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Decadent & Easy Red Velvet Brownies: The Ultimate Fudgy Treat with White Chocolate Drizzle
Prepare to indulge in the most super gooey and utterly delicious Red Velvet Brownies you’ve ever tasted! These brownies are a true masterpiece of flavor and texture, boasting an intensely fudgy interior, a perfectly crinkly top, and a stunning deep red hue that makes them irresistible. Topped with a delicate drizzle of white chocolate, they are not only a feast for the eyes but also a delightful treat for the palate. Perfect for expressing love on Valentine’s Day, celebrating special occasions, or simply enjoying a luxurious homemade dessert, these red velvet brownies are guaranteed to impress your loved ones and become a cherished recipe in your collection. Experience the magic of rich dark chocolate beautifully balanced with the classic red velvet tang in every soft, chewy bite.
These deeply colored, fudgy Red Velvet Brownies are an absolute showstopper, making them the ideal festive treat for any celebration. Their vibrant red, almost burgundy, color isn’t just visually appealing; it hints at the rich, nuanced flavor within. Each brownie is packed with high-quality dark chocolate, ensuring an incredibly dense, moist, and soft texture that melts in your mouth. The generous topping of sweet white chocolate adds a beautiful contrast, both in color and taste, making these brownies truly unforgettable. They embody everything you love about red velvet cake but in an even more intensely chocolatey, fudgy form.
Beyond Valentine’s Day, these decadent red velvet brownies are versatile enough to grace any special occasion, from birthdays and anniversaries to holiday gatherings or simply a comforting weekend bake. Their unique flavor profile and elegant appearance elevate them beyond an ordinary dessert, promising a delightful experience for everyone.
If you’re a fan of luscious brownies and looking for more irresistible recipes, be sure to explore our Dairy Free Brownies for a lighter option, energize your palate with Espresso Brownies, or try our Small Batch Brownies when you need just a few perfect bites.
Looking for something specific? Jump to a section:
- Why These Red Velvet Brownies Are a Must-Try
- Essential Ingredient Notes
- Step-by-Step Instructions
- Expert Baking Tips
- Frequently Asked Questions
- Storage Guidelines
- Recipe Card
WHY THESE RED VELVET BROWNIES ARE A MUST-TRY
- Perfect for Valentine’s Day (or Any Special Occasion): This red velvet brownie recipe is inherently festive, with its striking deep red color symbolizing love and celebration. They make an incredibly thoughtful and delicious homemade gift for your partner, family, or friends on Valentine’s Day. Imagine the delight of presenting these beautiful, rich brownies as a gesture of affection! Their elegance and irresistible taste also make them suitable for Christmas, anniversaries, birthdays, or simply as a luxurious weekend treat to brighten any day.
- Irresistibly Chewy and Fudgy Texture: What truly sets these brownies apart is their divine texture. They are incredibly soft and fudgy on the inside, offering that satisfyingly dense chewiness that every brownie lover dreams of. The recipe is specifically designed to achieve this perfect balance, resulting in a brownie that’s moist without being cakey, and rich without being overly heavy. Plus, they boast that coveted delicate, crinkly top that indicates a perfectly baked, truly professional-looking brownie.
- Surprisingly Easy to Make: Don’t let their sophisticated appearance fool you – these red velvet brownies are remarkably simple to prepare. The mixing process is straightforward, requiring basic kitchen equipment like an electric hand mixer and two bowls. Even novice bakers will find this recipe approachable and rewarding. Despite their ease, they consistently deliver a crowd-pleasing dessert that tastes like it came from a gourmet bakery. They are the perfect solution for when you want to create something special without spending hours in the kitchen.
ESSENTIAL INGREDIENT NOTES FOR PERFECT RED VELVET BROWNIES
Understanding the role of each ingredient is key to achieving the perfect Red Velvet Brownies. Below are some crucial notes on the key components. For a complete list with exact measurements, please refer to the detailed recipe card at the bottom of this page.
