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soft chewy red velvet brownies

Soft Chewy Brownie Red Velvet Cake

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 Mixing bowl
  • 1 Whisk
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 9x9 inch baking pan
  • 1 parchment paper sheet
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Wire rack
  • 1 toothpick

Ingredients
  

  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 3/4 cup unsalted butter melted and slightly cooled
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon vanilla extract
  • 1 tablespoon red liquid food coloring
  • 1 teaspoon white vinegar
  • 3/4 cup all-purpose flour spooned and leveled
  • 1/4 cup natural cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup mini chocolate chips optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 9x9-inch pan with parchment with overhang for easy lifting.
  • Whisk melted butter, granulated sugar, and brown sugar in a bowl until glossy and combined.
  • Add eggs, egg yolk, vanilla, food coloring, and vinegar and whisk until smooth and uniformly red.
  • In a second bowl whisk flour, cocoa powder, baking powder, and salt until evenly combined.
  • Fold dry ingredients into wet with a spatula just until no dry streaks remain, then fold in chocolate chips if using.
  • Spread the thick batter evenly in the prepared pan and smooth the top.
  • Bake for 26 to 32 minutes until the edges are set and a toothpick comes out with a few moist crumbs.
  • Place the pan on a wire rack and cool for 20 minutes, then lift out using the parchment.
  • Cool an additional 10 minutes before slicing into 12 squares with a sharp knife.

Notes

For the chewiest texture, do not overmix once the flour is added, and pull the brownies from the oven as soon as the center is slightly underdone with fudgy crumbs on the tester. If you prefer a brighter red, add up to 1 1/2 tablespoons of food coloring or use gel color for intensity without thinning the batter. Slightly underbaking preserves moisture, while the vinegar helps “red velvet” tang and enhances the cocoa hue. Chill leftovers for cleaner cuts, warm the knife under hot water between slices, and store in an airtight container at room temperature for up to 3 days or freeze tightly wrapped for up to 2 months.
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