Description
Delight in these rich and moist Red Velvet Brownies, combining the deep flavors of cocoa with the vibrant color and subtle tang of red velvet. Studded with creamy white chocolate chips and topped with a dusting of icing sugar, these brownies offer a perfect balance of sweetness and texture. Ideal for serving at parties or as a decadent treat anytime.
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
- Preheat and Prepare: Preheat your oven to 180°C (fan bake). Line a 20cm square brownie tin with baking paper to prevent sticking and ensure easy removal.
- Combine Wet Ingredients: In a mixing bowl, whisk together the melted butter and sugar until smooth. Gradually add the egg, stirring well after each addition to fully incorporate. Then add the cocoa powder, vanilla extract, and red food colouring, mixing thoroughly for an even color.
- Incorporate Dry Ingredients: Sift in the plain flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Pour in the white vinegar and stir lightly to activate the leavening.
- Add Chocolate Chips: Fold the white chocolate chips into the batter, evenly distributing them without overmixing.
- Transfer and Smooth Batter: Pour the brownie batter into the prepared tin, gently smoothing the surface to the edges using a spatula or the back of a spoon.
- Bake: Place the tin in the oven and bake for 24-28 minutes. The brownies should be crisp on the top yet still slightly soft and just cooked in the center when done.
- Cool and Serve: Allow the brownies to cool completely in the tin. Once cooled, cut into 12 squares or use cookie cutters for fun shapes. Dust with icing sugar just before serving for an elegant finish.
Notes
- Ensure not to overbake to keep brownies moist and fudgy inside.
- Use good quality red food colouring for vibrant red velvet color.
- White vinegar enhances the tangy red velvet flavor and reacts with baking powder to help rise.
- Substitute white chocolate chips for regular chocolate chips if preferred.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
- Storage: Keep brownies 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. 1/12 of recipe)
- Calories: 280
- Sugar: 22g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 55mg
