Chocolate-Swirled Red Velvet Brownie Bars
User Reviews
4.5
51 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Cooling Time
30 mins
-
Total Time
1 hr 8 mins
-
Servings
9 servings
-
Calories
273 kcal
-
Course
Baked Goods
-
Cuisine
American
Chocolate-Swirled Red Velvet Brownie Bars
Report
🍫❤️🎉 These easy red velvet brownies are topped with an abundance of chocolate and are velvety soft and smooth! They don’t call it red velvet for nothing!
Share:
Ingredients
- ½ cup unsalted butter 1 stick, melted
- 1 large egg
- 1 cup light brown sugar packed
- 1 tablespoon vanilla extract
- ¼ cup unsweetened natural cocoa powder
- 2 vials red food coloring or as needed (I used 2 red Betty Crocker gel food coloring vials)
- ¾ cup all-purpose flour
- pinch salt optional and to taste
- ½ cup semi-sweet chocolate chips melted
Add to Shopping List
Instructions
- Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the cocoa and whisk until smooth.
- Add the red food coloring and whisk to incorporate. Keep adding until desired shade is obtained.
- Add the flour, optional salt, and stir until just combined; don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
- In a small, microwave-safe bowl melt the chocolate chips, about 1 minute on high power. Stop to check and stir. Heat in 10-second bursts until chocolate can be stirred smooth.
- Drizzle the chocolate over the pan and swirl lightly with the tip of a table knife or a toothpick. To create the pattern shown, drizzle chocolate over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan. Like 5 rows of long train tracks. Rotate pan 90-degrees. With a toothpick, starting at the top of the pan, “draw” 5 evenly spaced lines through the chocolate. You’re dragging the toothpick perpendicularly through the first set of lines to create the swirling.
- Bake for about 28 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter.
- Allow bars to cool in pan for at least 30 minutes before slicing and serving; however, for optimal results, cool overnight so the chocolate has a chance to fully set up fully.
Notes
- I used 2 vials of red food coloring. I had to buy two sets of gel food coloring (red, blue, green, yellow) for the two reds I needed. Use any type of food coloring you like; you’ll need a lot of it because it takes a lot to turn a chocolaty batter red.
- Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Nutrition Information
Show Details
Serving
1serving
Calories
273kcal
(14%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Cholesterol
48mg
(16%)
Sodium
31mg
(1%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 273kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 48mg | 16% |
| Sodium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
51 reviews
Excellent
Other Recipes
You'll Also Love
