Ingredients
Chocolate Mixture
- 85 g bittersweet chocolate
- 150 g extra light tasting olive oil
- 1 tsp red food gel
Wet Ingredients
- 200 g granulated sugar
- 142 g brown sugar
- 3 eggs (room temperature)
- 2 tsp vanilla extract
- 1 tsp white vinegar
Dry Ingredients
- 120 g all-purpose flour
- 63 g Dutch process cocoa powder
- 21 g black cocoa powder
- ½ tsp salt
Additional
- 127 g bittersweet chocolate (roughly chopped)
- Flaky sea salt, for topping
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Melt chocolate mixture: In a small bowl, combine 85 g bittersweet chocolate, 150 g extra light tasting olive oil, and 1 tsp red food gel. Place this bowl over a saucepan of simmering water (double boiler) and stir frequently until the chocolate is completely melted. Remove from heat and let cool slightly.
- Beat sugars and eggs: In a large mixing bowl, combine 200 g granulated sugar, 142 g brown sugar, 3 room temperature eggs, 2 tsp vanilla extract, and 1 tsp white vinegar. Using an electric mixer, beat on high speed for 5 to 6 minutes until the mixture doubles in volume. Scrape down the bowl sides to ensure even mixing.
- Incorporate chocolate mixture: Reduce mixer speed to low and gradually pour in the cooled chocolate and oil mixture, blending until fully incorporated.
- Add dry ingredients: Sift together 120 g all-purpose flour, 63 g Dutch process cocoa powder, 21 g black cocoa powder, and ½ tsp salt. Fold these dry ingredients gently into the wet mixture just until mostly combined to avoid overmixing.
- Fold in chopped chocolate: Add 127 g roughly chopped bittersweet chocolate to the batter and fold evenly throughout.
- Pour and smooth batter: Transfer the batter to your prepared pan and use an offset spatula to smooth the top for even baking.
- Bake the brownies: Bake in the preheated oven for approximately 35 minutes. A toothpick inserted near the center should come out with moist crumbs but not wet batter.
- Cool completely: Allow the brownies to cool completely in the pan to set properly before removing them.
- Serve and enjoy: Cut the brownies into 16 even squares. Optionally, sprinkle with flaky sea salt just before serving to enhance the flavor balance. Enjoy your luscious red velvet brownies!
Notes
- For best results, use room temperature eggs to ensure better mixing and texture.
- Do not overmix once adding the dry ingredients to keep brownies tender and fudgy.
- If you don’t have black cocoa powder, it can be substituted with additional Dutch process cocoa powder, though color and flavor will differ slightly.
- Allow brownies to cool completely before cutting to achieve clean slices.
- Adding flaky sea salt on top is optional but recommended to contrast the sweetness and deepen flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
