The Best Fudgy Red Velvet Brownies (One Bowl + 30 Minutes!)
These incredibly fudgy red velvet brownies are rich, gorgeous, and ridiculously easy to make. With just one bowl and 5 basic ingredients, you'll have stunning dessert squares that taste like you spent hours baking. Perfect for parties, holidays, or whenever you need chocolate therapy with a beautiful red velvet twist.
Ingredients
- 1 cup unsalted butter melted
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 tablespoons cocoa powder
- 1½ cups all-purpose flour
- 1 tablespoon red gel food coloring
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Optional Cream Cheese Swirl:
- 4 oz cream cheese softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides. Lightly grease the parchment.
- In a large bowl, whisk together melted butter and sugar for 30 seconds until slightly fluffy. Add eggs one at a time, whisking well after each addition until mixture is glossy and thick.
- Add cocoa powder, red gel coloring, vanilla, and salt to the wet ingredients. Whisk until color is completely uniform with no streaks.
- Sprinkle flour over the mixture and gently fold with a rubber spatula until just combined. A few small flour streaks are okay, don't overmix.
- Pour batter into prepared pan and spread evenly into corners. Tap pan on counter 3-4 times to release air bubbles. If making cream cheese swirl, beat cream cheese, sugar, egg yolk, and vanilla until smooth. Dollop over batter and swirl with a knife.
- Bake for 25-28 minutes until edges are set and center is slightly soft when gently shaken. A toothpick inserted 2 inches from edge should have moist crumbs, not wet batter.
- Cool in pan for 15 minutes, then lift out using parchment overhang. Cool completely on wire rack for at least 2 hours before cutting. For cleanest cuts, refrigerate 30 minutes before slicing.
Notes
FREEZING: Wrap individual brownies tightly in plastic wrap, then place in freezer bag. Freeze for up to 3 months. Thaw at room temperature for 30 minutes or microwave for 15 seconds.
SUBSTITUTIONS: Can't find gel food coloring? Use liquid, but start with 1½-2 tablespoons for vibrant color (may slightly affect texture). For more traditional red velvet flavor, add ½ teaspoon white vinegar or lemon juice with the vanilla.
PAN SIZE: Can use 8x8 or 9x9 pan for thicker brownies—increase baking time to 32-38 minutes and check for doneness the same way.
CUTTING TIP: For clean edges, run knife under hot water, wipe dry, then cut. Repeat between each slice.
COCOA POWDER: Use natural cocoa powder, not Dutch-process, for authentic red velvet flavor. Want more chocolate? Increase to 3-4 tablespoons.
DAIRY-FREE OPTION: Substitute butter with coconut oil (measured solid, then melted). Skip cream cheese swirl or use dairy-free cream cheese alternative.