Fudgy Red Velvet Brownies (Printer-Friendly)
Deliciously moist and fudgy brownies rich with red velvet flavor and classic chocolate notes.
# What You'll Need:
→ Fats and Chocolate
01 -
1/2 cup (1 stick) unsalted butter
02 -
4 oz chopped semi-sweet chocolate
→ Sweeteners and Flavoring
03 -
1 cup granulated sugar
04 -
1 teaspoon pure vanilla extract
05 -
1 tablespoon white vinegar
06 -
1 tablespoon red gel food coloring
→ Eggs
07 -
2 large eggs
→ Dry Ingredients
08 -
1/4 cup unsweetened cocoa powder
09 -
3/4 cup all-purpose flour
10 -
1/4 teaspoon salt
# Steps to Follow:
01 -
Preheat the oven to 350°F (177°C). Grease or line an 8×8 inch baking pan with parchment paper.
02 -
In a microwave-safe bowl, melt butter and chopped chocolate in 30-second intervals, stirring after each until smooth.
03 -
Add granulated sugar to the melted butter and chocolate mixture. Mix using an electric mixer on medium speed until fully combined.
04 -
Add eggs one at a time, beating well after each addition. Stir in vanilla extract, white vinegar, and red gel food coloring until homogenous.
05 -
In a separate bowl, sift together cocoa powder, all-purpose flour, and salt.
06 -
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined without overmixing.
07 -
Fold in desired mix-ins such as white chocolate chips or chopped nuts if preferred.
08 -
Pour batter into the prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs.
09 -
Allow to cool completely in the pan at room temperature before slicing into 16 squares.
# Extra Suggestions:
01 -
Avoid overmixing to maintain a tender and fudgy texture.
02 -
Use gel food coloring for a vibrant red hue without altering batter consistency.
03 -
Test doneness by checking for moist crumbs on a toothpick, not wet batter.
04 -
Store brownies in an airtight container at room temperature for up to 3 days; refrigerate for up to 1 week or freeze for 2 months.