Description
Rich and fudgy don't even begin to describe these brownies! They're the perfect mixture of dense, airy, and moist, with classic brownie crackly tops.
Ingredients
- 1/2 cup (1 stick / 115g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 & 1/2 teaspoons red liquid food coloring (or 1 teaspoon red gel food coloring * see notes)
- 1 teaspoon white vinegar
- 3/4 cup (90g) all-purpose flour, spoon and leveled
- 1/4 cup (20g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Instructions
- Preheat your oven to 350°F. Grease a 9x9 inch baking pan and line with parchment paper (leaving a bit of paper hanging up the sides of the pan to make it easier to pull the brownies out). Set aside.
- In a small saucepot, heat butter over medium-high heat until fully melted and it just starts to sizzle. Add the granulated and brown sugar to the butter white it's still hot, and mix to moisten the sugars.
- Transfer the mixture to a large mixing bowl. Add in the eggs, vanilla, food coloring, and vinegar. Whisk to combine.
- Add your flour, cocoa powder, salt, and baking soda to the wet ingredients. Mix together until just combined. Take care not to over mix.
- Pour the red velvet brownie batter into your prepared baking pan, and spread into an even layer. Bake in the center of your preheated 350°F oven for 25 to 30 minutes, or until a skewer inserted into the center comes out clean of any batter but with a few moist crumbs.
- Cool for about 10 minutes in the pan, then lift out and transfer to a wire rack. Cool the brownies enough to handle before slicing and serving! Enjoy warm or at room temperature.
Notes
* If using liquid food coloring, you will need more than if you're using gel food coloring. Liquid coloring is less concentrated and strong.
- Prep Time: 10 minutes
- Bake Time: 25 minutes
- Category: Brownies