Description
This Red Velvet Brownie recipe offers a delicious twist on traditional brownies by incorporating rich cocoa, vibrant red food coloring, and creamy white chocolate chips. Baked to a perfect balance of a crisp top and a moist, fudgy center, these brownies are ideal for sharing at gatherings or enjoying as a decadent treat.
Ingredients
Scale
Dry Ingredients
- 1 cup plain flour
- 2 Tbsp cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 150g butter, melted
- 1 cup sugar (220g)
- 1 egg
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1-2 tsp red food colouring
Add-ins and Toppings
- 100g white chocolate chips
- Icing sugar, to serve
Instructions
- Preheat and prepare tin: Preheat the oven to 180°C fan bake and line a 20cm square brownie tin with baking paper to prevent sticking.
- Mix wet ingredients: Whisk together the melted butter and sugar until combined. Add the egg, cocoa powder, vanilla extract, and red food colouring, whisking thoroughly after each addition to ensure a smooth, evenly colored batter.
- Incorporate dry ingredients: Sift or add the plain flour, baking powder, and salt to the mixture and mix until just combined to avoid overmixing and tough brownies. Then pour in the white vinegar and mix gently to activate the leavening.
- Add white chocolate chips: Fold in the white chocolate chips evenly throughout the batter for pockets of sweetness.
- Pour and smooth batter: Transfer the batter to the lined brownie tin, using a spatula to gently smooth it out evenly to the edges for uniform baking.
- Bake: Bake in the preheated oven for 24-28 minutes until the top is crisp and the center is just set, taking care not to overbake to maintain a fudgy texture.
- Cool and serve: Allow the brownies to cool completely in the tin before cutting into squares or fun shapes using a cookie cutter. Dust with icing sugar just before serving for a festive finish.
Notes
- Ensure not to overmix the batter after adding the flour to keep the brownies tender.
- Adjust the amount of red food colouring to achieve your preferred shade of red.
- Use white vinegar as it reacts with baking powder to help create a lighter texture.
- Allow the brownies to cool fully for cleaner cuts and better flavor development.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie (approx. 60g)
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
