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Close-up of two stacked red velvet brownies with chocolate chunks, showing a moist, fudgy interior and rich red color, resting on a cooling rack with a blurred white background.

Red Velvet Brownies

Fudgy, chewy red velvet brownies loaded with chocolate chips and a subtle cocoa flavor, perfect for dessert lovers.
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Prep Time 7 minutes
Cook Time 16 minutes
Cooling Time 1 hour
Total Time 1 hour 23 minutes
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American
Calories: 405
Ingredients Method Notes

Ingredients
  

  • 125 g unsalted butter melted and cooled slightly
  • 90 g dark cooking chocolate chopped for easy melting
  • 150 g all-purpose flour sifted for smooth batter
  • 1 tablespoon cocoa powder unsweetened, for subtle cocoa flavor
  • ¼ teaspoon salt fine sea salt recommended
  • ¼ teaspoon baking powder for slight lift
  • 200 g dark chocolate chips reserve some for topping
  • 1 large egg 53 g, room temperature
  • 2 large egg yolks 24 g each, room temperature
  • 150 g caster sugar superfine for fluffiness
  • 2 teaspoon vanilla extract pure, for flavor
  • 1 tablespoon liquid red food coloring for classic red velvet
  • Sea salt to sprinkle on top, optional

Method
 

  1. Preheat a fan-forced oven to 170°C / 350°F (or 190°C / 375°F for conventional oven). Grease and line an 8x8-inch baking pan with parchment paper.
  2. Place the chocolate and melted butter in a heatproof bowl and gently melt until smooth. Microwave: 20-second intervals, stirring between. Double boiler: place over gently simmering water without touching the water. Allow to cool until warm.
  3. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Stir in most of the chocolate chips, reserving some for topping. Set aside.
  4. In the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer), beat the egg, egg yolks, sugar, and vanilla for about 3 minutes until pale and fluffy.
  5. Gradually add the slightly cooled chocolate and butter mixture to the eggs and whisk until combined. Mix in the red food coloring until evenly distributed.
  6. Fold the dry ingredients into the wet mixture gently with a spatula until a smooth batter forms.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake in the oven for 16 minutes on the middle rack until set but still slightly soft in the center.
  9. Immediately after removing from oven, sprinkle with the remaining chocolate chips and a pinch of sea salt. Allow to cool completely at room temperature, then chill in the fridge for at least 1 hour.
  10. Cut into 9 bars with a sharp knife and serve.

Notes

These red velvet brownies are rich, chewy, and perfectly fudgy with chocolate chips throughout. Let them cool completely for the ideal texture and sprinkle with a touch of sea salt for a sweet-salty balance.