Description

Red velvet brownies combine the rich flavor of cocoa with a moist, chewy texture and a signature red hue. Perfectly balanced between fudgy and cakey, they’re easy to make and ideal for any occasion.

Ingredients

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon red food coloring

1 teaspoon white vinegar

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon salt

Optional: cream cheese frosting for topping

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Instructions

Preheat oven to 350°F (175°C), grease an 8x8-inch baking pan, and line with parchment paper.
In a large bowl, whisk together the melted butter and sugar until smooth.
Add eggs, vanilla extract, red food coloring, and vinegar. Mix until fully combined.
In a separate bowl, whisk together flour, cocoa powder, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool completely before slicing. Optionally, spread cream cheese frosting on top.

Notes

Swirl cream cheese into the batter before baking for a cheesecake effect.

Add white or dark chocolate chips for extra richness.

Top with crushed peppermint for a festive touch.

Use beetroot powder instead of red food coloring for a natural alternative.

Store at room temperature for up to 3 days or refrigerate for up to a week if frosted.

Freeze (unfrosted) for up to 2 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 210
Sugar: 20g
Sodium: 85mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 45mg