Fudgy Red Velvet Brownies: One Bowl Indulgence Redefined

Indulge in fudgy red velvet brownies, a delightful twist on classic flavors, made in one bowl with rich chocolatey goodness.

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Prep Time 15

Cook Time 25

Cooling Time 30

Total Time 1 10

Servings: 16 slices

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Brownie Batter

225 g Unsalted Butter This adds richness and moisture; feel free to substitute with vegetable oil for a lighter texture.
330 g Caster Sugar Provides sweetness and texture; golden caster sugar can give a deeper flavor.
3 tbsp Cocoa Powder Essential for chocolatey goodness; always choose high-quality baking cocoa for the best results.
2 pcs Eggs These help bind the brownies; using organic free-range eggs boosts flavor.
1.5 tsp Vanilla Extract Enhances the overall flavor profile; opt for high-quality vanilla for a more aromatic treat.
1.5 tsp Red Food Coloring Gel Gives the brownies their dazzling red hue; a strong gel like Sugarflair works wonders without altering texture.
200 g Plain Flour Provides the necessary structure; do not substitute to maintain the intended fudgy texture.
0.5 tsp Salt Balances the sweetness perfectly; regular table salt will work just fine.
3 tsp White Wine Vinegar Key to that iconic tangy flavor; avoid replacing it with other vinegars for best results.
50 g White Chocolate Optional, adding a drizzle on top complementarily contrasts the tangy brownies.

Equipment

8" square baking tin
Microwave-safe bowl
Spatula
Wire Rack

Method

Step-by-Step Instructions

Preheat your oven to 180°C (356°F) and prepare the baking tin by greasing or lining it with parchment paper.
Melt 225g (1 cup) of unsalted butter in a microwave-safe bowl until completely liquid, about 30 seconds to 1 minute. Mix in 330g (1 + 2/3 cups) of caster sugar and 3 tablespoons of cocoa powder until well blended.
Beat in 2 eggs, 1.5 teaspoons of vanilla extract, and 1.5 teaspoons of red food coloring gel into the chocolate mixture until uniform.
Gently fold in 200g (1 + 2/3 cups) of plain flour and 1/2 teaspoon of salt until no flour streaks remain.
Stir in 3 teaspoons of white wine vinegar until well incorporated.
Pour the batter into the prepared baking tin and smooth the top.
Bake in the preheated oven for 23-25 minutes, or until the top is vibrant, slightly crisp, and a toothpick inserted reveals a few moist crumbs.
Cool completely in the tin on a wire rack before slicing into squares.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 90mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid over-mixing to maintain a fudgy texture.

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