These red velvet brownies have a crackly, crispy top, a super fudgy centre and a gorgeous velvety texture! They are decorated with melted white chocolate drizzle. Decadence at its best! These brownies are perfect for Valentine’s or Galentine’s Day 😍

WHY YOU’LL LOVE THIS RECIPE?

• These brownies are super fudgy, and have a beautiful red colour and velvet-like texture. They also have a true red velvet flavour which is a perfect balance between acidity and the chocolate.
• Super easy to make and perfect for any occasion! These beauties will be perfect for Valentine’s Day or Galentine’s Day!
•  It’s the perfect treat for your loved ones!

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WHAT YOU'LL NEED FOR THIS RECIPE!

Here are the key ingredients required to make these brownies. Scroll down to the recipe card for a complete list of ingredients with their exact quantities.

• Plain flour/All-purpose flour: To make fudgy brownies we don’t use a lot of flour as it will result in more dense and cakey brownies.
• Cocoa powder: It is added to add a hint of cocoa flavour.
• Chocolate chips: Dark (54%) or semisweet 
• Unsalted butter & vegetable oil: Butter gives flavour and oil gives softness to them when cold.
• Granulated sugar: adds sweetness.
• Eggs: The eggs should be at room temperature. They add structure and make the brownies rise while baking as there is no baking powder used. They also help to make a thin layer on top of the brownies when they are whipped up with sugar.
• Salt: It balances the sweetness and enhances the flavour of chocolate.
• White vinegar
• Red food colour: I used here red food gel colour. Don’t use liquid colour because gel colour works better here. Liquid colour will make this brownie batter, more liquidy and the colour won’t be as vibrant.
• White chocolate chips 

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EQUIPMENT REQUIRED 

• 9 x 9 inch baking pan
• Electric hand mixer
• Large mixing bowls
• Piping bag 

How to make The Best Red Velvet Brownies!

Step 1: Lightly grease a 9x9 inch baking pan with butter, line with baking paper leaving the overhangs on all sides and set aside.

Step 2: Preheat the fan oven to 155C/311F (for a conventional oven, 175C/347F). 

Step 3: In a large bowl sift together the plain flour/all-purpose flour, salt, cocoa powder and a pinch of baking soda. Set aside.

Step 4: Over low heat in a saucepan, melt the butter and chocolate chips, whisking until melted and smooth. Remove from the heat and let it cool slightly (don’t overheat the mixture).

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Step 5: Meanwhile, take a large bowl, add in the eggs, granulated sugar and vanilla extract, and beat them on medium speed until it is light in colour and fluffy (about 2 minutes).

Step 6: With the mixer on, slowly pour in the warm butter chocolate mixture and white vinegar, and beat until completely combined.

Step 7: Add in the dry ingredients, and beat on low until it is combined (avoid over-mixing).

Step 8: Add red gel food colour according to your colour preference. First, add 1/2 tsp of it then add more to reach the desired colour, and mix to combine. I added 1 1/2 tsp of food colour.

Step 9: Pour the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle 25 g (about 2 tbsp) white chocolate chips on top.

Step 10: Bake in the preheated fan oven for 27-30 minutes or until the edges are set and a tester inserted in the centre comes out with a few moist crumbs, then take the brownies out of the oven and hit the pan on your kitchen counter, this will crack more the top of the brownies.

Step 11: Place the pan on a cooling rack and let it cool for 30 minutes—1 hour.

Step 12: Melt the remaining 25 g (2 tbsp) white chocolate + 1/4 tsp of coconut oil in the microwave and drizzle it on top. Make 16 slices using a sharp knife and enjoy! 

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Pro Tips for perfect Red velvet Brownies!

• Always use good quality ingredients like dark chocolate and cocoa powder. Cheap cocoa powder makes the brownies denser and drier from the top.
• Always use room temperature ingredients to keep an even consistency of the batter.
• Measure your flour correctly to get the best results. The best way to measure the flour is by using a digital scale but if you don’t have one, use proper measuring cups and spoons. Spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour. 
• Sift the dry ingredients! Sift the flour and cocoa powder to avoid lumps if present.
• Don’t overbake your brownies! If you want fudgy brownies, don’t overbake them. Brownies are easy to overbake so keep an eye on them as your oven may work differently. Brownies should be under-done to get a fudgier texture as they will continue baking and set in the hot pan out of the oven. Bake until a tester inserted in the centre comes out with a few moist crumbs, unlike cakes.
• Cool completely before slicing. Use the overhangs of baking paper to lift the brownies out of the pan after 30 minutes—1 hour. You can cut them just before serving to keep their edges soft.

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FAQ

Can I make these brownies a day ahead?

Yes, it’s better to bake them one day in advance because they become super fudgy in the fridge overnight or at room temperature. Don’t forget to wrap them with plastic wrap or keep them in an airtight container. You can even cut them just before serving to keep their edges soft.

How to store these brownies?

You can store them in an airtight container at room temperature for 2-3 days, in the fridge for up to 4-5 days or in the freezer for up to 2 months.

To freeze them, wrap each brownie separately then pop it in a freezer-safe bag or airtight container. To thaw, place them on the kitchen counter for a few hours or microwave for a few seconds to enjoy them warm.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