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1
Note the brownie balls require 2 hours of chill time after the brownies are baked.
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Preheat the oven to 325 F and spray an 8x8 pan with non-stick baking spray.
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In a large microwave safe bowl, combine chocolate chips and butter. Microwave in 30 second intervals, stirring intermittently, until completely melted. Add sugar and eggs to melted chocolate, mixing thoroughly after each egg. Mix in vanilla and red food coloring. Add flour, baking powder, and salt and stir to combine.
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Pour into the greased pan and bake for 35 minutes. Then cover the top of the brownies with foil and bake an additional 10 minutes, or until a toothpick inserted in the center comes out almost clean. Remove from oven. Let brownies cool.
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Once brownies are cooled, cut into small chunks and roll chunks into 1 inch balls. You'll have to work around the crunchier outside and top of the brownies, as you want the bites to be as moist as possible.
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Once you've rolled all the balls, put them in the freezer to set up, at least two hours.
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In the top of a double boiler with simmering water in the bottom, heat white chocolate in 1/2 cup intervals over low heat until melted (see note).
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Using a fork, dip the balls one by one into the chocolate, dragging the fork against the lip of the pan to remove excess chocolate from the bottom of each ball. Place each ball on a cookie sheet covered in wax paper. When all balls are dipped, add 2 drops of red food coloring to remaining chocolate and drizzle pink chocolate over all the balls to decorate. Let chocolate set and enjoy!
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Recipe adapted from Southern Living, myrecipes.com recipe for Red Velvet Brownies.
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Note: If you are using white chocolate chips instead of melting wafers, you will have to use about 1/2 teaspoon coconut oil for each 1/2 cup chocolate to smooth it out. This helps the chocolate chips melt smoothly. If you are using melting wafers, you can skip the coconut oil.
