This recipe for perfectly fudgy red velvet brownies has been my go-to when I want something that reads like a celebration but comes together with pantry-friendly ingredients. I first stumbled onto this combination while trying to merge two beloved treats: deep, chewy brownies and the classic red velvet cake. The result is a dense, tender square with a cocoa backbone and that signature red hue — moist without being cakey, with a silky cream cheese topping that cuts through the sweetness.

I discovered the formula during a rainy weekend baking session, testing ratios until the texture hit that sweet spot: glossy top, gooey interior and edges that pull away just enough from the pan. These squares have shown up on birthday tables, potluck dessert platters and quiet Sunday breakfasts with coffee. Family members invariably ask which bakery I ordered from — they never believe I made them at home.

Ingredients

• Unsalted butter: Use 6 tablespoons (3/4 stick) melted for the batter and 6 tablespoons (3/4 stick) softened for the frosting. Real butter gives the brownies depth and helps the top shine; I prefer Plugr or Kerrygold when available.
• Sugars: One cup granulated sugar plus 1/4 cup light brown sugar adds both sweetness and a touch of chew from the molasses in the brown sugar. Measure firmly but avoid packing too tightly.
• Eggs: Three large eggs plus one yolk provide structure and gloss without aerating the batter — that keeps the texture fudgy rather than cake-like.
• Vegetable oil: 1/3 cup vegetable oil helps the interior remain moist after baking; use a neutral oil like canola or sunflower.
• Cocoa powder: 1/4 cup unsweetened cocoa provides subtle chocolate flavor; Dutch-process or natural both work, but flavor will differ slightly.
• Flour and cornstarch: 3/4 cup all-purpose flour plus 1 tablespoon cornstarch stabilize the crumb while limiting gluten development for a tender bite.
• Vinegar and food coloring: 1 tablespoon vinegar brightens flavors and reacts with the cocoa to help the red color pop when using red gel food coloring (about 1/2 teaspoon gel).
• White chocolate chips (optional): 3/4 cup adds sweet pockets if you like contrast; I sometimes leave them out to keep the chocolate notes pure.
• For the frosting: 4 ounces cream cheese at room temperature, softened butter (3/4 stick), 4 cups powdered sugar and 1 teaspoon vanilla make a tangy, spreadable finish that complements the brownie’s richness.

Instructions

Prepare the pan and oven: Preheat to 350°F. Line an 8-inch square pan with parchment paper, leaving a small overhang to lift the cooled squares out. Using an 8-inch pan concentrates the batter for thicker brownies; if you only have a 9-inch, expect slightly thinner squares and a shorter bake time. Melt butter and combine sugars: Melt 6 tablespoons of butter in 30-second bursts in the microwave until completely liquid. Whisk into a large bowl with 1 cup granulated sugar and 1/4 cup light brown sugar until glossy and uniform — this dissolves the sugars and creates that shiny top as the batter bakes. Add eggs and flavoring: Whisk in 3 large eggs and 1 egg yolk plus 1 teaspoon vanilla until smooth. Mix just until combined; overmixing adds air and can make the texture cakier rather than fudgy. Incorporate oil and cocoa: Stir in 1/3 cup vegetable oil and 1/4 cup unsweetened cocoa. The oil keeps the crumb moist once the squares cool, while the cocoa gives depth without overwhelming the velvet character. Blend the color and dry ingredients: Spoon a couple tablespoons of batter into a small bowl, stir in about 1/2 teaspoon red gel food coloring until smooth, then fold back into the main batter. Switch to a rubber spatula and gently fold in 3/4 cup all-purpose flour, 1 tablespoon cornstarch and 1/4 teaspoon salt until there are no white streaks. Finish the batter and bake: Fold in 1 tablespoon vinegar and optional 3/4 cup white chocolate chips. Pour into the prepared pan and bake 20–25 minutes until a skewer inserted comes out with moist crumbs. Do not overbake — residual heat continues to set the center. Cool before frosting: Cool completely in the pan on a wire rack before adding the frosting; warm brownies will make the frosting slide off. Use the parchment overhang to lift the set brownies out and transfer to a cutting surface for even slicing. Make the frosting: Beat 4 ounces room-temperature cream cheese with 6 tablespoons softened butter until smooth. Add 4 cups powdered sugar slowly, then beat on medium-high for 1–2 minutes until light and fluffy. Stir in 1 teaspoon vanilla. Spread over cooled brownies and chill briefly to set if desired.

Storage Tips

Store frosted squares in an airtight container in the refrigerator for up to 4 days; the cream cheese topping needs cool storage. For longer storage, freeze unfrosted bars wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in the refrigerator, then pipe or spread frosting on the thawed bars for the freshest texture. To maintain crisp edges, slice after chilling and place parchment between layers when stacking.

Ingredient Substitutions

If you need to swap ingredients: use light olive oil or melted coconut oil for vegetable oil in a 1:1 ratio (note a faint flavor change). For a dairy-free version, use an appropriate vegan butter and coconut cream-based frosting (texture will be slightly different). To make them gluten-free, substitute a 1:1 gluten-free flour blend and expect a slightly softer edge. If you omit white chocolate chips, consider adding 1/4 cup chopped toasted pecans for texture.

Serving Suggestions

Serve squares at room temperature with a small dusting of cocoa or a few white chocolate shavings for contrast. Pair with strong coffee or a creamy milkshake; for celebrations, arrange on a platter with fresh berries to add brightness. Cut into small 2x2 inch portions for buffets or larger 3x3 inch pieces as a dessert course. A tiny dollop of whipped cream and a sprinkle of flaky sea salt elevates the flavors.

Cultural Background

Red velvet has American roots and became widespread with the popularity of the crimson-hued cakes of the early 20th century, often associated with Southern baking. The contrast of cocoa and buttermilk or vinegar — coupled with the cream cheese finish — defines the style. These squares adapt that classic combination into a denser, brownie-like format that keeps the distinctive color and tang while offering richer mouthfeel.

Seasonal Adaptations

In winter, add a teaspoon of ground cloves or cinnamon to the batter for warmth; in summer, fold in a handful of raspberries or serve with a lemon-scented whipped cream for brightness. For holiday flair, top with chopped pistachios and a drizzle of white chocolate. For Valentine’s Day, cut into heart shapes and pipe small rosettes of frosting on each piece.

Meal Prep Tips

Make the unfrosted base up to 3 days ahead and store tightly covered in the refrigerator. Prepare frosting the day you plan to serve for the freshest texture; it can be held in the fridge for 2 days. When packing lunches, wrap individual squares in parchment and place in a rigid container to avoid smudging the frosting. For entertaining, bake two pans and freeze one unfrosted to allow rapid thaw-and-frost on event day.

These squares are an invitation to enjoy the ritual of baking with visible, delicious results — whether you’re serving a crowd or sneaking a late-night square for yourself. Make them your own: try different add-ins, adjust frosting thickness, and share the results with friends.