• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Flouring Kitchen
  • Recipes
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • Recipes
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Contact
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Flouring Kitchen » Cookies and Bars

    Red Velvet Brownies

    Published: Feb 7, 2022 · Modified: Mar 14, 2022 by Mary · This post may contain affiliate links · 13 Comments

    1.7K shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Jump to Video

    These easy red velvet brownies are ultra fudgy, come together in one bowl, and you don’t need an electric mixer! They have a crackly top and are packed with milk and semisweet chocolate chips. They’re the perfect easy brownies for anyone who loves red velvet. Top with more chocolate chips, heart shaped chocolates, flaky salt - and you have the perfect Valentine’s Day brownie. 

    Bitten red velvet brownie with chocolate hearts

    Purchasing the items in this post supports this blog, at no additional cost to you. As an Affiliate Product marketer and Amazon Associate, I earn from qualifying purchases.

    Why you will LOVE this recipe:

    • Fudgy: They’re ultra fudgy and perfectly sweet.
    • Easy: They’re so fast to make and you don’t need an electric mixer. Just a handheld whisk and one large bowl. I used a salad bowl. 
    • Red velvet: they’re slightly chocolatey, slightly tangy, soft, and fudgy. They taste just like red velvet cake but in brownie form!
    • Chocolate: These are packed with milk and semisweet chocolate chips. You can add whatever other mix-ins you prefer (like white chocolate)
    stack of fudgy red velvet brownies

    How to get that crinkly crackly top

    To get the crackly top, you need to whisk the butter, sugar, and eggs really well. It takes about 30 seconds by hand with a wire whisk, so it doesn’t take long at all. It’s ready when it falls of the whisk in ribbons and becomes lighter in colour. 

    Crinkle topped red velvet brownies

    Flavour variations

    You can add all your favourite mix-ins to make these brownies your own. Make sure to press them into the top too. Here are some ideas:

    • white chocolate chips (they would look so striking on top)
    • caramel baking chips
    • pretzels (I love a salty sweet combo)
    • chopped chocolate bars
    • chopped candy bars
    • top with ice cream (my favourite thing ever)

    Make ahead

    These are best eaten the day they're made but they'll keep really well! Store baked brownies at room temperature in an airtight container for up to three days.

    To make them taste as if they were just baked, pop them into the oven (or microwave) until just warm. This will melt the chocolate inside and make the red velvet brownies ultra soft and gooey.

    red velvet brownies from the side

    Key tips for success

    1. Have all the ingredients at room temperature. To bring the eggs to room temperature quickly, submerge in a bowl of warm water and let sit for a minute. Wipe the eggs dry before using.
    2. Once you add the eggs, beat with a wire whisk until thick, light ribbons fall off the whisk. This will help make that crackly top. 
    3. Measure the flour properly: weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
    4. To prevent a tough brownie, make sure to not overmix the dough once the flour is added. Fold just until no more dry streaks remain
    5. Don’t overbake the red velvet brownies! The edges will be set but the middle should be puffed and still jiggly. This will ensure a fudgy brownie. The brownie will continue to cook as it cools. 
    6. Tap the pan a few times right out of the oven on your countertop. This will help the brownie fall and get that fudgy texture. It will also help develop that crackly top.

    Key ingredients

    Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!

    Butter: Use a good quality, real butter for best results. You can use salted or unsalted. If using salted, omit the salt from this recipe.

    Brown sugar: Brown sugar adds lots of flavour and helps get that fudgy texture. Pack it in tightly for a proper measurement.

    Red food colouring: I recommend using a gel food colouring for the best colour. Don't use liquid food colouring because it will give the batter too much moisture. You can also try a powdered natural food colouring.

    Cocoa powder: Use dutch processed cocoa powder for a richer cocoa flavour. You can use natural unprocessed cocoa powder as well.

    All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.

    bitten red velvet brownie with chocolate inside

    Step by step instructions

    Step 1 - Line a 9” by 12” rectangle baking pan with parchment paper, leaving long handles on both sides to help lift out afterwards. Preheat oven to 180°C (355°F).

    Step 2 - In a large bowl combine melted butter, brown sugar, salt, and whisk until combined. 

    Step 3 - Add eggs one at a time, whisking to combine between each egg. Whisk until light in colour and falls of the whisk in ribbons, about 30 seconds of whisking by hand. 

    red velvet brownie batter eggs and sugar and butter

    Step 4 - Add vanilla extract, vinegar, food colouring, whisk until combined. 

    red velvet batter with food colouring

    Step 5 - Sift flour, cocoa powder, and baking soda right into the same bowl. Fold with a spatula until almost all incorporated. Add most of the chocolate chips and fold just until no more dry streaks remain and the chocolate chips are fully incorporated. 

    • sifting cocoa powder and flour into batter
    • mixing brownie batter

    Step 6 - Smooth into lined baking pan and top with reserved chocolate chips. Bake for 30-35 minutes or until the edges are set and the middle is slightly puffed. It should still be jiggly in the center.

