Carrot muffins sound simple, but they’re one of those recipes that often go wrong.

Too dry, too dense, or somehow both at once.

I’ve tested a lot of carrot muffin variations over the years, and this one finally gets the texture right. The combination of oil, eggs, and applesauce creates a crumb that stays moist for days without feeling dense or heavy.

They’re lightly spiced, not overly sweet, and exactly the kind of muffins you make on a Sunday and watch them disappear all week long.

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Lemon desserts always win in my kitchen, and this lemon coconut tart might be one of my favorites yet.

It’s no secret that lemon desserts are my favorite, especially when coconut is involved. Lemon and coconut together just work – bright citrus, a little tropical sweetness, and a flavor combination that somehow tastes both fresh and comforting.

The crust bakes up crisp and buttery with just enough coconut to give it extra flavor and texture. It smells incredible coming out of the oven.

Then comes the filling, which chills into a silky, mousse-like texture. Cream cheese keeps it smooth and rich, while freshly whipped cream makes it incredibly light.

The lemon keeps everything bright so the dessert never feels heavy. Each bite is creamy, airy, and just citrusy enough to balance out the sweet crust.

Add a few lemon slices or toasted coconut on top and suddenly it looks like something you’d see in a bakery case, except you made it yourself in just a few minutes.

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Mint and chocolate is one of those flavor combinations that people tend to feel strongly about. You either love it, or you really don’t.

I’ve always been firmly in the love it camp.

So when I was planning this year’s Cupcake of the Month for March, mint chocolate chip felt like the obvious choice. It’s fresh, a little nostalgic, and just the right flavor combination to bridge winter chocolate desserts and the lighter flavors of spring.

These cupcakes start with a soft chocolate base with just a hint of mint in the batter. On top is a fluffy mint buttercream that is packed with finely chopped dark chocolate, giving it that classic mint chocolate chip look with little bursts of chocolate in every bite.

The result tastes a lot like mint chocolate chip ice cream… just in cupcake form.

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If you’ve seen those viral Dubai chocolate bars stuffed with pistachio cream and crispy shredded pastry, you already know the texture combination is the whole point. Creamy. Crunchy. Chocolatey. It’s a lot, and it works.

So naturally, I wanted to turn that idea into a brownie.

Instead of recreating the candy bar exactly, these chocolate pistachio brownies take everything that makes Dubai-style chocolate so good and build it onto a rich, fudgy brownie base.

There’s a thick pistachio cream layer, toasted kataifi for crunch, and a smooth chocolate ganache on top. Every layer adds something different, and together they make one seriously satisfying bite.

The brownie itself uses melted chocolate for a rich, fudgy texture that’s sturdy enough to support all those layers. Once chilled and sliced, you get four clean, distinct layers that look impressive but are completely doable at home.

Creamy pistachio, crispy kataifi, rich chocolate. That contrast is exactly what makes these brownies so good.

The post Dubai Chocolate Brownies (Chocolate Pistachio Brownies with Kataifi Crunch) appeared first on Bunsen Burner Bakery.

There are a lot of muffin recipes out there that claim to taste like coffee cake.

Most of them don’t.

They’re either too fluffy and cupcake-like, or the cinnamon swirl disappears into the batter, or the crumble melts into a sugary glaze instead of staying crumbly on top. But if I’m making coffee cake in muffin form, I want the real thing.

I want to see that cinnamon ribbon when I break one open. I want a soft, buttery crumb that feels substantial, not airy. And I absolutely want a thick layer of streusel that stays put. And that’s exactly what you’ll get with these muffins.

They’re easy enough for a weekday and structured enough that they come out reliably every time. No sinking centers. No overflow. No dry edges.

Just soft, sweet, cinnamony muffins that taste exactly like coffee cake, only smaller and easier to share.

The post Coffee Cake Muffins appeared first on Bunsen Burner Bakery.

Cheesecakes are some of the most popular recipes on my site, but I’ve never shared a plain, classic version until now. I have chocolate cheesecakes, fruit-swirled cheesecakes, cookie-loaded cheesecakes, and plenty of over-the-top variations. But sometimes, what you really want is the best plain classic cheesecake.

