Name: Red Velvet Brownies Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 85 g (3 oz) bittersweet chocolate; 150 g (¾ cup) extra light tasting olive oil; 1 teaspoon red food gel; 127 g (4.5 oz) bittersweet chocolate, roughly chopped; 200 g (1 cup) granulated sugar; 142 g (⅔ cup) brown sugar; 3 eggs, room temperature; 2 teaspoon vanilla extract; 1 teaspoon white vinegar; 120 g (1 cup) all-purpose flour; 63 g (¾ cup) dutch process cocoa powder; 21 g (¼ cup) black cocoa powder; ½ teaspoon salt

Ingredients

85 g bittersweet chocolate

150 g extra light tasting olive oil

1 tsp red food gel

200 g granulated sugar

142 g brown sugar

3 eggs (room temperature)

2 tsp vanilla extract

1 tsp white vinegar

120 g all-purpose flour

63 g dutch process cocoa powder

21 g black cocoa powder

½ tsp salt

127 g bittersweet chocolate (roughly chopped)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper.

Step 2: In a small bowl, combine the bittersweet chocolate, olive oil, and red food gel. Place this bowl over a saucepan of simmering water and stir frequently until fully melted. Remove from heat and let it cool slightly.

Step 3: In a large bowl, add the granulated sugar, brown sugar, eggs, vanilla extract, and white vinegar. Use an electric mixer to beat on high speed for 5-6 minutes until the mixture has doubled in size. Scrape down the sides of the bowl to combine everything well.

Step 4: With the mixer on low speed, slowly pour in the cooled chocolate and oil mixture. Mix until just combined.

Step 5: Add the all-purpose flour, dutch process cocoa powder, black cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until mostly combined.

Step 6: Fold in the roughly chopped bittersweet chocolate pieces evenly throughout the batter.

Step 7: Pour the brownie batter into the prepared pan, smoothing the top with an offset spatula.

Step 8: Bake for about 35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs attached.

Step 9: Let the brownies cool completely in the pan before removing.

Step 10: Cut into 16 squares, sprinkle with flaky sea salt if desired, and enjoy your rich red velvet brownies!

Tips & Variations

Use high-quality bittersweet chocolate like Guittard or Valrhona for the best flavor.

If you don’t have black cocoa powder, substitute the total amount with 84 g (1 cup) of dutch process cocoa powder instead.

Beating the sugars and eggs for the full 5-6 minutes creates a shiny, crinkly top that’s signature to these brownies.

To make cutting easier, use a sharp knife dipped in hot water and wiped clean between cuts.

For a dairy-free version, select dairy-free chocolate brands and ensure your ingredients align.

You can swap the olive oil for 170 g (3/4 cup) melted unsalted butter for a slightly different flavor and texture.

Storage

Store these brownies in an airtight container at room temperature for 2-3 days. For longer freshness, keep them in the refrigerator for up to 4 days—note they become denser and more fudgy when chilled. For extended storage, freeze brownies in a ziplock bag for up to 3 months. Thaw at room temperature before serving.

FAQs

Can I use different types of oil instead of olive oil?

Yes, you can substitute with any neutral oil like vegetable or canola oil. Melted coconut oil also works well, but the flavor will vary slightly depending on the oil used.

Why is it important to beat the eggs and sugars for several minutes?

Beating the eggs and sugars for 5-6 minutes incorporates air into the batter, which helps the brownies develop their shiny, crinkly top and contributes to a lighter texture while keeping the fudginess inside.