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!
Why you’ll love this recipe!
- Simple Recipe – Brownie recipes are pretty straightforward and simple.
- Delicious and Fudgy – This recipe is all thats fudgy delicious in a brownie while giving you that red velvet cake flavor.
- Perfect for holidays or a special treat – Looking for something red for your Valentine or at Christmas this is just the treat. Although, this is so good you’ll be making it year round!
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!
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.
How to make Red Velvet Brownies
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
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.
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.
FAQ’s
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.
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.
Yes, start with about 1 ½ teaspoons and add up 3 teaspoons depending on desired color.
Variations and Substitutions:
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.
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.
Easy Red Velvet Brownies
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
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
- An Affair from the Heart – Valentine Oreo Bark
- Fresh April Flours – Red Velvet Bundt Cake
- Hostess At Heart – Easy Valentine’s Day Fudge Recipe
- Lemon Blossoms – Pink Champagne Cake
- Family Around the Table – Chocolate Peanut Butter Bundt Cake with Peanut Butter Glaze
- A Day in the Life on the Farm – Chocolate Cheesecake
- Daily Dish Recipes – Chocolate Covered Strawberry Cupcakes
- The Fresh Cooky – Red Velvet Donuts
- Devour Dinner – Dessert Charcuterie Board
- Jolene’s Recipe Journal – Copycat Flaky Puffs
- Art of Natural Living – Bailey’s Chocolate Martini
- Jen around the world – Strawberry Mojito Mocktail
- Kathryn’s Kitchen Blog – Sugar Cookie Bars
- Soulfully Made – Easy Red Velvet Brownies
- The Redhead Baker – Chocolate-Covered Strawberry Layer Cake
- Magical Ingredients – Soft White Chocolate Strawberry Fudge
- Take Two Tapas – Valentine’s Pretzel Hugs
- SueBee Homemaker – Chocolate Cake for Two
- Palatable Pastime – Strawberry White Hot Chocolate
- The Spiffy Cookie – Red Velvet Molten Lava Cakes
- Hezzi-D’s Books and Cooks – Pomegranate Moscow Mule
- Books n’ Cooks – French Martini
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice – Nutty M&M Peanut Butter Cup Valentine Cookies
These brownies where so delicious. Plus, easy and quick to make!
Thank you, Jess! I am so glad you enjoyed them!
The brownies were really good but a 1/2 cup of cocoa powder was a bit much. I wanted a brighter red color but with that much cocoa powder it was difficult to achieve they came out a deep dark red. A friend and I both tried this recipe at the same time however she used two tablespoons of cocoa powder, and hers came out a beautiful bright red. The taste of the brownie though was really good.
How can I get that beautiful bright red color? Every time I make red velvet anything, I can’t achieve that color. They always come out burgundy. Can I omit some of the cocoa powder and add some red velvet emulsion?
You could cut back on the cocoa powder but I love the flavor it gives. The 2 bottles of Mccormick Red Coloring is key for color.
Nikki, the recipe is correct in that 1 0z of food coloring is used, right? Making these soon and my bottle of food coloring is 1 oz, so it would only be one bottle, correct? Thanks!
Yes. That is correct. You can use less if desired but to get that deep red color I use the whole bottle. My red velvet cake uses 2 of them.
Cut way back on the cocoa powder. A friend and I both tried this recipe at the same time. I didn’t even use the full half cup, and my brownies for a darker red. My friend used about two tablespoons of cocoa powder and hers turned out it really bright pretty red.
REALLY GOOD! I didn’t add the vinegar because I didn’t have some but they we’re still really good! I definitely recommend and will be making AND adding to my recipe book!
Thank you so much, Giselle! This makes my heart glad. I am so happy that you enjoyed them and will be making this part of your recipe collection!
These brownies came out awesome! My daughter made them but didn’t melt the butter. I had softened it for her so we just beat it in. I do have a question. You have white vinegar as an ingredient, but the recipe doesn’t it call it out. We added it along with the food coloring?? Just curious. They turned out fantastic!
Thank you so much! You did exactly right. Thanks for catching that. I have corrected it.
What a gorgeous color! I love red velvet anything!
These were both delicious and easy to make! Thanks so much for this recipe!
Your desserts are amazing! I had everything on hand and put them together in a jiffy. They’re delicious and these brownies are perfect for Valentine’s Day.
Can’t beat a brownie–and these are perfect for Valentine’s Day! Even better frosted!
These red velvet brownies are scrumptious and so easy to make. Everyone loved them.
Love the idea of red velvet brownies! They sound so yummy!
These are going in the oven now, the batter is divine (don’t ask how I know) . Making these to send to my college son, AMAZING!
This is SO delicious! Love this brownie and is so perfect in flavors!
I am drooling at the sheer idea of these red velvet brownies! I am baking them up this afternoon because I just can’t WAIT until Valentine’s Day to eat them!!
Thank you, Michaela! I cannot ever pass up brownies either!
Not sure how I’ve made it to my age without ever having eaten anything red velvet! These sound fantastic!
Oh my goodness Jolene! You have to make up for lost time! Enjoy!
I never thought of a Red Velvet Brownie! Delish!
We love them! My hubby already wants another batch!
Red velvet everything, please! the perfect gift for Valentine’s day (at least for me)
Kathy, I agree! Give me brownies over flowers any day!
These brownies were so delicious and I love the red velvet flavor! So delicious and will be making these again in a few weeks for Valentine’s Day 🙂 The cream cheese frosting was the perfect topping!
Thank you, Kathryn! It really is hard to beat the combination of cream cheese and red velvet!
Love the variations….you could make these for just about any occasion. They are sure to be a hit.
These are so pretty! The perfect dessert to celebrate Valentine’s Day with!