These red velvet brownies are filled with white chocolate chips and have the classic topping of tangy cream cheese frosting. They have the perfect red velvet flavor, a beautiful color, a crinkly top, and a fudgy, chewy center. These gorgeous brownies are perfect for the holidays, from Valentine’s Day to Christmas, and I’m sure everyone will be asking for seconds of these easy homemade brownies.

Red Velvet Brownies

Oh my goodness, these are the best red velvet brownies. They are seriously decadent and delicious! With a beautiful, crinkly top and a fudgy interior with the perfect amount of chew. They’re so amazing that it really is hard to have just one of these red velvet brownies with cream cheese frosting.

The white chocolate chips are the best little surprises to bite into, and they pair so well with the flavor and texture of these gooey, chewy brownies.

They have the classic red velvet flavor, which is a mixture of a subtle cocoa flavor, vanilla, and a little bit of tang. Their color is so vibrant and gorgeous. Not only do the flavors of the homemade cream cheese frosting pair perfectly with red velvet, these from scratch brownies also look beautiful topped with it.

I am so happy with how these brownies turned out, and I’m sure they’ll quickly become a family favorite! They’re perfect for so many holidays – from Valentine’s Day, to birthdays, to the 4th of July, to Christmas. 

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Ingredients

Granulated Sugar: This is the sweetener we’re using in these brownies. Sugar also helps keep baked goods moist and tender. 

Eggs: Eggs act as a binder in this recipe, which helps keep everything together. They also add moisture and a rich texture.

Butter: I prefer making brownies with butter instead of with oil. I think butter is better because it creates brownies with a fudgier and softer texture. It also helps create that gorgeous, crinkly brownie top. 

Cocoa Powder: This is what gives brownies their chocolate flavor. Cocoa powder is an ingredient where the quality will make a noticeable difference in the final outcome. See the pro tips section below for help selecting the best cocoa powder.

Vanilla Extract: Pure vanilla extract is the way to go in baked goods. It has a more complex flavor and most people find the flavor to be better than imitation vanilla.

Red Food Coloring: This is what adds the signature red color to these brownies. Look for red gel food coloring. Since it’s more concentrated, it won’t thin the batter out.

Flour: All-purpose flour makes up the base and structure of this recipe. If you want chewy brownies that aren’t dense, all-purpose flour is the way to go. Bread flour has more gluten, which will make the brownies more tough. Cake flour has less gluten, which will make the brownies light and fluffy, without their characteristic chewy, fudgy texture.

Fine Sea Salt: Salt enhances all of the other flavors, and also balances out the sweetness in this recipe.

Baking Powder: A bit of baking powder helps the brownies rise just a bit, ensuring that they’re perfectly fudgy, yet not too dense.

White Chocolate Chips: White chocolate and red velvet are a classic flavor pairing. They add a sweet, creamy flavor and a light crunch to the brownies.

White Vinegar: The unique flavor of red velvet includes a slight tang, which is what the small amount of white vinegar adds. Vinegar also helps tenderize the gluten, which adds to the rich, fudgy, soft texture of the brownies.

Cream Cheese: Used for the optional frosting, cream cheese adds the perfect subtle tang that balances out the sweetness of these brownies. Make sure to use room temperature cream cheese so that you’re able to make smooth frosting.

Icing Sugar: This is also used for the optional frosting. It adds sweetness and structure to the frosting. It’s always best to sift it first so that you don’t end up with any lumps in the frosting.

How To Make Red Velvet Brownies

Prepare the Baking Pan: Preheat the oven and grease an 8×8 baking pan with cooking spray. Line it with parchment paper, making sure some extra paper hangs over the sides to create a sling for easy removal later. (See the recipe card below for the full printable instructions.)

Mix the Wet Ingredients: In a large mixing bowl, whisk together granulated sugar and eggs. Add in the cooled melted butter, cocoa powder, vanilla extract, and red food coloring. Continue whisking until the mixture is shiny and smooth.

Combine the Dry Ingredients: To the same bowl, add flour, salt, and baking powder. Using a rubber spatula, stir until just combined. Be careful not to overmix.

Add the Chocolate Chips: Stir in white chocolate chips and vinegar gently until well combined.

Bake and Cool: Pour the batter into your prepared baking pan. Bake until the brownies are set. They should start to pull away from the sides, the center will look slightly underdone, and a toothpick will come out slightly streaky.

Once baked, remove the brownies from the oven and place them on a wire rack to cool completely before removing from the pan. Make sure they are completely cooled before slicing.

Make the Cream Cheese Frosting: In a medium mixing bowl, blend together cream cheese and butter using an electric hand mixer. Add in vanilla extract and beat until smooth. Gradually add in icing sugar, beating until well combined and creamy.

