Red Velvet Brownies are the perfect mix of classic brownie richness and that signature red velvet flavor. They’re thick, fudgy, and chocolatey, with a hint of tang that keeps every bite from tasting too sweet. And yes—you still get that shiny, crackly brownie top.
The trick that makes these Red Velvet Brownies taste like real red velvet (not just dyed brownies) is a small but powerful combo: a touch of cocoa + a little vinegar. It’s subtle, but it gives the brownies that familiar red velvet “something” you can’t quite put your finger on.
These Red Velvet Brownies are a fan-favorite for Valentine’s Day, holidays, potlucks, and bake sales. Once you make a batch, people will absolutely ask for your Red Velvet Brownies recipe.
Why You’ll Love These Red Velvet Brownies
- Fudgy center, crackly top: The best brownie texture—soft and rich with that shiny top layer.
- True red velvet flavor: A little cocoa and vinegar add that classic red velvet taste.
- Easy one-bowl method: Melt, whisk, stir, bake—no complicated steps.
- Perfect for parties: Slice into neat squares for dessert trays and gifting.
- Make-ahead friendly: They taste even better after a few hours (hello, fudgy).
- Great with add-ins: White chocolate chips or a cream cheese swirl take them over the top.
Ingredients for Red Velvet Brownies
Brownie Batter
- Unsalted butter (1 cup, melted): Makes the brownies rich and helps create that crackly top.
Sub: Salted butter works—reduce added salt to a pinch.
- Granulated sugar (2 cups): Builds the shiny top and classic brownie texture.
- Large eggs (4): Helps the brownies set while staying fudgy.
- Vanilla extract (2 teaspoons): Adds warmth and rounds out the chocolate flavor.
- White vinegar (1 teaspoon): Tiny amount, big red velvet effect (adds a gentle tang).
- Red gel food coloring (1–2 tablespoons): Deep red color without thinning the batter.
Tip: Gel works better than liquid for bold color.
- Unsweetened cocoa powder (3 tablespoons): Gives that red velvet hint of chocolate.
- All-purpose flour (1 1/4 cups): Just enough structure for thick, fudgy brownies.
Tip: Too much flour can make brownies cakey.
- Salt (1/2 teaspoon): Keeps the flavor balanced.
Optional Add-Ins
- White chocolate chips (1 cup): Sweet, creamy pockets that pair perfectly with red velvet.
- Semi-sweet chocolate chips (1/2 cup): For extra chocolate richness (optional).
Optional Cream Cheese Swirl
- Cream cheese (8 ounces, softened): Classic red velvet pairing.
- Granulated sugar (1/3 cup): Sweetens the swirl.
- Egg yolk (1): Helps the swirl set smoothly.
- Vanilla extract (1/2 teaspoon): Adds flavor.
How to Make Red Velvet Brownies
- 1. Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang so you can lift the brownies out later. Lightly grease the parchment.
- 2. Whisk the wet base: In a large bowl, whisk melted butter and sugar for 30–45 seconds until the mixture looks glossy. Add eggs and whisk vigorously for 1 minute until thick and shiny—this helps create that classic crackly brownie top.
- 3. Stir in flavor and color: Mix in vanilla, vinegar, and red gel food coloring until the batter looks evenly red. If you want a deeper shade, add a little more gel coloring.
- 4. Fold in dry ingredients: Add cocoa powder, flour, and salt. Stir with a spatula just until you don’t see dry streaks. Don’t overmix—overmixing can make brownies tough. Fold in white chocolate chips if using.
- 5. Make the cream cheese swirl (optional): In a small bowl, stir cream cheese, sugar, egg yolk, and vanilla until smooth. If it’s lumpy, let the cream cheese sit a few minutes and stir again.
- 6. Spread and swirl: Spread brownie batter evenly into the pan. If using the swirl, drop spoonfuls of cream cheese mixture on top and drag a butter knife through in loose swirls. (A few swipes is plenty—too much makes it blend in.)
- 7. Bake for 28–34 minutes, until the edges are set and a toothpick comes out with moist crumbs (not wet batter). The center should look set but still soft.
- 8. Cool completely before slicing: Let brownies cool in the pan for at least 1 hour (longer is even better). Lift out using parchment, then slice. For extra clean cuts, chill for 30 minutes first.
Reader Review: “These Red Velvet Brownies were insanely fudgy and the color was gorgeous. I added white chocolate chips and they tasted like a bakery dessert. Making them again for Valentine’s Day!”
