Red Velvet Brownies Recipe

Introduction

These red velvet brownies are extra chocolatey, fudgy, and chewy, featuring a bright red, shiny crinkle top that is signature to red velvet treats. They combine rich chocolate flavor with a vibrant color and a perfect fudgy texture, making them a delightful twist on traditional brownies.

Ingredients

• 85 g bittersweet chocolate
• 150 g extra light tasting olive oil
• 1 tsp red food gel
• 200 g granulated sugar
• 142 g brown sugar
• 3 eggs (room temperature)
• 2 tsp vanilla extract
• 1 tsp white vinegar
• 120 g all-purpose flour
• 63 g dutch process cocoa powder
• 21 g black cocoa powder
• ½ tsp salt
• 127 g bittersweet chocolate, roughly chopped

Instructions

1. Step 1: Preheat the oven to 350°F and line a 9×9 inch baking pan with parchment paper.
2. Step 2: In a small bowl, combine the bittersweet chocolate, olive oil, and red food gel. Place the bowl over a saucepan of simmering water and stir frequently until the mixture is completely melted. Remove from heat and let it cool for a few minutes.
3. Step 3: In a large bowl, add granulated sugar, brown sugar, eggs, vanilla extract, and white vinegar. Beat on high speed with an electric mixer for 5-6 minutes until the mixture doubles in size. Scrape down the sides of the bowl to ensure even mixing.
4. Step 4: With the mixer on low speed, slowly pour in the cooled chocolate and oil mixture, combining fully.
5. Step 5: Add the all-purpose flour, dutch process cocoa powder, black cocoa powder, and salt. Fold gently with a spatula until the dry ingredients are mostly combined.
6. Step 6: Fold in the roughly chopped bittersweet chocolate evenly throughout the batter.
7. Step 7: Pour the batter into the prepared pan and smooth the top with an offset spatula.
8. Step 8: Bake for about 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
9. Step 9: Allow the brownies to cool completely in the pan before removing.
10. Step 10: Cut into 16 squares, sprinkle with flaky sea salt if desired, and enjoy!

Tips & Variations

• Use a high-quality bittersweet chocolate like Guittard or Valrhona for the best flavor and shine.
• Substitute olive oil with melted unsalted butter if you prefer a richer taste, though the top may be less shiny.
• If black cocoa powder is unavailable, replace the total cocoa powder amount with 84 g of dutch process cocoa powder.
• Beat the sugars and eggs thoroughly for 5-6 minutes to achieve a shiny crinkle top.
• When cutting brownies, wipe a sharp knife with a hot damp cloth between each cut for clean edges.

Storage

Store the brownies in an airtight container at room temperature for 2-3 days. For longer freshness, refrigerate for up to 4 days, bearing in mind they will become denser and more fudgy. For extended storage, freeze the brownies in a sealed container or ziplock bag for up to 3 months. To reheat, allow to come to room temperature or warm briefly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil instead of olive oil?

Yes, neutral oils like canola or vegetable oil can be used as substitutes. Melted coconut oil also works well for a slight variation in flavor.

Will the brownies still have a shiny top if I use butter instead of olive oil?

Using melted butter will result in delicious brownies, but the shiny crinkle top may be less prominent compared to using olive oil.

Red Velvet Brownies Recipe

Print Recipe

★★★★★

4.5 from 91 reviews

These red velvet brownies are extra chocolatey, fudgy, and chewy, baking up with a signature red, shiny crinkle top and a dark, fudgy interior. Made with bittersweet chocolate, two types of cocoa powder, and red food gel, they deliver rich chocolate flavor with the classic red velvet color and texture.

• Author: Ria
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 16 brownies 1x
• Category: brownies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate & Oil Mixture

• 85 g bittersweet chocolate
• 150 g extra light tasting olive oil
• 1 tsp red food gel

Wet Ingredients

• 200 g granulated sugar
• 142 g brown sugar
• 3 eggs (room temperature)
• 2 tsp vanilla extract
• 1 tsp white vinegar

Dry Ingredients

• 120 g all-purpose flour
• 63 g dutch process cocoa powder
• 21 g black cocoa powder
• ½ tsp salt

Chocolate Mix-in

• 127 g bittersweet chocolate, roughly chopped

Instructions

1. Preheat & Prepare Pan: Preheat the oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper for easy removal and cleanup.
2. Melt Chocolate & Oil: In a small bowl, combine the bittersweet chocolate, olive oil, and red food gel. Place the bowl over a saucepan of simmering water (double boiler) and stir frequently until the chocolate is fully melted. Remove from heat and let cool slightly.
3. Beat Sugars & Eggs: In a large bowl, add granulated sugar, brown sugar, eggs, vanilla extract, and white vinegar. Using an electric mixer, beat on high speed for 5-6 minutes until the mixture doubles in size and becomes pale and fluffy. Scrape the sides and bottom of the bowl to ensure even mixing.
4. Incorporate Chocolate Mixture: With the mixer on low speed, slowly pour the cooled chocolate and oil mixture into the sugar and egg mixture until fully combined.
5. Add Dry Ingredients: Gently fold in the flour, dutch process cocoa powder, black cocoa powder, and salt using a rubber spatula until mostly combined, taking care not to overmix.
6. Fold in Chopped Chocolate: Finally, fold in the roughly chopped bittersweet chocolate evenly throughout the batter to create pockets of melted chocolate.
7. Transfer to Pan & Smooth: Pour the batter into the prepared pan and smooth the top with an offset spatula for even baking.
8. Bake: Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but is not wet with batter.
9. Cool: Allow the brownies to cool completely in the pan on a wire rack before removing to preserve their fudgy texture.
10. Cut & Serve: Cut into 16 equal squares and optionally top with flaky sea salt before serving and enjoying.

Notes

• Use high-quality bittersweet chocolate such as Guittard or Valrhona for the best flavor.
• Adjust olive oil flavor intensity by using either light-tasting or full-bodied extra virgin olive oil; Filippo Berio light tasting works well.
• If black cocoa powder is unavailable, use 84 g (1 cup) of dutch process cocoa powder as a substitute.
• Be sure to beat the sugars and eggs for the full recommended time (5-6 minutes) to develop the shiny crinkle top.
• For clean brownie cuts, use a sharp knife heated under hot water and wiped dry before each cut.
• You can replace olive oil with 170 g (¾ cup) unsalted melted butter for a less shiny but equally delicious brownie.
• Store brownies airtight at room temperature for 2-3 days, refrigerated for 3-4 days, or frozen up to 3 months.

Keywords: red velvet brownies, chocolate brownies, fudgy brownies, dessert, chocolate dessert, olive oil brownies, red food gel, homemade brownies