- Eggs: Always use large eggs and ensure they are at room temperature. Taking them out of the fridge 1-2 hours before baking allows them to emulsify better with the sugar and fat, creating a smoother batter and contributing to the brownies’ overall structure and a light, airy texture when whisked. Cold eggs can cause the batter to curdle and affect the final fudginess.
- Dark Chocolate: The type of dark chocolate you choose significantly impacts the flavor of your brownies. I highly recommend using a high-quality semi-sweet dark chocolate, ideally with a cocoa percentage around 50-55%. This balance ensures a rich, deep chocolate flavor without being overly bitter. Avoid chocolates that are too bitter, as they can overpower the delicate red velvet notes. Chopped chocolate bars or good quality chocolate chips work well; just ensure it melts smoothly.
- Cornstarch: This might seem like an unusual addition to a brownie recipe, but cornstarch is a secret weapon for achieving that ultra-soft and fudgy texture. It works by slightly inhibiting the gluten development in the all-purpose flour. Less gluten development means a more tender crumb and a less cake-like, more dense and fudgy brownie. Don’t skip it for the best results!
- Cacao Powder: For an authentic red velvet flavor and a beautiful deep color, opt for high-quality Dutch-process cacao powder. Dutch-process cocoa has been treated with an alkali to reduce its acidity, resulting in a darker color and a milder, less bitter chocolate flavor compared to natural cocoa. This also interacts differently with the red food coloring, enhancing the classic red velvet hue. My personal favorite is Valrhona for its exceptional depth of flavor.
- Vegetable Oil: These brownies rely on vegetable oil rather than butter, which contributes significantly to their signature fudgy texture and moisture. Oils like canola oil or sunflower oil are neutral in flavor and keep the brownies soft and moist for longer, preventing them from drying out. Butter, while delicious, can sometimes lead to a slightly cakey texture in brownies due to its water content and milk solids.
- Red Gel Food Coloring: To achieve that iconic, vibrant red velvet color, using an extra red gel food coloring is paramount. Gel colors are concentrated and deliver a much more intense hue without adding excess liquid to your batter, which liquid food colorings can do, potentially altering the texture of your brownies. My top recommendation is Sugarflair Extra Red Gel Color for its incredible potency. For those following a plant-based diet, vegan-friendly gel food colorings are also readily available and work wonderfully. The amount needed can vary based on the brand and desired intensity, so start with the recommended amount and adjust if necessary.
- White Vinegar: A small amount of white vinegar is crucial for a classic red velvet recipe. It reacts with the baking soda (present in the cocoa powder if it’s natural, or added separately in some recipes, though here its acidity interacts with the other ingredients) to create a subtle tang and enhance the red color, contributing to the traditional red velvet flavor profile.
STEP-BY-STEP INSTRUCTIONS: CRAFTING YOUR RED VELVET BROWNIES
Follow these detailed steps to create your perfect batch of Red Velvet Brownies. This recipe simplifies the process, making it enjoyable and straightforward. You’ll primarily need an electric hand mixer, two mixing bowls, and a trusty spatula.
The comprehensive recipe with all measurements can be found in the recipe card below.
Preparation is Key: Begin by preheating your oven to 160ºC / 325ºF (conventional oven setting). Then, prepare a 20×20 cm (8×8 inch) square baking pan by lining it with parchment paper, ensuring enough overhang on the sides to easily lift the cooled brownies out of the pan later. This crucial step prevents sticking and makes removal effortless.
STEP 1: Melt and Sift. First, gently melt your dark chocolate chips. You can do this in a microwave in 30-second intervals, stirring between each, or over a double boiler. Once melted and smooth, set it aside to cool slightly while you gather and prepare your other ingredients. In a separate medium-sized bowl, sift together the all-purpose flour, Dutch cocoa powder, cornstarch, and salt. Sifting helps to remove any lumps and ensures a well-combined, smooth batter.