It’s the same foundation I use for many of my other cheesecakes, just stripped down to the essentials. No swirls, no mix-ins, no extra layers. Just a creamy, well-structured filling with real vanilla flavor and a crust that holds together cleanly when sliced.

It follows the structure of a New York-style cheesecake, meaning a high ratio of cream cheese, whole eggs for structure, and a slow, gentle bake. The combination gives you a dense, substantial slice that still feels smooth and creamy instead of heavy or dry.

What sets this version apart is balance. The sour cream softens the texture just enough so the cheesecake stays rich without becoming stiff, and the baking method is designed to minimize cracks, so you get that smooth top without having to cover it in toppings.

The post Classic Cheesecake appeared first on Bunsen Burner Bakery.

This is a classic, soft challah with a light, airy crumb, built around a gradual flour addition that makes the dough forgiving and easy to work with.

Challah became a weekly ritual in our house during the pandemic, back when I suddenly found myself working from home (with a 1 and 4 year old, to boot!). Before that, I only worked from the office, which meant there was rarely time to mix dough, let it rise properly, and still get dinner on the table. One unexpected benefit to being home was the space to slow down just enough to add this ritual to our week.

I started baking challah every Friday, and over time, I refined this recipe into what you see here. This is the dough I’ve made hundreds of times as part our Shabbat celebrations. Some weeks it’s simple and classic, other weeks we add all sorts of toppings or mix-ins, but the base dough has stayed the same because it works.

What I love about this version is how consistently it delivers a soft, fluffy interior with a deeply golden crust. It braids easily, rises well, and holds its structure whether you’re slicing it neatly or tearing off warm pieces straight from the loaf.

At this point, I know this challah by feel. I know what the dough should look like when it’s mixed just right, how it should stretch as it’s braided, and when it’s ready to go into the oven. That familiarity comes from repetition, and it’s what gives me confidence in sharing this recipe.

Whether you bake challah regularly or are making it for the first time, this is a reliable, well-tested place to start for challah that is approachable, flexible, and meant to be enjoyed.

Ingredients and Substitutions

Pictured below is what you’ll need to make this challah bread, along with some key ingredient notes and substitutions.

• Yeast: I use SAF Gold instant yeast, which is designed for enriched doughs like challah. It handles sugar and fat well and gives a strong, steady rise. If using active dry yeast, you’ll need to bloom it first until foamy.
• Water: Warm, not hot. If it’s too hot, it can kill the yeast. You should be able to comfortably hold your finger in it.
• Flour: All-purpose flour gives the best balance of structure and softness here. Bread flour will make the loaf chewier and is not my preference for this recipe.
• Sugar: This challah is slightly sweeter than some, which helps keep it soft and tender for several days. You can reduce the sugar to 2/3 cup, noting that the dough will rise more slowly. Honey can replace sugar (by weight, not volume), but expect a stickier dough and a slightly darker crust.
• Oil: Use a neutral oil, like canola, vegetable, or grapeseed oil.

How to Make Challah (Step-by-Step with Cues)

1. Choose Your Yeast: If using active dry yeast, bloom the yeast in warm water with a pinch of sugar until the top looks foamy and creamy. If using SAF Gold instant yeast, skip blooming and mix it right into the dry ingredients.
2. Mix the Dry Base: Combine the first portion of flour, sugar, and salt (and instant yeast, if using). Whisk well so the salt and yeast are evenly distributed. Uneven mixing can cause slow spots in the rise.
3. Add Liquids and Start Dough: Add the water (and bloomed yeast, if applicable) and oil. At this stage, the mixture may look very loose – you’re not making dough yet, you’re hydrating the flour and dissolving the sugar.

