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