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red velvet brownies cut into squares

Red Velvet Brownies

  • Author: Sloane
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 brownies 1x
  • Category: brownies
  • Method: baking
  • Cuisine: American


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


  • 85g (½ cup; 3 oz) bittersweet chocolate
  • 150g (¾ cup) light tasting extra virgin olive oil
  • 1 tsp red food gel
  • 200g (1 cup) granulated sugar
  • 142g (⅔ cup) brown sugar
  • 3 eggs (room temp)
  • 2 tsp vanilla extract
  • 120g (1 cup) all-purpose flour
  • 63g (¾ cup) dutch process cocoa powder
  • 21g (¼ cup) black cocoa powder
  • ½ tsp salt
  • 127g (¾ cup4.5 oz) bittersweet chocolate, roughly chopped


  1. Preheat the oven to 350 degrees F and line a 9x9 inch pan with parchment paper.
  2. 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.
  3. Meanwhile, in a large bowl, add the sugars, eggs, and vanilla.
  4. 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.
  5. While mixing on low speed, slowly pour in the chocolate oil mixture.
  6. Once it is fully combined, add the flour, cocoa powders, and salt, and fold until mostly combined.
  7. Lastly, fold in the chopped chocolate until evenly dispersed.
  8. Pour the brownie batter into the prepared pan and smooth out the top with an offset spatula.
  9. Bake the brownies for about 35 minutes.
  10. Allow them to cool completely in the pan before removing.
  11. Cut into 16 squares, top with flaky sea salt, and enjoy!


  • 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.

Keywords: red velvet brownies