4. Add Eggs and More Flour: Add the eggs and another cup of flour and mix until the dough turns smoother and slightly glossy. The mixture will tighten slightly but still look closer to thick batter than dough. It will pour slowly off a spoon or paddle rather than hold a shape.
5. Add Even More Flour: Switch to the dough hook, if you’re using a mixer. Add the next portion of flour and mix until the dough begins to pull away from the sides of the bowl. The dough will switch from glossy and loose to matte and stretchy. It may still cling to the bottom of the bowl.
6. Knead Until Elastic: Turn the dough out onto a lightly floured surface. Knead, adding small amounts of the remaining flour only if needed. The dough should feel soft and slightly tacky, not wet and sticky, and not dry or stiff. If it sticks to your hands like glue, dust lightly. If it feels firm or cracks when stretched, stop adding flour and keep kneading. Knead for about 5 minutes, or until the dough looks smoother and more elastic. A fingertip pressed into the dough should spring back slowly and leave a shallow indentation.
7. First Rise: Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for about three hours. If you have a proofing setting in your oven, use it! When gently pressed after the first rise, the dough should feel airy and soft, not tight. Gently punch down once during the rise if possible. You’ll feel the dough relax and release trapped gas, which helps create a more even crumb later.

8. Shape and Braid: Turn the dough out, divide, and braid it into your desired shape. The dough should roll easily into strands without tearing or snapping back. If it resists, let it rest for 5-10 minutes before continuing.

9. Second Rise: Place the braided challah on a lined baking sheet and let it rise until visibly larger and light. The loaf should look puffy and feel marshmallow-soft when gently pressed. If it springs back immediately, it needs more time. This rise is key to a fluffy interior.

10. Egg Wash: Brush generously with egg wash, making sure to get into the creases of the braid. Add toppings if using.
11. Bake. Bake until golden brown. The loaf should feel light for its size, sound hollow when tapped, and register 190-195°F in the center. Let the challah cool before slicing to allow the crumb to set.

Hydrated Flour = Best Challah

If you’ve made challah before, you might not be used to adding flour in quite so many different steps. The dough looks almost soupy at first and it might make you question if you’re doing it right, especially if you’re used to adding flour up front and kneading right away. But you’re doing it exactly right for the fluffiest challah!

Kitchen Chemistry

Flour takes time to fully absorb water, and gluten only begins forming efficiently once the flour is hydrated. Starting with a wetter mixter allows water to penetrate the starches and proteins first, which leads to stronger gluten development later without adding extra flour, resulting in a softer crumb and better rise.

For this recipe, that means resisting the urge to fix the texture too early. The loose, glossy mixture at the beginning is intentional. As you add flour in stages and continue mixing, the dough will tighten on tis own as hydration catches up and gluten develops.

If you add too much flour early, the dough stiffens before the flour is fully hydrated, which limits gluten formation and leads to a denser loaf. Let the dough go through the soupy-to-tacky progression, add flour gradually, and stop as soon as the dough feels soft and slightly tacky.

Challah Flavor Variations

This recipe makes two normal-sized loaves or one giant loaf. Our Shabbat tradition is to make one plain loaf and one fun loaf – at one point, we were aiming for 52 different variations of challah over a whole year, although we lost count at some point! Here are some of my favorite flavor varieties and how to make them.

For mix-ins, gently flatten the dough portion into a rectangle, sprinkle fillings evenly, roll up jelly-roll style, then roll into strands and braid. For swirls, twist strands together before braiding. All mix-ins and quantities below are for one loaf only, so you can keep one loaf classic and turn the other into a flavored variation.