    • adding red velvet brownie batter into pan
    • topping with chocolate chips

    Step 7 - Remove from the oven, and carefully tap on the counter a few times. Top with even more chocolate chips (optional) and flaky salt. Let cool completely before lifting out of the pan and cutting into pieces. 

    Crinkle topped red velvet brownies

    FAQ

    Can I use an electric mixer to make these?

    You sure can, but it's definitely not necessary! I prefer to use a wire whisk and beat by hand.

    Can I make this in a 9" by 9" pan?

    This makes brownies that fit into a 9" by 12" pan so if you can divide the recipe into two 9" by 9" pans.

    Can I use liquid food colouring?

    I don't recommend using a liquid food colouring because you will need a lot of it and it will add too much moisture to the batter. Use a gel food colouring for lots of pigment without affecting the texture.

    Can I use natural food colouring for red velvet?

    Use a powdered natural food colouring to get that bright red colour. You don't want to add too much though or your brownies will turn out dry.

    Check out these other recipes:

    • Red velvet glazed donut with custard filling
      Red Velvet Donuts
    • Closeup of red velvet bundt cake with cream cheese swirl and glaze
      Red Velvet Bundt Cake with Cream Cheese Swirl
    • Cut open red velvet oreo cheesecake
      Red Velvet Oreo Cheesecake
    • Frosted fudgy butterscotch blondie
      Butterscotch Blondies with Butterscotch Cream Cheese Frosting

    Happy baking!

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    Bitten red velvet brownie with chocolate hearts

    Red Velvet Brownies

    Mary
    These easy red velvet brownies are ultra fudgy, come together in one bowl, and you don’t need an electric mixer! They have a crackly top and are packed with milk and semisweet chocolate chips. They’re the perfect easy brownies for anyone who loves red velvet. Top with more chocolate chips, heart shaped chocolates, flaky salt - and you have the perfect Valentine’s Day brownie.
    5 from 5 votes
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Baking, Dessert
    Cuisine American
    Servings 12 people

    Equipment

    • nine inch by twelve inch baking pan

    Ingredients
     
     

    • 2 cups butter melted and room temperature
    • 3 ½ cups brown sugar packed
    • ½ teaspoon sea salt
    • 4 large eggs room temperature
    • 2 tablespoons pure vanilla extract
    • 1 teaspoon vinegar apple cider or white vinegar
    • red gel food colouring
    • 3 ½ cups all purpose flour 420 g
    • ¼ cup cocoa powder dutch processed
    • ¼ teaspoon baking soda
    • ¾ cup semisweet chocolate chips or chopped chocolate
    • 1 cup milk chocolate chips or chopped chocolate
    • ½ teaspoon sea salt flakes
    Makes: 0inch9 x 12inch rectangle
    Shop Ingredients on Jupiter

    Instructions
     

    • Line a 9” by 12” rectangle baking pan with parchment paper, leaving long handles on both sides to help lift out afterwards. Preheat oven to 180°C (355°F).
    • In a large bowl combine melted butter, brown sugar, salt, and whisk until combined.
      2 cups butter, 3 ½ cups brown sugar, ½ teaspoon sea salt
    • Add eggs one at a time, whisking to combine between each egg. Whisk until light in colour and falls of the whisk in ribbons, about 30 seconds of whisking by hand.
      4 large eggs
    • Add vanilla extract, vinegar, food colouring (as needed), whisk until combined.
      2 tablespoons pure vanilla extract, 1 teaspoon vinegar, red gel food colouring
    • Sift flour, cocoa powder, and baking soda right into the same bowl. Fold with a spatula until almost all incorporated. Add most of the chocolate chips and fold just until no more dry streaks remain and the chocolate chips are fully incorporated.
      3 ½ cups all purpose flour, ¼ cup cocoa powder, ¼ teaspoon baking soda, 1 cup milk chocolate chips, ¾ cup semisweet chocolate chips
    • Smooth into lined baking pan and top with reserved chocolate chips. Bake for 30-35 minutes or until the edges are set and the middle is slightly puffed. It should still be jiggly in the center.
    • Remove from the oven, and carefully tap on the counter a few times. Top with even more chocolate chips (optional) and flaky salt. Let cool completely before lifting out of the pan and cutting into pieces.
      ½ teaspoon sea salt flakes

    Video

    YouTube video

    Notes

    These brownies are best eaten the day they're made. Keep any leftovers in an airtight container at room temperature for up to three days. Reheat them gently in the oven (or microwave) before serving to make them taste as if they were just baked. 
    Tried this recipe?Let us know how it was!
    « Red Velvet Donuts
    Red Velvet Cookie Dough »

    Reader Interactions

    Comments

    1. lilo

      September 13, 2024 at 2:19 am

      Why my brownie sink in the middle?