Tips for Perfect Red Velvet Brownies
- Whisk eggs and sugar well: This helps create the shiny, crackly top.
- Use gel food coloring: Strong color without thinning the batter.
- Don’t overmix once flour is in: Stir just until combined for a tender, fudgy texture.
- Pull them at moist crumbs: Overbaking dries brownies out fast.
- Cool before slicing: Warm brownies fall apart; cooled brownies slice clean.
- Line the pan with parchment: Easy lift-out and tidy edges.
Variations & Substitutions
- White chocolate version: Add 1 cup white chocolate chips and skip the swirl for a super simple batch.
- Cream cheese frosting: Frost cooled brownies with a quick cream cheese frosting for a red velvet cake vibe.
- Double chocolate: Stir in 1/2 cup semi-sweet chocolate chips for extra richness.
- Peppermint twist: Add 1/4 teaspoon peppermint extract to the batter for a holiday batch.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend (bake time is similar; watch for moist crumbs).
- Smaller batch: Bake in a 9×9-inch pan for thicker brownies; bake 32–40 minutes.
- More tang: Add 1 teaspoon lemon juice to the cream cheese swirl (optional) for a brighter flavor.
Make-Ahead & Freezing
- Make-ahead: Bake the brownies a day ahead. They get even fudgier after sitting overnight.
- Freeze a whole slab: Cool completely, then wrap tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge.
- Freeze slices: Wrap individual squares and freeze up to 2 months for easy treats.
Storing & Reheating
- Room temperature: Store in an airtight container for 3–4 days.
- Fridge: Store for up to 6 days for extra fudgy texture. Let squares sit out 10 minutes before eating.
- Reheat: Microwave a square for 8–12 seconds for a warm, gooey bite (especially good with ice cream).
Serving Suggestions
- Classic: Dust with powdered sugar and serve with fresh berries.
- Dessert plate: Add vanilla ice cream and a drizzle of chocolate sauce.
- Party tray: Cut into small squares and add sprinkles for a fun holiday look.
- Gifting: Stack with parchment between layers so they stay neat and pretty.
If you make these Red Velvet Brownies, leave a rating and a comment—and tell me what you added: white chocolate chips, cream cheese swirl, or something totally different?
Print
Red Velvet Brownies (Easy, Fudgy, One-Bowl)
- Total Time: 1 hour 50 minutes (includes cooling)
- Yield: About 24 brownies
- Diet: Vegetarian
Description
These Red Velvet Brownies are thick, fudgy, and rich with a shiny crackly top. A touch of cocoa and vinegar gives that classic red velvet flavor, and you can add white chocolate chips or a cream cheese swirl for a bakery-style upgrade.
Ingredients
Red Velvet Brownies
– 1 cup unsalted butter, melted
– 2 cups granulated sugar
– 4 large eggs
– 2 teaspoons vanilla extract
– 1 teaspoon white vinegar
– 1–2 tablespoons red gel food coloring
– 3 tablespoons unsweetened cocoa powder
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1 cup white chocolate chips, optional
– 1/2 cup semi-sweet chocolate chips, optional
Optional Cream Cheese Swirl
– 8 ounces cream cheese, softened
– 1/3 cup granulated sugar
– 1 egg yolk
– 1/2 teaspoon vanilla extract
Instructions
Instructions
1. Preheat oven to 350°F. Line a 9×13-inch pan with parchment and lightly grease.
2. Whisk melted butter and sugar 30–45 seconds until glossy. Add eggs and whisk 1 minute until thick and shiny.
3. Stir in vanilla, vinegar, and red gel food coloring until evenly colored.
4. Stir in cocoa powder, flour, and salt just until combined. Fold in chips if using.
5. Optional swirl: Mix cream cheese, sugar, egg yolk, and vanilla until smooth.
6. Spread batter in pan. Add dollops of swirl mixture and lightly drag a knife through to create swirls.
7. Bake 28–34 minutes, until edges are set and a toothpick comes out with moist crumbs.
8. Cool at least 1 hour before slicing (chill 30 minutes for extra clean cuts).
Notes
– Key tip: Whisk eggs and sugar well for a shiny, crackly top.
– Don’t overbake: Pull brownies when a toothpick shows moist crumbs, not wet batter.
– Make-ahead: Brownies taste even fudgier the next day.
– Freezing: Wrap and freeze up to 2 months; thaw overnight in the fridge.
– Tools: 9×13-inch pan, parchment paper, mixing bowl, whisk, spatula.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American