Easy Red Velvet Brownies with White Chocolate Drizzle
Easy Red Velvet Brownies with White Chocolate Drizzle are the ultimate indulgence. After making these many times, I’ve perfected the recipe for you. The crispy edges and gooey center will make your family beg for more. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Sweet Potato Shepherd’s Pie Recipe and Easy Korean Beef Ramen Recipe.
Why This Easy Red Velvet Brownies with White Chocolate Drizzle Is Pure Comfort
- Fudgy and moist texture
- Intense chocolate flavor
- Easy to make, better than box mix
- Impress your family and friends
What You'll Need for Easy Red Velvet Brownies with White Chocolate Drizzle
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking powder
- Salt
- Eggs
- Vegetable oil
- Red food coloring
- Vanilla extract
- White chocolate chips
- Vanilla extract
- Red food coloring
- Optional: Powdered sugar for dusting
📝 Ingredient Notes
- Red food coloring: Use gel food coloring for a more vibrant red.
🛒 Tools & Equipment I Recommend
- Stand mixer — Ensures even mixing and prevents overmixing. → See on Amazon
- Silicone baking mat — Prevents sticking and makes cleanup easy. → See on Amazon
How to Make Easy Red Velvet Brownies with White Chocolate Drizzle
- Preheat oven: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- Mix wet ingredients: In a large bowl, beat eggs, oil, red food coloring, and vanilla extract until well combined.
- Combine ingredients: Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in white chocolate chips.
- Bake: Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and drizzle: Let brownies cool in pan for 10 minutes, then lift out using parchment paper and transfer to a wire rack to cool completely. Melt remaining white chocolate chips and drizzle over brownies before serving.
Cook's Tips for Perfect Easy Red Velvet Brownies with White Chocolate Drizzle
- Common mistake and fix: Avoid overmixing the batter to prevent tough brownies. Mix just until combined.
- Tip: For a fudgier texture, underbake the brownies slightly.
- Tip: Store brownies in an airtight container at room temperature for up to 5 days.
Storing & Reheating Easy Red Velvet Brownies with White Chocolate Drizzle
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 1 week. Make-ahead tip: Batter can be made ahead and stored in the fridge for up to 24 hours.
Freezing Easy Red Velvet Brownies with White Chocolate Drizzle
Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Recipe Notes
- Chef tip: For a festive touch, add a drop of peppermint extract to the batter for a hint of mint flavor.
- Best substitution: Substitute the red food coloring with 1/2 cup of beet puree for a natural red color.
- Make-ahead: Bake the brownies ahead of time and store at room temperature. Drizzle with white chocolate before serving.
- Scaling: This recipe can be halved or doubled depending on your needs.
- Troubleshooting: If the brownies are too dry, add a tablespoon of milk to the batter. If they're too wet, add a few minutes to the baking time.
Want to level up this recipe?
Good quality red gel food coloring — Makes a significant difference in the color of your red velvet brownies. → Check price on Amazon
Easy Red Velvet Brownies with White Chocolate Drizzle
Ingredients
Main Ingredients
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking powder
- Salt
- Eggs
- Vegetable oil
- Red food coloring
- Vanilla extract
- White chocolate chips
Seasonings
- Vanilla extract
- Red food coloring
Optional Toppings
- Powdered sugar for dusting
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- Mix wet ingredients: In a large bowl, beat eggs, oil, red food coloring, and vanilla extract until well combined.
- Combine ingredients: Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in white chocolate chips.
- Bake: Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and drizzle: Let brownies cool in pan for 10 minutes, then lift out using parchment paper and transfer to a wire rack to cool completely. Melt remaining white chocolate chips and drizzle over brownies before serving.
Notes
- Chef tip: For a festive touch, add a drop of peppermint extract to the batter for a hint of mint flavor.
- Best substitution: Substitute the red food coloring with 1/2 cup of beet puree for a natural red color.
- Make-ahead: Bake the brownies ahead of time and store at room temperature. Drizzle with white chocolate before serving.
- Scaling: This recipe can be halved or doubled depending on your needs.
- Troubleshooting: If the brownies are too dry, add a tablespoon of milk to the batter. If they're too wet, add a few minutes to the baking time.
Storage
- Fridge: Store in an airtight container in the fridge for up to 1 week.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Make ahead: Batter can be made ahead and stored in the fridge for up to 24 hours.
Nutrition Per Serving
- Calories: 180
- Protein: 2g
- Fat: 9g
- Carbs: 25g
- Fiber: 1g
- Sugar: 20g
- Sodium: 70mg
- Cholesterol: 25mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Red Velvet Brownies with White Chocolate Drizzle FAQs
Yes, you can make the batter ahead and store it in the fridge for up to 24 hours. Bake as directed.
Overmixing the batter or overbaking can cause dry brownies. Be sure to mix just until combined and check the brownies at the minimum baking time.
Yes, freeze the brownies for up to 3 months. Thaw overnight in the fridge before serving.
No, this recipe is not suitable for the air fryer.
You can substitute the red food coloring with 1/2 cup of beet puree for a natural red color.
A Warm Final Note
I can’t wait for you to try Easy Red Velvet Brownies with White Chocolate Drizzle and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
