Red Velvet Brownies
A cocoa-forward red-tinted brownie batter with white chocolate chips is baked in an 8-inch square pan, cooled fully, and cut into twelve squares.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder Use high-quality cocoa for best flavor.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon liquid red food coloring use manufacturer guidance for concentrated gel
Add-ins
- 1/2 cup white chocolate chips Can be substituted with semi-sweet or dark chocolate chips for variation.
Instructions
Method
- Heat the oven to 350°F. Line an 8-inch square metal baking pan with parchment, leaving overhang for lifting.
- Whisk the flour, cocoa powder, baking powder, and salt, breaking up cocoa lumps.
- Combine the sugar with butter that has been melted and allowed to cool slightly. Beat in vanilla, liquid red coloring, and the eggs until the mixture is uniform.
- Fold in the dry ingredients just until incorporated, then fold in the white chocolate chips. Spread evenly into the pan.
- Bake for about 20–25 minutes, until the edges are set and a center tester has a few moist crumbs, not wet batter. Extend as needed, checking closely.
- Cool completely in the pan, allowing about 1 hour or longer as needed. Lift using parchment and cut into 12 squares.
Notes
- The tablespoon coloring is liquid; use manufacturer guidance for concentrated gel. The cocoa makes a deep red-brown crumb.
- Store plain bars airtight at room temperature for up to 3 days, or wrap and freeze for longer storage.