Description
Indulge in these irresistibly fudgy red velvet brownies that combine the classic rich chocolate flavor with a vibrant red hue. Perfectly moist with a slightly gooey center and loaded with chocolate chips, these brownies are a chocolate lover’s dream and make for a delightful treat any time of the day.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter (melted)
- 1 cup sugar
- 1/2 cup brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
Dry Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it’s ready for baking the brownies.
- Combine Butter and Sugars: In a large bowl, mix the melted butter with both white and brown sugars until the mixture is smooth and creamy, creating a sweet, rich base for your batter.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in vanilla extract and red food coloring, mixing until the batter turns a vibrant red color.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to evenly distribute the leavening and cocoa throughout the batter.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture, stirring carefully until just combined to avoid overmixing and keeping the brownies tender.
- Add Chocolate Chips: Gently fold in the chocolate chips, evenly dispersing them throughout the batter for pockets of melty chocolate.
- Prepare to Bake: Pour the batter into a greased baking pan, spreading it evenly to ensure uniform cooking.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes until the edges are set but the center remains slightly gooey for that perfect fudgy texture.
- Cool: Let the brownies cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely, allowing them to set and making them easier to cut.
Notes
- For best results, use large eggs at room temperature to help the batter come together smoothly.
- Do not overbake to maintain the fudgy and gooey texture; check for doneness starting at 25 minutes.
- You can substitute the chocolate chips with chopped nuts for added crunch if desired.
- Ensure the butter is fully melted and slightly cooled before mixing to avoid cooking the eggs prematurely.
- Use a toothpick inserted in the center to check doneness; it should come out with moist crumbs but not wet batter.