• Poppy Seed: Add 2 tablespoons poppy seeds to the dough and/or sprinkle generously on the egg wash.
• Sesame Seed: Press 2-3 tablespoons sesame seeds on top of the egg-washed dough.
• Black and White Sesame: Roll each strand of challah dough prior to braiding in either black or white sesame seeds, then braid for contrast.
• Za’atar: Add 1 tablespoon za’atar to the dough and sprinkle an additional tablespoon of za’atar over the egg wash, along with a pinch of flaky salt.
• Everything Bagel: Press 2 tablespoons of everything bagel seasoning onto the egg-washed loaf prior to baking.
• Rosemary Garlic: Add 1 tablespoon finely chopped fresh rosemary plus 1 small grated garlic clove to the dough.
• Raisin: Add 3/4 cup raisins, folding in during shaping. If the raisins are very dry, soak briefly and pat dry first
• Craisin: Add 3/4 cup dried cranberries, folding in during shaping.
• Honey: Brush the loaf with honey diluted 1:1 with warm water after baking.
• Pistachio: Add 1/2 cup chopped pistachios to the dough. Pairs well with the honey glaze.
• Chocolate Chip: Add 3/4 cup chocolate chips, folding them into the dough during shaping.
• Coconut Chocolate Chip: Add 1/2 cup chocolate chips + 1/2 cup sweetened shredded coconut, mixing into the dough.
• Chocolate Cherry Swirl: Add 1/2 cup chopped dried cherries + 1/2 cup chocolate chips. Roll the dough into a rectangle, sprinkle fillings, roll up, and then braid.
• Oreo: Add 6-8 chopped Oreo cookies and fold into the dough.
• Mint Chocolate: Add 3/4 cup chocolate chips + 1/2 teaspoon peppermint extract and gently knead into the dough.
• Blueberry Almond: Add 1/2 cup dried blueberries + 1/2 cup sliced almonds, folded into the dough.
• Lemon Poppy Seed: Add the zest of 1 lemon + 2 tablespoons poppy seeds, kneading the zest and seeds into the dough. Finish with lemon glaze, if desired.
• Apple Cinnamon: Add 3/4 cup finely diced dried apples + 1 1/2 teaspoons cinnamon. Sprinkle over flattened dough, roll up, and braid.
• Rainbow: Divide dough into 4-6 pieces, tint each with gel food coloring, knead, roll into strands, and braid.
• Sprinkle: Add 1/2 cup rainbow sprinkles on top of the egg wash.
• Funfetti: Add 1/2 cup rainbow sprinkles + 1 teaspoon vanilla or almond extract to the dough and knead gently.

Tips and Tricks for the Best Challah

1. Expect a Loose Start: This dough looks almost soupy early on, and that’s intentional. Resist adding extra flour until the dough has had time to hydrate and tighten on its own.
2. Add Flour Gradually: Stop adding flour as soon as the dough is soft and tacky. A dough that feels a little sticky will bake up lighter than one that feels firm.
3. Warm Rise: The first time rise can be shortened by keeping the dough in a warm place. If you have a proof setting on your oven, use it – or place the dough in a cold oven with the oven light turned on.
4. Second Rise: Don’t skip the second rise! The final proofing after braiding is crucial to prevent a dense loaf.
5. Make-Ahead Dough: Make the dough through the end of the first rise. Once the dough has risen and been punched down, cover it tightly and refrigerate it overnight. The next day, remove the dough from the refrigerator and let it sit at room temperature for 30-45 minutes. Divide, shape, braid, and proceed with the recipe as written.
6. Freeze Dough: After braiding the loaf, the entire unbaked loaf can be frozen. Place the braided dough on a cookie sheet and freeze until solid. Once the unbaked loaf is frozen, wrap it tightly in plastic wrap, then wrap it in aluminum foil. The dough can be stored in the freezer for up to 2 months. To bake the loaf, unwrap and place it on a cookie sheet. Thaw fully in the refrigerator, then allow it to rise for 1 hour at room temperature prior to baking.
7. Braiding: This recipe can be braided as a 3-, 4-, or 6-strand braid. Slightly uneven strands or lopsided braids won’t affect how the challah bakes. Challah is made to look handmade, and it will still rise and bake beautifully!
8. Storage: Store challah wrapped at room temperature for up to three days. For longer storage, freeze the fully baked and cooled loaf or individual slices wrapped tightly. Avoid refrigerating, which dries out the crumb faster than freezing.
9. Recommended Tools: SAF Gold Yeast | Stand Mixer | Pastry Brush | Baking Sheet | Instant-Read Thermometer | Kitchen Scale

More Yeast Recipes

• Best Chocolate Babka
• Pizza Babka
• Homemade Pizza Rolls
• Oreo Cinnamon Rolls
• Everything Bagel Babka

Traditional Challah

Yield: 2 loaves

Prep Time: 30 minutes

Cook Time: 30 minutes

Rise Time: 3 hours

Total Time: 4 hours

This classic challah recipe bakes up tall, soft, and beautifully golden with a light interior that tears easily. The dough is forgiving, easy to braid, and reliable every time.

