Introduction

Red Velvet Brownies are a delightful twist on classic brownies, combining rich cocoa flavor with a vibrant red color. These treats are moist, fudgy, and perfect for celebrations or a special dessert craving.

The image shows a close-up of several red velvet brownies with a rich, deep red color and a slightly cracked texture on top. Each brownie is decorated with thin, uneven white icing lines drizzled across the surface, adding contrast. One brownie in the center has a small bite taken out of it, revealing a moist, dense interior of the same red color. The brownies are placed on white parchment paper over a white marbled surface, with crumbs and bits of icing scattered around. 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 in 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 mixing bowl, melt the butter and chopped semi-sweet chocolate in 30-second increments, stirring until fully melted and smooth.
Step 3: Add the granulated sugar to the melted mixture and stir to combine. 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 until evenly incorporated.
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 gently until just combined. Avoid overmixing to keep the brownies tender. If desired, fold in the white chocolate chips.
Step 6: Pour the batter into the prepared baking 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: Allow the brownies to cool completely in the pan before cutting into squares.
Step 9: Optionally, melt additional white chocolate and drizzle it over the cooled brownies. Let it set before slicing and serving.

Tips & Variations

For a deeper red color, use gel food coloring rather than liquid to avoid altering the batter’s consistency.
Try folding white chocolate chips into the batter for added sweetness and texture.
Use a mix of semi-sweet and milk chocolate for the melting step to create a richer chocolate base.
For a cream cheese twist, swirl softened cream cheese into the batter before baking.

Storage

Store cooled red velvet brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat briefly in the microwave to enjoy warm brownies, or enjoy them chilled if preferred.

How to Serve

The image shows a stack of three thick, rectangular red velvet brownies placed on a piece of white parchment paper. The brownies are a deep red color with a moist and dense texture, and the top brownie has visible white icing lines drizzled across its surface. The top brownie’s upper part has a bite taken out of it, revealing the soft, slightly crumbly inside. The background features a smooth white marbled texture that enhances the vibrant red of the brownies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular liquid food coloring instead of gel?

You can use liquid food coloring, but gel is preferred because it provides a more vibrant color without thinning the batter.

How do I know when the brownies are done?

Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter. This ensures fudgy, not cakey brownies.

Red Velvet Brownies Recipe

Print Recipe

★★★★★

4.5 from 762 reviews

These indulgent Red Velvet Brownies combine the rich flavors of cocoa and red velvet with a fudgy texture, enhanced by a hint of white vinegar to deepen the red color. Featuring melted semi-sweet chocolate and an optional swirl of white chocolate chips or drizzle, these brownies bake to a moist, tender crumb perfect for any dessert lover.

Author: Stella
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 16 brownies (1.5-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 Ingredients

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

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper to 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 by microwaving in 30-second increments. Stir after each interval until completely smooth and fully melted.
Add Sugar and Eggs: Stir in the granulated sugar until the mixture is combined. Add eggs one at a time, beating well after each addition to ensure the batter is smooth and evenly mixed. Then incorporate the vanilla extract, white vinegar, and red gel food coloring thoroughly.
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.
Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to maintain a tender brownie texture. If desired, gently fold in white chocolate chips at this stage.
Pour Batter: Transfer the batter into the prepared baking pan, spreading it evenly to create a uniform layer.
Bake: Bake in the preheated oven for 30 to 35 minutes. To check doneness, insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
Cool: Allow the brownies to cool completely in the pan on a wire rack, making them easier to cut without crumbling.
Optional Drizzle: If you like, melt additional white chocolate and drizzle it over the cooled brownies. Let it set before slicing into squares and serving.

Notes

Do not overmix the batter to maintain a fudgy texture rather than cakey.
If you prefer a more intense red color, you can add a little extra red gel food coloring.
Ensure the brownies cool completely before cutting to get clean edges.
White chocolate chips add sweetness and texture but can be omitted for a more traditional red velvet flavor.
Storing brownies in an airtight container at room temperature will keep them fresh for up to 3 days. Refrigerate for longer storage.

Keywords: red velvet brownies, fudgy brownies, chocolate brownies, dessert, baking recipe, white chocolate, easy brownies