Introduction

These red velvet brownies combine the rich, chocolatey flavor of classic brownies with the vibrant color and subtle tang of red velvet cake. They’re a delicious treat that’s perfect for special occasions or anytime you want something a little different and festive.

A close-up view of several square pieces of rich, red velvet brownie with a soft, dense texture; each piece is drizzled with thin white icing lines across the top layer, creating a simple striped pattern. The brownies have one thick layer of deep red color with a slightly cracked surface texture, and one brownie piece shows a bite taken from the side, revealing the moist inside. The brownies are placed on a white marbled textured surface with a few scattered small white crumbs around them. 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 teaspoons 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, to mix in or drizzle 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 mixing bowl, melt the butter and chopped chocolate in 30-second increments, stirring until fully melted and smooth.
Step 3: Add the granulated sugar to the melted butter and chocolate, mixing until combined. Then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, white vinegar, and red gel food coloring.
Step 4: In a separate bowl, sift together the cocoa powder, all-purpose flour, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the brownies tender. If using, gently fold in the white chocolate chips.
Step 6: Pour the batter into the prepared pan and spread it evenly with a spatula.
Step 7: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Step 8: Let the brownies cool completely in the pan before lifting out with the parchment paper and cutting into squares.

Tips & Variations

For extra richness, try folding in chunks of cream cheese or swirling melted cream cheese on top before baking.
You can substitute the semi-sweet chocolate with dark chocolate for a deeper flavor.
If you don’t have gel food coloring, liquid works but may slightly alter the batter consistency.
Try drizzling melted white chocolate on top after baking for a decorative touch.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, bringing them to room temperature before serving. You can also freeze the brownies, wrapped well, for up to 3 months. Reheat gently in the microwave or let thaw overnight in the fridge.

How to Serve

A close-up image shows a stack of three thick red velvet brownies placed on white parchment paper over a white marbled surface. The brownies have a deep red color with a moist, slightly crumbly texture. The top brownie has a bite taken out of its front left side, revealing its soft interior. Thin white icing lines drizzle over the top of the uppermost brownie in a zigzag pattern. The background is softly blurred with a clean, light gray tone. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of unsweetened cocoa powder?

It’s best to use unsweetened cocoa powder to maintain the intended flavor balance. Regular or sweetened cocoa powders may make the brownies too sweet or change the texture.

What if I don’t have white vinegar?

You can substitute white vinegar with lemon juice or omit it. The vinegar helps react with the baking soda to enhance the red velvet flavor and texture, but the brownies will still turn out tasty without it.

Red Velvet Brownies Recipe

Print Recipe

★★★★★

4.7 from 83 reviews

These Red Velvet Brownies combine the rich, indulgent texture of classic brownies with the vibrant color and subtle flavor of red velvet cake. Featuring melted chocolate, cocoa powder, and a hint of vinegar, these moist and fudgy brownies are perfect for any occasion. Optional white chocolate chips add an extra layer of sweetness, either mixed in or drizzled on top.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 16 brownies (8×8 inch pan, cut into 2x2 inch squares) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Brownie Batter

3/4 cup unsalted butter (melted)
2 oz chopped semi-sweet chocolate bar
1 1/4 cup granulated sugar
2 large eggs
2 teaspoons 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, 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 ensure easy removal of the brownies.
Melt Butter and Chocolate: In a large microwave-safe bowl, melt the unsalted butter and chopped semi-sweet chocolate together in 30-second increments, stirring between each until fully melted and smooth.
Mix Wet Ingredients: Add the granulated sugar to the melted butter and chocolate mixture and stir well. Then, add the eggs one at a time, beating thoroughly after each addition to incorporate air and blend evenly. Stir in the vanilla extract, white vinegar, and red gel food coloring until fully combined.
Combine Dry Ingredients: In a separate bowl, sift together the unsweetened cocoa powder, all-purpose flour, and salt to ensure even distribution and to avoid lumps in the batter.
Mix Batter: Gradually add the sifted dry ingredients into the wet ingredients, folding gently until just combined. Avoid overmixing to maintain a tender brownie texture. If using, fold in the white chocolate chips at this stage.
Pour and Spread Batter: Pour the prepared batter into the lined baking pan, spreading it evenly with a spatula to ensure uniform thickness.
Bake: Bake the batter in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs, but no wet batter.
Cool and Serve: Once baked, allow the brownies to cool completely in the pan before cutting into squares to ensure clean edges and proper setting.

Notes

For a more intense red color, use gel food coloring as liquid coloring can dilute the batter.
White chocolate chips can be mixed into the batter or melted and drizzled on top for added sweetness and decoration.
Do not overbake, as this will dry out the brownies; start checking at 30 minutes.
Allow brownies to cool completely to achieve optimal fudgy texture before slicing.

Keywords: red velvet brownies, chocolate brownies, dessert recipe, fudgy brownies, red velvet dessert