Red Velvet Brownies

red velvet brownies beauties

 Morgan Walker / the Spruce

Prep: 10 mins
Cook: 28 mins
Cooling Time: 20 mins
Total: 58 mins
Servings: 16 servings
Yield: 1 pan
Nutritional Guidelines (per serving)
283 Calories
15g Fat
35g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16
Amount per serving
Calories 283
% Daily Value*
Total Fat 15g 19%
Saturated Fat 9g 45%
Cholesterol 77mg 26%
Sodium 102mg 4%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 3%
Total Sugars 27g
Protein 3g
Vitamin C 0mg 0%
Calcium 21mg 2%
Iron 2mg 10%
Potassium 46mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fudgy and chewy take on red velvet cake is a great option for Valentine’s Day or to bring along to parties. As is, the hue is dark-red nearly maroon, but controlling the hue is simple. To create bright red brownies just add a few extra drops of red food coloring and remove 1 tablespoon of cocoa powder. For a fun and festive addition, try topping cooled brownies with cream cheese frosting and red sprinkles, or a sprinkle of powdered sugar.

They can be made ahead, cut, and stored in an airtight container for up to three days.


  • 1 cup unsalted butter, melted and cooled

  • 2 tablespoons coconut oil, melted

  • 1 1/4 cups granulated sugar

  • 1 cup packed light brown sugar

  • 4 large eggs, room temperature

  • 1 tablespoon vanilla extract

  • 1 teaspoon white vinegar

  • 2 teaspoons red food coloring

  • 1 teaspoon kosher salt

  • 1 cup all-purpose flour

  • 2/3 cup unsweetened cocoa powder

Steps to Make It

  1. Gather the ingredients.

    red velvet brownies ingredients
     Morgan Walker / The Spruce 
  2. Preheat oven to 350 F and lightly grease an 8 x 12-inch baking dish with butter or cooking spray.

  3. In a large bowl, add melted butter, coconut oil, and sugars. Whisk well to combine.

    mix brown sugar and fats for brownies
     The Spruce / Morgan Walker
  4. Add eggs, vanilla, vinegar, and food coloring and whisk well another minute, until color is red throughout and fully combined. 

    add eggs and food coloring and whisk
    The Spruce / Morgan Walker 
  5. Sift flour, cocoa powder, and salt into butter mixture.

    sift in cocoa powder and flour
     The Spruce / Morgan Walker
  6. Gently fold dry ingredients into wet until no flour bits remain, being careful not to overmix.

    gently fold to combine ingredients
     The Spruce / Morgan Walker
  7. Pour batter into prepared pan and smooth the top.

    spread brownie batter in greased pan
     The Spruce / Morgan Walker
  8. Bake for 25 to 28 minutes, or until center no longer jiggles. Remove from oven and allow to cool for 15 to 20 minutes before slicing.