Red Velvet Brownies
Prep time
Cook time
Total time
Red Velvet gooey deliciousness
Serves: 24
  • 1½ cups (3 sticks) unsalted butter, cubed
  • 8 ounces (about 1 cup) semisweet chocolate, roughly chopped
  • 3¾ cups granulated sugar
  • 7 eggs + 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 1½ ounces red food coloring (about 1½ bottles)
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 1½ cups white chocolate chips
  1. Preheat your oven to 375 degrees F and line your baking dish with parchment paper. Please note that I used an 11x17-inch baking dish. If you do not have a large baking dish like this, you can make 2 9-inch baking dishes worth of brownies or 1 9x13 dish and 1 8x8 dish (how are there so many baking dishes?).
  2. Melt the chocolate and butter together in a medium sized pot over low heat, stirring frequently, until smooth. Set aside to cool slightly, and in another bowl, beat together the sugar and eggs, one at a time, until well combined, then pour the chocolate mixture slowly over everything and beat until combined - make sure that your eggs are at room temperature when you do this, or else the chocolate will break when added to the cold eggs. Beat in the vanilla extract and red food coloring.
  3. Whisk together your flour, baking powder, and salt, then gradually add it to the chocolate and sugar mixture, scraping down the sides of the bowl as necessary, until just moistened, then fold in the white chocolate chips.
  4. Pour the batter into your parchment lined pan, and bake for 40-45 minutes, until set and a toothpick comes out of the center mostly clean. If the top is browning too quickly, simply cover the pan with foil to allow the inside to continue baking without cooking the top. Allow the brownies to cool completely before cutting into squares. These will keep well in an airtight container for up to 5 days at room temperature, or frozen for up to 3 months.
Recipe by The Crepes of Wrath at