These red velvet brownies are chewy and fudgy with a rich red velvet flavor and a vibrant deep red color. They have a hint of cocoa—just like classic red velvet cake. Fold in white chocolate chips or top with tangy cream cheese frosting for an irresistible treat.
This post was updated November 13, 2023 with new photos and a slightly adjusted recipe for thicker, chewier brownies.
I love everything red velvet—cake, cupcakes, and now these brownies. They deliver moist, dense, chewy brownie texture with the classic red velvet flavor and just enough cocoa. I often add white chocolate chips for contrast or finish them with a smooth cream cheese frosting. Both ways are delicious.
The Perfect Red Velvet Brownies
Red velvet sits between chocolate and vanilla, so this recipe borrows techniques from classic brownies and blondies to achieve a moist, dense texture. Cornstarch in the dry mix helps create the ideal balance of chew and structure. Below are step-by-step instructions and tips to get the best results. Scroll down for the full recipe card if you prefer a condensed version.
- Preheat the oven to 350°F (180°C) and prepare an 8×8 inch (20×20 cm) pan. Line it with parchment with an overhang for easy removal, or lightly grease the pan.
- In a medium bowl, whisk together the dry ingredients: flour, cocoa, cornstarch (cornflour), and salt. The reduced cocoa keeps the red velvet flavor balanced, while cornstarch improves texture. Set aside.
- In a large bowl, whisk the melted butter and granulated sugar until the butter is incorporated. Using melted butter adds flavor and contributes to a chewier, denser brownie than oil would produce.
- Whisk in the eggs, red food coloring, vanilla, and a little vinegar. Gel food coloring is ideal because it’s concentrated and won’t thin the batter, but liquid coloring works too. The vinegar adds a subtle tang that is characteristic of red velvet.
- Gently fold the dry ingredients into the wet mixture by hand. If the dry mix is lumpy, sift before adding. Stop mixing as soon as there are no streaks of flour left so the brownies stay tender.
- If using white chocolate chips, fold them in gently.
- Spoon the batter into the prepared pan and smooth the top.
- Bake for about 26–30 minutes, or until the top looks set and a toothpick inserted in the center comes out clean or with a few damp crumbs. Baking time varies by oven and desired gooeyness.
Pro tip: If you plan to frost with cream cheese frosting, bake toward the longer end (30–32 minutes) for slightly firmer brownies that hold the frosting well. For gooier, denser brownies without frosting, remove them a minute or two earlier. In photos, frosted brownies appear a bit thicker while the chocolate chip version is gooier.
Allow the brownies to cool completely before slicing or frosting. Cooling fully gives clean slices and prevents frosting from melting. The cream cheese frosting is simple and creamy—use full-fat, brick-style cream cheese (not tub-style or low-fat) for the best texture.
Whether plain, studded with white chocolate, or finished with cream cheese frosting, these red velvet brownies are a crowd-pleasing dessert.
Red Velvet Brownies
Equipment
- 8×8 inch (20×20 cm) pan
Ingredients
Red Velvet Brownies
- 1 1/4 cup all-purpose flour (156 g)
- 3 tablespoons cocoa powder (17 g)
- 1 tablespoon cornstarch (cornflour)
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (168 g), melted and cooled slightly
- 1 1/4 cup granulated sugar (250 g)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract (5 ml)
- 1 tablespoon red food coloring (15 ml), gel or liquid (adjust to preference)
- 1 teaspoon white vinegar (5 ml)
- 1 cup white chocolate chips (180 g), optional
Cream Cheese Frosting
- 1/4 cup unsalted butter (56 g), softened
- 4 ounces full-fat cream cheese (112 g), cubed
- 1 1/2–2 cups powdered sugar (165–220 g), sifted if needed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon whipping cream, if needed to thin
Instructions
Red Velvet Brownies
- Preheat oven to 350°F (180°C). Line an 8×8 pan with parchment, leaving an overhang, or lightly grease.
- Whisk together flour, cocoa, cornstarch, and salt in a medium bowl. Set aside.
- In a large bowl, whisk the melted butter and sugar until combined and no visible butter sits on the sugar.
- Whisk in the eggs, red food coloring, vanilla, and vinegar until smooth and uniform.
- Gently fold the flour mixture into the wet ingredients by hand until no streaks remain. Do not overmix.
- Fold in white chocolate chips if using.
- Pour batter into the prepared pan and bake 28–32 minutes, or until a toothpick comes out clean or with a few damp crumbs. For frosted brownies, aim for 30–32 minutes.
- Cool in the pan until it is no longer warm to the touch.
- If not frosting, lift brownies out using the parchment overhang and slice with a sharp knife.
Cream Cheese Frosting
- Beat the butter until smooth in a medium bowl.
- Add the cubed cream cheese and beat until smooth.
- Add 1 cup powdered sugar, vanilla, and salt. Mix on low speed to combine.
- Beat in remaining powdered sugar 1/4 cup at a time until desired sweetness and thickness. If needed, add up to 1 tablespoon whipping cream to thin slightly.
- Lift cooled brownies from the pan if lined with parchment. Frost with a flat knife, then slice and serve.
Notes
- Cocoa: Natural cocoa was used, but Dutch-process cocoa will also work.
- Flour: Measure carefully—whisk flour first, spoon into measuring cup, and level. Weighing in grams is most accurate.
- Red Food Coloring: Gel is concentrated and preferred, but liquid works. Adjust amount for desired color.
- Doubling: Double the recipe in a 9×13 inch (23×33 cm) pan; bake time will increase to about 32–37 minutes.
- Storage: Store unfrosted brownies in an airtight container at room temperature up to 4 days. Frosted brownies keep up to 4 days. Freeze baked, cooled unfrosted brownies up to 2 months; thaw in the fridge.
- Nutrition: Nutrition info is an estimate per serving (one of 12) and assumes frosting but no white chocolate chips.