Super gooey and easy Red Velvet Brownies. These fudgy brownies are super delicious and are topped with a drizzle of white chocolate. It is perfect to serve for you loved one or family on Valentine's Day or any special occasion. These homemade brownies have a beautiful red color and the best red velvet brownies.
These fudgy Red Velvet Brownies are the perfect treat to serve on Valentine's Day. They have a beautiful deep red color making them extra festive. The brownies are full of delicious dark chocolate making them super fudgy and soft and are topped with lots of white chocolate.
These decadent red velvet brownies are perfect for any special occasions.
WHY THIS RECIPE WORKS
- Valentine's Day: This red velvet brownie recipe is perfect for Valentine's Day. They are super festive and a perfect cake to serve your family or partner.
- Chewy and fudgy texture: This brownie is so soft and fudgy with a perfectly crinkly top.
- Easy dessert: This brownie is super easy to mix together and is always a crowd pleaser!
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Eggs: Take them out of the fridge 1-2 hours before baking.
- Dark chocolate: I recommend a dark chocolate on the sweeter side, e.g. 54,5%, and therefore a not too bitter of a dark chocolate for the best results.
- Cornstarch: Cornstarch breaks down the gluten in the flour, making for a more soft and fudgy brownie.
- Cacao powder: I use high quality dutch-process cacao powder for the best flavor, my favorite is from Valrhona.
- Vegetable oil: These brownie are made with vegetable oil. Use for example canola oil or sunflower oil.
- Red Gel Food Coloring: I recommend using a extra red gel color. Gel color gives a more intense color and does not add extra liquid to the batter, compared to a liquid food color. My favorite is Sugarflair Extra Red Gel Color.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Red Velvet Brownies. This recipe needs an electric hand mixer, two bowls and a spatula.
The full recipe is down below in the recipe card.
STEP 1: Melt the dark chocolate and let it cool slightly while preparing the rest of the ingredients. Sift together the all-purpose flour, cocoa powder, cornstarch, and salt.
STEP 2: With an electric hand mixer, whisk together the eggs, brown sugar and granulated sugar, in a large bowl until light and fluffy for 4 minutes. Add the melted chocolate, vegetable oil, red gel food coloring and vanilla extract into the batter and mix until combined.
STEP 3: Add the dry ingredients to the batter and on medium speed mix it together until combined. Scrape down the sides of the bowl with a spatula to make sure everything has been incorporated.
STEP 4: Pour the red velvet brownie batter into the prepared baking pan, smooth it out with the spatula. Bake the brownie in the preheated oven for about 45-50 minutes. Let it cool down on a cooling rack. Once cooled down, melt the white chocolate chips and drizzle it over the brownie.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
You'll know the brownie is done, when the brownie has just set. When taken out of the oven, insert a butter knife and if it has wet batter on it, give it 5 more minutes but if it has moist crumbs on the knife it's done.
Yes, absolutely. As mentioned above, this brownie get super rich and fudgy by staying in the fridge overnight or at room temperature.
I always recommend a metal pan. They conduct the heat correctly whereas glass pans doesn't cook the baked goods as evenly.
Two ways to store these red velvet brownies:
- Room temperature: To keep these brownies fudgy I recommend storing it at room temperature in an airtight container. To keep the edges from drying out, I suggest waiting to cut them until you're ready to serve them. They will stay soft for 2-3 days when stored properly.
- Fridge: I personally love a cold brownie. It tightens up the texture of the brownie and makes them extra fudgy. They are therefore really good to make a day ahead of serving. Just store them in the fridge overnight uncut.
Other Chocolate Brownie Recipes To Try
Red Velvet Brownies
RED VELVET BROWNIES
- 130 g granulated sugar
- 130 g brown sugar
- 3 large eggs room temperature
- 150 g dark chocolate chips
- 110 g oil canola or vegetable
- 1 tablespoon red gel food coloring
- 1 ½ teaspoon vanilla extract
- 75 g all-purpose flour
- 35 g cocoa powder
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 50 g white chocolate melted
- Preheat the oven to 160ºC /325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
- Melt the dark chocolate and let it cool slightly while preparing the rest of the ingredients.150 g dark chocolate chips
- Sift together the all-purpose flour, cocoa powder, cornstarch, and salt.75 g all-purpose flour, 35 g cocoa powder, 1 tablespoon cornstarch, ½ teaspoon salt
- With an electric hand mixer, whisk together the eggs, brown sugar and granulated sugar, in a large mixing bowl until light and fluffy for 4 minutes. Add the melted chocolate, vegetable oil, red gel food coloring and vanilla extract into the batter and mix until combined.130 g granulated sugar, 130 g brown sugar, 3 large eggs, 110 g oil, 1 tablespoon red gel food coloring, 1 ½ teaspoon vanilla extract
- Add the dry ingredients to the batter and on medium speed mix it together until combined. Scrape down the sides of the bowl with a spatula to make sure everything has been incorporated.
- Pour the brownie batter into the prepared baking pan, smooth it out with the spatula. Bake the brownie in the preheated oven for about 45-50 minutes. Let it cool down on a cooling rack. Once cooled down, melt the white chocolate and drizzle it over the brownie. Serve once it’s cooled down.50 g white chocolate