Red Velvet Brownies

These red velvet brownies have a crackly, crispy top, a super fudgy centre and a gorgeous velvety texture! They are decorated with melted white chocolate drizzle. These brownies are perfect for Valentine’s or Galentine’s Day.

20 minutes
30 minutes
50 minutes


  • 130 g (1 cup) Plain flour/all-purpose flour 
  • 1/4 tsp salt
  • 12 g (2 tbsp) Cocoa powder
  • 1/8 tsp baking soda
  • 3 eggs Uk-medium size (total weight without shell = 162 g)
  • 1 tsp Vanilla Extract 
  • 250 g (1 1/4 cup) granulated sugar 
  • 113 g (1/2 cup) unsalted butter 
  • 75 g (1/3 cup) Dark chocolate chips (54%) or semisweet chocolate chips 
  • 36 g (3 tbsp) vegetable oil 
  • 1/2 tsp white vinegar 
  • 1-2 tsp red gel food colour
  • 50 g (1/4 cup) White chocolate chips, divided
  • 1/4 tsp coconut oil 


  1. Lightly grease a 9x9 inch baking pan with butter, line with baking paper leaving the overhangs on all sides and set aside.
  2. Preheat the fan oven to 155C/311F (for a conventional oven, 175C/347F). 
  3. In a large bowl sift together the plain flour/all-purpose flour, salt, cocoa powder and a pinch of baking soda. Set aside.
  4. Over low heat in a saucepan, melt the butter and chocolate chips, whisking until melted and smooth. Remove from the heat and let it cool slightly (don’t overheat the mixture).
  5. Meanwhile, take a large bowl, add in the eggs, granulated sugar and vanilla extract, and beat them on medium speed until it is light in colour and fluffy (about 2 minutes).
  6. With the mixer on, slowly pour in the warm butter chocolate mixture and white vinegar, and beat until completely combined.
  7. Add in the dry ingredients, and beat on low until it is combined (avoid over-mixing).
  8. Add red gel food colour according to your colour preference. First, add 1/2 tsp of it then add more to reach the desired colour, and mix to combine. I added 1 1/2 tsp of food colour.
  9. Pour the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle 25 g (about 2 tbsp) white chocolate chips on top.
  10. Bake in the preheated fan oven for 27-30 minutes or until the edges are set and a tester inserted in the centre comes out with a few moist crumbs, then take the brownies out of the oven and hit the pan on your kitchen counter, this will crack more the top of the brownies.
  11. Place the pan on a cooling rack and let it cool for 30 minutes—1 hour.
  12. Melt the remaining 25 g (2 tbsp) white chocolate + 1/4 tsp of coconut oil in the microwave and drizzle it on top. Make 16 slices using a sharp knife and enjoy!