      Reply
      • Mary

        October 22, 2024 at 1:35 pm

        It's ok if brownies sink because they're supposed to have a dense and fudgy texture!

        Reply
    2. Elaine

      March 03, 2023 at 6:56 pm

      5 stars
      Review:
      Great brownies. Easy to make. Dense, moist, sweet, and rich.

      My experience:
      I baked these twice, once with my boyfriend and the other alone. Boyfriend doesn't bake but it was simple to understand. Unfortunately for both times, the actual baking part did not take 35 minutes. This depends for every oven, however. My boyfriend's oven was a 40 minute bake. On the other hand, mine took around 50-60 minutes (both at 355°F). Other than that, there is no issue to speak on! Love these and will make it a common thing in the house.

      Reply
    3. Stephanie

      July 25, 2022 at 2:53 pm

      Hey, is there ANY way to reduce the amount of brown sugar, 3.5 cups just feels like a huge amount for a 9x9 pan of brownies! Want to adjust for our own diet but am also afraid of changing recipes lol. Help😅

      Reply
      • Mary

        August 18, 2022 at 1:38 pm

        Hi, the recipe is for a 9" by 13" or 9" by 12" pan so it's not as bad! Unfortunately you really do need the sugar for the chewy texture. Sorry about that.

        Reply
    4. Didi

      May 21, 2022 at 6:13 am

      Hi Mary, what is the exact measurement for the red food coloring for this recipe? Really need the answer, thank you 🙂

      Reply
      • Mary

        May 21, 2022 at 3:30 pm

        Hi, I added about half a teaspoon of gel red food colouring but it will depend on your preference and the type of food colouring you're using!

        Reply
    5. MessyBaker

      March 24, 2022 at 2:02 am

      5 stars
      Currently in a red velvet baking binge and this recipe did not disappoint! The brownies turned out so moist with a perfect glossy crinkly top and the flavour was great. I halved the recipe and baked it in an 8 x 8 square pan. Definitely a keeper!

      Reply
      • Mary

        March 24, 2022 at 12:17 pm

        So happy you loved them, thank you so much for making them! 😀

        Reply
    6. Isabel

      February 13, 2022 at 11:13 pm

      5 stars
      Super easy and turned out awesome! My family can't stop eating them!

      Reply
      • Mary

        February 17, 2022 at 9:25 pm

        I'm so glad you loved them, thank you so much! 😀

        Reply
    7. Jats

      February 08, 2022 at 3:49 pm

      Hello, hi Mary. As you mentioned this recipes can be made by using 9x9” pan by halving the recipe. How long should we bake them? Still 30-35min?

      Reply
      • Mary

        February 08, 2022 at 5:20 pm

        Hi, you should bake them for 25-30 minutes in a smaller pan, checking at 25 minutes. Make sure you divide the recipe in two! Hope that helps 🙂

        Reply
    5 from 5 votes (2 ratings without comment)

    Did you make this recipe? Let me know! Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Girl holding whisk

    Hi, I'm Mary! This is where I share all of my baked treats. I use my massive sweet tooth and background in food science to make decadent, foolproof recipes.

    More about me →

    Summer Dessert Recipes

    • stacked pavlova cake with lemon passion fruit curd and berries
      Passion Fruit Lemon Curd Stacked Pavlova Cake
    • scoop of lemon mousse with lemon curd, olive oil, and basil leaf
      Lemon Mousse with Lemon Curd
    • lemon raspberry cheesecake with raspberry curd topping sliced
      Lemon Raspberry Cheesecake
    • lemon posset in lemon rind
      Lemon Posset
    • slices of lemon zucchini bread stacked on top of eachother
      Lemon Zucchini Bread
    • slice of creamy lemon tiramisu on white plate topped with lemon curd
      Lemon Tiramisu with Lemon Curd

    Popular Recipes

    • slices of moist lemon pound cake on a large plate
      The Best Moist Lemon Pound Cake Recipe
    • slices of lemon poppy seed cheesecake with whipped cream and lemon curd
      Lemon Poppy Seed Cheesecake
    • holding round cookie box filled with cookies
      Christmas Cookie Box 2024
    • molded and glazed squirrel and pinecone shaped gingerbread cookies
      Thick Gingerbread Molded Cookies with Jam Filling
    • peppermint brownie bark cookies
      Peppermint Brownie Bark Cookies
    • banana bread cookies with chocolate, walnuts, and crisp edges
      Banana Bread Cookies

    Footer

    Info

    • Recipe Archive
    • About
    • Contact
    • Work with me
    • Privacy Policy

    Newsletter

    Subscribe to get recipes and baking tips right to your inbox:

    You can unsubscribe anytime.

    Yaaaay!

    You have successfully joined our subscriber list.

    .

    More

    • Essential kitchen gift guide
    • Free fall recipe ebook
    • Free holiday recipe ebook

    As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to support this blog so I can keep creating free recipes for you to enjoy.

    Copyright © 2025 Flouring Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.