I make these fudgy red velvet brownies whenever I want something dramatic-looking but impossibly simple to pull off. They’re dense, chocolatey, and carry that classic red velvet hue without the fuss of a layered cake—perfect for potlucks, Valentine’s treats, or an easy weeknight dessert that feels special.
Why you’ll love this dish
This recipe gives you rich, fudgy brownies with a vivid red color and a tender crumb—no elaborate techniques or multiple bowls required. It’s fast (about 35–45 minutes total), uses pantry staples, and yields a dessert that looks like you spent far more time on it than you actually did. Families love it because kids are drawn to the color; hosts appreciate that it travels well; busy bakers like the minimal equipment and clear timing.
“I made these for a last-minute dinner party and everyone asked for the recipe—so fudgy and perfectly red!” — a quick review from my kitchen
Step-by-step overview
You’ll whisk the dry ingredients, mix the melted butter and sugar, add eggs and flavoring, then fold the dry mix into the wet until just combined. Pour into a greased pan, bake at 350°F (175°C) for about 20–25 minutes, and let cool before slicing. The goal is a slightly underbaked center for that classic fudgy texture.
What you’ll need
- 1 cup all-purpose flour (spoon and level for accuracy; substitute 1:1 gluten-free flour for a gluten-free option)
- 1/2 cup unsweetened cocoa powder (natural or Dutch-processed; Dutch will deepen color)
- 1 cup granulated sugar (can use 3/4 cup brown sugar for a molasses note)
- 1/2 cup unsalted butter, melted (or use neutral oil for a slightly lighter texture)
- 2 large eggs (for richness — for vegan swaps see Variations)
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (liquid or gel; gel gives more intense color with less)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Notes: If you prefer a less intense red, reduce the food coloring. For extra chew, add 2–3 tablespoons chocolate chips or chopped dark chocolate.
How to prepare it
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch (or similar) baking pan and line with parchment if you want clean edges.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This keeps cocoa lumps out and evenly distributes the leavener.
- In a large bowl, whisk the melted butter and sugar until combined and slightly glossy.
- Add the eggs, vanilla extract, and red food coloring to the butter mixture. Whisk until smooth and uniform in color.
- Fold the dry ingredients into the wet mixture in two additions. Stir until just combined—stop when you no longer see streaks of flour.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 20–25 minutes. Start checking at 18 minutes; a toothpick should come out with a few moist crumbs, not dry.
- Cool completely in the pan on a wire rack before slicing into squares so the centers set.
Directions to follow
(Short checklist-style instructions for quick reference)
- Preheat oven to 350°F (175°C). Grease and/or line an 8×8-inch pan.
- Whisk dry ingredients in a bowl: flour, cocoa, baking powder, salt.
- Combine melted butter and sugar in a large bowl.
- Whisk in eggs, vanilla, and red coloring until smooth.
- Gently fold dry mix into wet until just mixed.
- Spread batter evenly in the pan and bake 20–25 minutes.
- Cool completely, then slice and serve.
Best ways to enjoy it
These brownies are delicious on their own, but try:
- A dusting of powdered sugar or a light cream cheese drizzle for contrast.
- Warm squares with a scoop of vanilla ice cream and a sprinkle of toasted pecans.
- Mini brownie sandwiches: sandwich a small scoop of cream cheese frosting between two warm brownie squares.
- Pair with a robust coffee or a glass of cold milk to balance the cocoa richness.
Storage and reheating tips
- Room temperature: Store airtight for up to 3 days.
- Refrigerator: Keep in an airtight container up to 7 days; bring to room temp before serving or warm briefly.
- Freezer: Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge or at room temperature and warm for 10–15 seconds in the microwave if desired.
- Reheating: Microwave a single square for 10–15 seconds to revive fudginess, or warm in a 300°F oven for 5–8 minutes.
Food safety: Let brownies cool to room temperature before covering to avoid condensation. If you add perishable toppings (like a cream cheese layer), refrigerate promptly.
Pro chef tips
- Measure flour correctly: spoon into the cup and level off to avoid dry, cakey brownies.
- Don’t overmix once the flour is added—overworking develops gluten and ruins fudginess.
- Use room-temperature eggs so they incorporate smoothly and help trap a bit of air for lift.
- If you want a deeper red without tons of dye, use a combination of gel food coloring and a small splash of vinegar or buttermilk (if adapting the recipe).
- Swap cocoa types with care: Dutch-process is less acidic and darker; natural cocoa reacts differently with leaveners.
Creative twists
- Cream cheese swirl: Drop dollops of sweetened cream cheese over batter and swirl with a knife before baking.
- White chocolate chips: Fold 1/2 cup into batter for pockets of sweetness.
- Double chocolate: Add 1/4 cup melted dark chocolate to the wet mix for ultra-intense chocolate flavor.
- Vegan version: Replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water), use coconut oil or vegan butter, and swap sugar for a vegan-certified brand.
- Gluten-free: Use a cup-for-cup GF flour blend and add 1/4 tsp xanthan gum if your blend lacks it.
Helpful answers
Q: How long does prep and baking take?
A: Prep is about 10 minutes. Bake time is 20–25 minutes. Total hands-off time is roughly 30–40 minutes including cooling.
Q: Can I skip the red food coloring?
A: Yes—omitting it gives you chocolate brownies rather than red velvet. If you want less dye, use a small amount of gel coloring or swap in natural beet powder for a milder, natural hue.
Q: How do I get extra fudgy centers?
A: Pull the brownies from the oven when a toothpick yields moist crumbs. They’ll continue to set as they cool. Using slightly less flour (by 1–2 tablespoons) or adding an extra egg yolk can increase fudginess.
Q: Can I make these in a larger pan for thinner brownies?
A: Yes, use a 9×13 pan for thinner bars—reduce bake time and start checking at 12–15 minutes.
Q: Are these safe to freeze?
A: Yes. Wrap tightly and freeze up to 3 months. Thaw in the fridge overnight.
Conclusion
If you enjoyed this straightforward approach to fudgy red velvet brownies and want to compare techniques or get visual inspiration, check out this take from Fudgy Red Velvet Brownies – MikeBakesNYC. For another easy recipe with helpful step photos and variations, see Fudgy and Easy Red Velvet Brownies – Frosting and Fettuccine.
Fudgy Red Velvet Brownies
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Spoon and level for accuracy; substitute 1:1 gluten-free flour for a gluten-free option.
- 1/2 cup unsweetened cocoa powder Natural or Dutch-processed; Dutch will deepen color.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar Can use 3/4 cup brown sugar for a molasses note.
- 1/2 cup unsalted butter, melted Or use neutral oil for a slightly lighter texture.
- 2 large eggs For richness; for vegan swaps, see Variations.
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring Liquid or gel; gel gives more intense color with less.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch (or similar) baking pan and line with parchment if you want clean edges.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, whisk the melted butter and sugar until combined and slightly glossy.
- Add the eggs, vanilla extract, and red food coloring to the butter mixture. Whisk until smooth and uniform in color.
- Fold the dry ingredients into the wet mixture in two additions until just combined—stop when there are no streaks of flour.
Baking
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 20–25 minutes, checking at 18 minutes; a toothpick should come out with a few moist crumbs.
- Cool completely in the pan on a wire rack before slicing into squares.
