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
- 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.
- 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.
- 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.
- 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
- 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.
- 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
You sure can, but it's definitely not necessary! I prefer to use a wire whisk and beat by hand.
This makes brownies that fit into a 9" by 12" pan so if you can divide the recipe into two 9" by 9" pans.
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.
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:
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
Red Velvet Brownies
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
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
lilo
Why my brownie sink in the middle?
Mary
It's ok if brownies sink because they're supposed to have a dense and fudgy texture!
Elaine
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.
Stephanie
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😅
Mary
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.
Didi
Hi Mary, what is the exact measurement for the red food coloring for this recipe? Really need the answer, thank you 🙂
Mary
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!
MessyBaker
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!
Mary
So happy you loved them, thank you so much for making them! 😀
Isabel
Super easy and turned out awesome! My family can't stop eating them!
Mary
I'm so glad you loved them, thank you so much! 😀
Jats
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?
Mary
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 🙂