Print

Ingredients

• 1 1/2 tablespoons instant yeast (SAF Gold preferred) or active dry yeast
• 1 1/4 cups warm water
• 5 to 5 1/2 cups (600-660 grams) all-purpose flour
• 1/2 tablespoon salt
• 3/4 cup (148 grams) granulated sugar
• 1/4 cup vegetable oil
• 3 large eggs (2 for dough, 1 for egg wash)
• optional: sesame seeds or poppy seeds

Instructions

1. If you are using active dry yeast, start by blooming the yeast. Combine the yeast, 1 teaspoon of the sugar, and the warm water in a small bowl. Let this sit for 10 minutes, until foamy. If using SAF Gold Instant yeast, skip this step.
2. In a large bowl or stand mixer fitted with the whisk attachment, combine 2 cups of the flour, the remaining sugar, the salt, and the SAF Gold instant yeast.
3. Add the water (and bloomed yeast, if applicable) and the oil. Mix thoroughly.
4. Add two of the eggs, along with 1 additional cup of flour. Mix until smooth. Switch to the dough hook, if using a stand mixer. Add another 2 cups of flour and mix until the dough begins to pull away from the sides of the bowl.
5. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, working in the remaining 1/2 cup of flour only if needed. The dough should be soft and slightly tacky, not wet or stiff.
6. Place the dough in a greased bowl, cover with a damp towel, and let rise for 2-3 hours, until nearly doubled in size, punching down the dough once during the rise if possible.
7. Divide the dough and braid into one or two 3-, 4-, or 6-strand challahs. A simple three-strand braid works well. If the dough resists shaping, let it rest for 5-10 minutes and try again. Place the braided challah on a baking sheet lined with parchment paper and let it rise for 45-60 minutes, until visibly larger and light to the touch. While the challah rises, preheat the oven to 350°F.
8. Beat the remaining egg with 1 teaspoon of water and brush generously over the loaves. Sprinkle with sesame and poppy seeds, if using. Bake until golden brown. One large loaf will take 27-28 minutes; two smaller loaves will take 24-26 minutes. The loaf should sound hollow when tapped and register 190-195°F internally. Let the loaf cool before slicing.

Notes

1. This dough looks very wet and almost batter-like early on. It will tighten as flour is added and the dough is kneaded.
2. Only add the additional flour until the dough feels soft and slightly tacky. A dough that is a little sticky will bake up lighter than one that feels firm.
3. Rise times are guidelines. The dough is ready when it looks puffy and feels airy.
4. If your kitchen is cool, let the dough rise in a turned-off oven with the light on. The gentle warmth helps ensure a steady rise without overheating the dough.
5. Slightly uneven strands or a lopsided braid are completely normal and won't affect how the challah bakes.
6. Bake until golden brown. A pale loaf is usually underbaked, even if the bake time seems right.
7. The dough can be made through the first rise, covered tightly, and refrigerated overnight. Let it sit at room temperature until pliable, then shape, rise, and bake as directed. Alternatively, the brraided loaf (prior to the second rise) can be frozen whole, then thawed in the refrigerator and brought up to room temperature prior to the second rise.
8. Recommended Tools: SAF Gold Yeast | Stand Mixer | Pastry Brush | Baking Sheet | Instant-Read Thermometer | Kitchen Scale

Recommended Products

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• 
  LeSaffre Saf-Instant Yeast, Gold
• 
  ThermoPro Digital Instant Read Thermometer

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The post Traditional Challah Recipe appeared first on Bunsen Burner Bakery.

For February’s Cupcake of the Month, we’re leaning into a classic Valentine’s Day pairing with these Chocolate Strawberry Cupcakes, combining rich chocolate cake and naturally pink fresh strawberry buttercream.

Chocolate and strawberries are one of those combinations that never need convincing, but getting the balance right in cupcake form takes a little work. We need a chocolate cupcake that stays dark and chocolatey without being heavy, plus a fresh strawberry frosting that actually tastes like strawberries, not pink sugar.

In these cupcakes, the strawberries show up in two (or three, if you use the garnish!) places, but in very different roles. Finely diced strawberries go into the cupcake batter for little pops of fruit, while mashed fresh strawberries flavor the buttercream itself. That separation keeps the cake from getting wet while still delivering real strawberry flavor on top. And if you want to go over-the-top, decorate each cupcake with an actual chocolate-covered strawberry for the ultimate wow factor!

