Go Back
–+ servings
Red Velvet Brownies

Irresistibly Fudgy Red Velvet Brownies with White Chocolate Drizzle

These Red Velvet Brownies are a delightful blend of chocolatey goodness topped with a silky white chocolate drizzle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 9 brownies
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 1 cup Granulated Sugar Can be swapped for coconut sugar
  • 2 large Large Eggs Use room temperature
  • 1 cup Semi-Sweet Dark Chocolate Chips Can substitute with milk chocolate or dairy-free chips
  • 1/2 cup Vegetable Oil Melted butter can be used
  • 2 tbsp Red Gel Food Coloring Omit for standard brownies
  • 1 tbsp White Vinegar Essential for authentic red velvet flavor
  • 1 tsp Vanilla Extract
  • 1 cup All-Purpose Flour Can switch to gluten-free flour blend
  • 1/3 cup Dutch Cocoa Powder Regular unsweetened cocoa works
  • 1 tbsp Cornstarch
  • 1/4 tsp Salt
  • 1/2 cup White Chocolate (melted) Dark chocolate is a fantastic alternative

Equipment

  • 20x20 cm pan
  • Microwave-safe bowl
  • Electric Mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160ºC (325ºF) and line a 20x20 cm (8x8 inch) pan with parchment paper.
  2. In a microwave-safe bowl, melt semi-sweet dark chocolate chips in the microwave in 20-second intervals, stirring until smooth. Allow it to cool slightly.
  3. Sift together all-purpose flour, Dutch cocoa powder, cornstarch, and salt in a medium bowl until well mixed and aerated.
  4. In a large bowl, whip large eggs and granulated sugar together until light and fluffy, about 2 minutes.
  5. Fold in the cooled melted chocolate, vegetable oil, white vinegar, red gel food coloring, and vanilla extract into the egg and sugar mixture.
  6. Gradually mix in the sifted dry ingredients, being careful not to overmix the batter.
  7. Pour the brownie batter into the prepared pan and smooth the top. Bake for 40-50 minutes until a toothpick comes out with moist crumbs.
  8. Allow the brownies to cool in the pan for about 30 minutes, then drizzle melted white chocolate over the top.

Nutrition

Serving: 1brownieCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 5gCholesterol: 30mgSodium: 90mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 20IUCalcium: 20mgIron: 1mg

Notes

Use room temperature eggs for better emulsification. Avoid overmixing to maintain fudginess. Chill in the fridge overnight for enhanced texture.

Tried this recipe?

Let us know how it was!