These Red Velvet Brownies are a fun and easy way to turn classic brownie baking into something a little more festive and memorable.

I love this recipe because it delivers rich chocolate flavor with a soft red velvet texture and it works beautifully for casual baking days or special occasions when you want something that feels homemade but impressive.

Ingredients

Here’s what I use for this recipe and how each ingredient contributes to the final brownies.

All purpose flour: Gives structure while keeping the brownies tender.
Cocoa powder: Adds depth and the signature chocolate flavor.
Granulated sugar: Sweetens the batter and helps create a soft crumb.
Butter: Provides richness and moisture.
Eggs: Bind the batter and create a fudgy texture.
Vanilla extract: Enhances the chocolate notes.
Red food coloring: Gives the brownies their classic red velvet appearance.
Baking powder: Helps the brownies rise slightly without becoming cakey.
Salt: Balances sweetness and sharpens flavor.

Tools You’ll Need

Mixing bowls: Used to combine wet and dry ingredients smoothly.
Whisk: Helps blend ingredients evenly and remove lumps.
Spatula: Ideal for folding the batter gently.
Measuring cups and spoons: Ensure accuracy for consistent results.
Square baking pan: Shapes the brownies evenly.
Parchment paper: Prevents sticking and makes lifting easy.
Cooling rack: Allows brownies to cool evenly before slicing.

Instructions

Step 1 Prepare the Pan

I start by lining my baking pan with parchment paper and lightly greasing it. This makes removing the brownies much easier later.

Step 2 Mix the Wet Ingredients

I melt the butter and whisk it with the sugar until smooth. Then I add the eggs vanilla extract and red food coloring and mix until fully combined.

Step 3 Combine the Dry Ingredients

In a separate bowl I whisk together the flour cocoa powder baking powder and salt. This ensures everything is evenly distributed.

Step 4 Make the Batter

I gently fold the dry ingredients into the wet mixture. I mix just until combined so the brownies stay soft and fudgy.

Step 5 Bake

I pour the batter into the prepared pan and smooth the top. I bake until the center is just set and a toothpick comes out with a few moist crumbs.

Step 6 Cool and Slice

I let the brownies cool completely in the pan before lifting them out and slicing into squares.

Tips

From my experience using room temperature eggs helps the batter blend smoothly. I also recommend not overbaking because red velvet brownies are best when slightly fudgy in the center. If you want cleaner slices I chill the brownies briefly before cutting.

Ways to Serve

I like serving Red Velvet Brownies plain to highlight their texture but they also pair well with a dusting of powdered sugar or a drizzle of chocolate sauce. For parties I arrange them on a platter with other small desserts or serve them warm with a scoop of vanilla ice cream for a simple dessert plate.

Storage Instructions

I store these brownies in an airtight container at room temperature for up to three days. For longer storage I refrigerate them which helps maintain their texture. They can also be frozen individually wrapped then thawed at room temperature when ready to enjoy.

Frequently Asked Questions

Can I make Red Velvet Brownies ahead of time?

Yes I often bake them a day in advance and store them covered.

Why are my Red Velvet Brownies dry?

This usually means they were baked too long or overmixed.

Can I freeze Red Velvet Brownies?

Yes they freeze very well once fully cooled.

Do Red Velvet Brownies need refrigeration?

No but refrigeration can extend freshness.

See You in the Kitchen

I hope you enjoy baking these Red Velvet Brownies as much as I do. They are simple colorful and perfect for sharing with friends and family. Save this recipe and come back whenever you want an easy dessert that always works.

Happy Cooking!