Red Velvet Brownies

red velvet brownies beauties

 Morgan Walker / the Spruce

  • Total: 38 mins
  • Prep: 10 mins
  • Cook: 28 mins
  • Cooling Time: 20 mins
  • Servings: 16 servings
  • Yield: 1 pan

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 3 days.

Ingredients

  • 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, at room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 teaspoons red food coloring
  • 1 teaspoon 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 and 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 the 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 the butter mixture.

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

    gently fold to combine ingredients
     The Spruce / Morgan Walker
  7. Pour the 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 the center no longer jiggles. Remove from the oven and allow to cool for 15 to 20 minutes before slicing.