• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Fall Recipes
  • Recipes
  • Cookbook
  • Baking Challenge
  • Subscribe
  • About
  • Work With Me

Sloane's Table

menu icon
go to homepage
  • Fall Recipes
  • Recipes
  • Cookbook
  • Baking Challenge
  • Subscribe
  • About
  • Work With Me
    • Email
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Fall Recipes
    • Recipes
    • Cookbook
    • Baking Challenge
    • Subscribe
    • About
    • Work With Me
    • Email
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Brownies & Bars

    Published: Feb 10, 2023 by Sloane · This post may contain affiliate links · 9 Comments

    Red Velvet Brownies

    2.1K shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe - Print Recipe
    5 from 5 votes

    These red velvet brownies are extra chocolatey, fudgy, and chewy, and bake up with that signature red, shiny crinkle top.

    red velvet brownies cut into squares.

    These red velvet brownies are far more chocolatey than the traditional red velvet flavor, but that's what makes them SO GOOD. Rather than adding a small amount of cocoa powder to create a subtle chocolate flavor and allow the red coloring to show through more, I opted for a true fudgy, chocolatey brownie based on these Olive Oil Brownies. So they bake up with a bright red, shiny crinkle top and a dark, fudgy interior. Best of both worlds!

    For more red velvet recipes, try Red Velvet Whoopie Pies, Red Velvet Bundt Cake, and Red Velvet Macarons. 

    Jump to:
    • Why you'll love these red velvet brownies
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Storage Tips
    • Baking in Grams
    • Other Valentine's Day desserts to try
    • 📖 Recipe
    • 💬 Reviews

    Why you'll love these red velvet brownies

    • Rich, Fudgy Texture: Thanks to the combination of melted chocolate and two types of cocoa powders, these brownies bake up super fudgy!
    • Shiny Crinkle Top: If you beat your sugars and eggs together long enough, you'll be rewarded with a gorgeous shiny top!
    • Signature Red Color: With the addition of a small amount of red food gel, these brownies bake up with a bright red top.
    red velvet brownies piled on black tray.

    Ingredient Notes

    red velvet brownie ingredients.
    • Chocolate: You'll need some chocolate to melt and add to the batter, and some to finely chop and mix in the batter for pieces of chocolate studded throughout each bite! I recommend using semi-sweet or bittersweet. For dairy free chocolate I recommend Guittard or Scharffen Berger. 
    • Olive Oil: Depending on how strong of an extra virgin olive oil flavor you want, you could use anything from light-tasting evoo to a full-bodied evoo. I used Filippo Berio robusto evoo. You could also use a more neutral oil, such as canola or vegetable oil. I'm sure melted coconut oil would also work great too. 
    • Gel Food Coloring: I recommend using Americolor red food gel, as a little goes a long way!
    • Eggs: You'll need three large eggs at room temperature. Eggs significantly affect the texture of brownies and determine whether they bake up cakey or fudgy. I settled for one less egg than most brownie recipes use in order to ensure they baked up ultra fudgy!
    • Vanilla: Extract: Every good brownie recipe needs high quality vanilla. My favorite brands are Rodelle and Heilala. 
    • Brown Sugar: I opted for dark brown sugar in this recipe because the extra molasses content that adds more depth of flavor, but you can use light brown sugar. 
    • Granulated Sugar: You'll need about 1 cup of granulated sugar for the brownies.
    • All-Purpose Flour: You'll need a little more than one cup of flour.
    • Cocoa Powder: I love using a combination of dutch process and black cocoa powders for a richer chocolate flavor.

    See recipe card for full information on ingredients and individual quantities.

    Step by Step Instructions

    melted chocolate & oil mixture in glass bowl.
    STEP 1
    eggs & sugars being beaten with an electric hand mixer.
    STEP 2

    STEP 1: Melt the chocolate & oil. In a small bowl, add the bittersweet chocolate, olive oil, and red food coloring. Place over a small saucepan of simmering water, and stir often until fully melted. Remove from the double boiler and allow to cool for a few minutes.

    STEP 2: Beat the sugars & eggs. Meanwhile, in a large bowl, add the sugars, eggs, and vanilla. Using an electric mixer, beat on high speed for about 5-6 minutes until the mixture has doubled in size. Scrape down the bowl to make sure everything is properly combined.

    red chocolate mixture being mixed into the batter.
    STEP 3
    chopped chocolate added to batter.
    STEP 4

    STEP 3: Mix in the chocolate oil mixture. While mixing on low speed, slowly pour in the chocolate oil mixture.

    STEP 4: Fold in the dry ingredients & chopped chocolate. Once it is fully combined, add the flour, cocoa powders, and salt, and fold with a rubber spatula until mostly combined. Lastly, fold in the chopped chocolate until evenly dispersed.

    brownie batter added to square pan.
    STEP 5
    baked brownies cut into squares on parchment paper.
    STEP 6

    STEP 5: Bake. Pour the brownie batter into the prepared baking pan and smooth out the top with an offset spatula. Bake the brownies for about 35 minutes or until a toothpick inserted comes out with a few moist crumbs.