Decorate: Transfer the cream cheese frosting to a ziploc baggie. Cut off one of the corners to create a makeshift piping bag. Squeeze the icing out in a zigzag pattern across the cooled brownies. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.

Pro Tips

• Use High Quality Cocoa and Vanilla: While it’s really helpful to use all high-quality ingredients, you’ll notice the biggest difference with using better cocoa and vanilla. For vanilla extract, that means you’re looking for one labeled “pure vanilla extract” (not imitation vanilla). For cocoa powder, that means you’re looking for a high-fat brand. You can tell by looking at the nutrition label – it needs to read 1 gram of fat (not 0.5 grams) per 5 to 6 gram serving.
• Don’t Overmix: For soft and chewy brownies, it’s important not to overmix. If you mix the brownies too long, you’ll develop the gluten too much, which causes the brownies to turn out tough and dense.
• Cool Before Frosting: The brownies need to be completely cool before you frost them. If they’re still warm, the frosting will melt into the brownies and run.
• Use the Right Knife: Use a chef’s knife that’s at least 8” long (so that you can make clean cuts by pushing down, not sawing back and forth). I also recommend letting the brownies cool completely and using the hot knife method. Hold the blade under hot running water, and then wipe it off before each slice. Using a hot, clean knife will help you get clean cuts without crumbling.

What Is Red Velvet Flavor?

Red velvet is a unique flavor that can be a little hard to pinpoint. It’s a combination of chocolate and vanilla with just a slight tang added to it. It has a milder chocolate flavor than a traditional brownie.

What Makes Brownies Fudgy Or Cakey?

The flour to fat ratio is what determines whether a brownie will be fudgy or cakey. Fudgy brownies have a higher fat-to-flour ratio, and are more dense, moist, and have a stronger chocolate flavor. Cakey brownies have a higher flour-to-fat ratio, and it’s common for them to have more eggs than fudgy brownies do. 

How Do You Keep Brownies Soft And Moist?

To keep your brownies soft and moist, it’s important to not overbake them and to store them correctly. Overbaking brownies will cause them to dry out. It can be easy to overbake them because people forget that they will continue to cook a bit after they’re removed from the oven due to the residual heat. When you’re storing brownies, don’t cut them in advance. The extra exposed edges just creates the opportunity for them to dry out faster. It’s also important to store them in an airtight container.

What Happens If You Overmix Brownies?

If you overmix brownies you can develop the gluten too much and incorporate too much air into the batter, which doesn’t lead to soft, fudgy brownies. When you mix the batter, it develops the gluten. A little bit of gluten is good because it adds structure. Too much gluten is bad because it creates tough brownies. Additionally, if you stir brownies too much it incorporates too many air bubbles, which can cause them to rise too much while baking, leading them to collapsing as they cool.

How Do You Tell If Brownies Are Fudgy Or Undercooked?

• Toothpick Test: Insert a toothpick into the center of the brownies. It should be slightly streaky or have a few moist crumbs. If it comes out clean, they are overbaked. If it comes out with wet batter, the brownies haven’t baked long enough.
• Edges: The edges should be starting to pull away from the sides of the pan.
• What Does the Top Look Like: The top of the brownies should look shiny and crackly, it shouldn’t look wet or glossy.
• Jiggle the Pan: When you lightly shake the pan, the center should jiggle ever so slightly. If it jiggles a lot, they’re not finished baking.

Why Do You Put Vinegar In A Red Velvet Cake?

Vinegar does a few things in this red velvet recipe. It helps to enhance the characteristic red color, it adds the slight tang that is part of the red velvet flavor, and it helps to tenderize the gluten.

Storage And Freezing Instructions

• Don’t slice the brownies before storing them. That just exposes more edges to air, which can cause them to dry out. Let them cool completely and remove them from the baking dish before storing. Wrap them tightly with plastic wrap, and then place them in an airtight container. Store them at room temperature for up to 3 days, or up to 5 days in the refrigerator. If you use the optional cream cheese frosting, the brownies need to be stored in the fridge.
• It’s best to freeze red velvet brownies without the cream cheese frosting. To freeze them, cut them into individual servings, then wrap them tightly in 2 layers of plastic wrap and then 1 layer of aluminum foil before placing them in a freezer-safe bag or container. Freeze them for up to 3 months, then thaw them in the fridge overnight when you’re ready to serve them.

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Dessert Recipes

If you like this recipe, be sure to check out all of our other dessert recipes. Some reader favorites are:

• Chocolate Peanut Butter Pie with Oreo Crust
• Toll House Cookie Bars
• Pumpkin Bars with Cream Cheese Frosting
• Million Dollar Pie
• Cake Mix Cookie Bars
• Strawberry Brownies
• Pecan Pie Brownies

I hope you enjoy these red velvet brownies as much as I do! They’re a gorgeous, easy dessert with the most incredible flavor.