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The Best Fudgy Red Velvet Brownies Recipe

These homemade red velvet brownies are dense, moist, and ultra-fudgy with a classic cocoa flavor and vibrant red color. Made from scratch — no cake mix, just real ingredients and bold flavor. Perfect for holidays, gifting, or satisfying your chocolate craving in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 squares
Course: Dessert
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter melted
  • 1 tablespoon vegetable oil
  • 1 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons red gel food coloring
  • 1/4 teaspoon distilled white vinegar
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder natural, not Dutch-processed
  • 1/4 teaspoon salt
  • Optional: 1/2 cup white chocolate chips or chunks

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly grease the sides.
  2. Mix wet ingredients: In a large bowl, whisk together the melted butter, oil, granulated sugar, and brown sugar until glossy.
  3. Add eggs and flavoring: Beat in the eggs one at a time. Stir in vanilla, food coloring, and vinegar.
  4. Sift dry ingredients: In a separate bowl, sift together flour, cocoa powder, and salt.
  5. Combine: Gently fold the dry ingredients into the wet mixture just until combined. Do not overmix.
  6. Optional add-ins: If using white chocolate chips or chunks, fold them in now.
  7. Bake: Pour batter into prepared pan and spread evenly. Bake for 28–32 minutes or until the center is just set and a toothpick comes out with a few moist crumbs.
  8. Cool completely before slicing into squares. The texture improves as they rest!

Notes

The Best Fudgy Red Velvet Brownies Recipe – Helpful Tips

Cooking Tips & Techniques
Use high-quality cocoa powder for deep chocolate flavor—natural or Dutch-process both work well.
Be careful not to overmix the batter after adding the flour; this keeps the brownies dense and fudgy, not cakey.
Use room temperature eggs to help the batter emulsify smoothly and create that shiny top.
A splash of vinegar gives red velvet its signature tang and helps brighten the red color.
Bake until the edges are set but the center is slightly soft—test with a toothpick that comes out with moist crumbs (not clean!).
Serving Suggestions
Top with a swirl of cream cheese frosting for a classic red velvet finish.
Dust with powdered sugar or drizzle with melted chocolate for extra flair.
Serve chilled for extra chewiness or slightly warm with a scoop of vanilla ice cream.
Perfect for Valentine’s Day, holiday platters, or anytime you’re craving a rich, vibrant treat.
Pair with coffee, milk, or even a bold red wine for an elegant dessert moment.
Make-Ahead & Storage
Make-Ahead: Bake up to 1 day ahead—brownies taste even better after resting overnight.
Refrigerator: Store frosted or unfrosted brownies in an airtight container for up to 5 days.
Freezer: Freeze unfrosted brownies (whole or cut) for up to 2 months. Thaw at room temperature.
Reheat: Warm individual slices in the microwave for 10–15 seconds to revive fudginess.
Tasty Variations to Try
Cheesecake Swirl: Add dollops of sweetened cream cheese to the top before baking and swirl for a marbled look.
Nutty Crunch: Fold in chopped pecans or walnuts for texture.
Extra Chocolatey: Add chocolate chips or chunks to the batter for gooey chocolate pockets.
Gluten-Free Option: Use a 1:1 gluten-free flour blend—these brownies are rich enough to hold up beautifully.
Heart-Shaped Brownies: Cut cooled brownies into heart shapes with a cookie cutter for special occasions.