Fudgy, chewy red velvet brownies that have the most beautiful red color and are filled with white chocolate chips. They have the perfect red velvet flavor with just a hint of cocoa powder – so they’re not too rich and taste incredible.
I’m in love with everything red velvet – whether it’s a classic red velvet cake or red velvet cupcakes. So it was only a matter of time before making red velvet brownies. These are moist, chewy, and dense with the perfect brownie texture. They have the most beautiful bright red color and a delicious red velvet flavor.
The Perfect Red Velvet Brownies
Red velvet is somewhere in between chocolate and vanilla in flavor – so I based this recipe off my favorite homemade brownies and my blondie recipe. I wanted a red velvet brownie recipe that was chewy, fudgy and definitely not cakey. After testing a lot of different recipe variations – I found a lot ended up tasting more like a slice of cake or had a weird rubbery texture. But these definitely have a brownie consistency. They’re moist and dense with crinkly tops – just like you’d expect from a brownie.
To get the perfect consistency, there’s a few key ingredients/techniques:
- Using melted butter makes them chewier.
- 1 egg plus 1 extra egg yolk. The extra egg yolk adds tenderness. I found using 2 eggs made the brownies too cake-like in texture, whereas 1 egg wasn’t enough. 1 egg plus the extra egg yolk was just right (you can discard the white of the second egg).
- Just the right amount of flour. Too much flour and the brownies end up dry, but not enough and they won’t hold together. Be careful when measuring so that you don’t end up with too much flour.
- Then, underbaking them slightly. This depends on how gooey you like your brownies. They’ll bake for 28-32 minutes in a metal pan. I typically take mine out at the 28-minute mark because I like mine a little underbaked. When they’re done the top should look set and an inserted toothpick will come out clean or with a few damp crumbs.
- If you use a glass/ceramic pan – the bake time will be a bit longer.
- If you use a 9×9 inch pan instead of an 8×8 inch pan the bake time will be around 24-28 minutes.
Then for the perfect red velvet flavor we’re adding just a touch of cocoa and a little vinegar. The cocoa gives the mild chocolate flavor, and the vinegar adds that slight tanginess that’s quintessential of red velvet. Of course, you don’t have red velvet without the beautiful red color. I used 1 ½ tablespoons of liquid red food coloring for the bright red color pictured, but if you prefer a less vivid color – feel free to use less.
Baking Tips & Tricks
- This recipe can easily be doubled and made in a 9×13 inch pan. The bake time will be about the same.
- The brownies should be fully cooled before slicing – at least 4 hours.
- Instead of adding in white chocolate chips, frost cooled brownies with cream cheese frosting. Use this recipe, but half all ingredients.
Red Velvet Brownies
- 10 tablespoons unsalted butter
- 1 ¼ cup white sugar
- 2 tablespoons cocoa powder
- 1 large egg
- 1 large egg yolk* discard the egg white
- 1 teaspoon vanilla extract
- 1 ½ tablespoon red food coloring
- 1 ¼ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon white vinegar
- 1 cup white chocolate chips
- Preheat the oven to 350F degrees and position the oven rack in the middle of your oven.
- Line an 8x8 inch (20x20 cm) metal baking pan with parchment paper, or line with aluminum foil and lightly grease.
- Add the butter to a large bowl and microwave for 45-second intervals until melted.
- Whisk in the sugar and cocoa powder. Whisk vigorously for 20-30 seconds.
- Whisk in the egg, extra egg yolk, vanilla extract and red food coloring.
- Carefully fold in the flour and salt using a rubber spatula or wooden spoon.
- Whisk in the vinegar.
- Stir in the chocolate chips.
- Pour the batter into the prepared pan and bake for 28-32 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.
- Cool the brownies in the pan for at least 4 hours, or until completely cooled before slicing. To slice, lift the bars out of the pan using the overhang of the parchment paper/aluminum foil. Then cut with a sharp knife of a cutting board.