Fudgy Red Velvet Brownies (Printer-Friendly)
Moist, fudgy brownies infused with classic red velvet taste and vibrant red color for any occasion.
# What You’ll Need:
→ Fats and Chocolates
01 -
10 tablespoons unsalted butter, chopped
02 -
6 ounces semi-sweet chocolate, chopped
→ Sweeteners and Flavors
03 -
2 cups granulated sugar
04 -
2 teaspoons vanilla extract
05 -
1 tablespoon white vinegar
06 -
2 teaspoons red gel food coloring
→ Dry Ingredients
07 -
0.75 cup unsweetened cocoa powder
08 -
1 cup all-purpose flour
09 -
0.25 teaspoon salt
→ Eggs
10 -
4 large eggs
# Steps to Make This:
01 -
Preheat oven to 350°F (175°C). Grease or line an 8×8 inch baking pan with parchment paper.
02 -
Combine chopped butter and semi-sweet chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring until fully melted and smooth.
03 -
Add granulated sugar to the melted butter and chocolate mixture. Beat with an electric mixer on medium speed until fully incorporated.
04 -
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, white vinegar, and red gel food coloring until evenly combined.
05 -
In a separate bowl, sift together cocoa powder, all-purpose flour, and salt.
06 -
Gradually fold the dry ingredients into the wet mixture, mixing until just combined to avoid overmixing.
07 -
Pour batter evenly into the prepared baking pan, scraping the bowl with a spatula to incorporate all mixture.
08 -
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
09 -
Allow brownies to cool completely in the pan on a wire rack before cutting into 16 squares.
# Additional Notes:
01 -
Use gel food coloring to maintain a vibrant red hue without adding extra liquid. Avoid overmixing batter for a tender, fudgy texture.
02 -
Brownies can be stored at room temperature for 3 days, refrigerated up to 7 days, or frozen for 2 months in an airtight container.