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close up side shot of three red velvet brownies stacked on a small white plate. The top brownie has a bite taken out of it and is facing the camera showing off its fudgy center. All three brownies have been drizzled with a cream cheese frosting on top.

Red Velvet Brownies

Leanne Neill
These fudgy red velvet brownies are what happens when red velvet cake and classic brownies meet in the middle. They have the rich, chewy texture of a brownie, paired with a softer cocoa flavor and the signature color of red velvet cake with its slight tang. It’s a treat that’s indulgent without being overly chocolatey. It has a crackly top and dense, fudgy center that stays moist for days, creating the perfect balance of texture and flavor. Serve as is, or gussy it up with a cream cheese drizzle or frosting.
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Ingredients
  

  • ¼ cup salted butter 58g
  • ¾ cup Granulated Sugar 152g
  • ¼ cup Brown Sugar 52g
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • ¼ cup Vegetable Oil 49g
  • 2 tsp Vinegar
  • 1 teaspoon Red Gel Food Coloring – you will have to add more if using liquid red food coloring
  • ¼ cup Cocoa Powder 22g
  • 1 cup All-purpose Flour 124g
  • ¾ cup White Chocolate Chips divided optional

Cream Cheese Frosting/Drizzle

  • 2 oz Cream Cheese room temperature
  • 2 tbsp Salted Butter room temperature
  • ½ cup Confectioners Sugar
  • 1 tsp Vanilla Extract
  • Milk as needed (a few tsp)

Instructions
 

  • Preheat oven to 350F
  • Prepare 8x8 inch pan with parchment paper – have the paper overhang the edges on just two sides. This will make it easy to pop the brownies out once baked. Set aside.
  • Heat up the butter so it melts and is hot, without it browning. Either in a saucepan or in the microwave.
  • Stir in about 3 tbsp of the white sugar, you can use a spoon or whisk. Once it is mixed in as much as possible, add approximately 3 more tablespoons of the white sugar and mix in as thoroughly as possible. The idea is to dissolve as much of the white sugar as possible into the butter – this is the secret to the crackly shiny surface on brownies. When no more sugar can be dissolved, add the rest of the white sugar and all of the brown sugar. Combine to get a homogenous mixture. You will have a very thick mixture.
  • If you were using a saucepan, transfer the contents to a mixing bowl for easier stirring.
  • Add in the eggs, vanilla, and vinegar. Stir to thoroughly combine.
  • Stir in the oil completely.
  • Mix in the red food coloring until the batter is completely red.
  • Sift in the cocoa, flour and baking powder. Stir well until a uniform batter comes together.
  • If using white chocolate chips, stir in ½ cup of them.
  • Pour into the prepared 8x8 pan and smooth out the top with a rubber spatula. If using white chocolate chips you can sprinkle ¼ cup on top.
  • Place in the preheated oven at 350F and bake for 20-25 minutes. A toothpick should come out relatively clean.
  • Allow the brownies to completely cool in the pan, about an hour.
  • Using the overhanging edges of the parchment paper, remove the brownie square from the pan to a cutting board. Cut into 9 equal squares and enjoy!

Cream Cheese Frosting or Drizzle

  • If you will be frosting the brownies I would double the recipe, if just drizzling, use the ingredients as is - you will have lots.
  • In a mixing bowl add the room temperature cream cheese and butter. Blend together with the mixer until nice and fluffy, about a minute.
  • Add in the vanilla extract and combine with the mixer.
  • Add in the confectioners sugar and continue blending until fully combined. The mixture will be quite thick and if you are going to frost the brownies, you can use as is.
  • If you want more of a drizzle, then add a tsp of milk and blend it in. Keep adding a teaspoon more of milk and blending until you get the consistency you want. Place the cream cheese drizzle in a piping bag or a ziploc bag, cut the corner off and squeeze out the drizzle in the pattern of your choosing.
  • Cut the red velvet brownies into 9 equal pieces and enjoy!

Notes

  1. How you melt your butter is up to you. You can do it in the microwave or on the stovetop. The idea is that you want it warm/hot to help dissolve as much of the white sugar as possible. This is what gives the brownies that shiny crackly top. It's actually a very thin meringue layer! If you don't care about that layer and you are going to just frost the top, then you need only combine the melted butter and sugars all at once.
  2. I add the oil after the eggs and vinegar have been incorporated, this is so the oil doesn't impede the sugar being incorporated with the butter and eggs. Again, it's for the crackly top.
  3. I used natural cocoa powder as it is not as dark brown a color as Dutch processed, therefore giving more of a red color. If you are not using any food coloring and still want a tint of red, you will have to use natural cocoa powder. But, if you only have Dutch processed on hand, it will work and you will still get a red color from the food coloring.
  4. If you don't like the idea of red food coloring you can leave it out, the flavor will still be the same.
  5. White chocolate chips or cream cheese chips make a great addition, they taste great and add visual appeal.
 

FAQs About Red Velvet Brownies

Are red velvet brownies more like cake or brownies?
Red velvet brownies fall somewhere in between, but this recipe leans fudgy. The longer you bake them, the drier they will be - more like a dense cake.  Take them out a little earlier for a fudgier texture.
What makes red velvet brownies red?
Red velvet gets its signature color from the red food coloring. But originally natural cocoa (not Dutch Processed) reacts with baking soda and vinegar to make a red color. This red color is fairly subtle, so people started adding red food coloring to enhance it.
Why do red velvet brownies use vinegar?
Vinegar adds the subtle tang red velvet is known for and helps create a tender crumb without adding flavor.
How do I get a shiny, crackly top on brownies?
Dissolving the sugar into warm butter before adding the eggs helps create the glossy, crackly top.
How should I store red velvet brownies?
Store them in an airtight container at room temperature for best texture, or refrigerate if frosted. They will stay fresh for 3-5 days.
Can red velvet brownies be frozen?
Yes, unfrosted brownies freeze well and can be thawed at room temperature before serving. They can be frozen for up to 3 months in a zipper top bag or air tight container.
Why are my red velvet brownies cakey?
Too much flour, overmixing, or too much leavening can cause a cakey texture.
Can I use natural food coloring instead of red food dye?
Natural colorings can be used, but the color will be more muted compared to traditional red velvet.