These red velvet brownies are moist, fudgy and chocolatey. They have a delicious red velvet color and flavor and are topped with white chocolate chips. They come together without a mixer and are the perfect easy dessert recipe for Christmas!
These red velvet brownies are rich and chewy. They are hinted with red velvet flavor and topped with white chocolate chips. These brownies have a gorgeous festive color and are super easy to make!
This red velvet brownies recipe was adapted from my condensed milk brownies. I love the sweetness and richness condensed milk adds.
For more delicious brownies recipes, try my Brown Butter Brownies and Peanut Butter Swirl Brownies.
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Why We Love This Recipe
- They have a delicious vanilla-chocolate flavor!
- The festive red color makes these perfect for Christmas just like these stunning red velvet cupcakes.
- Sweetened condensed milk makes these brownies very moist and delicious!
- Chocolate fans will love that these are made with chocolate, cocoa powder, and white chocolate chips! For another decadent chocolate recipe, try my mini chocolate cheesecakes.
- You can make this recipe for red velvet brownies with or without a mixer.
Ingredients
Below are some useful notes about some of the ingredients.
- Sweetened condensed milk– Sweetened condensed milk adds additional sweetness. It also adds fat and makes these brownies extra rich and moist! I use store bought sweetened condensed milk.
- Butter–Use unsalted butter. The butter doesn’t need to be room temperature because it is going to be melted.
- Unsweetened chocolate-Unsweetened chocolate helps us control how sweet these brownies will be. You can find unsweetened chocolate in the baking aisle of most grocery stores.
- Sugar-This recipe uses both granulated and brown sugar. I prefer dark brown sugar but either light or dark work.
- Whole eggs and 1 egg yolk- The added egg yolk helps make the brownies extra rich and fudgy. Make sure eggs are room temperature so they best incorporate into the batter. Use large eggs.
- Cocoa powder-I used unsweetened natural cocoa powder.
- Chocolate Chips– Use white chocolate chips. Stir them into the batter. You can also sprinkle them on top just before or right after baking.
- Red food coloring-Use either gel or liquid food coloring. I prefer gel food coloring because it gives the most vibrant red color. Leave out the food coloring or add more or less of it. For another red velvet dessert, try my red velvet donuts!
See recipe card for full list of ingredients and their quantities.
Substitutions & Variations
- Instead of white chocolate, use semi-sweet or dark chocolate chips.
- I haven’t made these brownies gluten free, but many of my recipes work well using a 1:1 gluten free flour. For a naturally gluten free chocolate dessert, try my flourless chocolate cake!
Instructions
Step 1 (Photo 1 above). Melt the butter with the sweetened condensed milk in a medium saucepan. Remove from heat. Stir in the chopped chocolate til melted.
Step 2 (Photo 2 above): Beat the sugars, eggs, egg yolk, vinegar, red food coloring and vanilla extract.
Step 3 (Photo 3 above): Stir the chocolate mixture into the egg mixture.
Step 4 (Photo 4 above): Sift in the cocoa powder, salt and flour until just combined. Avoid overmixing.
Step 5 (Photo 5 above): Pour mixture into the prepared pan. Sprinkle chocolate chips on top.
Step 6 (Photo 6 above): Bake at 350 Fahrenheit for 25- 30 minutes. Remove from oven and cool completely in pan.
Recipe FAQs
I recommend an 8 inch square metal pan. These brownies can also be made using a 9 inch square pan. They will be a little thinner, but equally delicious!
Warm brownies are so delicious, but it’s best to cut brownies when they have cooled completely. This allows the brownies to set and makes it easier to cut them.
Store brownies at room temperature in an airtight container for up to 4 days. To freeze, wrap brownies in plastic wrap or place in an airtight container for up to 3 months. Thaw 1 hour at room temperature or overnight in the refrigerator.
Expert Tips
Avoid overmixing! Overmixing lets more air into the batter and gives you cakey brownies. For fudgy brownies, mix with a spatula until dry ingredients just disappear.
Use a light colored metal pan. I wouldn’t recommend using a glass pan or a dark colored pan for brownies.
Allow brownies to cool before cutting. It’s best to allow brownies to cool completely or for at least 30 minutes.
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Red Velvet Brownies
Equipment
- Electric Mixer
Ingredients
- 4 ounces unsweetened chocolate chopped
- 12 tablespoons unsalted butter
- 14 ounces sweetened condensed milk
- ½ cup granulated sugar
- ¼ cup brown sugar light or dark, packed
- 2 1/4 teaspoons vanilla extract
- 2 large eggs room temperature
- 1 egg yolk
- ½ cup all purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 tablespoon red food coloring optional, gel or liquid, adjust amount as you like
- 1 teaspoon white vinegar
- ⅓ cup white chocolate chips
Instructions
- Grease an 8 by 8 square pan with butter. Line all sides with parchment paper. Leave an overhang on at least two sides. Butter the parchment paper. Set aside.
- In a medium saucepan, melt the butter and sweetened condensed milk over medium heat. Stir often until butter has melted. Remove from heat.
- Add the chopped unsweetened chocolate to the melted butter mixture. Stir until chocolate has melted. Set aside and allow to cool slightly.
- Preheat oven to 350 Fahrenheit.
- In the bowl of an electric mixer or a large mixing bowl using a handheld mixer, beat the sugars, eggs, egg yolk, vinegar, vanilla extract and red food coloring on medium high for 3 minutes. Alternitively, you can mix by hand with a whisk.
- Pour the slightly cooled butter-chocolate mixture into the egg mixture. Stir with a rubber spatula. Sift in the cocoa powder, salt and flour. Stir with a spatula until just combined. Avoid overmixing.
- Pour mixture into the prepared pan. Sprinkle the white chocolate chips on top. Bake 25-30 minutes. Remove from oven and cool completely in pan. Top with chocolate sauce. Slice and enjoy!
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Sam
Who doesn’t love Oreo cookies? Oreo cookies and red velvet? Yes please. This red velvet Oreo brownie is the perfect combination of brownie and cookie with slight creaminess and oh so delicious.
Natalie
Thank you Sam! So happy you enjoyed these Red Velvet Oreo Brownies!!