Description
Delight in these festive Red Velvet Brownie Hearts, perfect for Valentine’s Day or any romantic occasion. These rich, moist brownies combine the classic tang of red velvet with the fudgy texture of a brownie, finished with a sprinkle of powdered sugar or a drizzle of cream cheese frosting for an irresistible treat.
Ingredients
Scale
Brownie Batter:
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon white vinegar
- 1/2 cup mini chocolate chips (optional)
Decoration (Optional):
- Powdered sugar
- Cream cheese frosting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing an overhang on the sides for easy removal of the brownies.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and glossy. Add the eggs, vanilla extract, and red food coloring, whisking until fully combined and vibrant in color.
- Add Dry Ingredients: Sift in the unsweetened cocoa powder, all-purpose flour, salt, and white vinegar. Gently stir until just combined to avoid overmixing, which can toughen the brownies.
- Incorporate Chocolate Chips: Fold in the mini chocolate chips if using, distributing them evenly throughout the batter for extra bursts of chocolate.
- Bake: Pour the batter into the prepared baking pan, smoothing out the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Allow the brownies to cool completely in the pan on a wire rack to set properly.
- Cut into Hearts: Once cooled, use a heart-shaped cookie cutter to cut the brownies into individual heart shapes.
- Decorate: Optionally, decorate the heart-shaped brownies with a dusting of powdered sugar or drizzle with cream cheese frosting for an added touch of sweetness and presentation.
Notes
- For cleaner and neater cuts, chill the brownies in the refrigerator before cutting with the cookie cutter.
- Leftover brownie scraps can be crumbled and used as a delicious topping for ice cream, yogurt, or parfaits.
- These brownies freeze well for up to 2 months when stored in an airtight container; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 heart-shaped brownie
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
