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.
Equipment
- 8x8 inch baking pan
- Mixing bowls
- Whisk & spatula
- Microwave-safe bowl or double boiler (to melt chocolate)
- Parchment paper
- Toothpick (for doneness test)
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
Instructions
Preheat & Prep:
- 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:
- 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:
- Whisk in the sugar, eggs, vanilla, red food coloring, and vinegar into the chocolate-butter mixture.
Add the Dry Ingredients:
- Sift in flour, cocoa powder, and salt. Fold gently until just combined — don’t overmix!
- 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.
Cool & Slice:
- 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.
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.