TO RECIPE SAVE RECIPE

This post may contain affiliate links. Please read our disclosure policy.

Homemade Red Velvet Brownies are decadent fudgy brownies with a bright and beautiful red velvet color and taste!

A traditional red velvet cake has somewhat of a mysterious flavor and you certainly get that with this brownie recipe as well. Fudgy chocolate combined with the delicious buttery vanilla flavors that makes red velvet such a mystery.

This brownie batter is red, tinted by the red food coloring, and a splash of vinegar is added to brighten up the chocolatey cocoa powder.

Enjoy these brownies all on their own or top them with decadent cream cheese icing that is synonymous with the classic red velvet combo!

These red velvet brownies really are pretty easy to make. They may be pretty like a red velvet cake and look a little fancy, but don’t let that make you hesitate for one minute! It is really a matter of mixing ingredients and baking.

No special techniques or tricks! Just straightforward simple brownies made a little special.

If you want to top them with cream cheese to really dazzle, that is super simple as well!

Red Velvet Brownie Ingredient Notes

You will likely find you have most of these ingredients in your pantry!

  • Butter: Unsalted or salted works fine. Unsalted butter is usually the standard in baking, but I must confess I use salted butter in my brownies. Melting the butter gives a chewier more fudge-like texture.
  • Sugar: Standard white granulated sugar is all you need.
  • Cocoa powder: Natural unsweetened or dutch process with work in this recipe. I usually make it with good old Hershey’s or Ghirardelli Cocoa.
  • Vanilla Extract: Pure vanilla extract will give you that vanilla taste you need in red velvet.
  • White distilled vinegar: Just a little for that red velvet magic.
  • Red Food Coloring: I keep it simple and use McCormick’s in the bottle. It leaves no funny taste and really does the job of giving you red brownies.
  • Salt: I use kosher or sea salt. Just a little to balance the sweet.
  • Eggs: Large eggs at room temperature. Let the eggs incorporate evenly.
  • Flour: Simple all-purpose flour works great. You don’t need anything fancy. Just make sure to fluff your flour in the container. Then spoon it into the measuring cup and level it off. Too much flour will result in dry brownies.
Image of red velvet brownie ingredients on a white tray with a red cloth napkin, a whisk, and a red spatula.

Icing Ingredient Notes

This recipe is delicious with or without cream cheese icing. To put a classic spin on red velvet make this simple frosting.

  • Cream Cheese: A block of cream cheese at room temperature works best. I like to get a good quality cream cheese, like Philadelphia. However, if your store brand has a good quality and isn’t watery use that. Just don’t get a tub or whipped. It is not the right consistency.
  • Butter: I use stick butter at room temperature. Not too soft though.
  • Powdered Sugar: This is also known as confectioners or icing sugar. It makes a smooth icing!
  • Vanilla: A good quality vanilla extract works well. It will slightly tint the icing and I don’t mind that so that you get a great flavor. However, if you need a really white icing then go for a vanilla flavoring that is clear.

How to make Red Velvet Brownies

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Red velvet brownie batter step by step image collage.

Step 1 | Prepare Pan and Oven

Preheat oven to 350° and line baking pan with parchment paper with sides hanging over. Spray parchment paper and sides of the pan. If you don’t have parchment paper spray the entire pan with cooking spray or butter or grease pan.

Step 2 | Mix ingredients

In a large bowl melt butter at 30-second intervals until melted. In another bowl beat eggs until just combined. Add cocoa, sugar, vanilla, food coloring, and vinegar to butter and mix.

Pour in eggs and mix until combined.

Add in flour and fold in with a spatula until just combined. Then pour into prepared pan.

Step 3 | Bake

Bake for 20 to 30 minutes until done and toothpick comes out mostly clean.

Let completely cool

Step 4 | Add icing if desired

For icing/frosting beat softened butter and cream cheese together until light and fluffy.

Add in powdered sugar and vanilla. I like to add in the powdered sugar a cup at a time so that it doesn’t get everywhere. Start mixing slow and then turn up to medium until combined.

Cream Cheese Icing step by step image collage.

Tips

  • Do not over mix the batter. This will put more air in the batter and they won’t be as fudgy in texture. If you want a more cake like brownie really whip the eggs to incorporate more air. For a fudgy browny light whip the eggs.
  • Don’t overbake. This is so important if you want a chewy fudge-like brownie.
  • If your oven cooks unevenly, about 15 minutes into the cook time just rotate the pan for an even bake.
  • Fully cool your brownies before you cut them for nice beautiful slices.
  • Want to make a smaller batch? Cut the recipe in half and bake in an 8 X 8 pan. Just check at the 20 minute mark. They really will likely cook in the same timeframe as this recipe, since you are using a smaller pan.
Red velvet brownie frosted with cream cheese icing and white sprinkles stacked at an angle on top of another brownie.

FAQ’s

Can I use a chocolate baking bar instead of cocoa powder?

Yes, you can. Use a 4 ounce of bittersweet chocolate baking bar. Just chop and melt in the microwave in 30-second intervals. Then mix in with sugar and butter mixture in place of the cocoa.

What is the best way to cut red velvet brownies?

Using a warm sharp blade or bench/dough scraper works great.
Let the brownies completely cool. You can even chill in the refrigerator for even more even slices.

Can I use gel red food coloring?

Yes, start with about 1 ½ teaspoons and add up 3 teaspoons depending on desired color.

