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Red Velvet Brownies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://recipeswithria.com/red-velvet-brownies-recipe-2/