Classic Red Velvet Brownies Recipe

Servings: 12-16

Ingredients:

– 1 and 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 6 tablespoons (85g) unsweetened cocoa powder
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup (235ml) whole milk, at room temperature
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
– 1 cup (115g) semi-sweet chocolate chips
– 1 cup (120g) chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.

2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.

3. In a large bowl, whisk together milk, eggs, red food coloring, and vanilla extract.

4. Add dry ingredients to wet ingredients and stir until combined.

5. Melt chocolate chips in a double boiler or in the microwave (30-second increments, stirring between). Let cool slightly.

6. Fold melted chocolate into the batter until well combined.

7. Stir in walnuts, if using.

8. Pour batter into prepared pan and smooth top.

9. Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.

10. Let cool completely in pan before cutting into squares.

Tips and Variations:

– For a more vibrant red color, use high-quality red food coloring.
– Add a teaspoon of espresso powder to intensify chocolate flavor.
– Replace walnuts with pecans or hazelnuts for a different texture.
– Top with cream cheese frosting or whipped cream for a decadent dessert.

Red Velvet Frosting (Optional):

– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
– 2 tablespoons red food coloring

Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and red food coloring. Spread or pipe onto cooled brownies.

Storage:

– Store brownies in an airtight container at room temperature for up to 3 days.
– Freeze for up to 2 months.

Enjoy your rich, fudgy, and velvety red velvet brownies!