I perfected fudgy red velvet brownies that rely on pantry staples and a single clever swap, making them an ideal pick for Desserts With Everyday Ingredients.

Jump to Recipe

I’m obsessed with these fudgy red velvet brownies and I make them when a serious sweet tooth attack hits. They look like a simple snack but something about the deep chocolate notes and bright color makes people stop talking.

I fold in melted unsalted butter and a good hit of sifted cocoa powder so the texture stays dense and almost truffle like, not cakey. This is one of those Easy treats that feels straight out of Homemade Baked Goods Desserts displays.

I swear they vanish faster than I expect, and every time I think I nailed it something new pops up to try next time.

Ingredients

Print Recipe (No Advertisments)

Butter: Adds richness and fat, mostly saturated, tastes silky, not much nutrients, very caloric.
Semisweet chocolate: Gives chocolate flavor, small fiber and iron, brings sweetness and depth, bittersweet notes.
Cocoa powder: Intense chocolate taste, some antioxidants and fiber, low fat if unsweetened.
Granulated sugar: Pure carbs, adds sweetness and structure, zero fiber or protein, very calorie dense.
Eggs: Provide protein, moisture and structure; yolks add richness and a bit of fat.
All purpose flour: Main source of carbs and some protein, gives chew and body to brownies.
Cream cheese swirl: Adds tang and creaminess, mostly fat and dairy protein, balances sweetness nicely.

Ingredient Quantities

1 cup (226g) unsalted butter cut into pieces

8 oz (225g) semisweet or bittersweet chocolate, chopped

1/2 cup (45g) unsweetened cocoa powder, sifted

1 1/2 cups (300g) granulated sugar

3 large eggs plus 1 large egg yolk, room temp

2 teaspoons vanilla extract

about 1 1/2 to 2 tablespoons red food coloring (liquid) or 2 teaspoons gel

3/4 cup (95g) all purpose flour, spooned and leveled

1/2 teaspoon fine salt

1 cup (170g) white chocolate chips or chopped white chocolate (optional)

4 oz (115g) cream cheese, softened (for swirl, optional)

1/4 cup (30g) powdered sugar (if making cream cheese swirl, optional)

1/2 teaspoon instant espresso powder (optional, boosts chocolate flavor)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 325°F (163°C). Line an 8×8 inch pan with parchment leaving extra hanging over the sides, and lightly grease the parchment so it wont stick.

2. In a heatproof bowl set over barely simmering water or in short bursts in the microwave, melt 1 cup (226g) butter with 8 oz (225g) chopped semisweet or bittersweet chocolate, stirring until smooth. Off heat stir in 1/2 cup (45g) sifted unsweetened cocoa powder and, if using, 1/2 teaspoon instant espresso powder until evenly combined. Let cool 3 to 5 minutes.

3. Whisk in 1 1/2 cups (300g) granulated sugar until glossy, then add 3 large room temperature eggs plus 1 large yolk one at a time, whisking after each so it gets shiny but don’t go crazy and aerate it too much.

4. Stir in 2 teaspoons vanilla extract and about 1 1/2 to 2 tablespoons liquid red food coloring (or 2 teaspoons gel). Adjust for color, but remember gel is stronger so use less. Mix until the batter is uniformly red.

5. Gently fold in 3/4 cup (95g) spooned and leveled all purpose flour and 1/2 teaspoon fine salt just until no dry streaks remain. Overmixing will make them cakey.

6. Fold in 1 cup (170g) white chocolate chips or chopped white chocolate now if you want them studded, or reserve a handful to press on top before baking.

7. Pour batter into the prepared pan and smooth the top. If doing a cream cheese swirl: beat 4 oz (115g) softened cream cheese with 1/4 cup (30g) powdered sugar until smooth, drop spoonfuls over the batter and run a knife through to make swirls, dont overdo it.

8. Bake 28 to 35 minutes until the edges look set and the center still has a slight jiggle; a toothpick inserted near the center should come out with a few moist crumbs not wet batter. Ovens vary so start checking at 25 minutes.

9. Cool completely in the pan on a wire rack, then use the parchment overhang to lift brownies out. Chill 20 to 30 minutes for cleaner slices if you like, then cut into squares. Store leftovers airtight at room temp for 2 days or refrigerated if you’ve got the cream cheese swirl.

