Introduction

Red velvet brownies combine the rich, fudgy texture of classic brownies with the vibrant color and subtle cocoa flavor of red velvet cake. These decadent treats are perfect for celebrations or whenever you’re craving something special and chocolaty.

A close-up of a single square red velvet brownie with a bite taken out of the corner, showing its dense and moist deep red interior. The brownie is topped with thin white icing drizzles running diagonally across the cracked, slightly textured surface. Surrounding the bitten piece are several other cut squares of the same dark red brownie, all resting on a white marbled textured surface with scattered bits of crumb and icing. The image captures the rich color contrast and soft, fudgy texture of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup unsalted butter (melted)
2 oz chopped semi-sweet chocolate bar
1 1/4 cup granulated sugar
2 large eggs
2 teaspoon vanilla extract
1 teaspoon white vinegar
1/2 tablespoon red gel food coloring
2 tablespoons unsweetened cocoa powder
1 1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup white chocolate chips (optional, for mixing into the batter or drizzling on top)

Instructions

Step 1: Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
Step 2: In a large microwave-safe bowl, melt the butter and chopped chocolate together in 30-second increments, stirring until smooth.
Step 3: Stir in the granulated sugar until combined. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, white vinegar, and red gel food coloring.
Step 4: In a separate bowl, sift together the cocoa powder, flour, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing. Fold in white chocolate chips if using.
Step 6: Pour the batter into the prepared pan and spread evenly.
Step 7: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 8: Let the brownies cool completely in the pan before cutting into squares.
Step 9: Optionally, drizzle melted white chocolate over the cooled brownies, let it set, then slice and serve.

Tips & Variations

For extra fudginess, slightly underbake the brownies so they remain moist inside.
Use gel food coloring for vibrant color without thinning the batter.
White chocolate chips can be mixed into the batter or melted and drizzled on top for added sweetness.
Swap white vinegar with apple cider vinegar if preferred; it helps enhance the red color.

Storage

Store cooled brownies in an airtight container at room temperature for up to 4 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat refrigerated brownies gently in the microwave for 10-15 seconds before serving.

How to Serve

A stack of three square red velvet brownies is shown on a white marbled surface with a white parchment paper beneath them. The bottom two brownies are thick, with a moist texture and deep red color with tiny dark spots inside. The top brownie has a bite taken out from the right side, revealing a soft and crumbly interior. The top surface of the brownies has thin white icing drizzled across in a zigzag pattern. In the blurred background, more red velvet brownies can be seen. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural cocoa powder instead of Dutch-processed?

Yes, you can use natural cocoa powder, but it may slightly affect the final color and flavor. Dutch-processed cocoa is less acidic and tends to produce a more vivid red color.

Why is vinegar included in this recipe?

The vinegar reacts with the cocoa powder and enhances the characteristic red color of red velvet. It also adds a subtle tang that balances the sweetness.

Red Velvet Brownies Recipe

Print Recipe

★★★★★

5 from 91 reviews

These Red Velvet Brownies combine the rich, moist texture of classic brownies with the vibrant color and subtle chocolate flavor of red velvet cake. Enhanced with a hint of vanilla and a touch of white vinegar for depth, this recipe includes optional white chocolate chips for added sweetness and a decorative white chocolate drizzle for an elegant finish. Perfect for celebrations or a special treat, these brownies are baked to perfection with a fudgy, slightly cakey consistency.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 16 brownies (2-inch squares) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

3/4 cup unsalted butter (melted)
2 oz chopped semi-sweet chocolate bar
1 & 1/4 cup granulated sugar
2 large eggs
2 teaspoon vanilla extract
1 teaspoon white vinegar
1/2 tablespoon red gel food coloring

Dry Ingredients

2 tablespoons unsweetened cocoa powder
1 & 1/4 cup all-purpose flour
1/4 teaspoon salt

Optional

1/2 cup white chocolate chips (mixed into the batter or melted and drizzled on top)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to prevent sticking and allow easy removal of the brownies.
Melt Butter and Chocolate: In a large microwave-safe mixing bowl, melt the unsalted butter and chopped semi-sweet chocolate by microwaving in 30-second increments. Stir thoroughly after each increment until fully melted and smooth.
Mix Wet Ingredients: Add the granulated sugar to the melted butter and chocolate mixture and stir until combined. Then, add the eggs one at a time, beating well after each addition to incorporate air. Stir in the vanilla extract, white vinegar, and red gel food coloring until the mixture is evenly colored and homogeneous.
Sift Dry Ingredients: In a separate bowl, sift together the unsweetened cocoa powder, all-purpose flour, and salt to avoid lumps and ensure even distribution throughout the batter.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, folding gently and mixing until just combined. Avoid overmixing to maintain a tender brownie texture. If desired, fold in the white chocolate chips evenly throughout the batter.
Pour Batter and Bake: Pour the batter into the prepared 8×8 inch baking pan and spread it evenly using a spatula to ensure uniform thickness for consistent baking.
Bake the Brownies: Place the pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter, indicating perfect doneness.
Cool the Brownies: Remove the pan from the oven and allow the brownies to cool completely in the pan. Cooling helps the brownies set properly and makes them easier to cut.
Optional White Chocolate Drizzle: If desired, melt additional white chocolate and drizzle it over the cooled brownies. Allow it to set before slicing into squares and serving.

Notes

Do not overmix the batter after combining wet and dry ingredients to avoid dense brownies.
Using gel food coloring gives a vibrant red color without altering the batter consistency.
White vinegar is used to enhance the red velvet flavor by reacting with baking soda if present, but in this recipe it adds subtle depth and helps develop texture.
Parchment paper lining helps in easy removal and cleanup.
Store brownies in an airtight container at room temperature for up to 4 days.
For a richer chocolate flavor, use high-quality cocoa powder and dark chocolate.

Keywords: Red Velvet Brownies, chocolate brownies, dessert, baking, white chocolate chips, easy brownie recipe, red food coloring