If you’ve ever had strawberry frosting break, turn grainy, or taste flat, this method fixes that. We mash fresh berries just enough to keep the buttercream smooth, and we control the moisture so it pipes cleanly without sliding off the cupcake for picture-perfect cupcakes every time. Plus, these cupcakes are sturdy enough for transport, making them a great choice for parties, bake sales, or special occasions.

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Black Forest Cake has everything I want in a celebration dessert: rich chocolate cake, real cherry flavor, and a frosting that feels light without tasting like straight sugar. It’s a classic for a reason, but it’s also a cake that can be disappointing if the cake is dry, the filling is runny, or the whipped cream collapses halfway through slicing.

But not this version! The chocolate cake layers bake up soft and moist, and they stay that way even after the required chill time. The cherry filling is cooked just long enough to turn thick and glossy, which means it spreads easily but won’t ooze out the sides the second you stack your layers.

If you’ve made my usual chocolate layer cake before, you’ll notice this one shares the same foundation. Traditional Black Forest Cake is often made with a chocolate sponge cake, which is lighter and drier by design so it can soak up the cherry juices without turning soggy. I’m not making a true sponge here, but I did adjust my go-to cake recipe for this recipe by using cake flour, a lower sugar level, and less overall liquid. The result is a chocolate cake that still tastes rich, but stacks neatly with whipped cream and cherries and slices cleanly after chilling.

The result is the best of both worlds: a cake that feels classic and impressive, but straightforward to make and genuinely satisfying to slice and serve.

The post Black Forest Cake appeared first on Bunsen Burner Bakery.

Valentine’s Day is right around the corner, and you know what that means: red velvet season! If you’ve ever made red velvet cake, you already know the pull: it’s chocolatey, but not too chocolatey, with a color that makes people do a double-take. Now take that idea and put it in brownie form, because brownies are the lowest-effort, highest-reward dessert when you need something that feels special but doesn’t require a mixer, layers, or a crumb coat.

The batter comes together in one bowl, starting with melted butter, sugar, and cocoa powder, giving us that glossy brownie top. Then eggs, vanilla, vinegar, and food coloring, fold in some flour, and you’re done.

Also, the drizzle. I know it’s technically optional, but I’m telling you right now that it’s worth it. It’s what makes these look like you spent hours on them, even if you absolutely did not. A few zig zags and suddenly your brownies are party-ready.

One more thing: I strongly recommend an 8×8-inch metal pan. These brownies are thick and fudgy, and metal helps them bake evenly without turning the edges into a dry, overbaked frame around a gooey center.

Ingredients and Substitutions

Pictured below is what you’ll need to make these red velvet brownies, along with some key ingredient notes and substitutions.

• Butter: Unsalted, melted butter is key for dense, fudgy brownies. For dairy-free brownies, use a plant-based butter stick (not a tub spread) and expect a slightly softer set.
• Natural Unsweetened Cocoa Powder: Avoid Dutch-processed cocoa powder, as this changes the color and reduces the classic red velvet look (brownies will skew darker/browner).
• Vinegar: The classic “secret ingredient” in red velvet, a little acid balances the flavor. You can substitute with apple cider vinegar or lemon juice in a pinch.
• All-Purpose Flour: For gluten-free red velvet brownies, use a 1:1 gluten-free baking flour with xanthan gum. The texture may be more delicate, so chill before slicing.

How to Make Red Velvet Brownies

1. Melt the Butter: Start by melting the butter, then stir in the cocoa powder and sugar until smooth and the cocoa powder is fully hydrated with no dry lumps.

2. Add Wet Ingredients: Mix in the eggs one at a time, then stir in the vanilla extract, vinegar, and red gel food coloring until the mixture is evenly colored.

3. Fold In Dry Ingredients: Gently fold in the flour and salt just until no streaks remain. Fold in the mini white chocolate chips to evenly distribute in the batter.

4. Bake: Spread the batter into the pan, scatter the remaining white chocolate chips on top, and bake until the center is just set and a tester comes out with a moist crumb (not wet batter). Let the brownies cool completely in the pan before lifting out and cutting into squares.

5. Drizzle and Set: Melt the white chocolate in short bursts, stirring between each, until smooth. Transfer to a piping bag (or zip-top bag), snip the corner, and drizzle over cut brownies. Let the white chocolate set before serving.

