Red Velvet Brownies with White Chocolate Chips Recipe
This Red Velvet Brownie recipe combines the rich, fudgy texture of classic brownies with the vibrant color and subtle tang of red velvet. Made with cocoa powder and a hint of vinegar for a slight tang, these brownies are studded with white chocolate chips for added sweetness. Perfectly baked to a moist, dense consistency and finished with a light dusting of icing sugar, these brownies are ideal for any occasion or dessert craving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 to 12 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Batter
- 150g butter, melted
- 1 cup sugar (220g)
- 1 egg
- 2 Tbsp cocoa powder
- 1 tsp vanilla extract
- 1–2 tsp red food colouring
- 1 cup plain flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp white vinegar
- 100g white chocolate chips
To Serve
- Icing sugar, for dusting
Instructions
- Prepare the batter: In a large mixing bowl, combine the melted butter and sugar. Mix well until smooth. Add the egg, vanilla extract, and red food colouring, stirring until fully incorporated.
- Mix dry ingredients: In a separate bowl, sift together the plain flour, cocoa powder, baking powder, and salt to ensure there are no lumps and the mixture is evenly combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix to maintain a tender texture in the brownies.
- Add vinegar and white chocolate chips: Stir in the white vinegar and white chocolate chips evenly throughout the batter.
- Prepare baking pan: Preheat the oven to 175°C (350°F). Grease and line an 8×8 inch (20×20 cm) baking pan with parchment paper to prevent sticking.
- Bake the brownies: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
- Cool and serve: Allow the brownies to cool completely in the pan. Once cooled, dust the top lightly with icing sugar before slicing into squares and serving.
Notes
- Adjust the amount of red food colouring based on the intensity of color you prefer.
- Do not overbake to keep the brownies fudgy and moist.
- White vinegar helps enhance the red color and adds a subtle tang typical of red velvet recipes.
- For extra richness, you may use white chocolate chunks instead of chips.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
Keywords: Red velvet brownies, white chocolate brownies, red velvet dessert, chocolate brownies, easy brownie recipe, baking brownies, classic brownies