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 😍
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.
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).
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!
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.
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! 😊
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. These brownies are perfect for Valentine’s or Galentine’s Day.
Welcome to Kaotic Krunch! We’re a mother-daughter duo and this blog is where we get to share some of our favourite recipes with everyone. We're so grateful you’re here!
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