Description
This Red Velvet Brownie recipe combines the rich, fudgy texture of traditional brownies with the vibrant color and subtle cocoa flavor of red velvet cake. Made with melted butter, cocoa powder, and a hint of vinegar to enhance the red color, these brownies feature white chocolate chips for a sweet, creamy contrast. Perfectly moist and tender, they are dusted with icing sugar for an elegant finish. Ideal as a festive treat or a special dessert, these brownies are easy to make and sure to impress.
Ingredients
Scale
Brownie Batter
- 150g butter, melted
- 1 cup sugar (220g)
- 1 egg
- 2 Tbsp cocoa powder
- 1 tsp vanilla extract
- 1–2 tsp red food colouring
- 1 cup plain flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp white vinegar
- 100g white chocolate chips
To Serve
- Icing sugar, for dusting
Instructions
- Preheat the Oven: Preheat your oven to 175°C (350°F) and grease or line a brownie baking pan with parchment paper for easy removal.
- Prepare the Batter: In a large mixing bowl, combine the melted butter and sugar until well mixed. Add the egg, vanilla extract, and red food coloring, stirring thoroughly to create a smooth, vibrant red mixture.
- Add Dry Ingredients: Sift together the plain flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring gently to combine without overmixing.
- Incorporate Vinegar and Chips: Stir in the white vinegar and white chocolate chips until evenly distributed throughout the batter.
- Pour and Spread: Transfer the brownie batter into the prepared pan, spreading it out evenly with a spatula to ensure uniform thickness.
- Bake: Bake the brownies in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, dust the top with icing sugar before cutting into squares and serving.
Notes
- You can adjust the amount of red food coloring to achieve your preferred shade of red velvet.
- Be careful not to overbake to keep the brownies moist and fudgy.
- Use parchment paper for easy removal and cleaner edges.
- For a more intense chocolate flavor, consider adding a small amount of espresso powder to the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Keywords: red velvet brownies, white chocolate brownies, red velvet dessert, easy brownie recipe, chocolate brownies