Go Back
Vampire Bite Red Velvet Brownies
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • Whisk
  • 6x6 Inch Baking Pan

Ingredients
  

  • 4 tablespoons unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup white chocolate chips
  • 2 tablespoons raspberry preserves

Instructions
 

  • Preheat the oven to 350 degrees F and line a small 6x6 inch pan with parchment.
  • In a mixing bowl, stir together the melted butter and sugar until smooth. Add the egg, vanilla, red food coloring, and white vinegar and mix well.
  • Whisk in the flour, cocoa powder, and salt until no streaks remain. Fold in half of the white chocolate chips.
  • Pour the batter into the prepared pan and smooth the top. Bake for 22 to 25 minutes until a toothpick comes out with a few moist crumbs.
  • Let the brownies cool in the pan for 10 minutes. Warm the raspberry preserves in a small bowl for 10 seconds in the microwave and drizzle over the top. Scatter the remaining white chocolate chips while the brownies are still slightly warm.

Notes

Cut the brownies into four squares once fully cool so the raspberry drizzle sets without running. If you want a stronger red color, add an extra half teaspoon of food coloring to the batter before baking. Store leftovers in an airtight container at room temperature for up to two days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Whisk, 6x6 Inch Baking Pan