Ingredients
- ½ cup (115 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- ⅓ cup (70 grams) brown sugar, packed
- 4 tablespoons (24 grams) dutch process cocoa powder
- 2 large eggs
- ⅓ cup (80 ml) vegetable oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- red gel food coloring as needed
- 1 ¼ cup (160 grams) all purpose flour, spooned and leveled*
- ½ teaspoon kosher salt
- 1 cup (170 grams) white chocolate chips, divided
Instructions
- Preheat oven to 350 F (180 C) and grease an 8×8 inch baking dish.
- Melt the butter in a large bowl and whisk in the granulated sugar, brown sugar and cocoa powder until combined.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vegetable oil, apple cider vinegar, vanilla extract and food coloring.
- Add in the flour and salt and mix until just combined.
- Fold in ¾ of the white chocolate chips (reserve the remaining chocolate chips to sprinkle over the top).
- Pour the brownie batter into the prepared baking dish and sprinkle the remaining white chocolate chips over the top.
- Bake for 25-30 minutes or until the edges just begin to pull away from the sides of the pan. Allow to cool before slicing.
Notes
Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Storage: Red velvet brownies will keep stored in an airtight container for 3-4 days.