Ingredients
Ingredients:
For the Red Velvet Brownies:
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1 cup (2 sticks) unsalted butter, melted
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1½ cups granulated sugar
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1 cup light brown sugar, packed
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4 large eggs, room temperature
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1 tbsp vanilla extract
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1 tbsp white vinegar
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1½ tbsp red food coloring (liquid or gel-based for richer color)
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1/4 cup unsweetened cocoa powder (Dutch-processed preferred)
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2 cups all-purpose flour
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1/2 tsp baking powder
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1/2 tsp salt
Optional Cream Cheese Frosting:
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8 oz cream cheese, softened
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1/4 cup unsalted butter, softened
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1½ cups powdered sugar
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1 tsp vanilla extract
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Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving an overhang on the sides to lift the brownies out easily once baked.
In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, white vinegar, and red food coloring until the mixture is smooth and vividly red.
In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. This ensures there are no lumps and helps evenly distribute the leavening agent.
Gradually add the dry ingredients to the wet mixture, stirring with a spatula or wooden spoon until just combined. Do not overmix; this can make the brownies tough.
Pour the batter into the prepared baking dish, smoothing out the top with a spatula. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow brownies to cool in the pan for 15 minutes, then transfer to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
Nutrition
- Calories: 310 kcal
- Sugar: 29g
- Sodium: 180mg
- Fat: 16g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg