Name: The Best Fudgy Red Velvet Brownies Recipe
Prep time: 15 min
Cook time: 25 min
Ingredients: 225 g 1 cup unsalted butter — Using unsalted lets me control the salt level; melted butter helps everything combine smoothly.; 330 g 1 + 2/3 cups caster sugar — It dissolves more quickly than regular sugar, giving a smoother texture.; 3 Tbsp cocoa powder — Make sure it’s baking cocoa (not drinking chocolate, so there’s no extra sugar messing up flavour balance.); 2 medium eggs — They help bind things and contribute to fudginess. Room-temperature works best for even mixing.; 1.5 tsp vanilla extract — A good-quality vanilla makes the taste richer.; 1.5 tsp strong red food colouring gel — Gel colour is more vivid and doesn’t change texture; gives that classic red velvet tone.; 200 g 1 + 2/3 cups plain flour (all-purpose) — Just enough to give structure without making them cakey.; ½ tsp salt — Brings out sweetness and chocolate flavour.; 3 tsp white wine vinegar — Gives red velvet its characteristic tang when paired with cocoa. Must-have for authentic flavour.; 50 g ≈1.8 oz white chocolate (optional) — For drizzling on top to add sweetness, contrast and prettiness.

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The Best Fudgy Red Velvet Brownies Recipe | Rich Chocolate Treat

I remember the very first time I made these red velvet brownies in just one bowl. The house smelled like rich chocolate, tangy vinegar, and sweet butter. I couldn’t wait to dig in—and when I did, the fudgy texture and deep red colour blew me away.

After several experiments (and many spoon scrapes), I ended up with this version that’s easy, indulgent and practically foolproof. If you love baking decadent treats, you can also enjoy a slice of this Pumpkin Rum Cake recipe for another holiday-worthy dessert.

The Best Fudgy Red Velvet Brownies Recipe

Ingredients Section

Here are all the ingredients I use, with their measurements and pro tips so everything turns out just right.

225 g (1 cup) unsalted butter — Using unsalted lets me control the salt level; melted butter helps everything combine smoothly.
330 g (1 + 2/3 cups) caster sugar — It dissolves more quickly than regular sugar, giving a smoother texture.
3 Tbsp cocoa powder — Make sure it’s baking cocoa, not drinking chocolate, so there’s no extra sugar messing up flavour balance.
2 medium eggs — They help bind things and contribute to fudginess. Room-temperature works best for even mixing.
1.5 tsp vanilla extract — A good-quality vanilla makes the taste richer.
1.5 tsp strong red food colouring gel — Gel colour is more vivid and doesn’t change texture; gives that classic red velvet tone.
200 g (1 + 2/3 cups) plain flour (all-purpose) — Just enough to give structure without making them cakey.
½ tsp salt — Brings out sweetness and chocolate flavour.
3 tsp white wine vinegar — Gives red velvet its characteristic tang when paired with cocoa. Must-have for authentic flavour.
50 g (≈1.8 oz) white chocolate (optional) — For drizzling on top to add sweetness, contrast and prettiness.

Note: Serves about 16 brownies using an 8-inch (20 cm) square baking pan.

Variations

If you want to tweak this recipe, these are options I’ve tested or considered:

Dairy-free option: Replace the butter with a non-dairy butter or coconut oil; use a dairy-free white chocolate for the drizzle.
Use less sugar: Reduce sugar slightly or try half sugar plus a natural sweetener; texture will be fudgier.
Natural color substitute: Use beet powder or natural red colouring if you’d prefer to avoid intensive food gels.
Add-ins: Mix in chopped nuts (pecans or walnuts) or white chocolate chips into the batter before baking, or swirl in some cream cheese for a marbled effect.
Flavor twist: A pinch of espresso powder to deepen the cocoa taste, or even a little orange zest for a twist.
For more ideas like this, browse the full dessert recipes collection.

Cooking Time

Here’s the time breakdown I use when making these:

Prep Time: ~15 minutes
Cooking / Bake Time: ~25 minutes
Total Time: ~40 minutes including cooling before slicing

Equipment you need

Here are the tools I use, and why they matter:

8-inch (20 cm) square baking tin — gives the right thickness; too big and brownies are thin and overbake, too small and they’re too tall/dense.
Mixing bowl — since it’s “one-bowl,” this is where almost everything happens, minimizing dishes.
Spatula — for mixing the batter gently so you don’t overwork the flour.
Piping bag or plastic food bag (optional) — for the white chocolate drizzle decoration.

How to Make The Best Fudgy Red Velvet Brownies Recipe?

Preheat and Prepare

I heat the oven to 180 °C (fan 170 °C / about 356 °F) and line and grease my 20 cm square pan. Having the tin ready makes everything move smoothly once the batter is done.

Mix Butter, Sugar, Cocoa, Eggs, Vanilla, Colouring

I melt the butter, then beat in caster sugar and cocoa until smooth. After that I mix in the eggs, vanilla, and red colouring gel until the batter is glossy and even in colour.

Fold in Dry Ingredients & Vinegar, Bake

I gently fold in the flour and salt, stir in white wine vinegar, pour into the tin, smooth the top, and bake for 23-25 minutes until edges look set and the top has a slight crust.

Cooling completely in the tin is crucial before slicing. I sometimes melt white chocolate and drizzle it decoratively across the brownies for extra flair.

Additional Tips for Making this Recipe Better

Make sure all ingredients are at room temperature so the batter mixes smoothly and evenly.
Be gentle when folding in flour—over-mixing reduces that fudgy interior texture.
Wait until the brownies are fully cool before cutting; patience means cleaner slices.
Use a good-quality red food colouring gel for the deepest hue.
If doing the white chocolate drizzle, let it set slightly so it keeps its pattern.

How to Serve The Best Fudgy Red Velvet Brownies Recipe?

Slice into neat squares using a warm, sharp knife so edges stay clean. Garnish with white chocolate drizzle or a light dusting of powdered sugar. Sometimes I pair them with vanilla ice cream for a hot-cold contrast. And if you’re craving even more red velvet goodness, these Red Velvet Cheesecake Bites are another decadent treat worth trying.

Nutritional Information

Per serving (1 of 16 pieces, including optional drizzle):

Calories: ~257 kcal
Protein: ~3 g
Carbohydrates: ~33 g
Fat: ~13 g

Make Ahead and Storage

Restoring / Serving Later:
Keep brownies covered in their pan at room temperature if serving the same day.

Freezing:
Wrap individual squares and freeze for up to 2 months. Thaw overnight in the fridge.

Storing:
In an airtight container at room temp they stay fresh for about 5-7 days.

Why You’ll Love This Recipe?

One-bowl prep keeps cleanup simple and quick.
Rich fudgy center with a delicate crackly top for perfect texture.
Classic red velvet flavor with vibrant color that looks stunning on any dessert table.
Flexible: add white chocolate drizzle, nuts, or keep it plain—you can tailor it to your taste.
Impressive enough for parties but easy enough for a weekday treat.

Ash Tyrrell