This recipe for red velvet brownies has lived on my kitchen counter for years, pulled out whenever I want something rich, festive, and reliably crowd pleasing. I first made these on a rainy Sunday when I had a half block of cream cheese to use up and a craving for something that paired cocoa with a tangy finish. The result was a glossy, tender interior with enough density to feel decadent while still remaining soft enough that each bite melts in your mouth. Friends who prefer cakier bars are surprised by how fudgy these feel, and family members with a sweet tooth always ask for the recipe.

The texture sets this aside from standard brownies. The combination of melted butter and a little vegetable oil gives the batter weight and gloss. A touch of cornstarch keeps the crumb dense rather than cakey, and the vinegar reacts with the cocoa and the red coloring to help that classic red velvet tang show through without being overpowering. When you top them with the cream cheese frosting, the balance of sweet, tangy, and chocolate notes is what makes these memorable at potlucks and small celebrations alike.

Ingredients

• Unsalted Butter: Use 3/4 stick melted (6 tablespoons). Melted butter gives a glossy, fudgy texture. I buy name-brand salted-free sticks for consistent flavor but you can use salted if you reduce the added salt elsewhere.
• Granulated Sugar and Light Brown Sugar: 1 cup granulated plus 1/4 cup packed light brown sugar. The brown sugar adds a subtle caramel note and keeps the centers moist. Pack the brown sugar into the measuring cup for accuracy.
• Eggs and Egg Yolk: 3 large eggs plus 1 extra yolk. These provide structure and richness without aerating the batter; use room temperature eggs for the smoothest batter.
• Vanilla Extract: 1 teaspoon. Use pure vanilla for the best aromatic depth; imitation will work in a pinch.
• Vegetable Oil: 1/3 cup. A little oil along with butter keeps the brownies tender and helps the crumb remain moist the next day.
• Cocoa Powder: 1/4 cup unsweetened natural cocoa. Dutch-processed will change the acidity balance; if you use Dutch, reduce vinegar slightly and know the color may shift.
• All-purpose Flour: 3/4 cup. Measure with a spoon-into-cup method for accuracy to avoid a dry, cakey result.
• Vinegar and Cornstarch: 1 tablespoon vinegar and 1 tablespoon cornstarch. Vinegar reacts with cocoa and the red dye for classic flavor, cornstarch helps the fudgy, dense texture.
• Salt and Red Food Coloring: 1/4 teaspoon salt and 1/2 teaspoon red gel food coloring. Use gel for vibrant color without extra liquid. Adjust color to taste.
• White Chocolate Chips (Optional): 3/4 cup. These add pockets of sweet creaminess; omit if you prefer a purer cocoa note.
• Cream Cheese Frosting: 4 ounces cream cheese softened, 3/4 stick unsalted butter softened (6 tablespoons), 4 cups powdered sugar, 1 teaspoon vanilla extract. Beat until silky and spreadable.

