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There’s something magical about pulling a pan of warm, fudgy brownies out of the oven.
The way the chocolate aroma fills your kitchen, how the surface crackles ever so slightly as it cools, and that moment of anticipation as you wait (somewhat impatiently, let’s be honest) to cut into them.
But these aren’t just any brownies – these are Red Velvet Fudgy Brownies, and they’re about to become your new obsession.
My sister absolutely loves anything brownie and her birthday is coming up so I was trying to come up with a recipe for her that was a little different than my regular brownies.
What started as a “what if” moment has turned into my NOW go-to recipe for everything.
The deep red colour makes these brownies absolutely stunning (and perfect for Valentine’s Day, Christmas, or any time you want to make someone’s eyes light up).
But it’s the combination of three different kinds of chocolate – cocoa powder, semi-sweet chips, and white chocolate – that makes these brownies truly extraordinary.
Each bite is a perfect balance of rich, fudgy texture and surprising pockets of melted chocolate that’ll make you close your eyes and smile.
The Recipe That’ll Make You Famous at Potlucks
Red Velvet Fudgy Brownies
Ingredients
- 1 cup 226g unsalted butter, melted
- 1½ cups 300g granulated sugar
- ½ cup 100g packed brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1½ cups 190g all-purpose flour
- ¼ cup 25g unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup 135g semi-sweet chocolate chips
- ¼ cup 45g white chocolate chips
For the Drizzle
- ½ cup 90g white chocolate chips, melted
- 1 tsp coconut oil for perfect drizzle consistency
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving overhang for easy lifting later.
- Whisk together the melted butter, granulated sugar, and brown sugar. Add the eggs, egg yolk, and vanilla extract, and mix well. Stir in the red food coloring until the batter becomes that signature red velvet hue.
- Sift together the flour, cocoa powder, baking powder, and salt, then fold them into the wet ingredients. Gently combine until the batter is smooth. Stir in the semi-sweet and white chocolate chips.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 28-32 minutes. A toothpick should come out with a few moist crumbs for that fudgy texture.
- Allow the brownies to cool in the pan for 20 minutes, then transfer them to a wire rack to cool completely.
- Once cool, drizzle with the melted white chocolate for an extra burst of flavor. Slice and enjoy!
Baker’s Notes
- Your eggs should be room temperature – just set them out when you start gathering ingredients
- Don’t skip the parchment paper unless you enjoy chiselling brownies out of the pan
- The white chocolate drizzle might seem like gilding the lily, but trust me, it’s worth it
- Store these in an airtight container, if they last that long (mine never do!)
A Little Secret
Want to make these even more special? Sprinkle a little sea salt on top right after adding the white chocolate drizzle.
It’s one of those little touches that makes people ask, “What’s in these?”
Remember, baking is about creating moments as much as it is about creating desserts.
These brownies have a way of making ordinary days feel special and special days feel extraordinary.
Now, if you’ll excuse me, I have a pan of brownies calling my name…