Delicious Red Velvet Brownies

This red velvet brownies recipe is perfect for any occasion and easy to make at home. It combines the rich texture of classic brownies with the vibrant color and subtle flavor of red velvet, making it a delightful treat that stands out on any dessert table.

I first baked these brownies for a family birthday and was amazed how quickly they disappeared. Now they are a requested dessert for holidays and small celebrations alike.

Gather Your Ingredients

• Unsalted butter: 3/4 cup melted for a smooth, rich base that enhances texture
• Semi-sweet chocolate bar: 2 ounces chopped adds depth and a luscious chocolate background
• Granulated sugar: 1 and 1/4 cup sweetens and helps give the brownies their tender crumb
• Large eggs: 2 bind the batter and add moisture room temperature eggs work best for incorporation
• Vanilla extract: 2 teaspoons brings warmth and enriches the overall flavor
• White vinegar: 1 teaspoon activates the baking soda to create a light, tender crumb typical of red velvet
• Red gel food coloring: 1/2 tablespoon provides the classic vivid red color without watering down the batter
• Unsweetened cocoa powder: 2 tablespoons offers a mild chocolate undertone that balances the sweetness
• All-purpose flour: 1 and 1/4 cup forms the structure of the brownies for the perfect chew
• Salt: 1/4 teaspoon enhances all the flavors and balances sweetness
• White chocolate chips: 1/2 cup optional for adding creamy bursts either mixed into the batter or melted as a drizzle on top

How to Make It

Preheat and Prepare:

Preheat your oven to 350 degrees Fahrenheit and line an 8 by 8 inch baking pan with parchment paper making sure edges are accessible for easy lifting after baking

Melt Butter and Chocolate:

Place the unsalted butter and chopped semi-sweet chocolate in a large microwave-safe mixing bowl. Heat in 30-second increments stirring between each until completely melted together creating a glossy mixture

Combine Wet Ingredients:

Add the granulated sugar to the melted chocolate mixture and stir until fully incorporated. Add the eggs one at a time beating well after each addition to ensure a smooth batter. Mix in the vanilla extract, white vinegar, and red gel food coloring for flavor and color

Sift and Add Dry Ingredients:

In a separate bowl sift together the unsweetened cocoa powder, all-purpose flour, and salt. This step prevents lumps and ensures an even, fluffy texture once mixed

Fold Dry into Wet:

Gradually add the sifted dry ingredients to the wet chocolate mixture folding gently with a spatula until just combined to avoid overmixing which can make the brownies tough. If desired, fold in white chocolate chips for extra creaminess

Bake the Brownies:

Pour the batter evenly into the prepared pan smoothing the top. Bake in the preheated oven for 30 to 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter

Cool and Serve:

Allow the brownies to cool completely in the pan on a wire rack before cutting to serve. This resting time lets the brownies set and makes slicing easier

My favorite ingredient in this recipe is the white vinegar which might seem unusual but it is essential for activating the baking soda and creating that soft red velvet crumb. I remember the first time I skipped it the brownies turned out denser and less tender so now it is a non-negotiable step. These brownies also always remind me of cozy afternoons baking with my kids who love watching the batter turn a vibrant red.

Flavor Boosters

Store these brownies in an airtight container at room temperature for up to four days to keep them moist. For longer storage wrap tightly in plastic wrap and place in a freezer bag before freezing. Thaw at room temperature or warm briefly in the microwave for a freshly baked taste.

Serving Suggestions

Serve these brownies with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. A drizzle of melted white chocolate or cream cheese frosting also complements the red velvet taste beautifully.

Creative Twists

Add crushed peppermint to the batter or as a topping for a festive holiday twist. In warmer months, top with fresh berries to add a bright contrast to the fudgy richness. Experiment with a sprinkle of cinnamon or chili powder for a spicy kick during autumn evenings.

This recipe combines simplicity and flavor to create a classic red velvet treat that always impresses. Enjoy the process and the delicious results!

Common Questions About This Recipe

→ What gives the brownies their red color?

The vibrant red color comes from red gel food coloring added to the batter, creating the signature appearance without altering the taste.

→ Can I use a different chocolate in this dessert?

Semi-sweet chocolate works best to balance sweetness, but you can experiment with dark or milk chocolate depending on your preference.

→ Why is vinegar added to the mixture?

White vinegar helps enhance the red color and interacts with baking ingredients to improve the texture, resulting in a moist and tender bite.

→ How do white chocolate chips affect the final dish?

White chocolate chips can be mixed into the batter or melted and drizzled on top, adding creamy sweetness and texture contrast.

→ What type of pan is recommended for baking?

An 8x8 inch baking pan lined with parchment paper ensures even cooking and easy removal of the brownies after baking.