Red velvet desserts have a way of feeling instantly celebratory – and these brownies are no exception. With their signature deep red colour, subtle cocoa flavour and perfectly fudgy texture, they deliver all the charm of classic red velvet in a form that’s easier and faster to make.
Ideal for Valentine’s Day, holiday gatherings or whenever you want a dessert that stands out, these brownies balance elegance with pure comfort. This is one of two standout brownie recipes from baker Sloane Papa — if you love her baking style, don’t miss her M&M Brownies, another crowd-pleasing favourite. And for more bakery-worthy inspiration, be sure to try this recipe for Red Velvet Doughnuts With Cream Cheese Icing.
Why you’ll love these Red Velvet Brownies
- Perfectly fudgy: Rich and dense with a soft crumb.
- Signature red velvet flavour: Subtle cocoa with just the right amount of tang.
- Visually striking: That deep red colour makes them ideal for special occasions.
- Easier than cake: All the appeal of red velvet with far less effort.
- Make-ahead friendly: They store beautifully and freeze well.
Red Velvet Brownies
With their signature deep, rich red colour, subtle cocoa flavour, and perfectly fudgy texture, these red velvet brownies deliver a dessert that feels both classic and indulgent. Finished with a crinkled top and soft, velvety crumb, they’re perfect for Valentine’s Day baking or any time of year
Ingredients
- 3 oz bittersweet chocolate
- ¾ cup cup extra light tasting olive oil
- 1 tsp red food gel
- 1 cup granulated sugar
- 1⅔ cup brown sugar
- 3 eggs room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 cup all-purpose flour
- ¾ cup ¾ cup Dutch-process cocoa powder
- ¼ cup ¼ cup black cocoa powder
- ½ tsp salt
- 4.5 oz bittersweet chocolate roughly chopped
Instructions
- Preheat the oven to 350°F and line a 9×9-inch pan with parchment paper.
- In a small bowl, melt the bittersweet chocolate, olive oil, and red food gel over a saucepan of simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
- Meanwhile, in a large bowl, beat the sugars, eggs, vanilla, and white vinegar on high speed for about 5–6 minutes, until the mixture has doubled in size. Scrape down the bowl to ensure everything is fully combined.
- Reduce the mixer speed and slowly pour in the chocolate mixture.
- Add the flour, cocoa powders, and salt, folding gently until mostly combined.
- Fold in the chopped chocolate until evenly dispersed.
- Pour the batter into the prepared pan and smooth the top with an offset spatula.
- Bake for about 35 minutes.
- Allow the brownies to cool completely in the pan before removing.
- Cut into 16 squares, top with flaky sea salt if desired, and enjoy.
More red velvet recipes to try
Light and airy as miniature cakes, these red velvet whoopie pie cookies have the light chocolatey flavour and signature red colour of red velvet cake. Cookies are sandwiched with a whipped cream cheese frosting.
Get the recipe
Light and airy as miniature cakes, these red velvet whoopie pie cookies have the light chocolatey flavour and signature red colour of red velvet cake. Cookies are sandwiched with a whipped cream cheese frosting.
Get the recipe
