Red Velvet Brownies

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. 

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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)

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. 

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.

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.

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. 

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

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. 

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.

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. 

FAQ

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Happy baking!

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📖 Recipe

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

 

US CustomaryMetric

 

1x2x3x

• ▢ 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

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. 

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