Red Velvet Brownies
Fudgy red velvet brownies made in one bowl with cocoa and a white chocolate drizzle.
Equipment
- 8 Inch Square Baking Pan
- Mixing bowls
- Whisk
- Toothpick
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ cup unsalted butter melted and slightly cooled
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- ¼ tsp salt
- ½ cup white chocolate chips melted, for drizzling
Instructions
Cooking
- Prep the pan. Heat the oven to 350 degrees F. Grease an 8 inch square pan or line it with parchment.
- Whisk the dry ingredients. Combine the flour, sugar, cocoa, and salt, breaking up any cocoa lumps.
- Mix the wet ingredients. Whisk the melted butter, eggs, vanilla, and food coloring until the color is even.
- Combine. Fold the wet mixture into the dry until no flour streaks remain. The batter will be thick.
- Bake. Spread in the pan and bake 20 to 25 minutes until a toothpick comes out with a few moist crumbs.
- Cool. Cool in the pan on a rack for about 20 minutes.
- Drizzle and cut. Drizzle with melted white chocolate, let it set, then cut into 9 squares.
Notes
Substitutions: Use gel coloring for a stronger red with less. Dutch process cocoa gives a darker, smoother flavor.
Tips: Mix only until combined, and start checking at 20 minutes. Cool fully before drizzling and cutting for clean squares.
Storage: Keep airtight at room temperature for up to 3 days, refrigerate up to a week, or freeze up to 3 months.