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pan of red velvet brownies with fudgy inside

red velvet brownies

  • Author: Brittney
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 16


Rich and decadent with a crispy crinkle top, these red velvet brownies are ultra fudgy and perfectly sweet!


  • butter ½ c (115 g)
  • granulated sugar 1 c (200 g)
  • brown sugar, packed ⅓ c (70 g)
  • cocoa powder, dutch-process 4 tbsp (24 g)
  • eggs 2 large
  • vegetable oil ⅓ c (80 ml)
  • apple cider vinegar 2 tsp
  • vanilla extract 1 tsp
  • red gel food coloring as needed
  • all purpose flour 1 ¼ c (160 g)
  • (spooned and leveled*)
  • salt ½ tsp
  • white chocolate chips, divided 1 cup (170 g)


  1. Preheat oven to 350 F (180 C) and grease an 8×8 inch baking dish.
  2. Melt the butter in a large bowl and whisk in the granulated sugar, brown sugar and cocoa powder until combined.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Mix in the vegetable oil, apple cider vinegar, vanilla extract and food coloring.
  5. Add in the flour and salt and mix until just combined.
  6. Fold in ¾ of the white chocolate chips (reserve the remaining chocolate chips to sprinkle over the top).
  7. Pour the brownie batter into the prepared baking dish and sprinkle the remaining white chocolate chips over the top.
  8. Bake for 25-30 minutes or until the edges just begin to pull away from the sides of the pan. Allow to cool before slicing.


Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

  • Category: dessert
  • Method: baking
  • Cuisine: american

Keywords: red velvet brownies