Red Velvet Brownies

A red velvet brownie with white chocolate chips on a stack of white plates.

5 from 8 votes

These red velvet brownies are moist, fudgy and chocolatey. They have a delicious red velvet color and flavor and are topped with white chocolate chips. They come together without a mixer and are the perfect easy dessert recipe for Christmas!

Prep Time20

Cook Time30

Course: Brownies

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 278kcal

Author: Natalie

Equipment

Ingredients

4 ounces unsweetened chocolate chopped
12 tablespoons unsalted butter
14 ounces sweetened condensed milk
½ cup granulated sugar
¼ cup brown sugar light or dark, packed
2 1/4 teaspoons vanilla extract
2 large eggs room temperature
1 egg yolk
½ cup all purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon salt
1 tablespoon red food coloring optional, gel or liquid, adjust amount as you like
1 teaspoon white vinegar
⅓ cup white chocolate chips

US Customary - Metric

Instructions

Grease an 8 by 8 square pan with butter. Line all sides with parchment paper. Leave an overhang on at least two sides. Butter the parchment paper. Set aside.
In a medium saucepan, melt the butter and sweetened condensed milk over medium heat. Stir often until butter has melted. Remove from heat.
Add the chopped unsweetened chocolate to the melted butter mixture. Stir until chocolate has melted. Set aside and allow to cool slightly.
Preheat oven to 350 Fahrenheit.
In the bowl of an electric mixer or a large mixing bowl using a handheld mixer, beat the sugars, eggs, egg yolk, vinegar, vanilla extract and red food coloring on medium high for 3 minutes. Alternitively, you can mix by hand with a whisk.
Pour the slightly cooled butter-chocolate mixture into the egg mixture. Stir with a rubber spatula. Sift in the cocoa powder, salt and flour. Stir with a spatula until just combined. Avoid overmixing.
Pour mixture into the prepared pan. Sprinkle the white chocolate chips on top. Bake 25-30 minutes. Remove from oven and cool completely in pan. Top with chocolate sauce. Slice and enjoy!

Notes

Food coloring: Use gel or liquid food coloring. Both work. Gel will give a more vibrant color. Feel free to leave out food coloring or adjust the amount you use.

Avoid overmixing: Overmixing lets more air into the batter and gives you cakey brownies. Mix with a spatula until dry ingredients just disappear.

Storage: Store brownies at room temperature in an airtight container for up to 4 days. To freeze, wrap brownies in plastic wrap or place in an airtight container for up to 3 months. Thaw 1 hour at room temperature or overnight in the refrigerator.

Nutritional Information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.

Nutrition