These fudgy red velvet brownies are the best way to celebrate Valentine’s Day or enjoy a delicious, chocolatey treat any time.

They are as beautiful as they are tasty, with the brightest crimson color and the classic red velvet flavor. And their fudgy, moist texture will make you want to eat more every time!

This brownie recipe should be your first pick if you ever want a tasty red velvet dessert. It tastes like red velvet cake, but it’s just as rich and fudgy as a typical brownie.

You may make this dish not only for Valentine’s Day, but also for Christmas, baby showers, or any time you want something sweet and tasty!

What sets red velvet brownies apart?

The taste of red velvet pastries originates from a mix of acidic substances like vinegar or buttermilk and the little bitterness of unsweetened cocoa powder. Red velvet brownies are different from conventional brownies because they have a perfect mix of tangy and chocolate flavors, with the most beautiful color from the red gel food coloring!

The things you need to make these fudgy red velvet brownies

To get the exact amounts of each ingredient, make sure to scroll down to the recipe card at the bottom of the page.

• Butter: Makes it richer and gives it that fudgy texture.
• Chopped Semi-Sweet Chocolate Bar: For that rich chocolate taste (chocolate chips work too!)
• Granulated Sugar: Makes the brownies taste great.
• Eggs: Give the food structure and a chewy texture.
• Vanilla extract makes the chocolate taste better.
• White vinegar is an important part of getting that iconic red velvet flavor.
• Red Food Coloring: This gives the cake its famous red velvet color. I like to use gel food coloring instead of liquid food coloring since it makes the color stand out more.
• Unsweetened cocoa powder gives you a light chocolate flavor.
• All-purpose flour gives the brownie its shape.
• Salt: Just a little bit will help balance out the sweetness and make the other flavors stronger.

How to make these fudgy red velvet brownies

For the best results, make sure to scroll down to the recipe card at the end of this post for the entire set of instructions.

1. Set your oven to 350°F and grease or line an 8×8 inch baking tray with parchment paper.
2. Put the butter and chopped chocolate in a big mixing dish that can go in the microwave. Heat them in 30-second bursts until they are melted. Use a whisk to mix it until it is completely melted.
3. Add the granulated sugar to the melted chocolate and butter and use an electric mixer on medium speed to blend them together.
4. Then, add the eggs one at a time, beating vigorously after each one. Then, add the white vinegar, vanilla flavor, and red food coloring and mix well.
5. Put the cocoa powder, flour, and salt in a big basin and sift them together.
6. Mix the dry ingredients into the wet ones a little at a time until they are barely mixed. Don’t mix too much.
7. If you choose, you can fold in any mix-ins, such white chocolate chips, into the brownie mixture.
8. Pour the batter for the red velvet brownies into the baking pan you prepared and spread it out evenly. Use a rubber spatula to scrape the sides of the bowl to get every last drop.
9. Put the batter in the preheated oven and bake it until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
10. Let the brownies cool all the way down to room temperature in the pan before using a sharp knife to cut them into squares.

I used a whisk and a rubber spatula to make these brownies, but you can also use a stand mixer or an electric hand mixer to make them.

Why You Should Make This Recipe

• These brownies are soft, gooey, and melt-in-your-mouth tiny pieces of bliss.
• These brownies are exceptionally special because they have a signature red velvet flavor and a hint of cocoa.
• These brownies are great for every occasion, from Valentine’s Day to Christmas.
• No-fuss baking: Easy methods, basic ingredients, and great results every time.

Frequently asked questions (FAQ) about how to make the best fudgy red velvet brownies

• Don’t mix the batter too much: This provides a delicate and fudgy texture every time.
• Use gel food coloring: to get a bright red hue without adding too much liquid.
• How to check if brownies are done: Stick a toothpick in them and see if it comes out with a few moist crumbs (not wet batter). You should never bake brownies for too long because they won’t be as fudgy as they should be.

How to Keep Fudgy Red Velvet Brownies That Are Leftover

Store in an airtight jar on the kitchen counter for three days, in the fridge for a week, or in the freezer for a couple of months.

Freezer: Put the brownies in a freezer bag or container that won’t let air in and freeze them for up to two months.

Can I put things on top of red velvet brownies?

Of course! A wonderful sprinkling of powder sugar or a sprinkle of heart-shaped candies will provide a fun and festive Valentine flair!

You could also apply a spread of luscious cream cheese frosting for some extra taste and creaminess. Be sure to put some pink or red coloring to it to make it appear beautiful for the holiday of love.

What Other Flavors or Mix-ins work well here??

• Mix-In’s: White chocolate chips or chopped peanuts would lend a playful touch to the texture of the brownies.
• Swirls: Melt a bowl of peanut butter or caramel sauce, drizzle it on the top of the batter, and swirl it in with a toothpick.
• Brookie: Make a cookie dough at the same time with brownie batter and bake the two together for a red velvet brookie!

What’s the origin of red velvet desserts?

Traditional red velvet desserts trace their origins back to the early 19th century, where the “velvet” texture refers to cakes with a fine and delicate crumb. The deep red hue was originally a natural outcome of a chemical interaction between unprocessed cocoa powder, which was more acidic than the present Dutch-procesed cocoa powder, and substances like buttermilk or vinegar. These acidic ingredients accentuates the cocoa’s scarlet undertones, thereby giving these treats their signature look without any extra food coloring! Crazy, right!

Over time, when processed cocoa powder became increasingly widespread, that natural red color started disappearing away. To preserve that trademark color, bakers started adding red food coloring which has since become a the regular technique to make this dish. The unusual flavor profile, with a milk chocolate taste with sour overtones form the vinegar or buttermilk does remain the halmark or this extremely popular sweet delicacy.