Red Velvet Brownies

These delicious, from-scratch, fudgy, one-bowl red velvet brownies come together quickly to produce a really delicious dessert!

Prep Time 20

Cook Time 25

Total Time 45

servings16 brownies

saltyginger.comAngie Dixon

Equipment

8x8 Inch (20x20cm) Square Cake Pan
Electric hand mixer

Ingredients

½ cup dark chocolate (62% - bittersweet: chunks, chips or chopped bar) *Note 3
¾ cup butter
¾ cup white granulated sugar
½ cup light brown sugar
2 eggs (Size 6/Med/large*note 1)
2 teaspoons vanilla extract
1-2 teaspoons white wine vinegar (dependent on your tangy requirements)
2 teaspoons red food coloring (liquid)
2 tablespoons unsweetened cocoa powder (Dutch-processed)
¼ teaspoons baking powder
½ teaspoons table salt
¾ cup plain flour
1 cup white chocolate (chips, chunks, discs, or chopped bar) *Note 4

Instructions

Preheat the oven to 180°C/355°F. Grease and line an 8-inch square pan with baking/parchment paper. Let the baking paper hang over the sides to easily remove the brownie once baked and cooled.
In a large mixing bowl, melt the butter and chocolate in the microwave or over low heat on the stove, or by using a bain-mairie method. Whisk the melted butter and chocolate together until smooth and shiny.
½ cup dark chocolate, ¾ cup butter
Add the white and brown sugar to the chocolate-butter mixture and beat in until mostly dissolved. This may require a little additional heating in the microwave or over low heat.
¾ cup white granulated sugar, ½ cup light brown sugar
Add in the eggs. Beat on medium speed for 3 to 5 minutes. *Note 2
2 eggs
Add in the vanilla, vinegar, and food coloring. Mix in until combined.
2 teaspoons vanilla extract, 1-2 teaspoons white wine vinegar, 2 teaspoons red food coloring
Add in the cocoa powder, flour, baking powder, and salt. Fold in until combined and no more pockets of flour are seen.
2 tablespoons unsweetened cocoa powder, ¼ teaspoons baking powder, ½ teaspoons table salt, ¾ cup plain flour
Toss in the white chocolate chunks and fold through to combine.
1 cup white chocolate
Pour the red velvet brownie batter into the prepared baking pan. Allow to sit for 5 minutes, then tap on the counter to help bring any bubbles to the top.
Bake in the preheated oven for 25-30 minutes. The brownie is done when a cake tester/toothpick comes out with a few crumbs on it. Mine were done at 25 minutes. Allow the brownie to cool completely before lifting out the pan and slicing.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Video

Notes

New Zealand size 6 eggs are around the same size as an Australian/South African Large or a US/Europe Medium.
The vigorous whisking helps the brownie develop a crinkly top.
Chocolate - use a chocolate you like to eat by itself.
White chocolate can be quite sweet, so you can decrease the amount of white chocolate or even replace it with dark chocolate for a deeper chocolate flavor.

Storage and Freezing

These brownies can be stored in an airtight container for up to 3 days at room temperature, or up to a week in the fridge. This Biscoff brownie also freezes well, wrapped in plastic wrap and foil, or in an airtight container for up to 3 months. Allow to defrost in the fridge overnight before serving.

Nutrition