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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.


  • 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.


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.



  • 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.


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.

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Stacked sliced red velvet brownies on a white plate.
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
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!
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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
  • 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


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.



  • 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.


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

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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:  

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  1. 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.

  2. 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?

    1. 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.

      1. 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!

      2. 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.

    2. 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.

  3. 5 stars
    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!

    1. 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!

  4. 5 stars
    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!

  5. 5 stars
    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.

  6. 5 stars
    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!

  7. 5 stars
    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!!

  8. 5 stars
    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!