Why You’ll Love Irresistible Red Velvet Brownies: 1 Bowl Fudgy Bliss Recipe

I enjoy this recipe because everything comes together in just one bowl, which keeps cleanup simple. I like how the brownies stay soft and fudgy in the center while holding their shape beautifully once sliced. The balance of cocoa, vanilla, and white chocolate makes these brownies irresistible every time I bake them.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1/4 cup cocoa powder
2 tbsp red food coloring
1 1/2 cups all-purpose flour
1/2 tsp salt
1 cup white chocolate chips

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking pan. In a large bowl, I mix the melted butter and sugar until fully combined.

I add the eggs one at a time, stirring well after each addition, then mix in the vanilla extract. Next, I stir in the cocoa powder and red food coloring until the batter looks smooth and evenly colored.

I gently fold in the flour and salt, being careful not to overmix. Once combined, I stir in the white chocolate chips. I pour the batter into the prepared pan, spread it evenly, and bake for 25 to 30 minutes until a toothpick inserted comes out clean. I let the brownies cool before cutting them into squares.

Servings and Timing

I make this recipe to yield about 24 brownies. Prep time takes around 15 minutes, cook time is about 30 minutes, and the total time comes to approximately 45 minutes.

Variations

I sometimes swirl cream cheese into the batter before baking for a classic red velvet twist. When I want a darker chocolate note, I add an extra tablespoon of cocoa powder. I also like swapping white chocolate chips for dark or milk chocolate chips depending on my mood.

Storage/Reheating

I store leftover brownies in an airtight container at room temperature for up to 3 days. When I want them warm, I reheat individual pieces briefly so they stay soft and fudgy without drying out.

FAQs

What makes these brownies fudgy?

I find that the high butter and sugar ratio keeps the brownies moist and dense rather than cakey.

Can I use gel food coloring?

I prefer gel food coloring because it gives a deeper red color without thinning the batter.

Do I need to use a mixer?

I mix everything by hand, which helps avoid overmixing and keeps the texture just right.

Can I use salted butter?

I can use salted butter, but I reduce or skip the added salt to balance the flavor.

How do I know when the brownies are done?

I check by inserting a toothpick into the center, and if it comes out clean, they are ready.

Can I frost these brownies?

I enjoy adding cream cheese frosting on top when I want them extra rich.

Can I freeze these brownies?

I freeze them in an airtight container for up to 2 months and thaw at room temperature.

Why avoid overmixing the batter?

I avoid overmixing because it can make the brownies tough instead of soft and fudgy.

Can I use natural cocoa powder?

I usually use regular cocoa powder, which works perfectly in this recipe.

Should I cut them warm or cool?

I always wait until they are fully cool because they slice more cleanly.

Conclusion

I love making these Irresistible Red Velvet Brownies whenever I want an easy yet impressive dessert. Their fudgy texture, vibrant color, and rich flavor make them a dependable favorite that always disappears quickly.