Red Velvet Brownies

I loveeee red velvet desserts, I know people are always like ‘isn’t red velvet just chocolate’ but me personally, I taste a difference. They don’t taste the same to me.

So I thought it would be fun to make red velvet brownies.

I HAVE FALLEN IN LOVE WITH THESE BROWNIES, they’re so fudgy, they have a good amount of chocolat-iness and they have a nice shiny crinkly top. I think I like these more than regular degular brownies.

The top of the red velvet brownie after it was cut into pieces.

Video Tutorial

The brownie batter

Making these red velvet brownies is super easy, and the batter doesn’t take long to whip up.

Here are the ingredients you are going to need to make the batter:

  • White chocolate
  • Unsalted butter – I like to use unsalted butter so that I can control the amount of salt in the recipe. But salted butter works too, just make sure not to add any extra salt.
  • Eggs
  • Granulated sugar – caster sugar also works.
  • Vanilla extract
  • Rood colouring
  • Plain flour – also known as all purpose flour.
  • Cocoa powder – unsweetened cocoa powder is always best to use when baking.
  • Salt – to help enhance the flavours. If you are using salted butter, don’t add this.
  • Plus some extra white chocolate – to fold into the batter, this is optional.
1 piece of the brownie on a sheet of baking paper.

The food colouring

When making anything red velvet, if you want a red colour that is visible without having to use too much food colouring, it’s important to use the right food colouring.

Make sure not to use a liquid food colouring. This will not give you a good colour, or you will have to use A LOT of it to get a visible red colour.

The best kind to use is a gel or paste food colouring.

My go to is a food colouring called ‘Red extra’ from a brand called Sugarflair, I just buy it off Amazon.

It gives you a good colour and it’s not too expensive…I like the brand a lot, I’m always using their food colourings.

A cross section of one of the brownie pieces.

How to get a shiny crinkly top on brownies

When looking at brownies, I love when they have a shiny crinkly top.

I think it looks very pretty but I also think that a thin shiny crust on top of brownies tastes very nice.

So I wanted to make sure these brownies had that.

The best way to achieve this is by making sure your sugar gets fully dissolved when making the batter.

There are a few ways to do this, but I like to do it by whipping the eggs and sugar together.

So for these brownies, you’re going to whip the eggs, sugar and vanilla together until the mixture lightens in colour and almost doubles is volume. It will take around 2-3 minutes for this to happen.

This will ensure that your sugar has fully dissolved, giving your brownies a shiny crinkly crust on top!

The red velvet brownie batter inside of a tin, before being baked.
Red velvet brownie inside of a square cake tin after being baked.

Baking the brownie

I’ve learnt that whenever I use white chocolate in brownies, they typically take longer to bake. I don’t know why, but in my experience they do.

So these brownies do take a little longer to bake.

It took around 1 hour – 1 hour 20 minutes for me.

But just keep an eye on them.

The best way to check if they are done is by inserting a toothpick or a knife into the centre.

You want the knife to have a few moist crumbs on it, it is done at this point.

If the toothpick comes out with raw batter, the brownie needs to be baked for longer.

If it comes out clean, you have over baked the brownie…but don’t worry too much they will still taste good, just a little less fudgy.

LET THE BROWNIE CHILL

I think it’s so important to leave any kind of brownie to chill in your fridge.

In order to get fudgy brownies, they are slightly underbaked.

So if you try taking the brownie out of the tin and cut into it too early, it will be too soft. You won’t get nice clean slices, and the brownie might also just fall apart.

So after the brownie has baked, I recommend leaving it to cool at room temperature for 20 minutes. Then place it in your fridge and leave it their for about an hour.

Then you can finally cut into it and dig in.

The red velvet brownie after being cut into pieces.

Red Velvet Brownies

5.0 from 4 votes

Ingredients

  • 220g white chocolate

  • 140g unsalted butter

  • 3 large eggs

  • 180g granulated sugar

  • 1 tablespoon vanilla extract

  • Some red gel food colouring

  • 200g plain flour

  • 20g cocoa powder

  • 1/2 teaspoon salt

  • Plus an extra 200g white chocolate, chopped (optional)

Directions

  • Start by pre-heating your oven to 180c/350f. Also grease and line an 8 inch square cake tin.
  • In a pot, add the 220g white chocolate and unsalted butter. Place this onto medium heat and heat until all the chocolate and butter has melted. You could also do this in a bowl, in your microwave. Once melted, leave aside to cool down slightly.
  • In a large bowl, add the eggs, sugar and vanilla. Whisk these together on high speed, or just aggressively whisk using a regular whisk, until the mixture lightens in colour and increases in volume slightly. This should take about 2-3 minutes.
  • Pour the cooled melted white chocolate and butter mixture into this, whisk this in. Now whisk in the food colouring.
  • Add the flour, cocoa powder and salt, whisk until combined. Then mix in the chopped white chocolate, but save some of this chocolate to sprinkle on top.
  • Add this into your prepared cake tin, sprinkle the chocolate you saved on top, then bake at 180c/350f for around 1 hour - 1 hour 20 minutes. It is done when a toothpick inserted into the centre comes out mostly clean. Moist crumbs on your toothpick is good, just make sure there is no raw batter on it.
  • Once baked, take it out of the oven and slam the tin down on your counter a few times. At this point I sprinkled some flaky salt on top, but this is completely optional.
  • Leave this to cool down for about 20 minutes, then place it in your fridge and leave to cool and set up for 1 hour.
  • Once cooled, you can take it out of the tin, cut it into pieces and then enjoy!
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4 Comments

  1. Jackie
    December 31, 2023 / 12:19 pm

    Hi these look amazing do you use Dutch cocoa powder or Unsweetened cocoa powder? Thank you

    • Ash Baber
      Author
      December 31, 2023 / 1:32 pm

      Either works but I used unsweetened cocoa powder!

  2. Emma
    February 10, 2024 / 2:41 pm

    Hi! I just made these and I was wondering when to put the butter in the mixture? Since it was not specified in the recipe I had to add it at the last moment. It tastes good though!

    • Ash Baber
      Author
      February 10, 2024 / 4:43 pm

      I am so sorry I forgot to add that step, I’ve added it now. But it doesn’t really matter when you add the butter and white chocolate in, as long as you add it!

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