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Delicious Red Velvet White Chocolate Chunk Brownies

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These red velvet white chocolate chunk brownies are fudgy, slightly cakey, and packed with pockets of melted white chocolate chunks, delivering a perfect balance of rich cocoa, tangy red velvet flavor, and sweet bursts of white chocolate.

Ingredients

Scale
  • 1 cup (125 g) all-purpose flour, sifted
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1/4 cup (60 ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons red food coloring (gel or liquid)
  • 1 cup (175 g) white chocolate chips or chunks

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
  2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a large bowl, whisk melted butter with granulated and brown sugar until smooth and slightly glossy. Add the eggs one at a time, beating well after each addition.
  4. Stir in vanilla extract, buttermilk, and red food coloring until the batter is vibrantly red and uniform in color.
  5. Gently fold the dry ingredients into the wet ingredients using a spatula. Stop mixing when just combined to keep brownies tender.
  6. Fold in 3/4 cup (130 g) of the white chocolate chunks evenly throughout the batter. Save the remaining 1/4 cup for topping.
  7. Pour the batter into the prepared pan and spread evenly. Sprinkle the reserved white chocolate chunks on top.
  8. Bake for 25-30 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  9. Cool completely on a wire rack so the brownies set properly and the white chocolate solidifies.
  10. Use the parchment overhang to lift brownies out of the pan. Cut into 12 squares and serve.

Notes

If white chocolate chunks start to brown or burn, lower oven temperature by 10°F or tent brownies with foil halfway through baking. Use room temperature eggs and buttermilk for best batter consistency. Do not overmix to keep brownies tender. Let brownies cool completely before slicing. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Vegan adaptations include flax eggs and dairy-free butter with vegan white chocolate or coconut chips.

Nutrition

Keywords: red velvet brownies, white chocolate chunks, easy brownies, dessert, fudgy brownies, party dessert, quick brownies

Find it online: https://dahliadishes.com/delicious-red-velvet-white-chocolate-chunk-brownies-recipe-easy-and-perfect-for-dessert-lovers/