This batch of red velvet brownies has been my go-to for celebrations and quiet weeknight treats alike. I first developed this version on a rainy afternoon when I wanted something with the deep cocoa note of a brownie but the plush color and tang of red velvet. The result was a dense, almost fudge-like square that still managed to deliver that classic red velvet tang when paired with a smooth cream cheese topping. What makes these brownies special is the balance between a moist, tender crumb and just enough structure to hold a glossy frosting—everyone who tries them asks for the recipe.

I discovered this combination while testing different ratios of butter and oil to achieve true fudginess without becoming greasy. The small addition of cornstarch helps build that tender, dense texture, and a touch of vinegar keeps the flavor bright beneath the cocoa and sugar. I often bring these brownies to potlucks because they travel well, cut cleanly after chilling, and the bold red hue always draws a crowd. The recipe yields 16 brownies and takes about 40 minutes from start to finish—quick enough for an afternoon bake and elegant enough for dessert at dinner.

Ingredients

• Unsalted butter (for brownies): Use 3/4 stick (6 tablespoons) melted. I prefer a European-style butter for depth of flavor; fully melt it and let it cool slightly so it blends smoothly with the sugars.
• Sugars: 1 cup granulated sugar plus 1/4 cup light brown sugar—brown sugar adds a gentle molasses note that deepens the brownie flavor without making it cakey.
• Eggs: 3 large eggs plus 1 large egg yolk at room temperature help build structure while keeping a dense texture; use at least large size for consistent results.
• Vanilla and fat: 1 teaspoon vanilla extract and 1/3 cup vegetable oil (about 2 2/3 tablespoons) add moistness and flavor; oil helps keep the interior fudgy.
• Cocoa powder: 1/4 cup unsweetened cocoa powder—use natural unsweetened for brighter acidity that complements the vinegar.
• Flour and cornstarch: 3/4 cup all-purpose flour plus 1 tablespoon cornstarch. The cornstarch reduces gluten formation for a tender, dense crumb.
• Vinegar and salt: 1 tablespoon vinegar (white or apple cider) and 1/4 teaspoon salt round out the batter and brighten the red velvet flavor.
• Red food coloring: 1/2 teaspoon gel food coloring for vivid color—gel concentrates color without thinning the batter.
• White chocolate chips (optional): 3/4 cup if you like pockets of sweet, creamy contrast—fold them in last so they don’t all sink.
• Cream cheese frosting: 4 ounces cream cheese (softened), 3/4 stick unsalted butter (6 tablespoons, softened), 4 cups powdered sugar, and 1 teaspoon vanilla extract. Use full-fat cream cheese for the creamiest, most stable topping.

Instructions

Prepare the pan and oven: Line an 8- or 9-inch square pan with parchment, leaving an overhang for easy lifting. Preheat the oven to 350°F (180°C). The parchment and overhang make removing and slicing the brownies much cleaner. Melt butter and combine sugars: Melt 3/4 stick (6 tablespoons) unsalted butter in 30-second intervals until fully liquid, then whisk into 1 cup granulated sugar and 1/4 cup light brown sugar until smooth and slightly glossy. This step dissolves the sugar, promoting a fudgy texture. Add eggs and flavor: Whisk in 3 large eggs and 1 large egg yolk plus 1 teaspoon vanilla. Mix gently—overbeating incorporates air that leads to a cakier result. Aim for a homogenous, thick batter. Incorporate oil and cocoa: Stir in 1/3 cup vegetable oil and 1/4 cup unsweetened cocoa powder until evenly combined. The oil keeps the crumb tender while the cocoa gives the subtle chocolate foundation for red velvet. Color and combine: Put a few tablespoons of batter into a small bowl, add 1/2 teaspoon gel red food coloring, mix until smooth, then fold that back into the main bowl. This method distributes color evenly without overworking the whole batter. Fold in dry ingredients: Switch to a rubber spatula and fold in 3/4 cup all-purpose flour, 1 tablespoon cornstarch, and 1/4 teaspoon salt until there are no dry streaks. Fold gently to avoid building air; stop as soon as combined. Finish the batter: Stir in 1 tablespoon vinegar, then fold in white chocolate chips if using. Pour into the prepared pan and smooth the top. The vinegar reacts with the cocoa and food coloring to enhance that classic red velvet tang. Bake and cool: Bake at 350°F for 20–25 minutes until a skewer inserted comes out with moist crumbs but not wet batter. Remove and cool completely on a wire rack before frosting—frosting warm brownies will slide and become glossy instead of set.

You Must Know

Storage Tips

Store frosted squares in an airtight container in the refrigerator for up to 4 days to keep the cream cheese topping stable. For longer storage, freeze unfrosted brownies wrapped well in plastic, then foil, for up to 3 months. Thaw overnight in the refrigerator and frost just before serving for fresh texture. If you need to transport them, chill the pan until firm, then slice and layer with parchment between squares to prevent sticking.

Ingredient Substitutions

For a dairy-free version, replace butter with coconut oil (solid, not melted) and use a dairy-free cream cheese alternative, though texture will be slightly less rich. For a lower-sugar option, reduce powdered sugar in the frosting and add a tablespoon of cornstarch to help stabilize; expect a less fluffy topping. Use half dark cocoa and half natural cocoa to deepen the chocolate note if you prefer more bitter balance. Gluten-free flour blend works 1:1; add an extra teaspoon of cornstarch to improve structure.

Serving Suggestions

Serve squares chilled or at cool room temperature with fresh berries and a light dusting of cocoa or powdered sugar. For parties, arrange on a platter with mint sprigs for contrast. Pair with full-bodied coffee or a milk-based latte to balance sweetness. For a celebratory touch, add sprinkles or piped rosettes of frosting along the edges.

Cultural Background

Red velvet’s origins are debated—some trace it to Southern U.S. kitchens and grand hotels where cocoa, vinegar, and buttermilk produced a distinctive texture and tang. The modern bright red color became popular with the advent of food coloring and brand marketing. These brownies are a playful hybrid: borrowing red velvet’s tang and hue while leaning on a brownie’s dense, fudgy DNA.

Seasonal Adaptations

In winter, fold in toasted pecans or top with a cranberry compote for brightness. For Valentine’s Day, pipe a border of frosting and scatter freeze-dried strawberry powder for a fruit-forward accent. In summer, omit the frosting and serve chilled brownie bites with whipped mascarpone and macerated cherries.

Meal Prep Tips

Double the batch and freeze uncut slabs for future desserts. Bake and cool on the day you plan to serve, then freeze single layers sliced between parchment—this allows you to pull out just what you need. Label with date and contents. When reheating a single square, warm 10–12 seconds in the microwave or let it come to room temperature to maintain the fudgy texture.

These red velvet brownies are a true crowd-pleaser that balance indulgence with ease. Whether you’re baking for a gathering or a quiet treat, the combination of dense crumb and tangy frosting is sure to become a favorite. Enjoy the process and don’t be afraid to make the recipe your own.