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Red Velvet Brownies

Indulge in the decadence of red velvet brownies that combine rich cocoa flavor with the charm of red velvet, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup unsalted butter Use for the richest flavor.
  • 1 cup granulated sugar
  • 2 large eggs Can substitute with applesauce (1/4 cup per egg).
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring Can substitute with natural alternatives like beet juice.
  • 1 cup all-purpose flour Avoid packing down when measuring.
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips Optional but recommended.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a microwave-safe bowl, melt your butter until it’s completely liquid.
  3. Add the sugar to the melted butter and mix well. Then add the eggs and vanilla extract. Whisk until combined and smooth.
  4. Stir in the red food coloring until the color is even throughout.
  5. In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this mixture to your wet ingredients, stirring until combined.
  6. Fold in the chocolate chips if using.
  7. Grease an 8x8-inch baking dish or line it with parchment paper, then pour the batter in and smooth it out.
Baking
  1. Bake in the preheated oven for 20-25 minutes. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.
Cooling and Serving
  1. Let the brownies cool in the pan for 10-15 minutes before transferring to a wire rack. Slice into squares and serve, optionally with whipped cream or ice cream.

Notes

For the best results, use unsalted butter, measure flour correctly, and consider natural alternatives for food coloring. Leftovers can be stored in an airtight container for up to three days at room temperature or a week in the fridge. Freezing is also an option for up to three months.