Red Velvet Brownies with White Chocolate Swirl Recipe
These Red Velvet Brownies are a rich and decadent twist on the classic brownie, featuring a vibrant red color infused with cocoa and a silky swirl of white chocolate on top. Perfectly moist and fudgy, they combine the indulgent flavors of dark chocolate and vanilla with a hint of tang from vinegar, all baked to perfection in a convenient square pan.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 to 12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 3/4 cup all purpose flour
- 1/4 cup Dutch cocoa powder
- 1/2 tbsp cornstarch
- 1/2 tsp salt
Wet Ingredients
- 1 cup sugar
- 3 large eggs (room temperature)
- 1/3 cup dark chocolate (45% melt)
- 1/3 cup vegetable oil
- 2 tsp red gel food coloring
- 1 tsp white vinegar
- 1 1/2 tsp vanilla extract
- 1/4 cup white chocolate (melted)
Instructions
- Preheat and Prepare Pan: Preheat your conventional oven to 160°C (325°F). Line an 18cm x 18cm (7 x 7 inch) square baking pan with parchment paper to prevent sticking and ensure easy removal.
- Melt Chocolate: Gently melt the dark chocolate and allow it to cool slightly, so it can be easily incorporated into the batter without cooking the eggs.
- Sift Dry Ingredients: Sift together the all-purpose flour, Dutch cocoa powder, cornstarch, and salt in a bowl to ensure even distribution and a smooth batter.
- Whisk Eggs and Sugar: Using an electric hand mixer, beat the eggs and granulated sugar together for about 2 minutes until the mixture becomes light, fluffy, and slightly thickened.
- Add Wet Ingredients: Stir in the melted dark chocolate, vegetable oil, white vinegar, red gel food coloring, and vanilla extract into the egg-sugar mixture until everything is well combined.
- Combine Dry and Wet: Gradually mix in the sifted dry ingredients into the wet batter at medium speed. Scrape down the sides of the bowl with a spatula to incorporate all ingredients thoroughly without overmixing.
- Pour Batter and Swirl White Chocolate: Transfer the brownie batter evenly into the prepared baking pan and smooth out the surface with a spatula. Drizzle the melted white chocolate over the top and use a knife to gently swirl it to create attractive wave patterns.
- Bake: Place the pan in the preheated oven and bake for approximately 30 to 35 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
- Cool: Remove the pan from the oven and allow the brownies to cool completely on a cooling rack. This helps them set and makes slicing easier.
- Slice and Serve: Once fully cooled, lift the brownies out of the pan using the parchment paper and transfer to a serving dish. Cut into 9 to 12 square pieces and enjoy.
Notes
- Room temperature eggs help the batter to incorporate better and achieve a smoother texture.
- The white vinegar enhances the red color of the food coloring and adds a subtle tang that complements the chocolate.
- Melted dark chocolate should be cooled slightly before mixing to avoid cooking the eggs.
- If you prefer a more intense red color, you can add a little more red gel food coloring, but be careful not to alter the batter’s consistency too much.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can use either Dutch-processed or natural cocoa powder, but Dutch-processed gives a smoother chocolate flavor and deeper color.
