These red velvet brownies are super fudgy brownies with crinkle tops. They are filled with white chocolate chips. Sometimes you just need something more special than regular chocolate brownies and these fudgy red velvet brownies deliver. They have that red velvet chocolate flavor and the beautiful red color that tells you that you are having something special.
These are the best red velvet brownies because they have that perfect red velvet flavor and perfect texture of fudgy red velvet brownies. You will end the night happy if you make these for your Valentine's day dessert! They are homemade brownies almost as easy as a boxed mix, but far more delicious. They are the best way to make a romantic dessert for first time bakers or if you just don't want the hard work of a full sized red velvet cake.
For other brownie recipes try, Turtle Brownies, Oreo Brownies, and Snickers Brownies.
Why This Recipe Works
- Red velvet flavor- Classic red velvet flavor is a wonderful form of chocolate flavor that is only better in a fudgy brownie form!
- Fudgy brownies- I love when my brownies have that fudgy, gooey brownie texture that just feels like heaven in your mouth, and these brownies deliver.
- Easy recipe- These easy red velvet brownies are super simple to make and so good you will never want to look at a boxed brownie mix again!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Egg yolk- The extra egg yolk helps to give the brownies an extra fudgy texture.
- Unsalted Butter- The butter needs to be melted and slightly cooled. Too warm and the butter will cook the eggs. Melt early enough to have cooling time before use.
- Oil- Canola oil, vegetable oil, or olive oil is perfect for this recipe.
- Unsweetened cocoa powder- For best results I recommend using a dutch-processed cocoa powder for a more rich chocolate flavor. This is the one I used.
- Cornstarch- The cornstarch breaks down the gluten and provides a more fudgy texture and a more chewier brownie.
- Red food dye- Cheap red food coloring needs a lot to get a bright red color and can affect the taste. Use a gel food coloring. I used Americolor super red.
Step By Step Instructions
Here is how to make and bake these red velvet brownies. You will need an electric mixer with a whisk attachment.
STEP 1: Prep. First, preheat your oven to 350°F. Then, spray a 9x9 inch pan with nonstick baking spray.
Line the the pan with parchment paper across the bottom and coming up 2 sides of the pan where you can grab it. Then, spray it again.
STEP 2: Dry ingredients. In a medium bowl, sift the all purpose flour, cocoa powder, cornstarch, and salt.
STEP 3: Beat eggs. In a mixer with whisk attachment, beat the sugar, large eggs, and egg yolk on high speed for 5 minutes.
It will become more pale by the end.
STEP 4: Wet ingredients. Add the melted unsalted butter, oil, vanilla extract, and red food coloring. Mix again on low speed until just combined.
STEP 5: Combine. Add the dry ingredients and mix on low until just combined.
Add in the white chocolate chips and fold them in with a rubber spatula.
STEP 6: Pour batter. Pour the batter into the prepared pan.
STEP 7: Bake. Bake the brownies for 45-50 minutes until a toothpick inserted into the middle of the brownies comes out with moist crumbs.
If there is raw batter bake for 5 more minutes,
STEP 8: Cool. Place the baking pan on a cooling rack. Let the brownies cool in the pan completely before cutting into them. This lets them finish the baking process.
Expert Baking Tips
When you are baking these red velvet brownies, you need to be careful when adding in the rest of the ingredients after the eggs are beaten.
If they are added in too fast, the eggs' air will deflate and you won't get as much of a rise from the brownies.
Make sure to spray the pan with baking non-stick spray, so the brownies don't stick to the pan. It is also a good idea to place parchment paper on the bottom of the tray as well.
This means that the brownies were too under done. You will probably have extremely fudgy brownies. Bake the brownies again for another 15-20 minutes to cook them more.
This means the brownies are over baked. Make sure when you bake these, the center is slightly under done.
I have not recipe tested this. If you make these with an egg substitute, let me know.
Yes you can. It will just make thick brownies.
Yes you can. Just double the recipe.
Storing and Freezing
Store these red velvet brownies in an airtight container at room temperature. Plastic wrap can let the brownies get dry and hard if not sealed well. They will last up to 3-4 days. They are best slightly warm.
Store these brownies in the freezer in an airtight container. They will last up to 30 days in the freezer. Thaw for 1 hour before enjoying.
Other Recipes To Try
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Red Velvet Brownies
- 2 cups White granulated sugar
- 3 Large eggs room temperature
- 1 Large egg yolk room temperature
- ½ cup Oil canola or vegetable
- ½ cup Unsalted butter melted and cooled
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Red food dye Use gel food dye. For best results, use Americolor super red food dye.
- 1 ¼ cup All-purpose flour
- ⅓ cup Unsweetened cocoa powder
- 1 tablespoon Cornstarch
- 1 teaspoon Salt
- 1 ½ cups White chocolate chips
- Preheat the oven to 350°F. Spray a 9X9-inch pan (or 8X8-inch pan for thicker brownies) with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper. Then, spray again.
- In a medium bowl, mix the flour, cocoa powder, cornstarch, and salt. Set aside.1 ¼ cup All-purpose flour, ⅓ cup Unsweetened cocoa powder, 1 tablespoon Cornstarch, 1 teaspoon Salt
- Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high speed for 5 minutes. It will become very pale in color.2 cups White granulated sugar, 3 Large eggs, 1 Large egg yolk
- Add the melted butter, oil, vanilla, and red food dye. Mix on low until just combined. Add in the dry ingredients and mix until just combined.½ cup Oil, ½ cup Unsalted butter, 1 teaspoon Pure vanilla extract, 1 teaspoon Red food dye
- Take off the mixer, and add in the white chocolate chips. Use a rubber spatula to fold them in. Pour the batter into the pan.1 ½ cups White chocolate chips
- Bake for 45-50 minutes. Bake until a toothpick inserted comes out with moist crumbs. If still raw, bake for another 5 minutes.
- Let the brownies cool completely in the pan on a cooling rack before cutting into them.
Brandi B says
Would you suggest using a 13x9” pan if doubling the recipe?
Stephanie Rutherford says
Yes I do!
The best red velvet brownies I have ever had😍😍 they were so fudgy but also chewy and a shiny top!!! All the things I want in a red velvet brownie.. my whole family loved them!!