Red Velvet Brownies

Name: Red Velvet Brownies
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 225 g butter; 330 g (1½ cups) caster sugar; 20 g (¼ cup) cocoa powder; 2 tsp vanilla extract (or vanilla bean paste); 2 eggs (large, room temperature); 1 tbs red food colouring gel (see notes); pinch of salt; 2 tsp white vinegar (or white wine vinegar); 200 g (1⅓ cups) plain flour; 100 g white chocolate (melted, optional)

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The EASIEST and most DELICIOUS red velvet brownies recipe made in just one bowl!

Rich and fudgy brownies drizzled with creamy white chocolate... prepped, baked and ready to enjoy in less than 45 minutes.

Red velvet brownies drizzled with white chocolate on a white cake stand.

These red velvet brownies are rich and fudgy, packed with chocolate flavour, and are a stunning colour!

My family are HUGE fans of brownies and, like my peanut butter brownies, Biscoff brownies, Nutella Brownies and triple chocolate brownies, a batch of these brownies is guaranteed to be greeted with huge smiles all round!

Serve red velvet brownies for morning tea, at parties, or make the most decadent dessert when serving them warm with a scoop of vanilla ice cream! SO good!

Close up of pieces of red velvet brownie on a white cake stand.

Why You're Going To Love This Recipe

Easy one bowl recipe - this recipe takes just 5 minutes to prepare and doesn't need any fancy equipment!
Simple to make but looks impressive - these brownies are so easy and use basic ingredients, but make an eye-catching slice or dessert!
Fudgy texture - red velvet brownies have a light top and dense fudgy texture that is just the perfect combo!
Freezer-friendly - pop a few squares in the freezer for quick grab 'n go snacks.
Conventional and Thermomix - you can make these brownies using either method, both are written in the recipe card at the end of the post.

What You Need

You only need a handful of basic ingredients to make these super easy brownies!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Ingredients needed to make the recipe measured and placed in individual bowls.

Red food colouring gel - you will need a strong red food colouring to get that classic red velvet colour. I used the Colour Mill brand (purchased from Big W).
White vinegar - or white wine vinegar.

The baked brownies cooled and drizzle with white chocolate.

Step By Step Instructions

It takes just 5 minutes to prepare this red velvet brownies recipe, and you only need one bowl!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Melt The Butter

Preheat the oven and line your baking tin.

Place the butter into a microwave-safe bowl and melt in the microwave.

Step 2 - Add The Caster Sugar And Cocoa Powder

Add the caster sugar and cocoa powder to the melted butter.

Cocoa powder and caster sugar added to the melted butter.

Heat in the microwave in 30 second bursts until the sugar has almost dissolved and the ingredients have combined, stirring after each burst.

The combined melted butter and cocoa powder.

Step 3 - Add The Vanilla, Eggs, Food Colouring, Salt And White Vinegar

Allow the mixture to cool slightly before adding the vanilla extract, eggs, red food colouring, pinch of salt and white vinegar. Whisk until just combined.

Vanilla, eggs, red food colouring and vinegar added to the cocoa mixture.

Step 4 - Add The Flour

Sift the plain flour into the bowl.

Gently fold the flour through until just combined.

The combined red velvet brownie batter in a mixing bowl.

Step 5 - Bake

Pour the brownie mixture into the prepared baking tin.

Bake red velvet brownies in the preheated oven until cooked through. Leave in the tin to cool completely.

The uncooked brownie batter in a lined square cake tin.

Drizzle with melted white chocolate - optional, but highly recommended!

overhead shot of red brownies on baking paper after being drizzled with white chocolate.

Expert Tips

Red food colouring gel - you will need a strong red food colouring to get that classic red velvet colour. I used the Colour Mill brand (purchased from Big W).
If the brownie is over-browning - add a sheet of foil loosely over the top and continue cooking.
Don't overcook the red velvet brownies - otherwise they may become dry.
For fudgy/moist brownies - cook for 20-25 minutes and test with a toothpick which should come out with moist (but not wet) crumbs on it.
Red velvet brownies will continue to cook as they cool.
Topping ideas - drizzle with melted white chocolate or, for an extra decadent option, spread cream cheese frosting over the top instead!
For an extra indulgent dessert - serve the brownies warm with a scoop of vanilla ice cream!
Storage - store red velvet brownies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 5 days.

FAQ's

Can I freeze red velvet brownies?

Absolutely! Freeze them in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours.

How do I tell if my brownies are cooked?

To tell if your brownies are cooked, insert a toothpick in the centre of the brownies. If the toothpick comes out with a few moist crumbs attached (but not wet), the brownie is cooked.

Can I serve these red velvet brownies fresh from the oven?

Yes, you can serve these brownies warm from the oven, just keep in mind they won't slice as neatly as when they have cooled.