Tasty Red Velvet Brownies

These red velvet brownies mix the deep richness of classic brownies with a fun pop of bright red. They’re super fudgy and stand out on any dessert table. Perfect when you want something fancy but easy.

I whipped this up when I wanted a treat that wasn’t a pain to make. It quickly became my go-to for sharing with friends and family.

Ingredients

• Butter, unsalted: melted to add richness and keep things smooth
• Chocolate, semi-sweet: chopped up for a strong chocolate kick and fudge factor
• Sugar, granulated: sweetens and gives structure
• Eggs, large: hold everything together and make the brownies tender
• Vanilla extract: boosts sweetness and smells great
• White vinegar: reacts with baking soda from cocoa to brighten the color and soften texture
• Red gel food coloring: packs in the vibrant color without thinning the batter, use good gel for best results
• Cocoa powder, unsweetened: adds a subtle chocolate taste that balances the sugar
• Flour, all-purpose: gives the brownies structure, sift to dodge lumps and mix smoothly
• Salt: balances the sweetness and brings out the flavors
• Optional white chocolate chips: toss in for extra sweet pops and texture

Steps

Heat Oven And Prep Pan

Put your oven to 350°F. Line an 8x8 inch pan with parchment paper so your brownies come out clean and easy to slice.

Butter And Chocolate Melt

Pop butter and chopped semi-sweet chocolate in a microwave-safe bowl. Heat for 30 seconds at a time, stirring in between until totally melted and smooth. This makes a creamy base that gives the brownies their fudgy feel.

Mix Wet Ingredients

Stir sugar into the melted butter and chocolate. Beat in eggs one by one until the mix shines and blends well. Add vanilla, white vinegar, and red gel coloring and stir till everything looks even.

Blend Dry Items

Sift cocoa powder, flour, and salt in another bowl. This keeps clumps away and helps everything mix evenly.

Join Wet And Dry

Add the dry ingredients to the wet mix bit by bit. Stir gently just until mixed so your brownies stay soft, not tough. If you want, fold in white chocolate chips now.

Bake And Cool

Pour the batter into the pan and smooth out the top. Bake for 30 to 35 minutes. Check by poking a toothpick in the center; it should come out with a few moist crumbs but no raw batter. Let brownies cool fully in the pan before cutting. For a fancy touch, drizzle melted white chocolate on top before slicing into 16 squares.

I really like how the white vinegar boosts both the softness and the red color. Took a few tries to nail the cocoa amount just right so the flavor stays delicate without taking over. These remind me of family dinners where they vanish fast!

Storage Tips

Keep cooled brownies in an airtight container on the counter for up to 4 days to stay moist. Wrap tight and freeze if you want to save them longer—good for up to 3 months. Let thaw at room temp before digging in. They taste extra yummy when warmed up a bit.

Ingredient Swaps

Swap semi-sweet for dark chocolate if you want deeper flavor or milk chocolate to make it sweeter and softer. You can try almond flour instead of regular flour for gluten-free but expect a different texture. Coconut oil can replace butter for a dairy-free version but fudginess might change a bit.

Serving Ideas

Serve with vanilla ice cream for that classic feel or sprinkle powdered sugar and fresh berries to brighten things up. A spoonful of whipped cream or a drizzle of caramel sauce makes it extra fancy for special moments.

People close to me say these are the best brownies they've tried because they’re moist, fudgy, and have that nice red color. One friend swore they secretly like these better than classic chocolate brownies because the cocoa flavor is soft but satisfying. I’ve given these as gifts and always seen big smiles.

Frequently Asked Cooking Questions

→ How do red velvet brownies get their bright color?

The red shade comes from gel food coloring you stir into the mix to get that bold, red look.

→ What’s the purpose of white vinegar in these brownies?

White vinegar reacts with stuff in the batter to keep the brownies soft and add a slight tang that cuts the sweetness.

→ Is it okay to skip the white chocolate chips?

Definitely, leaving them out keeps the brownies classic and pure red velvet style.

→ How do I know when the brownies are done baking?

Stick a toothpick in the middle and it should have a few moist crumbs but no wet batter sticking to it.

→ What’s a good way to melt the butter and chocolate without lumps?

Pop them in the microwave in short bursts, stirring in between, till smooth and creamy.

→ How can I boost the red velvet flavor even more?

Using top-notch red food coloring really pumps up both the color and taste.