Rich and decadent with a crispy crinkle top, these easy red velvet brownies are ultra fudgy and perfectly sweet! This simple one-bowl red velvet brownies recipe is a chocolate lover’s dream!
Our homemade red velvet brownies are full of gooey, chewy chocolatey goodness and studded with white chocolate chips. With their crimson color and irresistible flavor, these indulgent brownies are sure to satisfy your chocolate cravings!
Today, red velvet is often more about color than flavor or texture. But, in our opinion, anything labeled “red velvet” should still have the tangy element of the classic red velvet cake. Here are the ingredients we use to get the perfect flavor and color in our red velvet brownies recipe:
- Unsalted butter: Melted butter helps create a smooth and consistent texture in these red velvet brownies.
- Sugar: You’ll use both granulated sugar and brown sugar.
- Dutch processed cocoa powder: Using dutch processed cocoa powder gives these brownies a deeper color and more intense fudgy flavor. Natural unsweetened cocoa powder can also be used, but will have a milder flavor and be lighter in color.
- Eggs: You’ll need two eggs to bind the ingredients and provide structure.
- Vegetable oil: The vegetable oil helps keep the brownies soft and fudgy!
- Apple cider vinegar: To get a bit of tanginess — the “what exactly is that?” flavor of red velvet cake — we add a few teaspoons of apple cider vinegar. Feel free to substitute rice wine vinegar or white wine vinegar.
- Vanilla extract: Vanilla adds a subtle complexity and complements the chocolate flavor.
- Red food coloring: A bit of gel food coloring gives these brownies their beautiful red color. Just make sure to avoid liquid food coloring as it can add too much moisture to the batter.
- All purpose flour: We add just enough flour to add structure to the red velvet brownies while ensuring they remain fudgy.
- Salt: Just a pinch balances the sweetness of the brownies.
- White chocolate chips: Red velvet cake often features a cream cheese frosting and the contrast in color really gives the cake that wow factor! Here we use white chocolate chips for a pop of color to turn these red velvet brownies into a show-stopping treat!
Making Red Velvet Brownies
You can whip up this easy red velvet brownies recipe in just a few steps:
- Whisk together melted butter with sugar and cocoa powder.
- Mix in the eggs followed by the remaining wet ingredients (vegetable oil, apple cider vinegar, vanilla extract and gel food coloring).
- Add the dry ingredients (flour and salt).
- Fold in the white chocolate chips and bake for 25 – 30 minutes!
Tips and Tricks for Fudgy Red Velvet Brownies
- You can tell the brownies are ready when they just begin to pull away from the sides of the baking pan. For the fudgiest texture, we recommend sticking towards the minimum bake time.
- Once the dry ingredients have been added, be sure not to overmix the batter. Overmixing can give your red velvet brownies a lighter, more cake-like texture.
- As it is easy to overmeasure flour when using cups, we recommend measuring your flour with a kitchen scale for best results. If using cups, make sure to use the spoon and level method. Lightly spoon flour into the measuring cup until full and then use the back of a knife to gently scrape off any excess.
There are numerous theories on the origins of red velvet, but most point towards it being a version of chocolate cake made with natural cocoa powder, buttermilk and vinegar. A chemical reaction between the cocoa powder and acid in the buttermilk and vinegar gave the cake a reddish tint.
The beautiful red color and chocolatey flavor with a hint of tanginess (from apple cider vinegar) is what gives these brownies a red velvet makeover.
Yes! We use dutch processed cocoa powder for its darker hue and intense chocolate flavor, but regular unsweetened cocoa powder will still taste amazing in this recipe. The color of the red velvet brownies may vary depending on the amount of food color added and type of cocoa powder used.
You’ll want to use a gel-based food coloring as liquid food colorings will affect the consistency of the batter. I used about 1/2 teaspoon to get this vibrant red color, but you can adjust as needed.
Definitely! The brownies won’t have the beautiful red color, but they’ll still have a nice flavor with a hint of tanginess.
For this specific recipe, we don’t recommend using a chocolate baking bar, as it will alter the flavor and texture of the brownies.
Line your pan with parchment paper, making sure to leave a slight overhang around the edges. Wait until the brownies have cooled to room temperature and then use the parchment paper handles to lift them out of the pan. Use a sharp knife to cut into squares.
We don’t recommend using cake mix for this red velvet brownies recipe, as it will be difficult to get the rich and fudgy texture of these brownies. For cake mix brownies, check out this recipe.
To store red velvet brownies, allow them to cool completely to room temperature. Then, cut the brownies into squares and place them in an airtight container with parchment paper between the layers to prevent sticking. Store the container in a cool, dry place or in the refrigerator for up to 3-4 days.
To freeze red velvet brownies, first wrap individual brownie squares or the entire batch tightly in plastic wrap or aluminum foil. Place the wrapped brownies in an airtight container or a freezer-safe bag to prevent freezer burn. They can be stored in the freezer for up to 2-3 months.
Loving these red velvet brownies? For more chocolate recipe inspiration, make sure to check out these posts!
- chocolate peanut butter brownies
- chocolate chip walnut cookies
- torta caprese | flourless chocolate almond cake
- german chocolate cookies
- mini mocha cheesecakes + white chocolate kahlua ganache
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