The Best Fudgy Red Velvet Brownies Recipe

Ash Tyrrell

The Best Fudgy Red Velvet Brownies Recipe

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.

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Prep Time 15

Cook Time 25

Ingredients Method Notes

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.

Method

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.
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.
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.

Notes

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.