Fudgy Red Velvet Brownies

These fudgy red velvet brownies offer a decadent chocolate flavor with a gorgeous red twist and are perfect for when you crave something rich and homemade. They come together quickly with pantry-friendly ingredients and make every occasion feel just a bit more special.

I made these for my best friend’s birthday and there were hardly any leftovers to bring home. Now these are my go-to for bake sales or any time I want to impress.

Ingredients

• Unsalted butter: melt it for the richest flavor and moistness. Choose a good quality butter for best results
• Chopped semi-sweet chocolate bar: gives extra fudginess and depth. Use a high cocoa content bar for bold chocolate flavor
• Granulated sugar: sweetens the brownies and helps that crisp shiny top. Opt for fine sugar for smooth blending
• Large eggs: add richness and structure. Choose farm fresh eggs if possible
• Vanilla extract: heightens all the flavors. Use pure vanilla for best aroma
• White vinegar: gives red velvet its signature tang and boosts the baking process. Fresh white vinegar is best
• Red gel food coloring: creates that classic bold red hue. Choose gel over liquid for vibrant color without thinning the batter
• Unsweetened cocoa powder: brings chocolate flavor and balances sweetness. Go for Dutch process if available
• All-purpose flour: provides structure and chew. Spoon and level for accurate measuring
• Salt: sharpens every other flavor in the batter. Fine sea salt works well
• White chocolate chips: optional for sweetness and pretty color contrast. Use good quality chips or melt for drizzling

Step-by-Step Instructions

Prepare the Pan:

Line your eight inch square baking pan with parchment paper so the brownies do not stick and will be easy to lift out after baking

Melt Butter and Chocolate:

Place butter and chopped chocolate bar in a large microwave safe bowl. Microwave in thirty second bursts stirring in between until both are fully melted and smoothed together

Mix Wet Ingredients:

Stir in the sugar first while the mixture is still warm as this melts the sugar just a little for a crackly top. Beat in eggs one at a time whisking after each until fully blended. Now stir in the vanilla extract white vinegar and gel food coloring until you get a uniform vibrant red batter

Combine Dry Ingredients:

In a separate bowl sift together the cocoa powder flour and salt. Sifting helps prevent lumps. Use a whisk or sieve for even mixing

Bring Batter Together:

Gradually add the dry mixture to the wet ingredients and stir gently using a spatula or large spoon. Mix until just combined with no dry streaks but avoid overmixing which can make the brownies tough. Fold in white chocolate chips now if using

Bake:

Pour the batter into your parchment lined pan and smooth the surface with a spatula so the brownies bake evenly from edge to center

Check and Cool:

Bake in a three hundred fifty degree oven for thirty to thirty five minutes. The center should be set but a toothpick will come out with a few moist crumbs when checked. Let brownies cool fully in the pan before slicing for clean edges

Finish and Serve:

Drizzle with melted white chocolate if desired and let it set before cutting into squares. Enjoy or store for later

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My favorite part is folding in handfuls of white chocolate chips for little pockets of creamy sweetness in every bite. Once my nephew helped with the stirring and accidentally added extra chips but it turned out to be the best batch yet.

Storage Tips

Store brownies in an airtight container at room temperature for up to three days. For extra freshness you can keep them in the fridge where they will stay good for about a week. They also freeze beautifully. Wrap tightly in plastic then place in a freezer bag. Thaw at room temperature for a quick treat.

Ingredient Substitutions

Do not have red gel coloring Use liquid but reduce to avoid thinning the batter or try beet juice for a natural color. Swap white chocolate chips for milk chocolate or dark chips for a deeper chocolate flavor. If you only have salted butter skip the extra salt in the recipe.

Serving Suggestions

Top with a scoop of vanilla ice cream and a drizzle of chocolate sauce for instant brownie sundaes. Cut brownies into hearts for Valentine’s Day or holiday shapes with cookie cutters. Pair with coffee for an afternoon pick me up that always impresses.

Red Velvet Roots

Red velvet desserts have a Southern American heritage known for their signature red hue and delightful tang. Traditionally made with buttermilk and vinegar this classic flavor combo is now a favorite for everything from cupcakes to brownies. Whenever I bake a batch it brings me right back to my grandmother’s kitchen with the scent of cocoa and vanilla in the air.

Frequently Asked Questions

→ How do I achieve a fudgy brownie texture?

For a thick and fudgy texture, avoid overmixing the batter and bake until just set with a few moist crumbs on a toothpick.

→ Can I use natural food coloring instead of gel?

You can substitute liquid food coloring, but gel provides a more vibrant color without altering texture.

→ Is it necessary to add white vinegar?

White vinegar enhances the tangy flavor and deepens the red color, but can be omitted if desired.

→ What type of chocolate works best for this treat?

Semi-sweet chocolate bars melt into a rich, smooth base, boosting chocolate flavor and tenderness.

→ How can I store these brownies?

Keep in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.