Can I make red velvet brownies without food coloring?

Yes, you can! While the food coloring gives red velvet its signature hue, the flavor remains similar without it. You can also try natural alternatives like beetroot powder or pomegranate juice concentrate for a vibrant, chemical-free twist.

How do I know when red velvet brownies are done?

Insert a toothpick into the center—if it comes out with a few moist crumbs (but not wet batter), your brownies are done. Overbaking will lead to dryness, so start checking around the 25-minute mark and keep an eye on them.

Can I freeze red velvet brownies?

Absolutely. Allow the brownies to cool completely, then cut into squares. Wrap each piece tightly in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or microwave for 15–20 seconds before serving.

Red Velvet Brownies – Best Fudgy Recipe

Name: Red Velvet Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, melted: provides moisture and richness; 1 1/2 cups granulated sugar: adds sweetness and helps create a shiny top; 1/4 cup packed light brown sugar: adds depth and a subtle caramel flavor; 2 large eggs, room temperature: binds ingredients and adds structure; 2 teaspoons vanilla extract: enhances overall flavor; 1 tablespoon red food coloring: gives the iconic red velvet color; 1/2 cup unsweetened cocoa powder: delivers a subtle chocolate base; 1/2 teaspoon salt: balances the sweetness; 1 1/2 cups all-purpose flour: forms the structure of the brownies; 1/2 teaspoon baking powder: provides slight lift and soft texture; 1 cup white chocolate chips: adds creamy sweetness and contrast

Description

These Red Velvet Brownies are rich, fudgy, and visually stunning with a vibrant red hue and decadent white chocolate chips. Perfect for holidays or everyday indulgence, they blend the best of classic brownies and red velvet cake into one unforgettable dessert.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, melted: provides moisture and richness
1 1/2 cups granulated sugar: adds sweetness and helps create a shiny top
1/4 cup packed light brown sugar: adds depth and a subtle caramel flavor
2 large eggs, room temperature: binds ingredients and adds structure
2 teaspoons vanilla extract: enhances overall flavor
1 tablespoon red food coloring: gives the iconic red velvet color
1/2 cup unsweetened cocoa powder: delivers a subtle chocolate base
1/2 teaspoon salt: balances the sweetness
1 1/2 cups all-purpose flour: forms the structure of the brownies
1/2 teaspoon baking powder: provides slight lift and soft texture
1 cup white chocolate chips: adds creamy sweetness and contrast

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Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×13 inch baking pan with parchment paper.
In a large bowl, mix the melted butter with granulated and brown sugars until combined.
Add eggs one at a time, beating well after each addition. Stir in vanilla and red food coloring.
Sift in the cocoa powder, salt, flour, and baking powder. Stir until just combined—do not overmix.
Fold in the white chocolate chips until evenly distributed.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Let cool completely in the pan before slicing into squares and serving.

Notes

Don’t overbake to keep the brownies moist and fudgy.
Use gel food coloring for a more intense red color.
For cleaner cuts, refrigerate brownies for 30 minutes before slicing.
You can add an extra egg yolk for a richer texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 320 kcal
Sugar: 28 g
Sodium: 95 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 55 mg