Red Velvet Brownies

Why You’ll Love This Recipe

I love how these brownies are perfectly balanced—they’re not too sweet, have just the right touch of cocoa, and come out with a soft, chewy center and crackly top. The vibrant color makes them visually stunning, and they’re easy to make with basic ingredients. I often top them with a swirl of cream cheese frosting or a dusting of powdered sugar for that classic red velvet flair.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter (melted)
granulated sugar
eggs
vanilla extract
unsweetened cocoa powder
red food coloring (gel or liquid)
distilled white vinegar
all-purpose flour
salt
cream cheese frosting or white chocolate drizzle (optional)

directions

1. I preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.

2. In a mixing bowl, I whisk together the melted butter and sugar until well combined.

3. I add the eggs one at a time, then stir in vanilla, cocoa powder, red food coloring, and vinegar until smooth.

4. I fold in the flour and salt just until incorporated, being careful not to overmix.

5. I pour the batter into the prepared pan and smooth the top.

6. I bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

7. I cool completely before slicing and, if desired, top with cream cheese frosting or a drizzle of melted white chocolate.

Servings and timing

This recipe makes about 9–12 brownies, depending on how I slice them. Prep time is 10 minutes, and bake time is 25–30 minutes, with total time around 40 minutes including cooling.

Variations

I sometimes swirl cream cheese into the batter before baking for a marbled effect. For extra richness, I add white or dark chocolate chips to the mix. If I want a dairy-free version, I use vegan butter and skip the frosting. And for holidays, I sprinkle festive sprinkles or chopped nuts on top before baking.

storage/reheating

I store these brownies in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 2 months. To enjoy warm, I microwave an individual brownie for about 10–15 seconds.

FAQs

Can I use natural food coloring instead of red dye?

Yes, I’ve used beet powder or natural food coloring with success, though the red may not be as vibrant.

Can I double the recipe?

Absolutely. I double the ingredients and bake in a 9×13-inch pan for 30–35 minutes, checking for doneness.

Do I need to use vinegar?

Yes, the vinegar helps activate the cocoa and enhances the red color and subtle tang of traditional red velvet flavor.

Can I make them ahead of time?

Yes, I often bake them a day in advance. They stay moist and even taste better the next day.

Can I skip the frosting?

Definitely. These brownies are delicious on their own, but I sometimes add frosting for a more decadent finish.

Conclusion

Red Velvet Brownies are one of my favorite indulgent treats. They’re simple to make, stunning to serve, and deliciously fudgy with that unmistakable red velvet flavor. Whether I dress them up with frosting or keep them plain, they’re always a hit wherever I bring them.