You will love these Double Chocolate Red Velvet Brownies! Talk about decadent, these beauties will have you salivating at the first glance. I was surprised when I checked and found I have so few red velvet baked goods on my website. I am rectifying that today!
Why are there two types of chocolate, bittersweet and unsweetened cocoa? Using a combination of melted bittersweet chocolate and cocoa powder boosts the chocolate flavor and adds depth to every bite.
You have a choice of using regular natural cocoa (my preference) or Dutch/black cocoa powder to make these brownies. I like the natural cocoa because it is lighter in color and you can actually see the red color through the chocolate. They are definitely pleasingly chocolatey.
When you are making these red velvet brownies, use a stand mixer because you will need to beat the eggs and sugars together for 5 to 6 minutes until doubled in size to get the full leavening action. If you are using a hand mixer your arm is going to be really tired, you will have to mix longer because the smaller mixer isn’t as powerful. This is the time to pull out the big boy if you have one!
One of the tricks to getting bold color without affecting the texture of the batter is to use gel colorings, which are super concentrated. A little goes a very long way. If you are using liquid coloring, it will take a huge amount to equal the gel version and will affect the batter consistency and flavor. The gel coloring lasts a really long time in your cupboard and can be used for many different recipes!
My favorite brand for gel coloring is Americolor and I bought their Super Red soft gel paste in a .75 oz (21g) bottle. It is gluten-free and Kosher! You can find it directly from the manufacturer or from Amazon. While usually sold in sets, I was able to buy a single bottle of just the red for this recipe.
It is so strong that you need to be very careful not to get it on yourself or your clothes. It does not easily wash off and may leave you with pink fingers!
Because it is so concentrated, if you are working with light colors in batter or frosting (like vanilla flavored), start with a toothpick dipped in the color, drag it through the batter or frosting, stir it in, and add more as desired.
I chose to use regular natural cocoa powder because it is lighter in color and you can see the red coloring more easily. You can use dark or some black cocoa if you prefer, but mix the black cocoa with about half of regular or dark cocoa for flavor.
This is a recipe to make if you have people with dietary restrictions because it is both gluten-free and dairy-free! It uses oil instead of butter and no milk! Even the chocolate is milk-free … I used Guittard Extra Dark (63%) in the red package for intense flavor which is dairy-free!
These brownies lean toward the cakey end of the baking spectrum and are absolutely delightful. They make beautiful gifts for special occasions or just because it’s Monday. They will brighten everyone’s day!
Give these Double Chocolate Red Velvet Brownies a try and you may just have found your next must-make recipe! They are very hard to resist.
Have a wonderful week and I’ll see you back here on Friday for another recipe!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Double Chocolate Red Velvet Brownies:
- Bittersweet chocolate, oil, red food gel coloring, sugar, brown sugar
- Eggs, vanilla, vinegar, flour, cocoa powder, salt, baking powder
PRO Tip:
When getting ready to add the red food coloring gel, dip your measuring spoon in the oil and the gel will slide right out! Be sure to drain any oil in the spoon before adding the coloring. Also, be gentle when you wash the spoon, it will splash red coloring all over if you’re not careful.
PRO Tip:
For a big shortcut, you can use your favorite brownie mix instead of making them yourself. Just fold the chopped chocolate or chips into the batter before pouring into the pan. Follow the timing and temperature guides on the box.
How to make Double Chocolate Red Velvet Brownies:
- Microwave the bittersweet chocolate, oil and red food gel until the chocolate is fully melted, whisking after each 20 second heating. Set aside to cool.
- Using your stand mixer or hand mixer, beat the sugars, eggs, vanilla, and vinegar on high for about 5 to 6 minutes until doubled in volume and pale in color. Scrape the sides and bottom of the bowl.
- Pour in the melted chocolate mixture and mix on low until fully incorporated and the mixture is evenly colored red. In another bowl, whisk together the flour, cocoa powder, salt, and baking powder. Add the dry ingredients to the batter and mix until there are no streaks. Scrape the bowl thoroughly, mixing in any pockets of hidden flour or red coloring. Then fold in the chopped chocolate, scraping the bowl completely.
