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Red Velvet Brownies

These Red Velvet Brownies combine everything you love about classic red velvet cake with the chewy, fudgy goodness of brownies. They’re rich, slightly tangy, stunningly red, and perfect for holidays, birthdays, or an easy weekend bake.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 ½ tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder (natural, not Dutch-processed)
  • ½ tsp salt
  • 1 tbsp red food coloring (gel or liquid)
  • 1 tsp white vinegar
  • 8 oz cream cheese, softened (optional, for swirl)
  • ⅓ cup granulated sugar (optional, for swirl)
  • 1 egg yolk optional, for swirl
  • ½ tsp vanilla extract (optional, for swirl)

Equipment

  • mixing bowls
  • whisk or hand mixer
  • rubber spatula
  • 9x13-inch baking pan
  • parchment paper
  • cooling rack

Method
 

  1. Line a 9x13-inch baking pan with parchment paper and lightly grease. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla, whisking until glossy.
  3. Stir in cocoa powder, food coloring, and vinegar until well combined.
  4. Fold in flour and salt with a spatula. Do not overmix.
  5. If using cream cheese swirl, beat cream cheese, sugar, egg yolk, and vanilla until smooth. Drop spoonfuls over batter and swirl with a knife.
  6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool completely in the pan, then cut into squares or shapes.

Notes

For an extra treat, add a cream cheese swirl, chocolate chips, or chopped nuts. Use beet powder instead of food coloring for a natural option. Don’t overbake—brownies should be slightly soft in the center for fudgy texture.