why make this recipe

I love a recipe that feels like a hug. These Red Velvet Brownies do that. They are rich and tender. They look fancy but they come together fast. I make them when I want something chocolatey with a bright pop of color. They bake in one pan and slice into nice squares. They pair well with cozy dinners like easy chicken Alfredo, and they make a simple party dessert feel special.

how to make Red Velvet Brownies

Ingredients:
3/4 cup unsalted butter (melted), 2 oz chopped semi-sweet chocolate bar, 1 & 1/4 cup granulated sugar, 2 large eggs, 2 teaspoon vanilla extract, 1 teaspoon white vinegar, 1/2 tablespoons red gel food coloring, 2 tablespoons unsweetened cocoa powder, 1 & 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1/2 cup white chocolate chips (optional mixed in the the batter or melted and drizzled on top of the brownies.)

Red Velvet Brownies

Directions:
Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
In a large microwave-safe bowl, melt the butter and chopped chocolate in 30-second bursts. Stir between bursts until smooth.
Add the granulated sugar and stir to combine.
Add the eggs one at a time. Beat well after each egg.
Stir in the vanilla, white vinegar, and red gel food coloring.
In a separate bowl, sift together the cocoa powder, flour, and salt.
Add the dry mix to the wet mix slowly. Stir until just combined. Don’t overmix.
Fold in white chocolate chips if you like. They add little pockets of sweet creaminess. I love the contrast, much like the comfort of a smothered pork chop casserole on a chilly night.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes. A toothpick should come out with a few moist crumbs. Not wet batter.
Cool completely in the pan before lifting the parchment and slicing.
If you like, melt white chocolate and drizzle it over the cooled bars. Let it set, then slice and serve.

how to serve Red Velvet Brownies

Serve these warm or at room temperature. They pair well with a scoop of vanilla ice cream. They also go great with coffee or tea. For casual gatherings, I like to serve them on a simple platter with napkins. If you want a savory side, try a warm roll like sourdough garlic knots to make a fun dessert-and-bread spread.

how to store Red Velvet Brownies

Store brownies in an airtight container at room temperature for up to 3 days. Keep them in the fridge if your kitchen is warm. Chilled brownies last up to a week. For longer storage, freeze slices in a single layer on a tray. Wrap tightly after they freeze and keep up to 3 months. Thaw at room temperature before serving.

tips to make Red Velvet Brownies

Use gel food coloring for vivid red without changing the batter texture.
Melt the chocolate slowly to avoid seizing. Stir between short microwave bursts.
Measure flour by spooning it into the cup and leveling it. Too much flour makes dense brownies.
Don’t overbake. The brownies finish cooking as they cool.
If you want a fudgier center, reduce bake time by a few minutes. For a cakier texture, add an extra tablespoon of flour. For a quick weeknight dessert, I often keep a simple dessert rotation that includes these brownies and a few tried-and-true mains like easy chicken Alfredo to make dinner planning less stressful.

variation (if any)

Stir chopped pecans or walnuts into the batter for crunch.
Switch white chocolate chips for dark chips for less sweetness.
Make them into blondie-style red velvet bars by cutting the cocoa in half.
Top with a cream cheese swirl before baking for a cheesecake-like bite. You can also pair these with savory comfort dishes such as the smothered pork chop and scalloped potato casserole to round out a cozy meal.

FAQs

Q: Can I use regular liquid food coloring instead of gel?
A: Yes. Liquid works, but gel gives a brighter color without thinning the batter.

Q: How do I know when they are done?
A: Insert a toothpick in the center. It should pull out with a few moist crumbs. Avoid wet batter on the toothpick.

Q: Can I make these gluten-free?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free baking blend. Texture may vary slightly.

Red Velvet Brownies

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