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Red Velvet Brownies with White Chocolate Drizzle Recipe

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★★★★★

4.4 from 133 reviews

Delicious and moist Red Velvet Brownies made with a rich blend of cocoa powder, melted dark chocolate, and a splash of red food coloring for that classic vibrant hue. These brownies are baked to perfection and topped with a drizzle of melted white chocolate for an extra touch of sweetness and elegance.

Ingredients

Scale

Brownie Batter

  • 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 extract
  • 95 g all-purpose flour
  • 15 g unsweetened Dutch cocoa powder
  • 1 tbsp cornstarch
  • 1/2 tsp salt

Topping

  • 50 g white chocolate (melted)

Instructions

  1. Preheat and prepare pan: Preheat your conventional oven to 160ºC (325ºF). Line a 20×20 cm (8×8 inch) square baking pan with parchment paper to prevent sticking.
  2. Melt chocolate: Melt the semi-sweet dark chocolate chips gently, either using a double boiler or microwave in short bursts, then set aside to cool slightly while you prepare other ingredients.
  3. Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened Dutch cocoa powder, cornstarch, and salt, ensuring there are no lumps for a smooth batter.
  4. Whisk eggs and sugar: In a large bowl, use an electric hand mixer to beat the eggs and granulated sugar together for about 2 minutes, until the mixture becomes light and fluffy, incorporating air for a tender texture.
  5. Combine wet ingredients: Add the melted dark chocolate, vegetable oil, white vinegar, red gel food coloring, and vanilla extract into the egg-sugar mixture. Mix until everything is fully incorporated and smooth.
  6. Add dry ingredients: Gradually add the sifted dry ingredients to the wet mixture. Using medium mixer speed, blend until just combined. Use a spatula to scrape down the sides of the bowl to incorporate all ingredients evenly.
  7. Transfer and bake: Pour the batter into the prepared baking pan and smooth the top with a spatula for even baking. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
  8. Cool and decorate: Remove the brownies from the oven and place the pan on a cooling rack. Let cool completely before removing from the pan. Melt the white chocolate and drizzle it over the cooled brownies. Allow the drizzle to set before slicing and serving.

Notes

  • Use room temperature eggs for better mixing and texture.
  • Do not overbake the brownies to keep them moist and fudgy; check doneness starting at 40 minutes.
  • The white vinegar helps enhance the red color and reacts with the cocoa for tender brownies.
  • Use gel or vegan food coloring for a vibrant red without impacting batter consistency.
  • Make sure to melt the chocolate gently to avoid burning.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: red velvet brownies, chocolate brownies, baked brownies, dessert, fudgy brownies, homemade brownies, white chocolate drizzle

Find it online: https://www.sanacooks.com/red-velvet-brownies-with-white-chocolate-drizzle-recipe/