Red Velvet Brownies

These brownies are ideal for Valentine’s Day, or anytime you want a dessert that feels nostalgic but elevated. Top them with cream cheese icing or enjoy them plain, they’re excellent either way.

If you're like us and love brownies in every form, you'll love our Rolo Brownies and Strawberry Cheesecake Brownies.

With just a few kitchen staples, you will be ready to make these red velvet bars.

See the recipe card below for the exact quantities of each ingredient.

• Unsalted Butter: Creates richness and a fudgy base.
• Granulated Sugar: Adds sweetness and helps form a crackly top.
• Light Brown Sugar: Enhances moisture and depth of flavor.
• Eggs and Egg Yolk: Provide structure while keeping the brownies soft.
• Red Food Coloring: Gives that classic red velvet look.
• White Vinegar: Reacts with baking soda.
• Unsweetened Cocoa Powder: Provides the mild chocolate flavor red velvet is known for.
• Baking Soda: Reacts with vinegar for lift without cakiness.
• Cream Cheese: A smooth, tangy finish.
• Icing Sugar: Sweetens and thickens the icing.
• Milk: Adjusts consistency for spreading.

You’ll only need a few kitchen essentials to get started: an 9x13 baking pan, medium saucepan, measuring cups and spoons and parchment paper.

• Cream Cheese Swirl: Drop spoonfuls of softened cream cheese into the batter and swirl before baking.
• White Chocolate Chips: Fold in for a sweeter contrast before transferring batter to the pan.
• No Icing: Serve warm with vanilla ice cream or on their own.

Check out how quick and easy it was to make this easy recipe.

Preheat oven to 325F and prepare an 9x13 metal pan with parchment paper leaving the sides high for easily removal.

Melt butter over medium high heat, once bubbling and melted remove the pot and add in white and brown sugar. Whisk well then wait a few minutes so it isn’t too warm before proceeding with the next step.

Once butter is absorbed, transfer to a large bowl and add eggs, yolk, food coloring and vinegar.

Fold in flour, cocoa powder, salt and baking soda.

Transfer to prepared pan (don’t worry if it doesn’t fully spread into the corners). Bake for 30 minutes or until a toothpick has moist crumbs in the center.

Cool completely in the pan then remove and slice.

Make cream cheese frosting by whisking everything together in a bowl or stand mixer base.

Pipe or frost as desired.

Hint: For the fudgiest texture, don’t overbake. Pull them when the center still looks slightly soft.

• Icing Amount: As written, you can cover the whole batch fully, cut it in half if you prefer less.
• Cool Fully Before Icing: Warm brownies will melt the frosting.
• Metal Pan Preferred: Promotes even baking and better structure.

Another recipe that’s always a hit is our Strawberry Brownies.

Valentine’s Day Truffles

Raspberry Mousse

Dark Chocolate Bark

Peanut Butter Banana Bread

• Room Temperature: These should be stored in the fridge if frosted due to the cream cheese. If they are plain, they can be stored on the counter for 3-4 days in an airtight container, out of direct sunlight.
• Refrigerator: Frosted brownies keep well for up to 5 days.
• Freezer: Freeze sliced brownies (unfrosted) for up to 2 months.

• Valentines Day Desserts: Oreo Bark, Rice Krispie Treats, Valentine's Day Truffles and Chocolate Truffles.
• Cozy Drinks: Pink Hot Chocolate, Crockpot Hot Chocolate or Caramel Mocha.

We find the lower heat helps keep the brownies fudgy and prevents the tops from cracking.

Absolutely. You'll still get the flavour, just without the red velvet color.

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