Name: The Best Fudgy Red Velvet Brownies Recipe
Prep time: 15 min
Cook time: PT-492243H5M27S
Total time: PT-492243H5M27S
Cuisine: American
Ingredients: 3/4 cup unsalted butter (melted); 2 oz chopped semi-sweet chocolate bar; 1 & 1/4 cup granulated sugar; 2 large eggs; 2 teaspoon vanilla extract; 1 teaspoon white vinegar; 1/2 tablespoon red gel food coloring; 2 tablespoons unsweetened cocoa powder; 1 & 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1/2 cup white chocolate chips (mixed into the batter or melted and drizzled on top)

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Introduction

These fudgy red velvet brownies combine rich chocolate flavor with a beautiful red hue, making them as stunning as they are delicious. Perfectly moist and dense, they offer a delightful twist on classic brownies with a hint of vanilla and a soft crumb.

A square batch of rich red velvet brownies cut into 16 small squares is placed on crinkled white parchment paper over a white marbled surface. The brownies have a deep red color with smooth, slightly glossy texture, and each piece is decorated with thin, uneven white icing lines drizzled diagonally across the top. One square in the bottom left corner is missing a bite, showing the soft, moist, and dense interior that matches the deep red crust. Small bits of white icing are scattered nearby, adding detail to the clean and simple presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup unsalted butter (melted)
2 oz chopped semi-sweet chocolate bar
1¼ cup granulated sugar
2 large eggs
2 teaspoon vanilla extract
1 teaspoon white vinegar
1/2 tablespoon red gel food coloring
2 tablespoons unsweetened cocoa powder
1¼ cup all-purpose flour
1/4 teaspoon salt
1/2 cup white chocolate chips (optional, for mixing in or drizzling)

Instructions

Step 1: Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
Step 2: In a large microwave-safe mixing bowl, melt the butter and chopped chocolate in the microwave in 30-second increments, stirring until fully melted.
Step 3: Add the granulated sugar to the melted mixture and mix until combined. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, white vinegar, and red gel food coloring.
Step 4: In a separate bowl, sift together the cocoa powder, flour, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the brownies tender. If using, fold in white chocolate chips now.
Step 6: Pour the batter into the prepared pan and spread it evenly.
Step 7: Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 8: Allow the brownies to cool completely in the pan before cutting into squares.
Step 9: Optionally, drizzle melted white chocolate on top, let it set, then slice and serve.

Tips & Variations

Use gel food coloring for vibrant color without thinning the batter.
Mix white chocolate chips into the batter or melt and drizzle them on top for extra sweetness.
Do not overbake; the fudgy texture comes from slightly undercooking the brownies.
Try adding a teaspoon of espresso powder to enhance the chocolate flavor.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. To enjoy warm brownies, reheat individual pieces in the microwave for about 10-15 seconds. They also freeze well for up to 2 months—thaw at room temperature before serving.

How to Serve

The image shows a rich red dessert cut into squares placed on crinkled white baking paper over a white marbled surface. Each square has a moist-looking red cake layer topped with thin, smooth white icing lines drizzled in a simple pattern. One square in the center has a bite taken out of it, revealing the dense red crumb inside, with sharp, clean edges and a soft texture. Pieces are positioned close to each other but not touching, creating a neat arrangement. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular liquid food coloring instead of gel?

Gel food coloring is recommended because it provides vivid color without adding extra liquid, which can alter the batter’s texture. If using liquid food coloring, use sparingly to avoid affecting the brownie consistency.

What is the purpose of vinegar in this recipe?

White vinegar reacts with the baking soda or cocoa powder to enhance the red color and adds a slight tang that balances the sweetness, lending a classic red velvet flavor.