Chocolate-Swirled Red Velvet Brownie Bars
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
28 mins
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Cooling Time
30 mins
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Total Time
1 hr 8 mins
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Servings
9 servings
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Calories
273 kcal
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Course
Baked Goods
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Cuisine
American
Chocolate-Swirled Red Velvet Brownie Bars
Description
The recipe for Chocolate-Swirled Red Velvet Brownie Bars starts by combining melted butter, egg, brown sugar, and vanilla, then adding unsweetened cocoa powder and generous red food coloring to achieve the classic red velvet color. Flour and salt are folded in gently to maintain tenderness. The batter is spread into a prepared pan.
Melted semi-sweet chocolate chips are drizzled over the top and swirled lightly to create a marbled effect. The bars bake at 350°F until set, offering a dense, moist brownie with hints of chocolate and a red velvet twist from the coloring and cocoa combination.
The dessert combines the fudgy texture of brownies with the visual and subtle flavor cues of red velvet cake. The chocolate swirl adds an extra layer of chocolate flavor and decorative look. These bars keep well at room temperature for up to one week or can be frozen for longer storage, making them convenient for make-ahead serving.
Ingredients
- ½ cup butter 1 stick, melted, unsalted
- 1 egg large
- 1 cup light brown sugar packed
- 1 tablespoon vanilla extract
- ¼ cup unsweetened cocoa powder natural
- 2 red food coloring or as needed (I used 2 red Betty Crocker gel food coloring vials, in vials
- ¾ cup all-purpose flour
- pinch salt optional and to taste
- ½ cup chocolate chips melted, semi-sweet
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
- Two vials of red gel food coloring are used to achieve the red velvet color; adjust as needed for shade.
- Bars stay fresh airtight at room temperature for up to 1 week or frozen for up to 6 months.
- Use any preferred type of food coloring suitable for baking.
- Do not overmix the batter to keep the texture tender.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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