These Homemade Red Velvet Brownies are a delicious and decadent treat that will satisfy any sweet tooth. Made with rich cocoa powder and topped with a delightful drizzle of white chocolate. These brownies are always a family favorite.
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Why you'll love this recipe
- They are the perfect combination of fudgy and chewy, with just the right amount of sweetness.
- The best part? They are incredibly easy to make.
- And, you only need simple ingredients, so you may not even need to make a trip to the grocery store.
Ingredient List
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- unsalted butter
- granulated white sugar
- large eggs
- semi-sweet chocolate chips
- pure vanilla extract
- red food coloring gel
- white vinegar
- all-purpose flour
- unsweetened cocoa powder
- salt
- non-stick baking spray
- white chocolate
- mini sugar hearts
Equipment
- 8" x 8" square baking pan
- Parchment Paper
- Measuring Spoons and Cups
- Stainless Steel Mixing Bowls
- Whisk
- Sifter
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with baking spray.
- In a large bowl, combine the melted butter and white sugar until combined.
- Add the eggs, melted semi-sweet chocolate, and vanilla extract until combined.
- Stir in the red coloring and vinegar until desired color is reached.
- Add flour, cocoa powder, and salt until just combined.
- Spread the batter into the prepared pan and bake for 22-25 minutes. Cool completely.
Decorate red velvet brownies
- After the brownies are completely bowl, melt the white chocolate in a microwave. Add to a piping bag and drizzle over the top of the brownies. Add sprinkles if desired.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- There are so many great additions you can add to these brownies. Try folding in some chopped nuts, extra chocolate chips, or even some peppermint pieces.
- You can also top these red velvet brownies with your favorite cream cheese or fudge frosting.
Make ahead, storage, and freezer tips
Storage - These brownies can be stored in an airtight container at room temperature for 3 days, or in the fridge for up to five days.
Eileen's Tips for Success
- I like to use semi-sweet chocolate chips. However, you can also use a semi-sweet baking bar as well.
- For this recipe, I recommend using food coloring gel and not liquid. The liquid will change the texture of your batter.
- Once you add the dry ingredients to the batter, do not overmix the batter. Mix until just combined.
- For fudgy brownies, reduce the baking time by a minute or two.
- Or, for cake-like brownies, increase the baking time to 1-2 minutes.
Frequently Asked Questions
What's the difference between chocolate cake and red velvet cake recipe?
How do you keep brownies soft and chewy?
Serving Suggestions
These fudgy brownies go well with just about any meal or even as a snack with a tall glass of milk or a cup of coffee. I like to pair them with this Chicken Alfredo Linguine on special occasions like Valentine's Day.
Similar recipes
Do you love brownies? If so, you are going to want to give these recipes a try next time!
See all our Valentine's Day recipes here.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Red Velvet Brownies
Equipment
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with non-stick baking spray
- Make the wet ingredients in a large mixing bowl. Whisk together ½ cup unsalted butter and 1 cup granulated white sugar until smooth, about 3 minutes.
- To the wet ingredients, add 2 large eggs, 3 ounces semi-sweet chocolate chips, and 2 teaspoons pure vanilla extract, whisking until fully combined.
- Stir in 1 ½ teaspoons red food coloring gel and 1 teaspoon white vinegar until the batter is a uniform red color.
- To make the dry ingredients, sift ¾ cup all-purpose flour, ¼ cup unsweetened cocoa powder, and ½ teaspoon kosher salt in a separate medium-sized mixing bowl. Slowly fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix.
- Pour the brownie batter into the prepared baking pan. Make sure to evenly spread the batter to the sides of the pan.
- Bake the brownies in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If you like fudgy brownies, be careful not to overbake.
- Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment overhang. For best results, chill them in the refrigerator for 1 hour before slicing for cleaner cuts.
- Place 5 ounce white chocolate in a microwave-safe bowl. Melt it in 60-second rounds until smooth. Then, fill a piping bag with the melted chocolate and drizzle it over the brownies.
- Optional garnish, add mini sugar hearts on top of the brownies.
Nutrition
Notes
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