Red velvet brownies are perfect for Valentines Day, Christmas, or anytime you want a delicious treat. They're chocolaty, chewy, and full of white chocolate chips. They use one bowl and are easy to make!
Why You'll Love Them
Easy to make. The recipe is simple to make and is all done by hand so no need for fancy mixers.
Festive. These brownies are gorgeous and perfect for Valentine's Day or Christmas. However, they are also great any day of the year.
Perfect brownie texture. Decadent thick chewy brownies with a slight fudgy centre. These brownies are perfect and have the shiny crinkle crust on top.
How to Make Red Velvet Brownies
Start by preheating your oven to 350F and line a 8x8 baking pan with parchment paper. The parchment paper should over hang on the edges slightly to allow you to easily remove the brownies from the pan.
Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 15 second increments. Set aside.
In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.
Add in the eggs and vigorously mix 5 minutes. Doing this breaks down the eggs and gives the brownies that shinny crackle top. Mix in the vanilla and buttermilk, and food colouring.
Pour in the melted chocolate and whisk until mixture is well combined.
Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in the chocolate chips.
Pour batter into the lined pan and spread evenly.
Bake for 28-30 minutes or until edges are stiff and middle is set. Allow brownies to fully cool to room temperature in the pan before removing and slicing.
STORING THE BROWNIES
These brownies should be stored at room temperature in an airtight container. If stored properly these brownies keep well up to 4 days after baking.
Can I Leave out the Buttermilk?
Yes, you can omit the buttermilk if you don't have it. Traditionally red velvet is made with vinegar but I prefer buttermilk because it's not so overpowering. You can leave the buttermilk out, it just wont have that classic red velvet taste. I have left it out and they are still delicious!
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scrape with knife. Scooping the measuring cup directly into your flour cause the flour to compress and getting more flour than the recipe calls for.
DO I NEED TO BRING MY EGGS TO ROOM TEMPERATURE?
Yes you do. Room temperature ingredients break down easier in the batter. This will give you a fudgier brownie and gives you a shiny top.
If you forget to take your eggs out of the fridge, no worries! Just run them under warm tap water for a few minutes and this will bring them to room temperature.
If you make these red velvet brownies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
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Red Velvet Brownies
- 8x8 square baking pan
- 4 oz semi sweet bakers chocolate
- 1/2 C salted butter melted
- 1 C white sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 1.5 tbsp red food colouring this may vary depending on the brand of food colouring you use
- 1 tbsp buttermilk
- 3/4 C all purpose flour spooned and levelled
- 1/4 C unsweetened cocoa powder
- 1/2 tsp salt
- 3/4 C white chocolate chips
- Preheat oven to 350F and line a 8x8 square baking pan with parchment paper.
- Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 15 second increments.4 oz semi sweet bakers chocolate
- In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.1/2 C salted butter, 1 C white sugar
- Add in the eggs and vigorously whisk for 5 minutes. Doing this breaks down the eggs and gives you that shiny brownie top.2 large eggs
- Add in the red food colouring, and vanilla, and buttermilk and mix till well combined.2 tsp vanilla extract, 1.5 tbsp red food colouring, 1 tbsp buttermilk
- Pour in the melted chocolate and whisk until mixture is well combined.4 oz semi sweet bakers chocolate
- Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.3/4 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/2 tsp salt
- Fold in the chocolate chips.3/4 C white chocolate chips
- Pour batter into the lined pan and spread evenly. Bake for 28-30 minutes or until the top is set. You do not want to over bake the brownies.
- Allow brownies to fully cool to room temperature in the pan before removing and slicing.
Can u please suggest options or substitute for eggs to make it eggless
Sorry, I don't have any experience substituting eggs in my brownie recipes.
incase we use unsated butter, what should be the amount of salt that needs to be added?
When I use unsalted butter I still use the same 1/2 tsp salt. I salted/unsalted butter doesn't change the flavour too much.