Fudgy Red Velvet Brownies
I remember testing this fudgy red velvet brownie recipe on a rainy afternoon and being surprised at how a handful of pantry staples produced something that tasted decadent yet stayed incredibly simple to make. These brownies blend classic cocoa flavor with that signature red hue for a treat that’s perfect for holidays, bake sales, or a last-minute dessert when you want something pretty and rich. If you enjoy quick red velvet twists, these sit nicely beside other easy favorites like red velvet cinnamon rolls in a weekend baking lineup.
Why you’ll love this dish
These fudgy red velvet brownies are special because they balance deep cocoa taste with a moist, almost brownie-fudge texture and a vivid color that makes an impression. The recipe uses minimal ingredients and straightforward steps, so it’s both accessible for new bakers and quick enough for weeknight dessert duty. They come together in under an hour from start to finish and require equipment most kitchens already have.
“Perfectly dense and chocolatey with just the right hint of creaminess — the easiest showstopper for guests.” — a quick note from a taste test
They’re also a great choice if you like simple, ingredient-light desserts; for more three-ingredient inspired treats, try a no-fuss option like the 3-ingredient date snickers when you want variety.
The cooking process explained
Before you measure anything, you’ll melt butter, mix the wet ingredients, and whisk the dry ingredients separately. That keeps gluten development low and helps the brownies stay fudgy. Once combined, the batter goes into a greased pan and bakes briefly — 20–25 minutes is enough to set the edges while leaving a few moist crumbs in the center for that desirable fudgy bite. Cooling is important: the brownies firm as they cool, and cutting too hot makes a mess.
What you’ll need
- 1 cup all-purpose flour (for slightly cakier brownies, use 1 1/4 cups; for gluten-free use a 1:1 blend)
- 1/2 cup unsweetened cocoa powder (natural or Dutch-processed — see tips below)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted (or use neutral oil for a softer crumb)
- 2 large eggs
- 1 tablespoon red food coloring (liquid or gel; beet powder can work as a natural swap)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
The short ingredient list — reminiscent of other simple desserts such as the simple 3-ingredient Mounjaro — makes these brownies easy to adapt on the fly.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment, leaving an overhang for easy removal.
- In a large bowl, combine the melted butter and granulated sugar. Stir until glossy and mostly smooth.
- Add the eggs one at a time, mixing well after each addition so the batter becomes slightly airy.
- Stir in the red food coloring and vanilla extract until the color is uniform.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt to break up any lumps.
- Add the dry ingredients to the wet mixture in two additions. Stir gently just until you can no longer see streaks of flour. Avoid overmixing.
- Pour the batter into the prepared pan and use a spatula to smooth the top evenly.
- Bake 20–25 minutes. Insert a toothpick into the center — you want a few moist crumbs clinging to it, not a wet batter. That indicates fudgy brownies.
- Let the brownies cool in the pan on a rack for at least 30 minutes before using the parchment overhang to lift them out. Cut into squares once cooled.
Best ways to enjoy it
Serve warm with a scoop of vanilla ice cream for contrast, or dust with powdered sugar for a simple finish. For a festive look, pipe a cream cheese frosting swirl on top of each square. If you want to offer a crunchy counterpoint, serve alongside a shard or two of keto toffee for texture contrast and a fun mix of flavors. These brownies also work well as a base for brownie trifles or layered desserts.
Storage and reheating tips
Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual squares in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or microwave briefly (10–15 seconds) to revive that fudgy warmth. If you added cream cheese frosting, refrigerate; unfrosted brownies are safe at room temp for 2 days, then move to the fridge for up to a week.
Tricks for success
- Use an 8×8-inch pan for the given quantities; a larger pan will produce thinner, faster-baking brownies.
- Don’t overmix after adding the flour — overworking develops gluten and makes the texture cakier.
- Check doneness at 20 minutes and every 2–3 minutes after; ovens vary and fudgy brownies go from perfect to overbaked fast.
- If you want a richer chocolate flavor, substitute half the cocoa powder with melted semisweet chocolate (reduce butter slightly).
- To avoid streaky coloring, use gel food coloring — it gives intense color with less liquid.
- For a dairy-free version, swap melted butter for coconut oil and use a vegan egg replacer per package instructions.
For more quick dessert inspiration, consider a tiny, no-fuss treat like this 3-ingredient Mounjaro as an alternate idea.
Different ways to try it
- Cream cheese swirl: Drop spoonfuls of sweetened cream cheese over the batter, drag a knife through to create marbling.
- Nutty crunch: Fold in 1/2 cup chopped pecans or walnuts for texture.
- Espresso boost: Add 1 teaspoon instant espresso powder to deepen the chocolate.
- Beet or natural coloring: Replace artificial food coloring with 1–2 tablespoons beet powder for natural red color (color will be subtler).
- Frosted bars: Top with a simple powdered sugar + cream cheese frosting for a classic red velvet finish.
Helpful answers
Q: Can I use natural cocoa instead of Dutch-processed cocoa?
A: Yes. Natural and Dutch-processed cocoa behave slightly differently with leavening. This recipe uses baking powder, which works with natural cocoa; you can use Dutch-processed, but expect a small flavor and color difference. If you swap in melted chocolate, reduce cocoa to keep balance.
Q: How do I make these brownies vegan or egg-free?
A: Use a commercial egg replacer (follow package directions) or substitute each egg with 1/4 cup unsweetened applesauce plus an extra 1 tablespoon of oil. Texture will be slightly cakier but still tasty.
Q: What’s the best way to tell when they’re done without overbaking?
A: Look for set edges and a center that still has a few moist crumbs on a toothpick. The brownies will firm as they cool, so pull them at the moist-crumb stage for fudgy results.
Q: Can I double the recipe for a 9×13 pan?
A: Yes, doubling works. Expect a slightly longer bake time (add 8–12 minutes) and check frequently with a toothpick starting at the original bake time. You can also bake two 8×8 pans side by side.
Q: Are these safe to make ahead for a party?
A: Absolutely. Bake the day before, store airtight at room temperature for up to 2 days, and if you’ve added frosting, refrigerate and bring to room temperature before serving for best texture.
Fudgy Red Velvet Brownies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment.
- In a large bowl, combine the melted butter and granulated sugar. Stir until glossy and smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the red food coloring and vanilla extract until the color is uniform.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet mixture in two additions. Stir gently until there are no streaks of flour.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes. Check doneness with a toothpick; it should show a few moist crumbs.
- Let the brownies cool in the pan for at least 30 minutes before lifting out and cutting into squares.
