Brownies de Red Velvet (Red Velvet Brownies) are rich, fudgy brownies with a classic red velvet flavor, made with mild chocolate, vanilla, and a subtle tang.
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This Brownies de Red Velvet recipe is easy to make and yields rich, fudgy brownies with a soft, moist texture.
It uses melted bittersweet chocolate, cocoa powder, and a touch of vinegar to create deep flavor, vibrant color, and a fudgy center without turning cakey-perfect for Valentine's Day or any special occasion.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Bittersweet chocolate: Provides deep chocolate flavor and richness.
- All-purpose flour: Gives structure while keeping the brownies dense.
- Unsweetened Cocoa powder: Enhances chocolate flavor without overpowering red velvet taste.
- Eggs: Bind the batter and create a fudgy texture.
- Granulated sugar: Sweetens and helps keep the brownies moist.
- Avocado oil: Keeps the brownies soft and tender after baking and can be substituted with grapeseed, sunflower, or vegetable oil.
- Red gel food coloring: Creates the signature red velvet color.
- White vinegar: Adds the subtle tang that defines the flavor of red velvet.
- Vanilla extract: Balances and rounds out the chocolate flavor.
How to Make Brownies de Red Velvet
Note: Full instructions are provided in the recipe card below.
- Preheat oven to 325°F ( 160°C). Line an 8 × 8-inch (20 × 20 cm) square baking pan with parchment paper, leaving a slight overhang for easy removal.
- In a small saucepan over medium heat, melt the bittersweet chocolate, stirring until smooth. Remove from the heat and let it cool slightly while you prepare the remaining ingredients. Alternatively, the chocolate can be melted in the microwave in short intervals, stirring after each interval.
- In a medium bowl, sift together the flour, cocoa powder, and cornstarch; set aside.
- Using a hand mixer, beat the eggs, salt, and granulated sugar in a large bowl until pale and slightly thickened, about 2 minutes.
- Pour in the cooled melted chocolate, oil, vinegar, red food coloring, and vanilla extract. Mix just until everything is evenly blended.
- Add the dry ingredients to the wet mixture and mix on medium speed only until no dry spots remain. Use a spatula to scrape the bowl so the batter is fully incorporated without overmixing.
- Transfer the batter to the prepared pan and spread it evenly. Bake for 40 to 45 minutes, or until the center is just set.
- Allow the brownies to cool completely on a wire rack. Once cooled, lift them out of the pan and place on a serving plate. Melt the white chocolate and drizzle it over the top. Let the chocolate set before slicing and serving.
Hint: Beat the eggs and sugar just until pale and thickened. Overmixing can make the brownies cakey.
Storage, Make Ahead, & Freezing
Storage: Store brownies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Make Ahead: Brownies can be baked 1 day in advance; once fully cooled, cover tightly and store at room temperature or in the refrigerator.
Freezing: Wrap individual slices tightly in plastic wrap and place in a freezer-safe container or bag; freeze for up to 2 months. Thaw at room temperature or in the refrigerator overnight.
Camila's Tips & Variations
- For extra-fudgy brownies: Slightly underbake, then let them finish setting as they cool.
- For a brighter red color: Use gel or paste food coloring instead of liquid.
- For a tangier red velvet flavor: Add an extra ½ teaspoon of white vinegar or a splash of buttermilk.
- For a cream cheese topping: Spread softened cream cheese frosting over fully cooled brownies instead of drizzling white chocolate.
- For clean slices: Chill the brownies for 30 minutes before cutting.
Frequently Asked Questions
Why are my red velvet brownies cakey instead of fudgy?
The batter was overmixed or overbaked; mix only until combined and remove from the oven when the center is just set.
Why did my brownies turn out dry?
They baked too long; slightly underbake and let them finish setting as they cool.
Why isn't the red color very vibrant?
Liquid food coloring is less concentrated; use gel or paste food coloring for a stronger red hue.
Why don't my brownies taste like red velvet?
Skipping the vinegar removes the signature tang; even a small amount is necessary for balanced flavor.
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Recipe
Brownies de Red Velvet
Equipment
- 8×8-inch (20×20 cm) baking pan
Ingredients
- 250 g granulated sugar
- 3 large eggs , room temperature
- 75 g bittersweet or semi-sweet chocolate chips
- 110 ml avocado oil or canola oil
- 2 teaspoons red gel food coloring
- 1 teaspoon white vinegar
- 1 tablespoon vanilla extract
- 95 g all-purpose flour
- 2 tablespoons unsweetened natural or Dutch cocoa powder
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- 50 g white chocolate melted
Instructions
- Preheat oven to 325°F ( 160°C). Line an 8 × 8-inch (20 × 20 cm) square baking pan with parchment paper, leaving a slight overhang for easy removal.
- In a small saucepan over medium heat, melt the bittersweet chocolate, stirring until smooth.
- Remove from the heat and let it cool slightly while you prepare the remaining ingredients.
- Alternatively, the chocolate can be melted in the microwave using short intervals, stirring between each.
- In a medium bowl, sift together the flour, cocoa powder, and cornstarch; set aside.
- Using a hand mixer, beat the eggs, salt, and granulated sugar in a large bowl until pale and slightly thickened, about 2 minutes.
- Pour in the cooled melted chocolate, oil, vinegar, red food coloring, and vanilla extract. Mix just until everything is evenly blended.
- Add the dry ingredients to the wet mixture and mix on medium speed only until no dry spots remain. Use a spatula to scrape the bowl so the batter is fully incorporated without overmixing.
- Transfer the batter to the prepared pan and spread it evenly. Bake for 40 to 45 minutes, or until the center is just set.
- Allow the brownies to cool completely on a wire rack. Once cooled, lift them out of the pan and place on a serving plate. Melt the white chocolate and drizzle it over the top. Let the chocolate set before slicing and serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
