RED VELVET BROWNIES (SMALL BATCH)
My favorite dessert, and quite honestly my go-to dessert that I make more often than not are…. brownies. Since they are a rich decadent dessert that is extremely fudgy and full of chocolate flavor; I am always looking for ways to make them more interesting and add different elements – textures, add-ins, flavors, colors etc. In this case, I decided to create a red velvet version of my small batch brownies. There are a ton of debates and I am sure I will get a lot of people saying that there is “nothing special about red velvet desserts”, but despite those red velvet haters, I have gotten a lot of requests for red velvet brownies; therefore, I am giving the people what they want! I do however, disagree with those that are against red velvet desserts. I do understand that it is just food coloring but there’s something about it, and maybe it’s all mental or the placebo effect, but they are definitely one of a kind!
It is a one bowl recipe that requires minimal ingredients and can be made fairly quickly. They are small batch but can easily be doubled or even tripled to make more! I make these specifically in a loaf pan which makes roughly eight good sized brownie slices. I love a small batch recipe because majority of the time most people on the Internet are looking for a recipe that they can make for their family as a quick dessert to satisfy cravings; at least that is why me and my family make desserts most of the time. However, there are quite a few people that do not bake regularly or come to find recipes for a party that they will bake once. This recipe is not only easy to follow for those beginner bakers or one-time bakers. This recipe is for those that just want to make a last minute dessert for the family or just themselves as a late night snack when they are feeling like having dessert but do not have a boxed brownie mix etc. You have come to the right place! These will not disappoint and will forsure satisfy any craving you may have for a brownie or red velvet dessert; but they most certainly can be baked for entertainment purposes as well and will be a crowd pleaser!
You can have fun with these as well and add sprinkles, white chocolate chips, nuts etc. If these are for a specific themed celebration for say Valentines Day or a birthday you can drizzle some chocolate on top or even add some frosting or even make them a different color! Make sure to use a high quality chocolate, this determines a lot when baking! I love using Ghirardelli, Valrhona and a few others. These are a flakey top brownie as well which make these extremely good. A lot of times when ingredients are measured incorrectly or measurements are off you do not achieve that flakey top and more often than not the brownies end up turning out cakey, fluffy and not the right texture. Make sure to measure all ingredients correctly and accurately!
INGREDIENTS NEEDED:
- Eggs
- Chocolate (for melting and adding in) & Cocoa Powder
- Sugar
- Red food coloring
- Vegetable/Canola Oil
- All Purpose Flour
- Corn Starch
- Butter
- Salt
- Vanilla Extract
RED VELVET BROWNIES (SMALL BATCH)
8
servings15
minutesIngredients
¼ cup unsalted butter; melted (4 tablespoons)
2 tablespoons vegetable/canola oil
2-4 teaspoons red food coloring
¾ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoons corn starch
½ cup all purpose flour + 1 Tablespoon
1 tablespoon cocoa powder
½ cup chopped chocolate (64 grams)
pinch of salt
Directions
Preheat oven to 325 degrees F. Prepare a baking dish with baking spray and line with parchment paper
Melt butter and chopped chocolate over medium heat in a double-boil bowl
In a separate bowl, beat eggs, sugar and oil with a whisk for about a minute; add in the vanilla and set aside
Slowly pour in the melted butter and chocolate mixture into the egg and sugar mixture.
Add in the dry ingredients - flour, corn starch, cocoa powder and salt. Stir until just combined.
Pour batter into the loaf pan and bake for 28-35 mins. Do not over bake. You want the toothpick to come out with a moist crumb but not a wet batter or completely dry (overcooked)