Acid for Authentic Red Color

Red velvet has always been a little bit of a science project, and I mean that in the best way. Natural cocoa powder contains pigments that are sensitive to pH. When the batter is slightly more acidic, these pigments shift in a way that supports a redder hue.

Kitchen Chemistry

Natural cocoa powder contains anthocyanin-like polyphenolic pigments that change structure with pH. In a more acidic batter, the pigments shift toward red-toned forms, while a higher pH shifts them toward darker brown tones. The pH-dependent pigment shift is why acid helps boost the dark red color of cocoa powder.

This is also why I specify using natural unsweetened cocoa for the red velvet brownies. Dutch-processed cocoa is alkalized, meaning it has a higher pH, and will push the color darker.

Tips and Tricks for the Best Red Velvet Brownies

1. Metal Pan: Metal conducts heat quickly and evenly, which helps thick brownies bake through without gummy edges.
2. Mix Until Glossy: Mix the sugar and cocoa into the melted butter until fully dissolved – this is key to a shiny, crackly brownie top.
3. Don’t Overfold Flour: Overmixing after the flour is added can make brownies tougher instead of fudgy.
4. Gel Food Coloring: Use gel food coloring for a strong color without thinning the batter.
5. Wipe the Knife: For clean edges, cool the brownies completely and wipe the knife in between cuts for sharp, bakery-style squares.
6. Melt Chocolate Gently: Short bursts of heat and lots of stirring help prevent accidentally scorching the white chocolate and keep the drizzle smooth.
7. Storage: Red velvet brownies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
8. Recommended Tools: 8×8-inch Metal Baking Pan | Parchment Paper | Mixing Bowls | Kitchen Scale | Red Gel Food Coloring

More Red Velvet Desserts

• Red Velvet Bundt Cake with Cream Cheese Swirl
• Red Velvet Sheet Cake
• Red Velvet Cheesecake

Red Velvet Brownies

Yield: 16 brownies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Red Velvet Brownies deliver cocoa flavor, a vibrant red crumb, and a quick white chocolate drizzle that sets beautifully.

Print

Ingredients

• 1 1/2 cups (297 grams) granulated sugar
• 3/4 cup (170 grams) unsalted butter, melted
• 1/2 cup (42 grams) natural unsweetened cocoa powder
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar
• Red gel food coloring (see note; start wit 4-5 drops and add more as needed)
• 1 cup (120 grams) all-purpose flour
• 3/4 teaspoon salt
• 3/4 cup (132 grams) mini white chocolate chips, plus 1–2 tablespoons for topping (optional)
• 1/3 cup (57 grams) white chocolate chips, for drizzling

Instructions

1. Preheat the oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper, leaving an overhang on two sides, and lightly grease.
2. In a large microwave-safe bowl, melt the butter (60–90 seconds on high power).
3. Whisk in the cocoa powder and sugar until the mixture looks smooth and glossy and the cocoa is fully moistened.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, vinegar, and red gel food coloring until evenly colored.
5. Gently fold in the flour and salt just until no streaks of flour remain. Fold in the mini white chocolate chips.
6. Spread the batter into the prepared pan. If desired, sprinkle 1–2 tablespoons of additional mini white chocolate chips over the top.
7. Bake for 30–35 minutes, until the center is just set and a tester comes out with moist crumbs (but not wet batter). Cool completely before cutting into squares.
8. For the drizzle, place the white chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring well between each, until smooth. Transfer to a piping bag (or a zip-top bag), snip the corner, and drizzle over the cooled, cut brownies. Let the drizzle set before serving.

Notes

1. Food Coloring: Gel coloring varies by brand. Add enough to reach a deep red batter, keeping in mind the cocoa will darken the baked brownies slightly.
2. Clean Slices: For sharp edges, cool completely before cutting and wipe the knife between slices.
3. Melting White Chocolate: Microwave in short bursts and stir well between each to prevent scorching and keep the drizzle smooth.
4. Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
5. Recommended Tools: 8×8-inch Metal Baking Pan | Parchment Paper | Mixing Bowls | Kitchen Scale | Red Gel Food Coloring

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Americolor Soft Gel Paste Food Color, Red
• 
  Nordic Ware 8" x 8" Square Cake Pan

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