- Scoop the batter into a parchment-lined 9×9-inch (23×23 cm) baking pan and smooth the top. Bake at 350°F (180°C) about 35 to 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the brownies start to pull away from the sides of the pan. Place on a wire rack to cool completely.
- Use the parchment as a sling and lift the brownies out of the pan and place on a cutting board. Use a long, sharp knife to cut into 16 squares. Enjoy!
PRO Tip:
This is one recipe where a stand mixer really is helpful. You can leave it working to beat the eggs and sugars together while you move on to another part of the recipe – like measuring the dry ingredients! You can use a hand mixer but your arm will be sore after a couple of minutes and truly aching after 5 to 6 minutes!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Chef’s knife
- 9-inch (23 cm) baking pan
- Parchment paper
- Stand mixer or hand mixer
- Long, sharp knife
Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Double Chocolate Red Velvet Brownies (GF/DF)
These Double Chocolate Red Velvet Brownies tend to be closer to the cakey end of the baking spectrum and are absolutely delightful. They make beautiful gifts for special occasions or just because it’s Chocolate Monday. They will brighten everyone’s day!
Ingredients
- 3 oz (85g) bittersweet chocolate, such as Guittard baking bars, broken into chunks
- 3/4 cup (150g) canola oil or vegetable oil
- 1 tsp red food gel coloring (NOT liquid food coloring!!)
- 1 cup (198g) granulated sugar
- 2/3 cup (142g) firmly packed brown sugar
- 3 large eggs (150g), at room temperature
- 1 tbsp vanilla extract
- 1 tsp white or apple cider vinegar
- 1 cup (120g*) gluten-free all-purpose flour* or regular all-purpose flour
- 1 cup (84g) unsweetened cocoa powder
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/8 tsp xanthan gum (only if your GF flour doesn’t already contain it)
- 4.5 oz (127g) bittersweet chocolate (65 to 70%), finely chopped (or use Guittard Extra Dark chips)
Instructions
1. Preheat the oven to 350°F (180°C) and line a 9x9 inch (23x23 cm) square pan with parchment paper, leaving two ends hanging over opposite edges of the pan to create a sling. Butter any exposed sides of the pan.
2. In a heatproof, microwave-safe bowl, add the bittersweet chocolate, oil, and red food gel. Microwave in 20 second increments, whisking or stirring after heating until the chocolate is fully melted. Set the bowl aside and cool while the eggs and sugar are beating.
3. In the bowl of your stand mixer (preferred) or a large bowl if you are using a hand mixer, add the sugars, eggs, vanilla, and white vinegar. Beat on high speed for about 5 to 6 minutes until the mixture is pale in color and has doubled in size. Be sure you beat it for the full time – the eggs are the primary leavening in the recipe. Scrape the sides and bottom of the bowl as well as the beater(s) to make sure everything is thoroughly blended and there are no hidden pockets of unmixed ingredients.
4. Turn off the mixer and pour the chocolate/oil mixture into the bowl. Mix gently on low speed. Once it is fully incorporated and the mixture is evenly colored red, in a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder, and add to the creamed mixture. Beat just until combined and there are no streaks. Scrape the bowl thoroughly, mixing in any pockets of hidden flour or color. Then fold in the chopped chocolate until evenly dispersed. The batter is very heavy so be thorough in the folding. Be sure to completely scrape the sides and bottom of the bowl.
5. Scoop the brownie batter into the prepared pan and smooth out the top with a spatula. Bake the brownies for about 35 to 40 minutes or until a toothpick inserted comes out with a few moist crumbs and the brownies pull away from the sides of the pan. Remove from the oven and place the pan on a wire cooling rack. If they are slightly underdone, they will finish as the pan cools.
6, Cool completely in the pan before removing, using the parchment sling to lift the brownies out of the pan and set on a cutting board. Use a long, sharp knife to cut into 16 squares. Run the knife blade under hot water and wipe dry between each cut for the cleanest squares.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from an original recipe from At Sloane’s Table
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 124Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 98mgCarbohydrates: 19gFiber: 1gSugar: 7gProtein: 3g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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