Equipment Needed

1. Oven (set to 325°F / 163°C)
2. 8×8 inch square baking pan lined with parchment and lightly greased
3. Heatproof bowl plus small saucepan for a double boiler, or a microwave safe bowl for melting chocolate
4. Large mixing bowl (for the batter) and at least one smaller bowl for the cream cheese swirl or misc ingredients
5. Whisk and rubber spatula for mixing and folding (dont overmix the batter)
6. Measuring cups and spoons and a kitchen scale if you want gram accuracy
7. Sifter or fine mesh sieve for the cocoa powder
8. Sharp knife and cutting board for chopping chocolate and trimming parchment
9. Wire cooling rack and toothpick to check doneness and cool the brownies

FAQ

Q: How much red food coloring should I use and gel vs liquid? A: For vivid red use about 1 1/2 to 2 tablespoons liquid or 2 teaspoons gel, gel is more concentrated so you need less. Start with less, bake a small test if you care about exact shade, and remember food color can stain your hands and clothes.

Q: How do I keep these brownies fudgy not cakey? A: Measure flour by spooning and leveling, don’t overmix after you add the flour, and pull them from the oven when the center still has a slight jiggle and moist crumbs on a toothpick. The extra egg yolk and melted chocolate help make them dense and fudgy, so don’t try to make them fluffier.

Q: Can I use Dutch processed cocoa or swap chocolate types? A: You can use Dutch processed cocoa but it may mute the red color and change the acid balance a bit. Use semisweet or bittersweet chocolate like recipe calls for for best depth. If you use milk chocolate expect sweeter, softer brownies, and cut back on white chips or sugar if needed.

Q: Tips for the cream cheese swirl so it looks pretty and not heavy? A: Beat the 4 oz cream cheese with 1/4 cup powdered sugar just until smooth, dollop it over the batter and swirl gently with a toothpick or butter knife, don’t overwork it or the swirl will blend in. If the cream cheese is too warm it will sink, so chill it a few minutes before dolloping if needed.

Q: Do I really need the espresso powder? A: No, it’s optional but a tiny 1/2 teaspoon boosts the chocolate flavor without tasting like coffee. Leave it out if you don’t have it, the brownies will still be great.

Q: How should I store or freeze the brownies? A: Store in an airtight container at room temp for 3 to 4 days, refrigerate up to a week if you used the cream cheese swirl. For longer storage freeze cut brownies in a single layer on a tray then transfer to a freezer bag for up to 3 months, thaw at room temp or warm briefly in the microwave.

The Best Fudgy Red Velvet Brownies Recipe Substitutions and Variations

Unsalted butter (1 cup / 226g) — Coconut oil (refined) 1:1 by volume or weight (gives a slightly softer edge; unrefined adds coconut taste). Vegan stick butter or margarine 1:1 also works, just cut back on any added salt if it’s salted.
Semisweet or bittersweet chocolate (8 oz / 225g) — Use the same weight of good quality chocolate chips or chopped baking chocolate. If you only have milk chocolate expect it to be sweeter and a bit less intense so you might lower the granulated sugar by about 2 tablespoons.
Granulated sugar (1 1/2 cups / 300g) — Light brown sugar 1:1 for a moister, chewier fudgy brownie and a hint of caramel. Coconut sugar 1:1 is fine too but will give a darker color and slightly different flavor.
Cream cheese for swirl (4 oz / 115g) — Mascarpone 1:1 for a richer, less tangy swirl. Plain full fat Greek yogurt or strained labneh can substitute in a pinch 1:1 but the swirl will be thinner and a bit tangier.

Pro Tips

1) Melt the butter and chocolate gently, either over barely simmering water or in short microwave bursts, and stir a lot. Dont overheat it or the chocolate can seize, and let it cool a few minutes before adding eggs or you’ll get scrambled bits. If you use the espresso powder add it with the cocoa so it dissolves and really boosts the chocolate.

2) Use room temp eggs and add them one at a time, whisking just enough to make the batter glossy. Over-aerating or overmixing after the flour goes in will make the brownies cakey, so fold gently and stop when you cant see dry streaks.

3) Gel food color is way stronger than liquid, so start small and increase if needed, mix well for an even color. If the red looks a little dull after baking you can turn up the color a tiny bit next time, but dont add so much that it tastes metallic.

