This recipe for perfectly fudgy red velvet brownies has been a favorite in my kitchen since I first adapted an old family chocolate square into something a little more celebratory. I remember discovering the balance between deep cocoa flavor and that signature red color one chilly afternoon while baking for a friend’s birthday. The result was a dense, moist brownie with a soft, barely cakey edge and a color that always makes people smile. It quickly became a requested offering for potlucks and school events because it combines the decadence of a brownie with the creaminess of classic red velvet frosting.

What makes these squares special is the texture contrast. The interior stays fudge-like thanks to a higher fat ratio and gentle mixing while a thin, slightly crisp top forms in the oven. A simple cream cheese topping finishes each square with tang and sweetness, cutting the richness and bringing a fresh lightness. I developed this version to be straightforward and forgiving for home cooks. With a few pantry staples and basic equipment you can bake a pan that slices cleanly and travels well. Whether you bake these for a holiday table or a weeknight treat, they deliver a reliably indulgent bite.

Ingredients

• Unsalted butter: Use 3/4 stick melted for the batter and 3/4 stick softened for the frosting. Real butter gives a rich mouthfeel and helps the top set. Choose a high-quality block butter rather than tubs for better flavor and texture.
• Sugar: 1 cup granulated plus 1/4 cup light brown sugar adds sweetness and a hint of molasses depth. Brown sugar contributes to chewiness and keeps the interior moist.
• Eggs: 3 large eggs and 1 extra yolk provide structure and an extra hit of richness that helps the brownies remain fudgy rather than cakey.
• Vegetable oil: 1/3 cup keeps the bite tender and gives a glossy, fudgy interior. Neutral oil is best so the cocoa and cream cheese flavors can shine.
• Cocoa powder: 1/4 cup unsweetened cocoa for that subtle chocolate backbone. Choose natural unsweetened cocoa for the classic red velvet balance with vinegar and baking chemistry.
• All-purpose flour: 3/4 cup gives enough structure without drying the batter. Measure by spooning into the cup and leveling with a knife for accuracy.
• Vinegar and cornstarch: 1 tablespoon vinegar brightens the flavor and reacts with the cocoa for a true red velvet tang. 1 tablespoon cornstarch helps set the texture so slices are tidy.
• Red food coloring: 1/2 teaspoon gel coloring yields vivid color without thinning the batter. Add gradually if you prefer a subtler hue.
• White chocolate chips: 3/4 cup optional for pockets of sweet contrast. Fold in gently to maintain the batter’s density.
• Cream cheese frosting: 4 ounces cream cheese, 3/4 stick softened butter, 4 cups powdered sugar, and 1 teaspoon vanilla for a classic, spreadable topping that complements the fudgy base.

Instructions

Prepare the pan and preheat: Line an 8-inch square pan with parchment paper leaving an overhang for easy removal. Preheat the oven to 350°F. Proper preheating ensures even bake and that thin glossy top forms across the batter. Melt butter and combine sugars: Melt 3/4 stick unsalted butter in 30 second bursts in the microwave and stir until smooth. In a large bowl whisk together 1 cup granulated sugar and 1/4 cup light brown sugar, then whisk in the melted butter until evenly combined and slightly glossy. This distributes fat for a consistent crumb. Add eggs and flavor: Whisk in 3 large eggs, 1 large egg yolk, and 1 teaspoon vanilla. Mix gently and stop once uniform. Overmixing traps air which produces a lighter, cakier result; the goal here is a dense, fudgy texture. Add oil and cocoa: Stir in 1/3 cup vegetable oil and 1/4 cup unsweetened cocoa powder until completely combined and smooth. The oil keeps the center moist and glossy while the cocoa provides the chocolate base without overpowering the red color. Color the batter: Spoon two tablespoons of batter into a small bowl and add 1/2 teaspoon gel red food coloring, stirring until evenly colored. Fold this colored portion back into the main bowl and mix with a spatula until uniformly red. Gel color works best because it adds no extra liquid. Fold in dry ingredients and vinegar: Switch to a rubber spatula and fold in 3/4 cup all-purpose flour, 1 tablespoon cornstarch, and 1/4 teaspoon salt until no streaks remain. Stir in 1 tablespoon vinegar until incorporated. If using white chocolate chips, fold in 3/4 cup now. Bake: Pour batter into the prepared pan, smooth the top, and bake 20 to 25 minutes. A skewer should come out with moist crumbs clinging but not wet batter. Allow the pan to cool completely on a rack before frosting so the topping does not melt. Make the frosting: Beat 4 ounces room temperature cream cheese with 3/4 stick softened butter until smooth. Gradually add 4 cups powdered sugar and beat on high for a few minutes until light and fluffy, then beat in 1 teaspoon vanilla. Spread evenly over cooled bars and refrigerate briefly to set for clean slicing.

Storage Tips

Store the frosted bars in an airtight container in the refrigerator for up to four days. If you prefer room temperature, keep them covered and consume within 24 hours to maintain the frosting texture. For freezing, slice into squares and place parchment between layers, then wrap the entire stack in plastic wrap and then foil. Thaw in the refrigerator overnight and bring to room temperature before serving to avoid condensation on the frosting.

Ingredient Substitutions

If you do not have vegetable oil use light olive oil or melted coconut oil, keeping in mind a slight flavor change. To make these nut free, avoid any chocolate chips that may be processed in facilities with nuts. For a dairy-free variation, use vegan butter and cream cheese alternatives, though texture will be slightly less rich and frosting may be a touch softer.

Serving Suggestions

Serve squares with a dusting of cocoa or a few white chocolate shavings for an elegant touch. Pair with coffee or lightly sweetened tea to balance the richness. For parties, arrange on a platter with fresh berries to add color contrast and a bright counterpoint to the creamy topping.

Cultural Background

Red velvet is an American classic with roots in Southern baking. It celebrates a subtle chocolate flavor highlighted by vinegar and buttermilk or acid. These bars are an evolution of that tradition scaled down to a dense, brownie-like treat that nods to the original with tangy frosting and a warm red hue.

Meal Prep Tips

Make the batter the night before and refrigerate covered. Bake the next day and finish with frosting once cooled. Alternatively, prepare the frosting ahead and keep chilled. For grab-and-go portions, individually wrap squares in parchment and store in the fridge for lunchbox treats.

These brownies are a go-to for me when I want a dessert that feels special but does not require complicated techniques. Please make them your own, whether you add chips, a swirl, or a sprinkle of flaky salt. Baking is, after all, about sharing and enjoying together.