I really think the pictures do justice to how incredible these Red Velvet Brownies are. They are beautiful to the eyes and delicious to the tongue.

I’m offering up this recipe in two sizes, too: a version for a smaller pan (8×8 or 9×9) and another for a full 9×13 pan. Note that even the small pan makes a lot of brownies. These are rich enough that they feel indulgent if you have a square about the size of a fudge serving.

Another nice thing: these keep for at least a week in a sealed container. I suppose further testing is in order to see if they keep beyond that!

PrintBready or Not Original: Red Velvet Brownies (8×8 or 9×9 size)These Red Velvet Brownies are stunningly red with gems of white chocolate. Americolor 120 SuperRed gel color is recommended, but any gel food color will imbue these brownies with rich color; use enough drops to reach the desired tint. This recipe is sized for an 8×8 or 9×9 pan.Course Dessert, SnackKeyword bars, brownies, chocolate, red velvetAuthor Beth CatoEquipment8×8 or 9×9 panaluminum foilnonstick spray or extra butterIngredients1 1/4 cup all-purpose flour3 Tablespoons cocoa powder sifted1 Tablespoon cornstarch1/4 teaspoon salt3/4 cup unsalted butter (1 1/2 sticks) melted and cooled slightly1 1/4 cups white sugar2 large eggs room temperature1 teaspoon vanilla extractgel red food coloring1 teaspoon white vinegar1 cup white chocolate chipsInstructionsPreheat oven to 350 degrees. Line the pan with foil going up the sides. Apply nonstick spray or butter.In a small bowl, stir together flour, cocoa, cornstarch, and salt.In a large mixing bowl, beat together the melted butter and sugar. Add the eggs. Drip in the red food coloring, mixing it in, adding enough to reach the desired color. Add vanilla extract and vinegar. Gradually work in the dry ingredients, scraping the bottom of the bowl a few times. Fold in the white chocolate chips.Dollop batter into the pan. Use an uneven spatula to level out the surface. Bake for 28 to 30 minutes, until the middle passes the toothpick test.Let cool completely, speeding process in the fridge if desired. Use the foil to lift it onto a cutting board to cut into small bars.Store in a sealed container at room temperature. They keep for at least a week.OM NOM NOM!

PrintBready or Not Original: Red Velvet Brownies (9×13 size)These Red Velvet Brownies are stunningly red with gems of white chocolate. Americolor 120 SuperRed gel color is recommended, but any gel food color will imbue these brownies with rich color; use enough drops to reach the desired tint. This recipe is sized for 9×13 pan.Course DessertKeyword brownies, chocolate, red velvetAuthor Beth CatoEquipment9×13 panaluminum foilnonstick spray or extra butterIngredients2 1/2 cups all-purpose flour6 Tablespoons cocoa powder sifted2 Tablespoons cornstarch1/2 teaspoon salt1 1/2 cups unsalted butter (3 sticks) melted and cooled slightly2 1/2 cups white sugar4 large eggs room temperature2 teaspoons vanilla extractgel red food coloring2 teaspoons white vinegar11 ounces white chocolate chips 1 bagInstructionsPreheat oven to 350 degrees. Line the pan with foil going up the sides. Apply nonstick spray or butter.In a small bowl, stir together flour, cocoa, cornstarch, and salt.In a large mixing bowl, beat together the melted butter and sugar. Add the eggs. Drip in the red food coloring, mixing it in, adding enough to reach the desired color. Add vanilla extract and vinegar. Gradually work in the dry ingredients, scraping the bottom of the bowl a few times. Fold in the white chocolate chips.Dollop batter into the pan. Use an uneven spatula to level out the surface. Bake for 30 to 33 minutes, until the middle passes the toothpick test.Let cool completely, speeding process in the fridge if desired. Use the foil to lift it onto a cutting board to cut into small bars.Store in a sealed container at room temperature. They keep for at least a week.OM NOM NOM!