4) Oven temps vary, so check early. Look for set edges and a center that still jiggles slightly, a toothpick should come out with moist crumbs not wet batter. For cleaner, prettier slices cool completely then chill 20 to 30 minutes before cutting, it helps a lot.

5) If you want white chocolate chips or a cream cheese swirl, reserve a handful of chips to press on top so they look nice, and keep the cream cheese mixture fairly thick so it makes pretty swirls instead of disappearing. If you do the swirl store those brownies in the fridge and let them sit at room temp a little before serving so they soften up.

The Best Fudgy Red Velvet Brownies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I perfected fudgy red velvet brownies that rely on pantry staples and a single clever swap, making them an ideal pick for Desserts With Everyday Ingredients.

Servings

servings

Calories

289

kcal

Equipment: 1. Oven (set to 325°F / 163°C)
2. 8×8 inch square baking pan lined with parchment and lightly greased
3. Heatproof bowl plus small saucepan for a double boiler, or a microwave safe bowl for melting chocolate
4. Large mixing bowl (for the batter) and at least one smaller bowl for the cream cheese swirl or misc ingredients
5. Whisk and rubber spatula for mixing and folding (dont overmix the batter)
6. Measuring cups and spoons and a kitchen scale if you want gram accuracy
7. Sifter or fine mesh sieve for the cocoa powder
8. Sharp knife and cutting board for chopping chocolate and trimming parchment
9. Wire cooling rack and toothpick to check doneness and cool the brownies

Ingredients

1 cup (226g) unsalted butter cut into pieces
8 oz (225g) semisweet or bittersweet chocolate, chopped
1/2 cup (45g) unsweetened cocoa powder, sifted
1 1/2 cups (300g) granulated sugar
3 large eggs plus 1 large egg yolk, room temp
2 teaspoons vanilla extract
about 1 1/2 to 2 tablespoons red food coloring (liquid) or 2 teaspoons gel
3/4 cup (95g) all purpose flour, spooned and leveled
1/2 teaspoon fine salt
1 cup (170g) white chocolate chips or chopped white chocolate (optional)
4 oz (115g) cream cheese, softened (for swirl, optional)
1/4 cup (30g) powdered sugar (if making cream cheese swirl, optional)
1/2 teaspoon instant espresso powder (optional, boosts chocolate flavor)

Directions

Preheat oven to 325°F (163°C). Line an 8×8 inch pan with parchment leaving extra hanging over the sides, and lightly grease the parchment so it wont stick.
In a heatproof bowl set over barely simmering water or in short bursts in the microwave, melt 1 cup (226g) butter with 8 oz (225g) chopped semisweet or bittersweet chocolate, stirring until smooth. Off heat stir in 1/2 cup (45g) sifted unsweetened cocoa powder and, if using, 1/2 teaspoon instant espresso powder until evenly combined. Let cool 3 to 5 minutes.
Whisk in 1 1/2 cups (300g) granulated sugar until glossy, then add 3 large room temperature eggs plus 1 large yolk one at a time, whisking after each so it gets shiny but don't go crazy and aerate it too much.
Stir in 2 teaspoons vanilla extract and about 1 1/2 to 2 tablespoons liquid red food coloring (or 2 teaspoons gel). Adjust for color, but remember gel is stronger so use less. Mix until the batter is uniformly red.
Gently fold in 3/4 cup (95g) spooned and leveled all purpose flour and 1/2 teaspoon fine salt just until no dry streaks remain. Overmixing will make them cakey.
Fold in 1 cup (170g) white chocolate chips or chopped white chocolate now if you want them studded, or reserve a handful to press on top before baking.
Pour batter into the prepared pan and smooth the top. If doing a cream cheese swirl: beat 4 oz (115g) softened cream cheese with 1/4 cup (30g) powdered sugar until smooth, drop spoonfuls over the batter and run a knife through to make swirls, dont overdo it.
Bake 28 to 35 minutes until the edges look set and the center still has a slight jiggle; a toothpick inserted near the center should come out with a few moist crumbs not wet batter. Ovens vary so start checking at 25 minutes.
Cool completely in the pan on a wire rack, then use the parchment overhang to lift brownies out. Chill 20 to 30 minutes for cleaner slices if you like, then cut into squares. Store leftovers airtight at room temp for 2 days or refrigerated if you've got the cream cheese swirl.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.