Name: Red Velvet Brownie Recipe
Prep time: 30 min
Cook time: 28 min
Total time: 58 min
Cuisine: American
Ingredients: 150g butter, melted; 1 cup sugar (220g); 1 egg; 2 Tbsp cocoa powder; 1 tsp vanilla extract; 1-2 tsp red food colouring; 1 cup plain flour; ½ tsp baking powder; ¼ tsp salt; 1 tsp white vinegar; 100g white chocolate chips; Icing sugar, for dusting

If you’re craving something that feels both classic and a little unexpected, you’re going to love this Red Velvet Brownie Recipe. It’s that perfect mix of fudgy, chocolatey goodness with the vibrant color and subtle tang of red velvet — I swear, it’s become my go-to dessert for impressing friends without a fuss. This recipe is straightforward, forgiving, and honestly, absolutely delicious every time.

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Why You’ll Love This Recipe

Perfect Balance: It’s fudgy and moist with a subtle cocoa richness and a hint of tang from the vinegar that cuts through sweetness beautifully.
Simple Ingredients: No fancy or hard-to-find ingredients here—just pantry staples that come together quickly.
Show-Stopping Color: That vibrant red hue makes these brownies pop and impress everyone who sees them.
Customizable: Add white chocolate chips or swap them out for nuts or your favorite mix-ins to make it your own.

A stack of two thick, dark red brownies with visible chunks of white nuts inside sits on a white plate with a subtle pattern along the rim. The brownies have a moist and dense texture, topped with a light dusting of powdered sugar that also lightly coats the plate. A golden fork rests behind the brownies on the plate. The plate is placed on a white marbled surface with a soft pink cloth partially visible in the background. Photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Brownie, red velvet brownie recipe, fudgy red velvet bars, easy red velvet brownies, chocolate red velvet dessert

Ingredients You’ll Need

These ingredients come together for a perfectly tender and beautifully colored treat. I always make sure to have good quality cocoa and white chocolate chips on hand—the cocoa brings depth, and the chocolate chips add little pockets of creamy sweetness throughout.

Flat lay of melted butter in a small white bowl, a small white bowl of granulated sugar, one whole brown egg with a clean shell, a small white bowl of cocoa powder, a small white bowl of vanilla extract, a small white bowl with bright red liquid food coloring, a small white bowl of plain flour, a small white bowl of baking powder, a small white bowl of salt, a small white bowl of white vinegar, a small white bowl of white chocolate chips, and a small white bowl dusted lightly with icing sugar, all arranged symmetrically with perfect proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Red Velvet Brownie, red velvet brownie recipe, fudgy red velvet bars, easy red velvet brownies, chocolate red velvet dessert

Butter: Using melted butter helps create a nice fudgy texture; I always use unsalted to control the saltiness.
Sugar: Regular granulated sugar works well to give a balanced sweetness and crumb.
Egg: Just one egg binds everything together and adds richness.
Cocoa powder: I prefer natural unsweetened cocoa—gives that deep chocolate flavor without bitterness.
Vanilla extract: A splash brightens the flavor and complements the cocoa beautifully.
Red food coloring: I use gel food coloring because it’s more vibrant and doesn’t thin out the batter.
Plain flour: All-purpose flour works great to keep the brownies tender but structured.
Baking powder: Just a little to give the brownies a slight lift.
Salt: Enhances all flavors; I never skip it!
White vinegar: This is the secret that adds that signature red velvet tang and reacts with the baking powder for the perfect crumb.
White chocolate chips: Adds creamy sweetness and a fun little surprise in every bite.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up depending on what’s in my pantry or just what mood I’m in. This Red Velvet Brownie Recipe is a great base that welcomes all kinds of tweaks to make it feel fresh every time.

Nutty Twist: Toss in chopped pecans or walnuts for a satisfying crunch—I’ve found it adds lovely texture without overpowering the red velvet flavor.
Double Chocolate: Swapping white chocolate chips for semi-sweet or dark chocolate chips makes the brownies even richer, which my family goes crazy for.
Dairy-Free Option: Use coconut oil instead of butter and check your chocolate chips for dairy-free versions, and you’re set.
Frosted Finish: Spread a simple cream cheese frosting on top for an extra indulgent touch; it’s always a crowd-pleaser at parties.

How to Make Red Velvet Brownie Recipe

Step 1: Prep and Mix the Base

Start by preheating your oven to 180°C fan bake and lining a 20cm square brownie tin with baking paper. Now whisk together the melted butter and sugar in a bowl—the sugar dissolving into the warm butter creates a smooth, glossy base. Next, add the egg, then mix in the cocoa powder, vanilla extract, and your red food coloring. I usually start with one teaspoon of coloring and add a bit more if I want that really vibrant red. Whisk after each addition to keep everything smooth and lump-free.

Step 2: Incorporate the Dry Ingredients and Vinegar

Sift together the flour, baking powder, and salt, then fold them gently into your wet mix just until they’re combined—don’t over mix or you’ll lose that tender texture we’re after. Pour in the white vinegar last and mix quickly but gently. Here’s a trick I learned: the vinegar reacts with the baking powder and cocoa to make the crumb light and adds that almost-but-not-quite sour note that sets red velvet apart.

