What is red velvet flavor?

Red velvet has chocolate undertones thanks to the cocoa powder, but it’s less chocolatey than a traditional chocolate cake . The flavor is subtle with a hint of tang from the buttermilk.

What makes brownies fudgy or cakey?

Fudgy brownies have less flour and more fat than cakey brownies. In this case, we use oil and buttermilk to achieve that chewy, fudgy texture.

Can I use butter instead of oil in brownies?

Melted butter can be substituted for oil if you prefer. However, I find that these brownies turn out a bit dry when they’re made with butter instead of oil.

Why did my brownies sink?

Pulling the brownies from the oven too soon, even if it's by a couple of minutes, can cause them to sink in the middle. This is also caused by overmixing the batter. If the brownies look like they’re finished baking, make sure to test the centers with a toothpick. The toothpick should come out damp, but not too wet or gooey.

Red Velvet Brownies | Beyond Frosting

Red Velvet Brownies

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Author: Julianne Dell
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 9-12 brownies
Category: Brownies
Method: Oven
Cuisine: American

Description

Red velvet brownies are chewy, fudgy brownies with a beautiful red crumb and shiny, crackly tops. Loaded with white chocolate chips, they’re simple to make and so festive!

Ingredients

1 ¼ cups (238g) Granulated sugar
1/3 cup (78ml) Vegetable oil
¼ cup (59ml) Buttermilk
2 teaspoons (10ml) Pure vanilla extract
1 teaspoon (5ml) Distilled white vinegar
1 large egg
½ –1 teaspoon Red gel color
1 ½ cups + 2 tablespoons (195g) All-purpose flour
3 tablespoons (15g) Natural unsweetened cocoa powder
¼ teaspoon Baking soda
¼ teaspoon Baking powder
½ teaspoon Salt
¾ cups (168g) White chocolate chips

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Instructions

Preheat the oven to 350°F. Generously grease an 8-inch baking pan and line with parchment paper.
In a medium-sized mixing bowl, combine the granulated sugar with the oil, milk, and vanilla extract and beat together until well combined.
Next, add the egg and beat just until combined, about 30 seconds or so, add the red gel color and mix just until combined.
Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined. Fold in the chocolate chips with a spatula.
Spread the batter evenly in the prepared pan and sprinkle another handful of chocolate chips over top. Bake at 350°F for 25-30 minutes. A toothpick inserted into the center will be damp but not gooey or wet. Remove from the oven and allow to cool before cutting.

Equipment

8-inch square baking pan

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Notes

Store in an airtight container on the countertop for up to 3 days, or in the fridge for up to 5 days. Use parchment paper to separate any layers.
To Freeze. Wrap the brownies individually in plastic wrap, then add them to a freezer bag and freeze them for up to 2 months. Thaw the brownies at room temperature before serving.
Substitute white chocolate chips for any other variety or even chopped chocolate.
If you don’t have any buttermilk on hand, never fear. It’s easy to make a homemade buttermilk substitute by adding 1 teaspoon of white vinegar (or lemon juice) to the milk needed for this recipe

Nutrition

Serving Size: 1
Calories: 349
Sugar: 36.6 g
Sodium: 193.4 mg
Fat: 13.8 g
Carbohydrates: 53.7 g
Fiber: 1.3 g
Protein: 4.3 g
Cholesterol: 24.4 mg

Find it online: https://beyondfrosting.com/red-velvet-brownies/