Description
Decadent and moist Red Velvet Brownies combining the rich flavor of dark chocolate with vibrant red coloring, finished with a drizzle of melted white chocolate for a visually stunning and delicious treat. Perfect for gatherings, desserts, or anytime you want a special chocolatey delight with a red velvet twist.
Ingredients
Dry Ingredients
- 95 g all-purpose flour
- 15 g unsweetened Dutch cocoa powder
- 1 tbsp cornstarch
- 1/2 tsp salt
Wet Ingredients
- 250 g granulated sugar
- 3 large eggs (room temperature)
- 75 g semi-sweet dark chocolate chips
- 110 g vegetable oil (canola or vegetable)
- 2 tsp red gel food coloring or vegan food coloring
- 1 tsp white vinegar
- 1 1/2 tsp vanilla bean paste
Topping
- 50 g white chocolate (melted)
Instructions
- Preheat the oven and prepare the pan. Set your oven to 160ºC (325ºF) using a conventional oven setting. Line a 20×20 cm (8×8 inch) square baking pan with parchment paper to prevent sticking.
- Melt the dark chocolate. Gently melt the semi-sweet dark chocolate chips until smooth and glossy. Allow it to cool slightly so it doesn’t cook the eggs when mixed.
- Sift dry ingredients. In a bowl, sift together the all-purpose flour, unsweetened Dutch cocoa powder, cornstarch, and salt to evenly combine and aerate the mixture.
- Whisk eggs and sugar. Using an electric hand mixer, whisk the room temperature eggs and granulated sugar for about 2 minutes until the mixture becomes light, fluffy, and pale in color.
- Mix in wet ingredients. Add the melted dark chocolate, vegetable oil, white vinegar, red gel food coloring, and vanilla bean paste into the egg and sugar mixture. Mix until fully combined and uniform in color.
- Combine dry and wet ingredients. Gradually add the sifted dry ingredients into the wet batter. Mix on medium speed until fully incorporated, scraping down the bowl’s sides with a spatula to ensure even mixing.
- Pour batter and bake. Transfer the brownie batter to the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 40 to 45 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and add topping. Remove brownies from the oven and let them cool completely on a cooling rack. Once cooled, lift the brownies out using the parchment paper, place on a serving dish, then drizzle the melted white chocolate evenly over the top. Allow the white chocolate to set before serving.
Notes
- Ensure eggs are at room temperature to achieve a light, fluffy batter.
- Do not overmix the batter once dry ingredients are added to maintain a tender texture.
- You can substitute semi-sweet chocolate chips with chopped dark chocolate if preferred.
- For a more intense red color, adjust the amount of red gel food coloring as needed.
- Allow brownies to cool completely before drizzling white chocolate to prevent melting and mixing.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
