Soft and fudge-like green velvet brownies, made completely from scratch. This recipe has a light cocoa flavor and is filled with white chocolate chips. Just like red velvet brownies, but dyed green for St. Patrick’s Day!
Green Velvet Brownies
Print RecipeIngredients
- 1-1/4 cups unsalted butter, melted
- 2-1/2 cups white granulated sugar
- 1/4 cup cocoa powder (I used Rodelle Gourmet Baking Cocoa)
- 2 eggs, room temperature
- 2 egg yolks, room temperature
- 2 teaspoons vanilla extract (I used Rodelle Pure Vanilla Extract)
- 3 tablespoons green food coloring
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons white vinegar
- 1 cup white chocolate chips
- Sprinkles (optional)
Instructions
Preheat oven to 350-degrees. Line a 9x13-inch baking pan with foil and spray the bottom and sides with baking spray. Set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, add the melted butter, sugar and cocoa powder. Mix on low until the ingredients are combined, and then increase the speed to medium-high for 30-seconds. Turn the mixer off.
Scrape down the sides of the bowl and add in the eggs and egg yolks one at a time, mixing each egg or egg yolk in completely on medium speed, before adding the next egg. Add the vanilla extract and red food coloring.
Change the mixer to low speed and add the flour and salt. Mix until barely combined. Add the vinegar and mix until combined. Remove the bowl from the mixer and fold in the white chocolate chips. Pour batter into prepared bake pan and top with sprinkles.
Bake brownies in 350-degree oven for 28-32 minutes, or until a toothpick inserted in the middle comes out without raw batter on it and the middle is set. Do not over bake.
Allow brownies to cool and set in the pan completely before cutting into squares.
Notes
Store brownies in an airtight container at room temperature. Brownies stay fresh for several days. This recipe can also be halved and baked in and 8 x 8-inch baking pan, per same instructions above.
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