Here is a detailed, from-scratch Red Velvet Brownies recipe with clear step-by-step directions, written plainly.
Red Velvet Brownies
Yield
9–12 brownies
Total Time
About 45 minutes
Ingredients
Dry Ingredients
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1 cup all-purpose flour
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2 tablespoons unsweetened cocoa powder
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¼ teaspoon salt
Wet Ingredients
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½ cup unsalted butter, melted and slightly cooled
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1 cup granulated sugar
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2 large eggs, room temperature
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1 tablespoon red food coloring
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1 teaspoon vanilla extract
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1 teaspoon white vinegar
Optional Mix-Ins
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½ cup white chocolate chips or cream cheese chunks
Step-by-Step Directions
Step 1: Preheat and Prepare the Pan
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Preheat the oven to 350°F (175°C).
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Line an 8×8-inch baking pan with parchment paper or lightly grease it.
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Set the pan aside.
Step 2: Mix Dry Ingredients
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In a medium bowl, whisk together the flour, cocoa powder, and salt.
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Set aside.
Step 3: Combine Wet Ingredients
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In a large mixing bowl, whisk the melted butter and sugar until smooth.
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Add eggs, one at a time, mixing well after each addition.
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Stir in vanilla extract, vinegar, and red food coloring.
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Mix until evenly combined and the batter is a deep red color.
Step 4: Make the Batter
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Gradually add the dry ingredients to the wet ingredients.
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Fold gently with a spatula until just combined.
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Do not overmix.
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If using white chocolate chips or cream cheese chunks, gently fold them in.
Step 5: Bake
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Pour the batter into the prepared pan.
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Spread evenly with a spatula.
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Bake for 25–30 minutes.
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Check doneness by inserting a toothpick into the center. It should come out with a few moist crumbs, not wet batter.
Step 6: Cool and Slice
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Remove brownies from the oven.
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Let cool in the pan for at least 20 minutes.
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Lift out using parchment paper and slice into squares.
Tips for Best Results
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Do not overbake; red velvet brownies should be soft and slightly fudgy.
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For a more traditional red velvet flavor, the vinegar is essential even though you cannot taste it.
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Use gel food coloring for a deeper red with less liquid.
Optional Frosting Idea
Top with a light cream cheese frosting or dust with powdered sugar once cooled.