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This fudgy red velvet brownie is chewy, beautiful and bakes in just 25 minutes.  Share some love with this homemade and easy brownie recipe. Not only do homemade brownies taste better than store-bought but it is served fresh and shows the effort you put in. 

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stacked red velvet brownies with white chocolate baked in

Easy Red Velvet Brownies from scratch!

If you’re a usual here then you know I love making things easy. These red velvet brownies are no different! It’s an easy red velvet brownie recipe that takes under 30 minutes to bake, completely from scratch! 

What’s special about this red velvet brownie is its gorgeous presentation. The vibrant red color and white chocolate drizzle makes this the perfect lover’s treat for Valentines day. 

Why you’ll love this recipe

This red velvet brownie is chewy, fudgy and oh so good! You will also get expert tips and tricks from this red velvet recipe so you can make the best homemade brownie, easily!  

You won’t be the only one to love this red velvet brownie. Your loved ones will enjoy this delicious sweet treat. 

Ingredients Needed

  • Butter: unsalted since we will use salt later 
  • Brown sugar: instead of granulated sugar so this way we get a thick and soft consistency 
  • Eggs: I always use large 
  • Vanilla extract: always use pure vanilla extract
  • Vinegar: Gives that telltale red velvet tang
  • Cocoa powder: unsweetened cocoa powder, but not Dutch process
  • Baking powder: for leavening
  • Salt: just a pinch of salt to balance the sweet from the brown sugar
  • Flour: be sure to measure the all-purpose flour exactly
  • Red food coloring: you can’t have red velvet without the red!
  • White chocolate chips: or you can use cream cheese frosting instead

How to make Red Velvet Brownies

  1. Cream brown sugar and butter in a bowl. It should be crumbly. Add cocoa, baking powder, and salt.
  2. Add eggs and vanilla and beat until combined.
  3. Mix in flour.
  4. Carefully mix in vinegar and red food coloring.
  5. Then stir in white chocolate chips.
  6. Press your brownie batter into the prepared pan 
  7. Bake for about 23-25 minutes in an oven preheated to 350 degrees. You know blondies are done once they just lose their glossy sheen. Let it cool completely before slicing into squares.

Expert Tips 

  • You MUST use a metal pan when baking these blondies or the center will not cook.
  • Remove your pan from the oven when the center is still a bit uncooked, it should be jiggly. The red velvet brownie will harden during the cooking process. If left in the oven, it may overcook and you won’t have the fudgy brownie you love!
  • Omit the white chocolate and frost with cream cheese frosting instead!
stacked red velvet brownies with white chocolate baked in

FAQs

Is red velvet just chocolate?

It has a chocolate taste and does contain cocoa but is not entirely just chocolate. We only used about a tablespoon of cocoa powder to bring out the red food coloring. 

Do these taste like fudgy brownies?

Yes, they do! They are moist in the center and crisp on the edges, the perfect red velvet brownie! 

What does vinegar do in red velvet?

The white vinegar helps with leavening, or expanding the dough. 

Can you freeze red velvet brownies?

Yes, you can! Freeze in an airtight container for up to 3 months! 

Have You Made This Recipe?

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stacked red velvet brownies with white chocolate baked in

Red Velvet Brownies Recipe

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It's the marriage of red velvet cake and brownies! These are like cookies but thick and rich, almost fudgy. And they are purely red velvet!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Yield 24 bars
Serving Size 1 bar

Ingredients
 

  • ½ cup (113g) unsalted butter (softened)
  • 2 cups (400g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon (5g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups (258g) all-purpose flour
  • 1 teaspoon white or distilled vinegar
  • 2 tablespoons red food coloring
  • 1 ¾ cups (10 ounces or 284g) white chocolate chips

Instructions

  • Preheat oven to 350°F. Line a metal 9×13” pan with foil and spray with cooking spray.
  • Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. It will be crumbly.
  • Add eggs and vanilla and beat until combined. Add cocoa, baking powder, salt, and flour and mix. Carefully mix in red food coloring and vinegar.
  • Stir in white chocolate chips.
  • Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
  • Bake or about 23-25 minutes, once they just lose their glossy sheen. (Be careful not to overcook – the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.) Cool completely before slicing into squares.

Recipe Notes

You must use a metal pan when baking these brownies. They will not bake properly in a glass or porcelain pan.

Recipe Nutrition

Serving: 1bar | Calories: 219kcal | Carbohydrates: 34g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 72mg | Potassium: 100mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Other Red Velvet Recipes to try:

Red Velvet Brownies are a fudgy cookie bar that tastes like red velvet! These brownies are so rich and are such a fun easy recipe.

Last Updated on January 24, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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45 Comments

  1. Just made these for an award ceremony for my graduating college students. Our colors are red, black, and white, so I also added crushed oreos to the white chocolate chips. Perfect colors! I cut them into bite sized squares, and drizzled melted white and black melted chocolate over the top. Perfect! I will upload a picture of the completed plate. 🙂

  2. I made the Red Velvet Blondies for Canada Day. Though visually they were very pretty, the taste was uninsipiring – just sweet with no particular depth or flavor.

    1. Yes, or you can freeze the ones you don’t eat. I’d say an 8×8 pan, not sure of the bake time. Probably close to the same.

  3. Would I be able to make these with out the coco? My husband can’t have any caffeine but he loves red velvet cake or really anything sweet lol

  4. Only in America – a grown woman doesn’t know what ecosystem is and wonders why she should know it hahaand admits to it publically!!!

    1. Obviously, that statement was sarcasm. Knowing what something is and being able to teach it to a kid who has no idea what it is are two different things. Kind of like how someone without a math background wouldn’t know what a logarithm is without looking it up.

  5. Wow, the texture on these looks amazing. I’d love to try them. Great shots! Also, sick kids are the worst, but when I’m sick, I still miss my mom.

  6. I love how pretty and red these blondies are…and how fudge-y they look.  Definitely the perfect treat for this time of year.  Bring on the hearts and red velvet goodness of February 🙂  I’m ready!!!