Variations and Substitutions:

  • Use green food coloring and make these for St. Patrick’s Day!
  • Add 1 cup of white chocolate chips to the batter instead of frosting them.
  • You can warm the brownies and serve them with a scoop of vanilla ice cream for a really sweet treat! Add a dollop of whipped cream and then drizzle with a little chocolate or caramel to put them over the top.
  • These are also delicious as Red Velvet Brownie Cups or Bites.
  • For Halloween drizzle on some red food coloring or gel icing and some edible eyeball or Halloween eyeball candies. You can even place toy spider rings or any spooky candy.
Sliced red velvet brownies with icing and sprinkles on a white tray.

Storing:

Storage:

  • If you are not icing the brownies they can be stored at room temperature for 3 days.
  • If icing they need to be stored in the refrigerator. Iced or uniced brownies can be store in the refrigerator for up to 6 days.

Freezing:

Brownies will freeze well for up to 2 months.

  • Double wrap these red velvet brownies with freezer safe wrap, or single wrap and place in a freezer-safe zip bag. Brownies may be frozen whole or in individual slices.
  • Allow to thaw in the refrigerator overnight.
Overhead view of red velvet brownies scattered on a tray.

More Sweet Brownie Recipes

Hungry for more easy, home-cooked, delicious recipes?

Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, Instagram, and Twitter.

Stacked sliced red velvet brownies on a white plate.
Recipe
4.81 from 72 votes

(click stars to rate)

Easy Red Velvet Brownies

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 24 servings
Author: Nikki Lee
Pin Print Rate Recipe Save
Red Velvet Brownies are decadent fudgy brownies with a bright and beautiful red velvet color and taste! Perfect for Valentine's Day treat, Christmas dessert, or any day of the year!

Ingredients 

Red Velvet Brownies

  • 1 cup butter
  • 2 cups sugar
  • ½ cup cocoa powder
  • 2 teaspoons vanilla extract
  • 1 ounce red food coloring
  • 1 teaspoon white vinegar
  • 4 large eggs
  • 1 ½ cups all-purpose flour
  • ⅛ teaspoon kosher salt

Cream Cheese Icing

  • 8 ounces block cream cheese, room temperature
  • ½ cup butter, room temperature (1 stick)
  • 3 to 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Red Velvet Brownies

  • Preheat oven to 350°F. Spray a 9 x 13 baking pan with nonstick spray. You can also line with parchment paper, allowing some to hang over the long side of the dish to easily remove brownies (spray paper as well) if desired.
  • In a small bowl, beat eggs together. Set aside.
  • In a large microwave-safe bowl, melt butter in 30-second increments until melted. Stir in sugar, cocoa powder, vanilla extract, salt, food coloring, and vinegar until combined. Whisk in the eggs and then fold in the flour until completely incorporated, but do not overmix.
  • Pour batter into prepared baking pan and bake for 20 to 30 minutes or until a toothpick inserted comes out mostly clean. Allow brownies to cool completely before icing and/or cutting.

Cream Cheese Icing

  • Beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla and continue to beat until creamy. Frost the cooled brownies.

Notes

Storage:

  • If you are not icing the brownies they can be stored at room temperature for 3 days.
  • If icing they need to be stored in the refrigerator. Iced or uniced brownies can be store in the refrigerator for up to 6 days.

Freezing:

Brownies will freeze well for up to 2 months.
  • Double wrap these red velvet brownies with freezer safe wrap, or single wrap and place in a freezer safe zip bag. Brownies may be frozen whole or in individual slices.
  • Allow to thaw in the refrigerator overnight.

Nutrition Information

Serving: 1each Calories: 166kcal (8%) Carbohydrates: 24g (8%) Protein: 1g (2%) Fat: 8g (12%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Cholesterol: 20mg (7%) Sodium: 107mg (5%) Potassium: 39mg (1%) Fiber: 1g (4%) Sugar: 17g (19%) Vitamin A: 236IU (5%) Calcium: 21mg (2%) Iron: 1mg (6%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

Did You Make This?I love to see what you made! Tag me @soulfullymade_ and hashtag #SoulfullyMade
Pin Recipe Tag on Insta Share on Facebook Leave Review
It’s time to start planning our Valentine and Galentine events, you’ll need some lovely recipes to serve! Check out these delightful Valentine Sweets and Cocktails, all part of the #ValentineSweets blogging event hosted by Michaela from An Affair from the Heart:  

Please share

Nikki Lee author of Soulfully Made in the kitchen serving cupcakes.

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Nikki Lee. Here at Soulfully Made you will find delicious, home-cooked, easy recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

Leave a Reply

Your email address will not be published. Required fields are marked *

RATE THIS RECIPE




This site uses Akismet to reduce spam. Learn how your comment data is processed.

37 Comments

  1. 4 stars
    Looking forward to mixing up a batch of these for this coming Valentine Day 2024.
    I plan on using Cream Cheese Flavored Chocolate Chips in mine.
    Thank you!

    Reply

  2. I love this recipe and I receive compliments each time I bake them for someone. Moist and Delicious, the brownie taste is there.
    This recipe is a 10

    Reply

  3. 5 stars
    I am a terrible baker, I made these brownies and followed the exact recipe and they were fantastic! My boys didn’t even believe I made them!! ?? thank you! Saving this recipe!

    Reply

    1. Thank you, Ellen! I am so glad they were a hit and so happy to hear you will be making them again and again.

      Reply