Red Velvet Brownies with White Chocolate Drizzle Recipe

Introduction

Red velvet brownies offer a delightful twist on classic brownies, combining rich chocolate flavor with a vibrant red hue. These moist, fudgy treats are perfect for any occasion and can be enjoyed plain or with a white chocolate drizzle.

Ingredients

• 3/4 cup unsalted butter (melted)
• 2 oz chopped semi-sweet chocolate bar
• 1 1/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar
• 1/2 tablespoon 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 into batter or melted for drizzling)

Instructions

1. Step 1: Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Step 2: In a large microwave-safe bowl, melt the butter and chopped chocolate in 30-second increments, stirring until smooth.
3. Step 3: Add the granulated sugar to the melted mixture and blend well. Then add the eggs one at a time, beating thoroughly after each addition. Stir in vanilla extract, white vinegar, and red gel food coloring.
4. Step 4: In a separate bowl, sift together the cocoa powder, flour, and salt.
5. Step 5: Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overmixing. If using, fold in the white chocolate chips now.
6. Step 6: Pour the batter into the prepared pan and spread it evenly.
7. Step 7: Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Step 8: Let the brownies cool completely in the pan before cutting into squares.
9. Step 9: Optionally, melt additional white chocolate and drizzle over the cooled brownies. Allow it to set before slicing and serving.

Tips & Variations

• Use gel food coloring for a more vibrant red without altering batter consistency.
• Try folding in chopped nuts for added texture.
• For a tangy twist, top with a cream cheese frosting instead of white chocolate drizzle.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat refrigerated brownies briefly in the microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural cocoa powder instead of Dutch-processed?

Yes, but the flavor and color may be slightly different. Natural cocoa is more acidic and can affect the final texture and rise.

Do I have to add the white vinegar?

White vinegar helps intensify the red color and balances sweetness, but you can omit it if desired; the brownies will still taste great.

Red Velvet Brownies with White Chocolate Drizzle Recipe

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★★★★★

4.9 from 164 reviews

• Author: Ella
• Total Time: 45-50 minutes
• Yield: 16 brownies (cut into 2x2 inch squares) 1x

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Description

Indulge in the rich and moist Red Velvet Brownies, combining classic red velvet flavor with the fudgy texture of brownies. Enhanced with a touch of cocoa and optional white chocolate chips or drizzle, these brownies offer a decadent treat perfect for any occasion.

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Ingredients

Scale 1x2x3x

Wet 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 tablespoon red gel food coloring

Dry Ingredients

• 2 tablespoons unsweetened cocoa powder
• 1 & 1/4 cup all-purpose flour
• 1/4 teaspoon salt

Optional

• 1/2 cup white chocolate chips (optional, mixed into the batter or melted and drizzled on top)

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to prevent sticking and ease removal.
2. Melt Butter and Chocolate: In a large microwave-safe bowl, melt the unsalted butter and chopped semi-sweet chocolate by microwaving in 30-second increments. Stir between intervals until fully melted and smooth.
3. Combine Wet Ingredients: Stir in granulated sugar into the melted butter and chocolate mixture until well combined. Add eggs one at a time, beating well after each addition. Then mix in vanilla extract, white vinegar, and red gel food coloring to achieve the signature red velvet color.
4. Sift Dry Ingredients: In a separate bowl, sift together unsweetened cocoa powder, all-purpose flour, and salt to evenly distribute and avoid lumps.
5. Mix Dry into Wet: Gradually add the sifted dry ingredients into the wet mixture, stirring gently until just combined to prevent overmixing, which can toughen the brownies. Fold in white chocolate chips if desired.
6. Pour Batter into Pan: Transfer the batter into the prepared baking pan and spread it out evenly using a spatula.
7. Bake: Bake in the preheated oven for 30-35 minutes until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
8. Cool: Allow the brownies to cool completely in the pan to set properly before cutting into squares.
9. Optional Decoration: Melt additional white chocolate and drizzle over the cooled brownies for an extra touch of sweetness and decoration. Allow the drizzle to set before slicing and serving.

Notes

• Do not overmix the batter to keep the brownies tender and fudgy.
• You can customize the white chocolate chips usage by mixing them into the batter or using melted chips as a drizzle topping.
• Ensure the brownies are fully cooled before cutting to maintain shape.
• Use red gel food coloring for the best vibrant color without adding extra liquid.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Red velvet brownies, chocolate brownies, dessert recipe, red velvet dessert, white chocolate brownies