These red velvet brownies are fudgy, rich, and have that classic red velvet flavor—slight cocoa, sweet vanilla, and a tiny tang. The optional cream cheese swirl makes them extra cute and totally Valentine’s Day-ready. They’re easy, one-bowl friendly, and they bake up thick and chewy.
The Fudgy Valentine Brownie Everyone Loves
If you’re torn between cake and brownies, this is the best of both worlds. Red velvet gives you that bakery-style flavor, but brownies give you the dense, chewy bite we all crave.
The key is not overbaking. Pull them when the center still looks slightly underdone—then let them cool completely so they set up perfectly. That’s how you get truly fudgy red velvet brownies.
Why You’ll Love These Red Velvet Brownies
- Fudgy and thick: Dense, chewy brownie texture.
- Valentine-ready: The red color + swirl looks festive with zero effort.
- Easy to make: Simple ingredients and straightforward steps.
- Cream cheese swirl option: Adds tangy sweetness and pretty contrast.
- Great for parties: Cuts cleanly into perfect squares.
- Make-ahead friendly: Even better the next day.
Ingredients for Red Velvet Brownies
Brownie Batter
- Unsalted butter (1/2 cup): Rich, fudgy base.
- Granulated sugar (1 cup): Sweetness and that shiny brownie top.
- Brown sugar (1/4 cup): Adds chew and a deeper flavor.
- Large eggs (2): Structure and fudgy texture.
- Vanilla extract (2 teaspoons): Classic red velvet warmth.
- Cocoa powder (2 tablespoons): Just enough cocoa to taste red velvet, not full chocolate brownie.
- All-purpose flour (3/4 cup): Keeps the brownies thick but tender.
- Salt (1/2 teaspoon): Balances sweetness.
- Red gel food coloring (1 tablespoon): Bright color without thinning batter.
- White vinegar (1 teaspoon): Tiny tang and classic red velvet vibe.
Cream Cheese Swirl (Optional)
- Cream cheese (4 ounces, softened)
- Powdered sugar (1/3 cup)
- Vanilla extract (1/2 teaspoon)
- Egg yolk (1)
How to Make Red Velvet Brownies
- 1. Preheat and prep: Heat oven to 350°F. Line an 8×8-inch pan with parchment.
- 2. Mix brownie batter: Whisk melted butter with both sugars until glossy. Whisk in eggs and vanilla for 1 minute. Whisk in cocoa, salt, food coloring, and vinegar until evenly red. Fold in flour just until no dry streaks remain.
- 3. Make swirl (optional): Beat cream cheese, powdered sugar, vanilla, and egg yolk until smooth.
- 4. Assemble: Spread brownie batter in the pan. Dollop cream cheese mixture over top and swirl with a butter knife.
- 5. Bake: Bake 25–30 minutes, until edges are set and the center still looks slightly soft. A toothpick should come out with a few moist crumbs.
- 6. Cool completely: Cool at least 1–2 hours before slicing for the best fudgy texture.
Tips for Perfect Red Velvet Brownies
- Don’t overmix flour: Stir just until combined.
- Don’t overbake: Slightly underdone center = fudgy brownies.
- Cool fully: Warm brownies fall apart.
- Use gel coloring: Bright color without watery batter.
- Line the pan: Easy lift + clean slices.
Variations & Substitutions
- No swirl: Skip cream cheese and add white chocolate chips.
- Extra chocolate: Add 1/2 cup chocolate chips.
- Nutty: Add 1/2 cup chopped nuts.
- Bigger batch: Double for a 9×13-inch pan.
- Gluten-free: Use a 1:1 gluten-free flour blend.
Storing & Freezing
- Room temp: Airtight up to 3 days.
- Fridge: Up to 1 week (best if you used the swirl).
- Freezer: Freeze squares up to 2 months.
Serving Suggestions
- Dust with powdered sugar
- Serve with vanilla ice cream
- Drizzle with melted white chocolate
Reader Review: These were so fudgy and the cream cheese swirl made them look like a bakery treat. Perfect for Valentine’s Day.
If you make these red velvet brownies, leave a rating and tell me—do you go cream cheese swirl, or all brownie?