|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 9g||45%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 1g||3%|
|Total Sugars 27g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This fudgy and chewy take on red velvet cake is a great option for Valentine’s Day or to bring along to parties. As is, the hue is dark-red nearly maroon, but controlling the hue is simple. To create bright red brownies just add a few extra drops of red food coloring and remove 1 tablespoon of cocoa powder. For a fun and festive addition, try topping cooled brownies with cream cheese frosting and red sprinkles, or a sprinkle of powdered sugar.
They can be made ahead, cut, and stored in an airtight container for up to three days.
1 cup unsalted butter, melted and cooled
2 tablespoons coconut oil, melted
1 1/4 cups granulated sugar
1 cup packed light brown sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon white vinegar
2 teaspoons red food coloring
1 teaspoon kosher salt
1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
Gather the ingredients.
Preheat oven to 350 F and lightly grease an 8 x 12-inch baking dish with butter or cooking spray.
In a large bowl, add melted butter, coconut oil, and sugars. Whisk well to combine.
Add eggs, vanilla, vinegar, and food coloring and whisk well another minute, until color is red throughout and fully combined.
Sift flour, cocoa powder, and salt into butter mixture.
Gently fold dry ingredients into wet until no flour bits remain, being careful not to overmix.
Pour batter into prepared pan and smooth the top.
Bake for 25 to 28 minutes, or until center no longer jiggles. Remove from oven and allow to cool for 15 to 20 minutes before slicing.