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These fudgy red velvet brownies are chewy, beautiful and bake 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.
If you’re a usual here then you know I love making things easy. These red velvet brownies are an easy red velvet brownie recipe that take under 30 minutes to bake, completely from scratch! I adapted my best blondie recipe to turn it into a red velvet cookie bar that is fudgy like a brownie – if you love red velvet cake, this recipe is for you.
How to make Red Velvet Brownies
- The butter is not pictured, but you’ll want to use softened unsalted butter.
- Brown sugar instead of granulated sugar so this way we get a thick and soft consistency.
- Did you know eggs help a brownie be super fudgy? I use 2 eggs in this recipe.
- To get that classic red velvet flavor (a little tang, a little chocolate) you need to use vinegar and cocoa powder (but don’t use Dutch process cocoa).
- You can’t have red velvet without the red food coloring; plain old grocery store food coloring is fine, or you can use gel food coloring.
- White chocolate chips: or you can use cream cheese frosting instead
Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.
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Dorothy’s 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!
Red Velvet Brownies Recipe
Recipe Video
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
Recipe Nutrition
FAQs
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.
Yes, they do! They are moist in the center and crisp on the edges, the perfect red velvet brownie!
The white vinegar helps with leavening, or expanding the dough.
Yes, you can! Freeze in an airtight container for up to 3 months!
How to make Red Velvet Brownies step by step
- Cream brown sugar and butter in a bowl. It should be crumbly. Add cocoa, baking powder, and salt.
- Add eggs and vanilla and beat until combined.
- Mix in flour.
- Carefully mix in vinegar and red food coloring.
- Then stir in white chocolate chips.
- Press your brownie batter into the prepared pan
- 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.
Other Red Velvet Recipes to try:
- Red Velvet Brownie Pie is like this red velvet brownie recipe in pie form.
- Red Velvet Cupcakes – my favorite cake but made as cupcakes.
- Red Velvet Cookies are perfect with chips or frosting.
What kind of flour?
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. 🙂
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.
Sorry you didn’t enjoy them, I guess we all taste things differently!
Could I split this recipe in half for 12 blondies? What would the baking time/pan size be?
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.
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
Yes, the you don’t taste it at all! I think it would be just fine.
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