Preheat your oven to 300°F and grease an 8-inch square baking pan with butter or cooking spray, ensuring all corners are well coated to prevent sticking. While the oven heats, gather all your ingredients and measure them out—this mise en place will keep you organized and ensure the batter comes together smoothly without scrambling for ingredients mid-mix.

In a medium mixing bowl, combine the melted butter, vanilla extract, butter extract, salt, and red food coloring, stirring well until the color is evenly distributed and vibrant. This layering of extracts and the food coloring early on creates the signature red velvet depth of flavor. Then add the applesauce, coconut sugar, and almond milk, mixing until smooth and fully combined. I like to use unsweetened applesauce here because it keeps the brownies healthier without adding extra sugar, and the natural pectin helps bind everything together beautifully.

In a separate bowl, whisk together the oat flour, cocoa powder, baking powder, and espresso powder until there are no lumps. The espresso powder won't make these taste like coffee—instead, it deepens and intensifies the chocolate flavor in a subtle way. Pour the wet ingredient mixture from Step 2 into the dry ingredients and fold gently with a spatula until just combined; don't overmix, as this keeps the brownies tender. Fold in 2½ tablespoons of the chocolate chips, reserving the remaining chips for topping.

Pour the batter from Step 3 into your prepared 8-inch pan, using a spatula to spread it into an even layer. Sprinkle the remaining chocolate chips evenly over the top—I find that distributing them across the surface ensures every bite has that little burst of chocolate richness.

Bake at 300°F for 16-20 minutes, checking at the 16-minute mark. The brownies are done when the edges are set and a toothpick inserted in the center comes out with just a few moist crumbs—they should look slightly underbaked because they'll continue to cook slightly as they cool. Don't overbake these, or they'll lose their fudgy, velvet texture.

Remove the pan from the oven and let the brownies cool in the pan to room temperature—this allows them to set properly and develop their full flavor. Once cooled, cut into squares and serve. These brownies are best enjoyed the same day but can be stored in an airtight container for up to 2 days.