    STEP 6: Cool & enjoy. Allow them to cool completely in the pan before removing. Cut into 16 squares, top with flaky sea salt, and enjoy!

    Expert Baking Tips

    • Use a high-quality dairy free bittersweet chocolate. I recommend Guittard or Scharffen Berger. 
    • Depending on how strong of an extra virgin olive oil flavor you want, you could use anything from light-tasting evoo to a full-bodied evoo. I used Filippo Berio light tasting evoo. 
    • If you do not have black cocoa powder on hand, you can use a total of 84g (1 cup) dutch process cocoa powder instead. 
    • Be sure to beat the sugars and eggs for a full 5-6 minutes! This is what will give the brownies that gorgeous shiny top. 
    • When cutting the brownies, use a sharp knife and run it under hot water (and wipe clean) before each cut.
    red velvet brownies lined up on black tray.

    Recipe FAQs

    How to make brownies fudgy:

    The secret ingredient for the ultimate fudgy brownies is melted chocolate! Adding both cocoa powder and melted chocolate ensures that your homemade brownies bake up ultra chocolatey and fudgy.

    What is the best type of cocoa powder for making brownies?

    The best cocoa powder for making brownies is dutch process cocoa powder! Since dutch process is alkalized, it is neutral rather than acidic, and is far richer in flavor than regular cocoa powder. I also added a little bit of black cocoa powder to make them even richer!

    How to make brownies with a shiny top?

    The key to getting that shiny top is beating the eggs and sugars together on high speed for 5-6 minutes until the mixture has doubled in size.

    Can these brownies be made gluten free?

    Yes, you can swap the flour for an equal amount of 1:1 gluten free flour.

    Can I swap the oil for butter?

    Yes, you can swap the olive oil for 170g (¾ cup) of unsalted butter. The top will not be quite as shiny, but they'll be just as delicious!

    Storage Tips

    Room Temperature: Store these brownies in an airtight container at room temperature for 2-3 days. 

    Fridge: These brownies can also be stored in an airtight container in the fridge for 3-4 days. They don't last too much longer in the fridge, but they do become much denser and more fudge-like!

    Freezer: For long-term storage, keep these brownies in a freezer ziplock for up to 3 months. 

    red velvet brownie leaned up on another brownie.

    Baking in Grams

    All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

    If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

    But trust me, once you try baking in grams you'll never turn back!

    Happy baking! x

    red velvet brownie broken in half.

    Other Valentine's Day desserts to try

    • heart shaped valentine m&m brownies on parchment paper
      Valentine's M&M Brownies
    • red velvet crinkle cookies on parchment paper
      Red Velvet Crinkle Cookies
    • mini red velvet whoopie pies stacked
      Mini Red Velvet Whoopie Pies
    • slice of chocolate fudge cake on stack of white plates
      Ultimate Chocolate Fudge Cake

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    red velvet brownies cut into squares
    5 from 5 votes
    Print Recipe Pin Recipe Save for LaterSaved!

    Red Velvet Brownies

    These red velvet brownies are extra chocolatey, fudgy, and chewy, and bake up with that signature red, shiny crinkle top. 
    Prep Time 30 minutes mins
    Cook Time 35 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Servings16 brownies
    Coursebrownies
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    Electric Hand Mixer
    Square Pan

    Ingredients

    • 85 g (3 oz) bittersweet chocolate
    • 150 g (¾ cup) extra light tasting olive oil
    • 1 teaspoon red food gel
    • 200 g (1 cup) granulated sugar
    • 142 g (â…” cup) brown sugar
    • 3 eggs, room temp
    • 2 teaspoon vanilla extract
    • 120 g (1 cup) all-purpose flour
    • 63 g (¾ cup) dutch process cocoa powder
    • 21 g (¼ cup) black cocoa powder
    • ½ teaspoon salt
    • 127 g (4.5 oz) bittersweet chocolate, roughly chopped

    Instructions

    • Preheat the oven to 350 degrees F and line a 9x9 inch pan with parchment paper.
    • In a small bowl, add the bittersweet chocolate, olive oil, and red food gel. Place over a small saucepan of simmering water, and stir often until fully melted. Remove from the double boiler and allow to cool for a few minutes.
    • Meanwhile, in a large bowl, add the sugars, eggs, and vanilla.
    • Using an electric mixer, beat on high speed for about 5-6 minutes until the mixture has doubled in size. Scrape down the bowl to make sure everything is properly combined.
    • While mixing on low speed, slowly pour in the chocolate oil mixture.
    • Once it is fully combined, add the flour, cocoa powders, and salt, and fold until mostly combined.
    • Lastly, fold in the chopped chocolate until evenly dispersed.
    • Pour the brownie batter into the prepared pan and smooth out the top with an offset spatula.
    • Bake the brownies for about 35 minutes.
    • Allow them to cool completely in the pan before removing.
    • Cut into 16 squares, top with flaky sea salt, and enjoy!

