Red Velvet Brownies – Fudgy, Vibrant & Loaded with White Chocolate

Introduction

Red Velvet is more than just a flavor — it’s a mood. These Red Velvet Brownies combine the dense, fudgy richness of a classic brownie with that signature tang and deep scarlet hue you love in red velvet cake. Finished with swirls of white chocolate chips, this dessert is a guaranteed showstopper for Valentine’s Day, birthdays, or just treating yourself because… you deserve it.

🍽️ Servings & Time

• Yield: 9–12 brownies
• Prep Time: 15 minutes
• Bake Time: 30 minutes
• Cool Time: 20 minutes
• Total Time: ~1 hour 5 minutes

🛒 Ingredients

Refrigerated:

• 2 large eggs

Baking & Spices:

• 1 ¼ cups all-purpose flour
• 2 tbsp unsweetened cocoa powder
• ½ tbsp red gel food coloring
• 1 ¼ cups granulated sugar
• ¼ tsp salt
• 2 oz semi-sweet chocolate bar (chopped)
• 2 tsp vanilla extract
• ½ cup white chocolate chips

Oils & Vinegars:

• 1 tsp white vinegar

Dairy:

• ¾ cup unsalted butter (melted)

🧑‍🍳 Equipment Needed

• 8×8 inch baking pan
• Mixing bowls
• Whisk & spatula
• Microwave-safe bowl or double boiler (to melt chocolate)
• Parchment paper
• Toothpick (for doneness test)

🍳 Instructions

1. Preheat & Prep:

Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving some overhang for easy lifting later.

2. Melt the Chocolate & Butter:

In a microwave-safe bowl, melt the chopped semi-sweet chocolate and butter together in 30-second intervals, stirring in between until smooth. Let cool slightly.

3. Mix the Wet Ingredients:

Whisk in the sugar, eggs, vanilla, red food coloring, and vinegar into the chocolate-butter mixture.

4. Add the Dry Ingredients:

Sift in flour, cocoa powder, and salt. Fold gently until just combined — don’t overmix!

5. Add White Chocolate & Bake:

Fold in white chocolate chips. Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick comes out with moist crumbs.

6. Cool & Slice:

Let cool completely in the pan. Use the parchment overhang to lift out, slice into squares, and serve!

🔁 Variations

• Cream Cheese Swirl: Drop dollops of sweetened cream cheese on top and swirl with a knife before baking.
• Nutty Crunch: Add chopped pecans or walnuts for extra texture.
• Dark Chocolate Boost: Swap white chips for dark chocolate chunks for a richer bite.

🧊 Storage Tips

• Room Temp: Store in an airtight container for 3–4 days.
• Fridge: Keeps fresh up to a week when chilled.
• Freeze: Freeze baked brownies (cut or whole) for up to 2 months. Wrap tightly to prevent freezer burn.

❓ Frequently Asked Questions

Why use vinegar in brownies?
It enhances the red color and adds a subtle tang — a red velvet signature!

Can I use liquid food coloring instead of gel?
Gel is more vibrant, but liquid works too. Just use 1 ½–2 tbsp and reduce other liquids slightly.

Do I need to melt the chocolate bar?
Yes! It gives these brownies a richer, fudgier texture than cocoa alone.

Adam

Red Velvet Brownies – Fudgy, Vibrant & Loaded with White Chocolate

Red Velvet is more than just a flavor — it’s a mood. These Red Velvet Brownies combine the dense, fudgy richness of a classic brownie with that signature tang and deep scarlet hue you love in red velvet cake. Finished with swirls of white chocolate chips, this dessert is a guaranteed showstopper for Valentine’s Day, birthdays, or just treating yourself because… you deserve it.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Cool Time 20 minutes mins

Servings: 12 brownies

Ingredients Equipment Method Notes

Ingredients

  

Refrigerated:

• 2 large eggs
• Baking & Spices:
• 1 ¼ cups all-purpose flour
• 2 tbsp unsweetened cocoa powder
• ½ tbsp red gel food coloring
• 1 ¼ cups granulated sugar
• ¼ tsp salt
• 2 oz semi-sweet chocolate bar chopped
• 2 tsp vanilla extract
• ½ cup white chocolate chips
• Oils & Vinegars:
• 1 tsp white vinegar

Dairy:

• ¾ cup unsalted butter melted

Equipment

• 8×8 inch baking pan
• Mixing bowls
• Whisk & spatula
• Microwave-safe bowl or double boiler (to melt chocolate)
• Parchment paper
• Toothpick (for doneness test)

Method

 

Preheat & Prep:

1. Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving some overhang for easy lifting later.

Melt the Chocolate & Butter:

1. In a microwave-safe bowl, melt the chopped semi-sweet chocolate and butter together in 30-second intervals, stirring in between until smooth. Let cool slightly.

Mix the Wet Ingredients:

1. Whisk in the sugar, eggs, vanilla, red food coloring, and vinegar into the chocolate-butter mixture.

Add the Dry Ingredients:

1. Sift in flour, cocoa powder, and salt. Fold gently until just combined — don’t overmix!
2. Add White Chocolate & Bake:
3. Fold in white chocolate chips. Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick comes out with moist crumbs.

Cool & Slice:

1. Let cool completely in the pan. Use the parchment overhang to lift out, slice into squares, and serve!

Notes

🔁 Variations
Cream Cheese Swirl: Drop dollops of sweetened cream cheese on top and swirl with a knife before baking.

Nutty Crunch: Add chopped pecans or walnuts for extra texture.

Dark Chocolate Boost: Swap white chips for dark chocolate chunks for a richer bite.

🧊 Storage Tips
Room Temp: Store in an airtight container for 3–4 days.

Fridge: Keeps fresh up to a week when chilled.

Freeze: Freeze baked brownies (cut or whole) for up to 2 months. Wrap tightly to prevent freezer burn.

❓ Frequently Asked Questions
Why use vinegar in brownies?
It enhances the red color and adds a subtle tang — a red velvet signature!

Can I use liquid food coloring instead of gel?
Gel is more vibrant, but liquid works too. Just use 1 ½–2 tbsp and reduce other liquids slightly.

Do I need to melt the chocolate bar?
Yes! It gives these brownies a richer, fudgier texture than cocoa alone.