Name: Red Velvet Brownies
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 16 brownies
Cuisine: American
Ingredients: 85 grams bittersweet chocolate; 150 grams extra light tasting olive oil; 200 grams granulated sugar; 142 grams brown sugar; 3 eggs; 2 teaspoons vanilla extract; 1 tsp white vinegar; 120 grams all-purpose flour; 63 grams Dutch-processed cocoa powder; 21 grams black cocoa powder; 0.5 tsp salt; 127 grams bittersweet chocolate

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Red Velvet Brownies

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Ingredients

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Instructions

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Instructions

Preheat the oven to 350 degrees F and line a 9x9 inch pan with parchment paper.

In a small bowl, add the bittersweet chocolate, olive oil, and red food gel. Place over a small saucepan of simmering water, and stir often until fully melted. Remove from the double boiler and allow to cool for a few minutes.

Meanwhile, in a large bowl, add the sugars, eggs, vanilla, and white vinegar. Using an electric mixer, beat on high speed for about 5-6 minutes until the mixture has doubled in size. Scrape down the bowl to make sure everything is properly combined.

While mixing on low speed, slowly pour in the chocolate oil mixture.

Once it is fully combined, add the flour, cocoa powders, and salt, and fold until mostly combined.

Lastly, fold in the chopped chocolate until evenly dispersed.

Pour the brownie batter into the prepared pan and smooth out the top with an offset spatula.

Bake the brownies for about 35 minutes.

Allow them to cool completely in the pan before removing.

Cut into 16 squares, top with flaky sea salt, and enjoy!

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Tips & Tricks (5)

Master the Crinkle Top 🌟
Chill the batter for at least 2 hours before baking, then bake at 350°F for that signature red velvet crinkle; the cold batter creates steam that causes the dramatic cracking effect.
Balance Your Cocoa Blend 🍫
Use both Dutch-processed and black cocoa powders in equal parts to achieve deep chocolate flavor while maintaining the red velvet's distinctive color; skip this blend and your brownies will taste one-dimensional.
Vinegar Activates the Color 🎨
The white vinegar reacts with cocoa and creates the signature red hue—don't omit or substitute it, and add it to your dry ingredients before mixing wet ingredients to maximize the color development.
Oil Over Butter for Fudginess 🫒
Extra light tasting olive oil creates a moister, chewier crumb than butter; use it exclusively rather than blending with butter to achieve that premium fudgy texture.
Underbake Intentionally ⏱️
Remove brownies when a toothpick inserted in the center still has a few moist crumbs clinging to it (not clean); they'll continue cooking as they cool and result in perfectly fudgy, chewy brownies rather than cake-like ones.