    Notes

    • Use a high-quality dairy free bittersweet chocolate. I recommend Guittard or Scharffen Berger.
    • Depending on how strong of an extra virgin olive oil flavor you want, you could use anything from light-tasting evoo to a full-bodied evoo. I used Filippo Berio light tasting evoo.
    • If you do not have black cocoa powder on hand, you can use a total of 84g (1 cup) dutch process cocoa powder instead.
    • Be sure to beat the sugars and eggs for a full 5-6 minutes! This is what will give the brownies that gorgeous shiny top.
    • When cutting the brownies, use a sharp knife and run it under hot water (and wipe clean) before each cut.

    Nutrition Facts

    Serving: 1brownie | Calories: 295kcal | Carbohydrates: 37g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 91mg | Potassium: 188mg | Fiber: 3g | Sugar: 26g | Vitamin A: 51IU | Calcium: 29mg | Iron: 2mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

    More Drool-Worthy Brownies & Bars

    • brownie bites piled in bowl.
      Fudgy Espresso Brownie Bites
    • banana blondies cut into squares on parchment paper.
      Nutella Swirled Banana Blondies
    • cherry pie bars lined up on parchment paper.
      Cherry Pie Bars
    • oreo brownies lined up on parchment paper.
      Decadent Oreo Brownies

    Reader Interactions

    Comments

      Did you make this recipe? Let me know how it turned out! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. sarah says

      August 07, 2023 at 3:31 pm

      I want to place a layer of thin dark chocolate oreos, would this increase baking time or should I keep the stated amount?

      Reply
      • Sloane says

        August 28, 2023 at 10:55 am

        It will be the same baking time! You can also follow this recipe here - https://atsloanestable.com/oreo-brownies/

        Reply
    2. Sarah says

      May 27, 2023 at 2:28 pm

      Can I use cooking oil?.

      Reply
      • Sloane says

        May 29, 2023 at 8:37 am

        Hi Sarah! Yes, you can use any neutral oil, such as vegetable or canola oil.

        Reply
    3. Maria do Carmo Giannini Balekjian says

      April 13, 2023 at 10:56 am

      Dear Sloane,

      Good morning.

      I have a question. Have you tested powder food coloring in this recipe or in the Red Velvet Bundt cake? If so, how much should I add?

      I look forward to your reply and thanks for your attention to my question.

      Regards

      Reply
      • Sloane says

        April 14, 2023 at 9:59 am

        I have not tested either recipe with powdered food coloring. I recommend using food gel, as you need only a very small amount to create a vibrant color.

        Reply
    4. Bavithra kaviarasu says

      February 26, 2023 at 4:49 am

      can i use melted butter instead of olive oil?

      Reply
      • Sloane says

        February 26, 2023 at 1:19 pm

        Yes, you can swap the olive oil for 170g (3/4 cup) of unsalted butter. The top will not be quite as shiny, but they'll be just as delicious!

        Reply
    5. Doe says

      February 13, 2023 at 2:04 pm

      These were easy to make and so tasty, very chocolatey. I even added some caramel to these and it’s the perfect addition ^^ They’re perfectly fudgy and had a nice crackle top
      Definitely going to make these again

      Reply

    Primary Sidebar

    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

    Learn more about me →

    - as seen in -

    Newsletter

    Want new & exclusive recipes sent straight to your inbox? Subscribe to my newsletter!

    Freshly Baked on the Blog

    • chocolate chip toffee cookies on baking sheet.
      Brown Butter Milk Chocolate Chip Toffee Cookies
    • old fashioned apple cider donuts piled on baking sheet.
      Old Fashioned Apple Cider Donuts
    • brownie bites piled in bowl.
      Fudgy Espresso Brownie Bites
    • Brown Butter Pumpkin Bread
    • maple chai sticky buns pulled apart on baking sheet.
      Maple Chai Sticky Buns
    • pumpkin oatmeal muffins piled on plate.
      Gluten Free Pumpkin Oatmeal Muffins

    popular recipes

    • slice of chocolate fudge cake on stack of white plates
      Ultimate Chocolate Fudge Cake
    • small vanilla cake recipe with swiss meringue buttercream cut to reveal interior
      Small Vanilla Cake Recipe
    • chocolate sour cream pound cake slices on white plates
      Chocolate Sour Cream Pound Cake
    • small batch brownies on parchment paper
      Small Batch Brownies
    • brownie cookies piled on parchment paper
      Fudgy Mocha Brownie Cookies
    • cardamom cinnamon rolls proofed in parchment lined cake pan
      Brown Butter Cardamom Cinnamon Rolls

    Have you tried a recipe? Tell me how it turned out! Leave a star rating & review on the recipe and post a picture (or video!) on Instagram and tag @sloanes.table so I can see your bakes!

    Footer

    Info

    • About
    • Work With Me
    • Privacy Policy

    Newsletter

    • Subscribe

    More

    • Recipe Archive
    • Portfolio

    Copyright © 2023 Sloane's Table. All Rights Reserved.