These red velvet brownies are rich, chewy, and perfectly sweet with a hint of cocoa and a vibrant red hue—ideal for holidays or anytime indulgence.

½ cup unsalted butter (melted)

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon unsweetened cocoa powder

1 tablespoon red food coloring (gel or liquid)

½ teaspoon distilled white vinegar

¾ cup all-purpose flour

¼ teaspoon salt

Optional Toppings:

Cream cheese frosting

Melted white chocolate drizzle

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

In a bowl, whisk together melted butter and sugar until smooth.

Add eggs one at a time, mixing well after each. Stir in vanilla, cocoa powder, red food coloring, and vinegar.

Fold in the flour and salt just until combined—do not overmix.

Pour batter into prepared pan and smooth the top.

Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs.

Cool completely before slicing. Top with cream cheese frosting or drizzle with white chocolate if desired.

Swirl cream cheese into the batter before baking for a marbled effect.

Add white or dark chocolate chips for extra richness.

For dairy-free: use vegan butter and omit optional toppings or use dairy-free alternatives.

For natural coloring: use beet powder or plant-based dyes (color may vary)