I love this recipe because the brownies turn out soft, fudgy, and perfectly chocolatey with a beautiful red velvet color. The white chocolate drizzle adds just the right amount of sweetness and elegance.
I also like that these brownies are easy to make while still looking impressive enough for holidays, parties, or special occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
250 g granulated sugar 3 large eggs, room temperature 75 g semi-sweet dark chocolate chips 110 g vegetable oil 2 teaspoons red gel food coloring 1 teaspoon white vinegar 1½ teaspoons vanilla extract 95 g all-purpose flour 15 g unsweetened Dutch cocoa powder 1 tablespoon cornstarch ½ teaspoon salt 50 g white chocolate, melted
Directions
First, I preheat the oven to 160°C (325°F) and line an 8×8-inch square baking pan with parchment paper.
Next, I melt the dark chocolate and let it cool slightly while preparing the remaining ingredients.
In a medium bowl, I sift together the flour, cocoa powder, cornstarch, and salt.
In a separate large bowl, I whisk the eggs and granulated sugar together with an electric mixer for about 2 minutes until light and fluffy.
Then, I add the melted chocolate, vegetable oil, white vinegar, red food coloring, and vanilla extract. I mix everything until fully combined.
I gradually add the dry ingredients to the wet mixture and mix on medium speed just until combined. I scrape down the sides of the bowl to ensure the batter is evenly mixed.
I pour the brownie batter into the prepared pan and smooth the top with a spatula.
I bake the brownies for about 40 to 45 minutes until set but still fudgy in the center.
Once baked, I let the brownies cool completely on a wire rack before removing them from the pan.
Finally, I drizzle melted white chocolate over the cooled brownies and let the chocolate set before slicing and serving.
I like adding white chocolate chips or cream cheese swirls for extra richness and flavor. Sometimes I also top the brownies with festive sprinkles for holidays or celebrations.
For a deeper chocolate flavor, I can use dark cocoa powder or mix in extra chocolate chunks before baking.
storage/reheating
I store the brownies in an airtight container at room temperature for up to 4 days.
For longer storage, I refrigerate them for up to 1 week or freeze them for up to 2 months. I let frozen brownies thaw at room temperature before serving.
FAQs
Why is vinegar used in red velvet brownies?
I use vinegar to help enhance the red velvet flavor and react with the cocoa for a softer texture.
Can I use liquid food coloring?
Yes, but gel food coloring gives a more vibrant red color without thinning the batter.
How do I keep the brownies fudgy?
I avoid overbaking them and let them cool completely before slicing.
Can I add chocolate chips to the batter?
Yes, I like adding white or dark chocolate chips for extra texture and richness.
How do I know when the brownies are done?
The edges should look set while the center remains slightly soft and fudgy.
Conclusion
Red Velvet Brownies are one of my favorite desserts because they combine rich chocolate flavor with a soft fudgy texture and a beautiful red velvet appearance. I love how easy they are to make while still feeling elegant, indulgent, and perfect for sharing.
Red velvet brownies with rich chocolate flavor, fudgy texture, and a beautiful red color topped with sweet white chocolate drizzle.
Author:Ella
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:16 brownies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
250 g granulated sugar
3 large eggs, room temperature
75 g semi-sweet dark chocolate chips
110 g vegetable oil
2 teaspoons red gel food coloring
1 teaspoon white vinegar
1½ teaspoons vanilla extract
95 g all-purpose flour
15 g unsweetened Dutch cocoa powder
1 tablespoon cornstarch
½ teaspoon salt
50 g white chocolate, melted
Instructions
Preheat oven to 325°F (160°C). Line an 8×8-inch square baking pan with parchment paper.
Melt the dark chocolate chips and allow them to cool slightly.
In a medium bowl, sift together flour, cocoa powder, cornstarch, and salt.
In a large bowl, beat eggs and sugar with an electric mixer for about 2 minutes until light and fluffy.
Add melted chocolate, vegetable oil, vinegar, red food coloring, and vanilla extract. Mix until fully combined.
Add the dry ingredients and mix on medium speed just until combined. Scrape down the sides of the bowl as needed.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 40 to 45 minutes, or until the brownies are set with a slightly fudgy center.
Cool completely in the pan before removing.
Drizzle melted white chocolate over the brownies and allow it to set before slicing and serving.
Notes
Use gel food coloring for the most vibrant red color.
Do not overbake for extra fudgy brownies.
Chill before slicing for cleaner brownie squares.
Store in an airtight container for up to 4 days.
