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Home » Recipes » Bars

Red Velvet Brownies

Published: Dec 13, 2011 Last Updated: Jun 1, 2023 by Marye 403 words. | About 3 minutes to read this article.

35 minutes mins
Moist and chewy red velvet brownies - tastes like the cake with that great brownie texture. Perfect for Christmas or Valentine's Day... or any other day of the year.
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I have a recipe written in a spidery handwriting on a faded piece of torn notebook paper. It has intrigued me forever because it sounded so special - Waldorf Red Cake. This recipe was my grandmother's and I am guessing it is from the late 1920s or early 1930s. Yep, you guessed it - it's a fancy name for good old red velvet cake.

red velvet brownies

Food historians believe that red velvet cake got its color from a reaction between the acids in buttermilk and the alkalinity in the old type of cocoa. Someone noticed the red tint and began intensifying it with beets, red food coloring, etc. No one was really impressed by it- or even really knew about it - it until Steel Magnolias and the Groom's cake which was red velvet and made to look like an armadillo. At that point there was no stopping it.

The flavor is nice but I am guessing it is the color that really attracts people. Especially this time of year.

I wanted to create yet another red velvet dessert. After all, I have done cheesecake, cupcakes, cake... it was time for brownies. These red velvet brownies are perfect for those cookie trays and office Christmas parties. They have all of the  rich chewiness of brownies but with the lighter red velvet taste - and the white chocolate chips are a good stand in for cream cheese frosting. They'd be great with red and green sprinkles as decoration or warmed up and placed underneath a scoop of vanilla ice cream for a holiday treat.

Nothing special about these except the amazing flavor. The recipe is easy. I think they would work well for Valentine's Day, too.

📖 Recipe

A stack of red velvet brownie squares with white chocolate chips.
5 from 1 vote

Red Velvet Brownies

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Moist and chewy red velvet brownies - tastes like the cake with that great brownie texture. Perfect for Christmas or Valentine's Day... or any other day of the year.
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 35 minutes minutes
Servings:24 servings
Calories:182
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • 1 ½ cups sugar
  • ¾ cup unsalted butter, , melted
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 oz red food coloring
  • 1 cup flour
  • ¼ cup dark cocoa powder
  • pinch of salt
  • 1 ½ cups white chocolate chips

I earn a commission from Instacart from qualifying purchases.

Instructions

  • Butter a 9 inch square pan.
  • Preheat oven to 350F.
  • Cream the sugar, vanilla, and melted butter until smooth.
  • Add the eggs, one at a time, stirring well after each.
  • Combine the dry ingredients and stir into the butter mixture.
  • Spread in the pan and bake 25 – 30 minutes.
  • Take the brownies out of the oven when they are slightly underdone.
  • Cool completely before cutting.
You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Calories: 182kcal | Carbohydrates: 23g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 15mg | Potassium: 57mg | Fiber: 0g | Sugar: 19g | Vitamin A: 180IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 0.4mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

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    1. Rachel

      January 30, 2012 at 3:20 pm

      I made these for a finger food party. Even though they SOMEONE in my family got into the white chocolate chips without my knowledge leaving me to put in semi-sweets instead, they turned out yummy. I have to admit that I was suspicious of that little pan making 24 servings, but the brownies were so rich you couldn't eat but a little at a time. So all worked out well, except for the villain that ended stealing my white chocolate chips. He's in trouble.

      Reply
      • marye

        February 01, 2012 at 8:57 am

        oooops. Yeah, I have to keep up with the chocolate chips around here OR they disappear.

        Reply
    2. Andrea

      December 27, 2011 at 10:57 am

      How do you keep the white chocolate chips from sinking to the bottom of the pan? I ended up with a mass of semi-melted chips at the bottom of the pan and a layer of brownie on top that separated from the chocolate chips when you picked them up, making them a huge mess to eat.

      Reply
      • marye

        December 27, 2011 at 11:25 am

        Mine didn't do that and those that tested for me didn't have that problem... It sounds like your batter may have had too much liquid in it or not enough flour?

        Reply
        • Elaine

          September 10, 2012 at 2:09 pm

          You can coat them in flour to keep them from sticking

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