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 3 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, at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon white vinegar
- 2 teaspoons red food coloring
- 1 teaspoon 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 and whisk well to combine.
Add eggs, vanilla, vinegar, and food coloring and whisk well another minute, until the color is red throughout and fully combined.
Sift flour, cocoa powder, and salt into the butter mixture.
Gently fold the dry ingredients into the wet until no flour bits remain, careful not to overmix.
Pour the batter into prepared pan and smooth the top.
Bake for 25 to 28 minutes, or until the center no longer jiggles. Remove from the oven and allow to cool for 15 to 20 minutes before slicing.