RED VELVET BROWNIES

Ingredients

BROWNIE BATTER
½ cup (113g) unsalted butter cut into 6-8 slices
8 ounces (227g) semi-sweet chocolate coarsely chopped
¾ cup (150g) firmly packed light brown sugar
¼ cup (50g) granulated sugar
3 large eggs room temperature preferred*
1 teaspoon vanilla extract
¾ cup (90g) all-purpose flour
¼ teaspoon salt
RED VELVET BROWNIE BATTER
6 Tablespoons (47g) all-purpose flour
½ Tablespoon (4g) unsweetened cocoa powder
¼ teaspoon salt
⅛ teaspoon baking soda
3 Tablespoons (43g) unsalted butter melted and allowed to cool
⅓ cup (67g) granulated sugar
1 large egg
½ teaspoon vanilla extract
½ teaspoon red gel coloring
¼ cup (60g) buttermilk

Instructions

BROWNIE BATTER
Preheat the oven to 350ºF (177ºC). Line an 8″ or 9″ square baking pan with foil and spray with nonstick spray. Set aside.
In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 15 minutes.
Whisk sugar into cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in the vanilla. Add the flour and salt and stir gently until completely combined. Set aside and prepare the red velvet brownie batter.
RED VELVET BROWNIE BATTER
In a medium size bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
In a small bowl, whisk together the cooled butter and sugar until no lumps remain. Add the egg and whisk until combined. Add the vanilla and red food coloring and whisk until evenly dispersed. Finally, whisk in the buttermilk until everything is combined.
Pour the wet ingredients into the dry ingredients. Stir with a large spatula until no flour pockets remain and batter is smooth.
COMBINE THE BATTERS
Pour almost all of the the brownie batter into the prepared pan, reserving about ⅓ cup (this does not have to be exact). Pour the red velvet batter on top of the brownie batter, the dollop the reserved brownie batter on top of the red velvet layer. Use a knife to carefully swirl the batters together, taking care not to blend them completely. Bake brownies for 32-35 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely before cutting into squares.
When you are ready to cut the brownies, remove the brownies by lifting the foil overhang straight up. Peel back remaining foil and place brownie block onto a large cutting board. Store leftover brownies at room temperature up to 1 week. Brownies freeze well, up to 3 months. Thaw in refrigerator overnight.