The Best Fudgy Red Velvet Brownies Recipe

If you ever find yourself craving a delicious red velvet treat, then this brownie recipe should be your number one choice. It’s is dense and fudgy just like a regular brownie but it is made with red velvet flavors in mind. 

Plus this is one of those recipes that can be made not only for Valentine’s Day, but also for Christmas, baby showers, or just whenever you are craving something sweeten and delicious!

Since you are and love red velvet recipes, check out these Easy Crumbl Red Velvet Cupcake Cookies, this Small Batch Red Velvet Cupcakes Recipe, or this Edible Red Velvet Cookie Dough Recipe.

What makes red velvet brownies different?

Red velvet desserts have that specific flavor that comes from a combination of acidic ingredients like vinegar or buttermilk and the subtle bitterness of unsweetened cocoa powder. Unlike regular classic brownies, red velvet brownies offer this delicate balance of tanginess and chocolate flavors all together with the most stunning color from the red gel food coloring!

Ingredients for this Fudgy Red Velvet Brownies Recipe

Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.

• Butter: Adds richness and creates that fudgy texture. 
• Chopped Semi-Sweet Chocolate Bar: For that deep chocolate flavor (chocolate chips work too!)
• Granulated Sugar: Sweetens the brownies perfectly. 
• Eggs: Provides structure and chewiness.
• Vanilla Extract: Helps enhance the chocolate flavor. 
• White Vinegar: A key ingredient to get that classic red velvet flavor. 
• Red Food Coloring: Adds that iconic red velvet color, I prefer to use gel food coloring as opposed to liquid food coloring so that the color really pops out!
• Unsweetened Cocoa Powder: For that mild chocolate taste.
• All-Purpose Flour: provides the structure of the brownie.
• Salt: Just a pinch is all you need to balance out the sweetness and strengthen the other flavors.

How to Make this Fudgy Red Velvet Brownies Recipe

Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions and the best results!

1. Preheat your oven and grease or line an 8×8 inch baking pan with parchment paper.
2. In a microwave-safe large mixing bowl, melt the butter and chopped chocolate in the microwave in 30-second increments. Mix it with a whisk until fully melted.
3. Add the granulated sugar into the melted butter and chocolate mixture and mix with an electric mixer on medium speed until combined.
4. Then add in the eggs one at a time, beating well after each addition. Next, stir in the vanilla extract, white vinegar, and red food coloring.
5. In a separate large bowl, sift together the cocoa powder, flour, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
7. If desired, fold in any mix-in’s such as white chocolate chips into the brownie batter.
8. Pour the red velvet brownie batter into the prepared baking pan and spread it evenly. Get every last drop by scraping the sides of the bowl with a rubber spatula.
9. Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
10. Allow the brownies to cool completely to room temperature in the pan before cutting into squares using a sharp knife.

I made this brownie recipe using a whisk and a rubber spatula, but feel free to make it in a stand mixer, or even by using an electric hand mixer!

Why You Need to Make this Recipe!

• Super fudgy and moist: These brownies are soft, gooey, and melt-in-your-month little bites of heaven!
• Signature red velvet flavo​​​​r: That subtle cocota tang and stunning red hue make these brownies extra special. 
• Perfect for any occasion: from Valentine’s Day to Christmas, these brownies are always a hit. 
• No fuss baking: Simple steps, basic ingredients, and amazing results every time.

Frequently asked questions – FAQ

Tips for the perfect fudgy red velvet brownies

• Don’t over-mix the batter: This ensures a tender and fudgy texture every time. 
• Use gel food coloring: For a vibrant red color without adding excess liquid. 
• Test for doneness: A toothpick with a few moist crumbs (not wet batter) will be your sign that these brownies are ready to be pulled out of the oven. You never want to overbake brownies because they won’t be as fudgy as they are supposed to. 

How to Store Leftover Fudgy Red Velvet Brownies

Room temperature: Store in an airtight container and store on the kitchen counter for 3 days, in the fridge for a week, or in the freezer for a couple months.

Freezer: Put the brownies in an air tight container or freezer bag and freeze for up to 2 months.

Can I Add Toppings to red velvet brownies?

Of course! A nice dusting of powder sugar or a sprinkle of heart-shaped candies would add a fun and festive Valentine look!

You could also do a spread of decadent cream cheese frosting for some extra flavor and creaminess. Be sure to add some pink or red coloring to it to make it look perfect for the holiday of love.

What Other Flavors or Mix-ins work best here??

• Mix-In’s: White chocolate chips or chopped peanuts would add a fun touch to the texture of the brownies.
• Swirls: Melt a bowl of peanut butter or caramel sauce, drizzle it on the top of the batter, and swirl it in with a toothpick.
• Brookie: Make a cookie dough at the same time with brownie batter and bake the two together for a red velvet brookie!

What’s the origin of red velvet desserts?

Traditional red velvet desserts trace their origins back to the early 19th century, where the “velvet” texture referred to cakes with a fine and soft crumb. The deep red color was originally a natural result of a chemical reaction between unprocessed cocoa powder, which was more acidic than the modern Dutch-procesed cocoa powder, and ingredients like buttermilk or vinegar. These acidic elements enhances the cocoa’s reddish undertones, and giving these desserts their signature look without any added food coloring! Crazy, right!

Over time, as processed cocoa powder became more common, that natural red color started fading away. To keep that iconic color, bakers started adding red food coloring which has since become a the normal way to make this dessert. The unique flavor profile, with a milk chocolate taste with tangy undertones form the vinegar or buttermilk does remain the halmark or this insanely popular sweet treat.

The Best Fudgy Red Velvet Brownies Recipe

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