Step 3: Add the White Chocolate Chips and Bake

Stir in the white chocolate chips evenly throughout the batter—it’s that surprise melty sweetness that makes these brownies unique. Pour the batter into your prepared tin, then smooth the top with a spatula so it bakes evenly. Pop it in the oven for about 24 to 28 minutes. You’ll know it’s done when the top is set and a little crisp but the center still feels just a tiny bit soft to the touch. Don’t overbake—this recipe loves to be a bit fudgy.

Step 4: Cool, Cut, and Serve

Once baked, leave the brownies to cool completely in the tin before cutting. I like to dust mine with icing sugar for an elegant, snowy finish. If you want to go fancy, use cookie cutters to make festive shapes—kids (and adults) love that little extra touch. Serve these with a big glass of milk or a scoop of vanilla ice cream for the ultimate treat.

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Pro Tips for Making Red Velvet Brownie Recipe

Use Gel Food Coloring: I discovered this trick because liquids can change the batter’s consistency; gel keeps the color bold without thinning.
Don’t Overbake: I used to overcook mine and ended up with dry brownies; watch closely around 24 minutes for that perfect fudgy center.
Line the Pan Well: This makes removing brownies a breeze and keeps edges from getting too crisp.
Add Vinegar Last: Mixing in the vinegar right before baking ensures the best reaction with the baking powder; don’t let it sit too long or you lose the lift.

How to Serve Red Velvet Brownie Recipe

Nine square pieces of rich red velvet brownies sit neatly on crumpled light brown baking paper, showing a dense texture with slight cracks on the surface and soft edges. The brownies have a deep red color with hints of darker spots, placed on a white marbled surface. The top layer is even but has subtle wrinkles, and the middle appears moist and thick. Photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Brownie, red velvet brownie recipe, fudgy red velvet bars, easy red velvet brownies, chocolate red velvet dessert

Garnishes

I love keeping it simple with just a light dusting of icing sugar. But on special occasions, I’ll dollop vanilla whipped cream or cream cheese frosting on top—that tangy richness complements the brownies perfectly. Fresh raspberries or strawberries also add a bright, fresh contrast.

Side Dishes

This recipe pairs wonderfully with a scoop of vanilla or cinnamon ice cream, which melts into the warm brownie like a dream. For beverages, a strong cup of black coffee or a creamy latte really balances the sweetness.

Creative Ways to Present

When I want to impress at parties, I cut my brownies into heart shapes or little stars using cookie cutters and serve them on a platter lined with doilies. Sometimes I layer brownies with whipped cream and fresh berries in a trifle dish for a show-stopping dessert.

Make Ahead and Storage

Storing Leftovers

I store leftover Red Velvet Brownies in an airtight container at room temperature for up to three days without losing any of the fudgy goodness. If your kitchen is warm, pop them in the fridge to keep them fresh longer.

Freezing

I’ve frozen these brownies several times with great results — just wrap individual portions tightly in plastic wrap and place them in a freezer bag. When you’re ready, thaw overnight in the fridge, and they taste almost as fresh as the day you baked them.

Reheating

To warm them up, I usually pop brownies in the microwave for 10-15 seconds or heat briefly in a preheated oven at 160°C for about 5 minutes. This revives that soft, gooey texture without drying them out.

FAQs

Can I substitute the butter for oil in this Red Velvet Brownie Recipe?

Absolutely! You can swap melted butter for a neutral oil like vegetable or canola oil. The texture will be slightly different — a bit more moist and less rich — but still delicious. Just keep the amount the same and watch the baking time closely, as oil-based brownies can bake a little faster.
What’s the best way to get that bright red color without overpowering taste?

I recommend using gel food coloring for vibrant color without adding extra liquid. Start with 1 to 2 teaspoons and adjust according to preference. Natural colorings like beet juice work but can alter the flavor and texture.
Can I make this recipe vegan?

Yes! Replace the butter with coconut oil or vegan margarine, substitute the egg with a flax or chia egg, and ensure your white chocolate chips are vegan-friendly. The texture will be close to the original but might be slightly less fudgy.
Should I use natural or Dutch-processed cocoa for this Red Velvet Brownie Recipe?

Natural cocoa powder is best here because it reacts with the vinegar to develop the classic red velvet flavor and color. Dutch-processed cocoa is less acidic and won’t work as well in this recipe.
How do I know when my red velvet brownies are perfectly baked?

Look for a slightly crisp top with the edges pulling away from the pan. The center should be set but still a bit soft when you gently press with a finger or a toothpick with a few moist crumbs. Avoid overbaking to keep them fudgy.

Final Thoughts

I absolutely love how this Red Velvet Brownie Recipe turns out every single time. From the first bite, you get that wonderful fudgy texture with a gentle tang and that gorgeous red color that looks stunning on any dessert table. When I first made these for a family gathering, they disappeared so quickly everyone asked for the recipe. I know you’ll enjoy making and sharing them just as much as I do — they’re honestly one of those recipes that feels special but isn’t fussy at all. So go ahead, give it a try—you might just find your new favorite brownie habit!