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Fudgy Red Velvet Brownies

A single, rich, fudgy red velvet brownie square studded with white chocolate chips on a white plate.
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Make dense, chewy brownies with the distinct flavor and color of red velvet cake.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 1 3/4 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 2 tablespoons buttermilk powder (or 2 tablespoons buttermilk plus 1 teaspoon flour)
  • 2 teaspoons red gel food coloring
  • 1 cup white chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and white vinegar.
  4. In a separate medium bowl, whisk together the salt, cocoa powder, flour, and buttermilk powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Add the red gel food coloring and mix until the batter is uniformly colored. Fold in the white chocolate chips, if using.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 28 to 32 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter. Avoid overbaking to maintain a fudgy texture.
  9. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  10. Cut into squares once fully cooled.

Notes

  • Use red gel food coloring for the most intense, vibrant color without thinning the batter.
  • For the fudgiest texture, ensure you use the specified amount of brown sugar and do not overbake.
  • If you do not have buttermilk powder, substitute 2 tablespoons of liquid buttermilk and reduce the flour by 1 teaspoon.

Nutrition

Find it online: https://tasteportfolio.com/the-fudgy-red-velvet-brownies/