Red Velvet Brownies

By Niecer

These brownies are rich, chocolaty and that brilliant red we all love. I adapted this recipe to make a 9X13 brownie pan to serve to my family on V-day.

Ingredients

• 1 cup unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 1 1/2 cups brown sugar
• 4 large eggs, at room temperature
• 2 oz red food coloring (optional)
• 4 tsp pure vanilla extract, divided
• 2 1/2 cups all-purpose flour
• 6 tbsp unsweetened cocoa powder
• 1/2 tsp salt

Preparation

Step 1

Preheat the oven to 350 degrees F. Butter and flour an 9 X 13 baking pan.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in food coloring and vanilla. Mix flour, cocoa and salt in a separate bowl. Slowly add in the flour mixture and mix on medium-low speed, just until combined. Do not over mix.

Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter.

Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Set aside to cool, cut into bars and serve.