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Red Velvet Brownies

Get ready for the fudgiest red velvet brownies ever! They are so chewy andpacked with white chocolate chips. This super asy, one-bowl recipe gives youthat tangy red velvet flavor you love in a rich, yummy brownie.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 9 Squares
Calories 350 kcal

Ingredients
  

  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup buttermilk
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1-2 teaspoons red gel food coloring
  • 1 cup all-purpose flour
  • 2 tablespoons natural unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup white chocolate chips divided

Instructions
 

  • Get Ready to Bake: First, turn your oven on to 350°F (175°C). Get your 8x8-inch pan ready by greasing it and lining it with parchment paper.
  • Mix the Wet Ingredients: In a big bowl, whisk together the granulated sugar, vegetable oil, and buttermilk. Then stir in egg, vanilla, vinegar, and the red gel color.
  • Stir in the Dry Ingredients: Now, add the flour, cocoa powder, 1/2 teaspoon of baking soda, baking powder, and salt. Gently mix until you can't see any dry spots.
  • Add the Chocolate: Carefully fold in 3/4 cup of the white chocolate chips. Remember, don't mix it too much!
  • Bake Your Brownies: Pour the batter into your pan and spread it out. Sprinkle the last 1/4 cup of white chocolate chips over the top and bake for 25-30 minutes.
  • Cool and Slice: Let the brownies cool down all the way in the pan. Then, lift them out, slice them into 9 squares, and ENJOY!

Notes

  • For that super bright, WOW red color, you've got to use a gel food coloring! My favorite is the Chefmaster Red Red brand—it works perfectly every time!
  • Using a room-temperature egg and buttermilk really helps the batter come together smoothly.
  • Don't bake them for too long! You want them to be a little gooey for that perfect fudgy bite.
  • Waiting for them to cool completely before cutting is the secret to getting nice, clean squares.
  • Using parchment paper makes it so easy to lift the brownies right out of the pan.