STEP 2: Wet Ingredients. In a large mixing bowl, combine the room-temperature eggs and granulated sugar. Using an electric hand mixer, whisk these together on medium-high speed for about 2 minutes. Continue whisking until the mixture becomes light, pale, and noticeably fluffy. This aerating step is vital for the brownies’ texture. Next, carefully add the slightly cooled melted chocolate (make sure it’s not too hot, or it could cook the eggs), vegetable oil, white vinegar, red gel food coloring, and vanilla extract into the egg mixture. Mix on low speed until all these wet ingredients are just combined and the color is evenly distributed throughout the batter, revealing that beautiful red hue. Avoid overmixing at this stage.
STEP 3: Combine Dry and Wet. Gradually add the pre-sifted dry ingredients (flour, cocoa powder, cornstarch, salt) to the wet batter. Mix on medium-low speed with your electric hand mixer only until the dry ingredients are just incorporated. The key here is to mix minimally to avoid overdeveloping the gluten, which can lead to tough, cakey brownies. Once barely combined, use a rubber spatula to gently scrape down the sides and bottom of the bowl, ensuring all ingredients are fully incorporated without any pockets of dry flour. A few streaks of flour are okay; you want to avoid overworking the batter.
STEP 4: Bake and Decorate. Pour the vibrant red velvet brownie batter into your prepared baking pan. Use your spatula to gently spread it out evenly to the corners of the pan. Place the pan in the center of your preheated oven and bake for approximately 45-50 minutes. The exact baking time can vary depending on your oven, so always keep an eye on it. A good indicator of doneness is when a butter knife or toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. Once baked, remove the pan from the oven and let the brownies cool completely on a wire rack in the pan. Patience is key here; cooling allows the brownies to set and become truly fudgy. Once thoroughly cooled, melt the white chocolate chips (again, in a microwave or double boiler) and drizzle generously over the surface of the brownies. Allow the white chocolate to set before cutting and serving for a beautiful finish.
EXPERT BAKING TIPS FOR FLAWLESS RED VELVET BROWNIES
- Embrace the Kitchen Scale for Precision: Baking is a science, and precision is paramount for consistent, excellent results. While cup measurements can vary widely, measuring ingredients by weight (grams) is the most accurate method. My recipes are always developed with grams as the default setting, and I cannot stress enough the importance of using a reliable kitchen scale. It eliminates inconsistencies and ensures your brownies turn out perfectly fudgy every single time, exactly as intended.
- Avoid Overmixing Your Batter: This is perhaps one of the most critical tips for achieving a tender, fudgy brownie rather than a tough, cakey one. Once you add the dry ingredients to the wet, mix only until they are just combined. Overmixing develops the gluten in the flour, making your brownies chewy in an undesirable way. After using the electric mixer, I always recommend giving the batter one final, gentle fold with a rubber spatula. This ensures that any pockets of unmixed flour at the bottom or sides of the bowl are fully incorporated without overworking the batter.
- Choose the Right Baking Pan: The material and color of your baking pan can significantly affect the outcome of your brownies. For the best, most evenly baked results, use an aluminum baking pan. These pans are typically light in color, which means they reflect heat rather than absorbing it. This allows for a more gentle and even bake, leading to a softer, moister brownie with perfectly set edges. Always grease your aluminum pan with butter or baking spray and line the bottom with parchment paper for easy removal. Darker, non-stick pans absorb more heat, which can lead to a darker, crispier crust and potentially a drier interior. If you must use a dark pan, reduce your oven temperature by about 25°F (15°C) and keep a closer eye on baking time.
- Don’t Rush the Cooling Process: It’s tempting to cut into warm brownies, but for that ultimate fudgy texture and clean slices, patience is a virtue. Allow your brownies to cool completely in the pan on a wire rack. As they cool, the internal structure sets, and the flavors deepen, resulting in a much denser, fudgier, and more enjoyable treat. Chilling them slightly in the fridge after cooling can even enhance their fudginess and make them easier to cut cleanly.
