of white chocolate chips and just a hint of cocoa. Perfect for holidays, parties, or whenever you're in the mood for a decadent dessert with a splash of color!
Servings: 12
Calories: 321kcal
Ingredients
- 12 tablespoons unsalted butter melted
- 5 tablespoons unsweetened cocoa powder
- ½ teaspoon table salt
- 1¼ cups granulated sugar
- 3 eggs
- ¾ teaspoon vanilla extract
- ¾ teaspoon white vinegar
- 1 cup all-purpose flour
- 10 –12 drops Wilton red food coloring adjust to desired color
- 1 cup white chocolate chips divided
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper and spray with nonstick cooking spray.
- In a large bowl, whisk together the melted butter, cocoa powder, salt, and sugar until fully combined.
- Add the eggs, vanilla extract, and vinegar. Mix until smooth.
- Gently fold in the flour. Before it's completely mixed, begin adding the red food coloring a few drops at a time until the desired hue is reached.
- Fold in ½ cup of the white chocolate chips.
- Pour the batter into the prepared baking pan and smooth the top. Sprinkle the remaining ½ cup of white chocolate chips evenly over the surface.
- Bake for 22–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool in the pan for at least 1 hour before slicing into squares and serving.
Notes
Store leftovers in an airtight container at room temperature or in the fridge.
Start with fewer drops of food coloring and adjust for desired intensity.
Use parchment paper for easy removal and clean slicing.