Instructions

Prepare Pan and Preheat:Line a 9-inch square cake pan with parchment paper leaving an overhang for easy removal. Preheat the oven to 350°F. If your oven runs hot, set to 325°F and increase bake time by a few minutes; a fan-assisted oven should be set to 350°F as indicated.Melt Butter and Combine Sugars:Melt 3/4 stick (6 tablespoons) unsalted butter in 30-second intervals in the microwave until liquid and free of solids. Combine 1 cup granulated sugar and 1/4 cup packed light brown sugar in a large bowl, then whisk in the melted butter until smooth and glossy.Add Eggs and Flavor:Whisk in 3 large eggs and 1 large egg yolk plus 1 teaspoon vanilla. Mix gently until just combined. Avoid overbeating to prevent incorporating air; we want density rather than volume for fudgy bars.Incorporate Oil and Cocoa:Stir in 1/3 cup vegetable oil and 1/4 cup unsweetened cocoa powder until fully combined and uniform in color. Use a rubber spatula to scrape the bowl sides to keep the mixture even.Color the Batter:Transfer a couple tablespoons of batter to a small bowl and stir in 1/2 teaspoon red gel food coloring until smooth. This ensures the dye disperses evenly. Return the colored portion to the main bowl and fold gently to blend.Fold in Dry Ingredients:Sift or whisk together 3/4 cup all-purpose flour, 1 tablespoon cornstarch, and 1/4 teaspoon salt. Switch to a rubber spatula and fold the dry mix into the wet ingredients until no streaks of flour remain. Fold gently to maintain a dense texture.Add Vinegar and Chips:Stir in 1 tablespoon vinegar. If using white chocolate chips, fold in 3/4 cup now. The vinegar reacts with the cocoa to enhance flavor while not affecting texture when used in this amount.Bake:Pour batter into the prepared pan, level the top, and bake at 350°F for 20 to 25 minutes. Insert a skewer in the center; it should come out with a few moist crumbs attached but not wet batter. Remove from oven and cool completely in the pan before frosting.Make Frosting and Finish:Beat 4 ounces room-temperature cream cheese with 3/4 stick unsalted butter until smooth. Gradually add 4 cups powdered sugar, then beat on high for a few minutes until light and fluffy. Mix in 1 teaspoon vanilla. Spread over cooled bars and refrigerate briefly to set before slicing into 16 squares.

Storage Tips

Store the bars in an airtight container in the refrigerator for up to five days. If you need to keep them longer, freeze unfrosted squares for up to three months, or freeze whole frosted slab wrapped tightly in plastic and foil. To serve from frozen, thaw overnight in the refrigerator and bring to room temperature for 20 to 30 minutes. Use parchment or wax paper between layers to prevent sticking, and keep the container sealed to avoid absorbing other refrigerator odors.

Ingredient Substitutions

If you prefer a dairy-free version, swap the butter for a vegan butter alternative that measures like butter and use dairy-free cream cheese for the frosting. For a gluten-free option, substitute a 1-to-1 gluten-free flour blend and expect a slightly different crumb. If you only have Dutch-processed cocoa, reduce the vinegar to 1/2 tablespoon and add a pinch of baking soda to balance acidity. For less sweet bars, reduce the powdered sugar in the frosting by 1/2 cup and taste as you go.

Serving Suggestions

Serve these squares slightly chilled or at room temperature. For a party, arrange on a platter with a dusting of cocoa or a few fresh raspberries for color contrast. They pair beautifully with strong coffee, a scoop of vanilla ice cream, or a lightly sweetened whipped cream. For an elegant finish, warm a slice briefly and drizzle a tablespoon of melted dark chocolate over each serving.

Cultural Background

Red velvet traces its roots to the early 20th century with some theories linking it to Victorian-era cakes using beetroot for color. In the United States, the red velvet profile evolved into a tangy, cocoa-suffused treat often associated with Southern baking and celebratory desserts. These bars borrow that classic color and cream cheese pairing but concentrate the experience into a denser, more chocolate-forward format, reflecting modern tastes for richer, smaller-format sweets.

Seasonal Adaptations

In winter, add a pinch of cinnamon and substitute half of the white chocolate chips with chopped toasted pecans for a warming twist. For spring, fold in a handful of freeze-dried raspberries for a tart burst that complements the cream cheese. Around Valentine’s Day, top with edible rose petals or a drizzle of ruby chocolate. Simple swaps like adding orange zest to the frosting create bright seasonal variations with minimal effort.

Meal Prep Tips

Prep the batter up to one day ahead and keep covered in the refrigerator; bring back to room temperature and stir gently before baking. Frosting can be made up to 48 hours ahead and refrigerated in a sealed container, then whipped briefly to regain fluffiness before spreading. Portion into individual servings after chilling for easy grab-and-go treats that are perfect for lunchboxes or hostess gifts.

These brownies are a small ritual of joy in my kitchen. Make them for a crowd or a quiet evening, and tweak the frosting thickness or chip mix-ins until you find your signature version. Share a square with someone and watch how quickly it becomes a request to bake again.