There’s something magical about red velvet desserts. These red velvet brownies bring the same charm and flavor that make classic red velvet cake so beloved but in a rich, fudgy form perfect for any dessert lover. Combining the light cocoa notes and velvety texture with the iconic red hue, these brownies are a hit for holidays, gatherings, or as a special treat to brighten an ordinary day. If you’re new to baking red velvet, this recipe is a wonderful starting point!
Why You’ll Love This Recipe:
- Balanced Sweetness: These brownies are sweet but not overwhelming, with a balanced cocoa flavor.
- Ideal for Beginners: With straightforward steps, it’s an easy recipe even if you’re new to baking.
- Great for Gifting: Their unique red color and fudgy texture make them ideal for wrapping up as a sweet gift.
Ingredients You’ll Need:
Brownie Base
- Unsalted Butter: Gives these brownies their buttery richness, while controlling salt.
- Semi-Sweet Chocolate Bar: Essential for the fudginess and chocolate flavor.
- Granulated Sugar: Adds sweetness and keeps the brownie texture soft.
- Eggs: Binds ingredients and keeps the brownies soft.
- Vanilla Extract: Balances the chocolate and adds aromatic notes.
- White Vinegar: Traditional in red velvet for a hint of tang and smoother batter.
- Red Food Coloring: Creates the signature red color. Feel free to adjust based on your preferred shade.
Dry Ingredients
- Unsweetened Cocoa Powder: A little cocoa adds that subtle chocolate flavor.
- All-Purpose Flour: Provides structure without making the brownies too dense.
- Salt: Enhances all the flavors.
How to Make Fudgy Red Velvet Brownies
Step-by-Step Instructions:
- Prepare to Bake: Preheat your oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper, letting it hang over the edges for easy lifting.
- Melt Chocolate and Butter: Combine butter and chocolate in a microwave-safe bowl, heating in 30-second increments. Stir between each interval until fully melted and smooth.
- Mix in Sugar and Eggs: While the chocolate mixture is still warm, add granulated sugar and stir until well incorporated. Then, whisk in eggs one at a time, mixing thoroughly after each addition. Add vanilla extract, vinegar, and red food coloring until the batter reaches your desired shade.
- Add Dry Ingredients: In a separate bowl, sift together cocoa powder, flour, and salt. Gradually fold this into the wet ingredients, ensuring no lumps remain without overmixing.
- Bake: Pour the batter into your lined baking pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Avoid overbaking to maintain fudginess.
- Cool and Slice: Let the brownies cool completely before lifting them from the pan. Use a sharp knife to cut into squares for neat edges.
Cooking Tips:
- Using Quality Ingredients: For the best flavor, opt for a high-quality semi-sweet chocolate bar and pure vanilla extract.
- Avoid Overmixing: When folding in dry ingredients, stop as soon as they’re combined; this helps prevent dense, cakey brownies.
- Achieving the Perfect Red Hue: Add more or less food coloring to achieve a bold red or a more muted tone.
Helpful Tips:
- Topping Ideas: Sprinkle with powdered sugar or drizzle with melted white chocolate for extra flair.
- Add Cream Cheese: For an even more decadent treat, swirl in cream cheese into the batter for a classic red velvet combination.
- Storage Tip: Store at room temperature for up to three days, or refrigerate for up to a week.
Details:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Notes:
For extra red velvet flavor, you can increase the vinegar slightly or add a pinch more cocoa powder to emphasize the traditional red velvet taste. If you want a deeper color, use gel-based food coloring as it provides richer results without altering the texture.
Nutritional Information (Approximate per Brownie):
- Calories: 150 kcal
- Protein: 2g
- Fat: 8g
- Carbohydrates: 18g
Frequently Asked Questions
- Can I use a different type of chocolate? You can substitute milk chocolate or dark chocolate, but note it will affect the sweetness and intensity.
- How do I store these brownies? Keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped brownies for up to 3 months.
- Can I double this recipe? Yes! For a larger batch, double the ingredients and use a 9×13-inch pan, adjusting baking time as needed.
Storage Instructions
To keep your brownies fresh, store them in an airtight container at room temperature for up to three days. If you need to store them longer, wrap them individually in plastic wrap and place them in an airtight container in the freezer for up to three months. When you’re ready to enjoy, just let them thaw at room temperature, or microwave for a few seconds to warm them up.
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Conclusion
These red velvet brownies are an easy yet delightful treat that brings a pop of color and a whole lot of flavor to your dessert spread. Perfectly fudgy with a subtle cocoa undertone, these brownies make a memorable treat to share. Whether you’re baking for a special occasion or a weekday treat, these brownies are sure to impress. Enjoy every last bite!
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Fudgy Red Velvet Brownies Recipe
Description
There’s something magical about red velvet desserts. These red velvet brownies bring the same charm and flavor that make classic red velvet cake so beloved but in a rich, fudgy form perfect for any dessert lover. Combining the light cocoa notes and velvety texture with the iconic red hue, these brownies are a hit for holidays, gatherings, or as a special treat to brighten an ordinary day. If you’re new to baking red velvet, this recipe is a wonderful starting point!
Ingredients
Brownie Base
- Unsalted Butter: Gives these brownies their buttery richness, while controlling salt.
- Semi-Sweet Chocolate Bar: Essential for the fudginess and chocolate flavor.
- Granulated Sugar: Adds sweetness and keeps the brownie texture soft.
- Eggs: Binds ingredients and keeps the brownies soft.
- Vanilla Extract: Balances the chocolate and adds aromatic notes.
- White Vinegar: Traditional in red velvet for a hint of tang and smoother batter.
- Red Food Coloring: Creates the signature red color. Feel free to adjust based on your preferred shade.
Dry Ingredients
- Unsweetened Cocoa Powder: A little cocoa adds that subtle chocolate flavor.
- All-Purpose Flour: Provides structure without making the brownies too dense.
- Salt: Enhances all the flavors.
Instructions
Step-by-Step Instructions:
- Prepare to Bake: Preheat your oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper, letting it hang over the edges for easy lifting.
- Melt Chocolate and Butter: Combine butter and chocolate in a microwave-safe bowl, heating in 30-second increments. Stir between each interval until fully melted and smooth.
- Mix in Sugar and Eggs: While the chocolate mixture is still warm, add granulated sugar and stir until well incorporated. Then, whisk in eggs one at a time, mixing thoroughly after each addition. Add vanilla extract, vinegar, and red food coloring until the batter reaches your desired shade.
- Add Dry Ingredients: In a separate bowl, sift together cocoa powder, flour, and salt. Gradually fold this into the wet ingredients, ensuring no lumps remain without overmixing.
- Bake: Pour the batter into your lined baking pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Avoid overbaking to maintain fudginess.
- Cool and Slice: Let the brownies cool completely before lifting them from the pan. Use a sharp knife to cut into squares for neat edges.
Notes
For extra red velvet flavor, you can increase the vinegar slightly or add a pinch more cocoa powder to emphasize the traditional red velvet taste. If you want a deeper color, use gel-based food coloring as it provides richer results without altering the texture.