- Achieve Perfect Slices: Once your brownies are completely cool (or even slightly chilled), use a large, sharp knife to cut them. For the cleanest cuts, wipe the knife clean with a damp cloth after each slice. This prevents crumbs from sticking and dragging through the next cut, giving you beautifully presented squares.
FREQUENTLY ASKED QUESTIONS ABOUT RED VELVET BROWNIES
Determining the perfect doneness for fudgy brownies is crucial. You’ll know your brownies are done when the edges are set and a butter knife or toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. If the knife comes out completely clean, your brownies might be overbaked and could be more cakey than fudgy. If it has wet batter, give it another 5 minutes and check again. The center should still look slightly gooey when you take them out, as they will continue to set as they cool.
Absolutely! In fact, these brownies often taste even better the next day. As they rest, the flavors have a chance to meld and deepen, and the texture becomes even richer and fudgier. Making them a day ahead is a fantastic way to prepare for an event or simply ensure you have a perfectly delicious treat ready when you need it. Simply bake, cool completely, and store them as directed below (uncut is best) overnight at room temperature or in the fridge. They’ll be incredibly decadent when you’re ready to serve.
I consistently recommend using a metal baking pan for brownies, specifically an aluminum one. Metal pans, especially lighter-colored ones, conduct heat efficiently and evenly, ensuring that your brownies bake through properly without burning the edges or leaving the center raw. Glass pans, on the other hand, tend to heat up more slowly and retain heat longer, which can result in uneven baking, often leading to overbaked edges and an underbaked center. For the most reliable and consistent fudgy results, stick with a good quality light-colored metal pan.
Using room temperature eggs ensures they emulsify properly with the sugar and fat in the recipe, creating a smooth, well-integrated batter and helping to achieve that desirable crinkly top. If the eggs are cold, they can cause the batter to curdle or become lumpy. Similarly, allowing the melted dark chocolate to cool slightly before adding it to the egg mixture is critical. If the chocolate is too hot, it can scramble the eggs, leading to a lumpy batter and a compromised texture in your final brownies. Slightly cooled chocolate ensures smooth incorporation and optimal results.
STORAGE GUIDELINES FOR YOUR RED VELVET BROWNIES
To maintain the delicious fudginess and freshness of these red velvet brownies, proper storage is essential. Here are two excellent methods:
- Room Temperature Storage: For classic fudgy brownies, storing them at room temperature is often preferred. Place the uncut brownies in an airtight container. To prevent the edges from drying out and to keep the interior perfectly moist, I highly recommend waiting to cut them into individual slices until you are ready to serve. When stored correctly in an airtight container at room temperature, these brownies will remain wonderfully soft and fudgy for 2-3 days.
- Fridge Storage: If you enjoy a denser, extra-fudgy brownie, storing them in the fridge is a fantastic option. Chilling tightens up the texture of the brownie, making them incredibly firm and intensely fudgy – almost like a confection. This method is particularly great if you plan to make them a day ahead, as the texture greatly improves overnight. Simply store the entire uncut slab of brownies in an airtight container in the fridge overnight. When ready to serve, you can let them come to room temperature for a softer bite, or enjoy them chilled for that super dense experience. They will keep well in the fridge for up to 5-7 days.
- Freezer Storage: For longer enjoyment, these brownies can also be frozen. Once completely cooled, wrap the uncut slab tightly in plastic wrap, then a layer of aluminum foil. Alternatively, cut them into individual squares and place them in a freezer-safe airtight container with parchment paper between layers to prevent sticking. They can be frozen for up to 2-3 months. Thaw at room temperature or in the refrigerator before serving.
