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Red Velvet Brownies Recipe

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★★★★★

4.7 from 633 reviews

These red velvet brownies are extra chocolatey, fudgy, and chewy, featuring a bright red, shiny crinkle top and a dark, fudgy interior. Made with a blend of bittersweet chocolate, olive oil, two types of cocoa powder, and a touch of red food gel, they offer a rich chocolate flavor balanced with the signature vibrant red velvet color.

Ingredients

Scale

Chocolate & Oils

  • 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

Sugars & Eggs

  • 200 g (1 cup) granulated sugar
  • 142 g (⅔ cup) brown sugar
  • 3 eggs, room temperature

Flavorings & Leavening

  • 2 teaspoon vanilla extract
  • 1 teaspoon white vinegar

Dry Ingredients

  • 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

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (177°C) and line a 9×9 inch baking pan with parchment paper to prevent sticking and ensure easy removal.
  2. Melt chocolate mixture: In a small bowl, combine the bittersweet chocolate, olive oil, and red food gel. Place this bowl over a saucepan of simmering water, stirring often until the chocolate is fully melted and smooth. Remove from heat and let it cool slightly.
  3. Beat sugars and eggs: In a large bowl, add the granulated sugar, brown sugar, eggs, vanilla extract, and white vinegar. Using an electric mixer, beat on high speed for 5-6 minutes until the mixture doubles in size and becomes pale and airy. Scrape down the sides of the bowl to ensure even mixing.
  4. Incorporate melted chocolate mixture: With the mixer on low speed, slowly pour in the cooled chocolate and oil mixture to combine evenly without deflating the batter.
  5. Add dry ingredients and chocolate chunks: Fold in the all-purpose flour, dutch process cocoa powder, black cocoa powder, and salt gently until mostly combined. Then fold in the roughly chopped bittersweet chocolate pieces evenly throughout the batter.
  6. Transfer and smooth batter: Pour the batter into the prepared pan and smooth the surface evenly using an offset spatula for an even bake.
  7. Bake: Bake the brownies in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
  8. Cool and serve: Allow the brownies to cool completely in the pan on a wire rack to set before lifting out. Cut into 16 squares, optionally sprinkle with flaky sea salt, and enjoy.

Notes

  • Use high-quality bittersweet chocolate like Guittard or Valrhona for best flavor.
  • You can substitute olive oil with neutral oils such as vegetable or canola oil; melted coconut oil also works well.
  • If black cocoa powder is unavailable, use a total of 84 g (1 cup) dutch process cocoa powder instead.
  • Beat the sugar and eggs for the full 5-6 minutes to achieve the signature shiny crinkle top.
  • When cutting brownies, use a sharp knife warmed under hot water and wiped clean between cuts to prevent sticking and maintain clean edges.

Keywords: red velvet brownies, fudgy brownies, chocolate brownies, easy brownies recipe, red food gel brownies, shiny crinkle top brownies

Find it online: https://yumwithmia.com/red-velvet-brownies-recipe/