Other Decadent Brownie Recipes To Try
If you’ve fallen in love with these Red Velvet Brownies, you’re in for a treat with more of our delectable brownie and dessert creations:
- Gooey Pecan Pie Brownies with Brown Butter
- Brown Butter Hot Fudge Cake
- 25 Best Summer Dessert Ideas
- Cheesecake Chocolate Brownie
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Red Velvet Brownies
Pin Recipe
Equipment
- 20×20 cm baking pan
- 8×12 Inch Parchment Paper
- Electric Hand Mixer
- Two Mixing Bowls
- Rubber Spatula
- Wire Rack
Ingredients
- 250 g granulated sugar
- 3 large eggs room temperature
- 75 g semi-sweet dark chocolate chips
- 110 g vegetable oil canola or sunflower oil recommended
- 2 teaspoon red gel food coloring or vegan food coloring start with 2 tsp, adjust for desired deep red color, e.g., Sugarflair Extra Red
- 1 teaspoon white vinegar
- 1 ½ teaspoon vanilla extract
- 95 g all-purpose flour
- 15 g unsweetened Dutch cocoa powder for deep color and rich flavor
- 1 tablespoon cornstarch contributes to fudgy texture
- ½ teaspoon salt
- 50 g white chocolate for drizzling, melted
Instructions
- Preheat your oven to 160ºC / 325ºF using the conventional oven setting. Prepare a 20×20 cm (8×8 inch) square baking pan by lining it with parchment paper, leaving an overhang on two opposite sides to create ‘handles’ for easy removal of the baked brownies.
- Melt the dark chocolate (75g semi-sweet dark chocolate chips) in a heatproof bowl either over a saucepan of simmering water (double boiler method) or in a microwave in short bursts, stirring until smooth. Set it aside to cool slightly to lukewarm temperature. Simultaneously, in a separate medium-sized bowl, sift together the all-purpose flour, unsweetened Dutch cocoa powder, cornstarch, and salt. Whisk briefly to combine these dry ingredients thoroughly.75 g semi-sweet dark chocolate chips, 95 g all-purpose flour, 15 g unsweetened Dutch cocoa powder, 1 tablespoon cornstarch, ½ teaspoon salt
- In a large mixing bowl, combine the granulated sugar (250g) and large room-temperature eggs (3). Using an electric hand mixer, whisk these ingredients together on medium-high speed for a full 2 minutes. The mixture should become pale in color, significantly increased in volume, and light and fluffy. This aeration is key to the brownie’s texture and crinkly top.250 g granulated sugar, 3 large eggs
- To the fluffy egg and sugar mixture, add the slightly cooled melted dark chocolate, vegetable oil (110g, canola or sunflower), white vinegar (1 tsp), red gel food coloring (2 tsp, adjust as needed for deep red), and vanilla extract (1½ tsp). Mix on low speed with your electric hand mixer until all ingredients are just incorporated and the batter achieves a uniform, vibrant red color. Be careful not to overmix at this stage; stop as soon as it’s combined.110 g vegetable oil, 2 teaspoon red gel food coloring or vegan food coloring, 1 teaspoon white vinegar, 1 ½ teaspoon vanilla extract
- Gradually add the dry ingredients mixture to the wet batter. Mix on medium-low speed with the electric hand mixer only until the dry ingredients are just barely incorporated. As soon as you see no more streaks of dry flour, stop mixing. Use a rubber spatula to carefully scrape down the sides and bottom of the bowl, gently folding the batter to ensure everything is fully combined without overworking it. This minimal mixing ensures a super fudgy texture.
- Pour the thick, red velvet brownie batter into your prepared baking pan, spreading it evenly to all corners with your spatula. Bake in the preheated oven for approximately 40-45 minutes. Begin checking around the 40-minute mark. The brownies are done when a toothpick or butter knife inserted into the center comes out with moist crumbs attached, but not wet batter. The edges should look set, but the center might still appear slightly gooey.
- Once baked, remove the pan from the oven and transfer it to a wire rack to cool down completely. This cooling process is crucial for the brownies to set and develop their fudgy texture. Once cooled completely, carefully lift the brownie slab out of the pan using the parchment paper handles and place it on a serving dish or cutting board. Melt the white chocolate (50g) in a microwave-safe bowl or over a double boiler. Drizzle the melted white chocolate generously over the cooled brownies. Allow the white chocolate to set for a few minutes before slicing and serving. Enjoy your decadent homemade Red Velvet Brownies!50 g white chocolate