These fudgy red velvet brownies are just what you want when you’re craving something rich, chocolatey, and a little bit special. They have that classic deep red color and are wonderfully moist with a bit of a dense, fudgy texture that melts in your mouth. Plus, the hint of cocoa combined with the slight tang from the cream cheese swirl or frosting makes every bite feel like a perfect Valentine’s Day treat.
I love making these brownies when I want to impress without spending hours in the kitchen. The recipe is easy to follow, and the result is always a crowd pleaser. I usually find myself sneaking a piece before anyone else gets to try them because they’re just that good. One tip I swear by is not to overbake them so they stay super soft and tender—just a little under is perfect!
The best way I like to serve these brownies is warmed up with a scoop of vanilla ice cream on top, turning them into an irresistible dessert. They also make a sweet gift for friends or a lovely ending to a cozy dinner. Whenever I bring these to gatherings, someone always asks for the recipe, and that makes me feel pretty proud—these are truly the best fudgy red velvet brownies you’ll want to keep on hand all year round.
Key Ingredients & Substitutions
Butter: Melted butter gives these brownies a rich, dense texture. If you want to cut fat, try using an equal amount of coconut oil—it adds a subtle flavor too.
Red Food Coloring: This gives red velvet its signature color. If you prefer natural options, try beet powder or juice, but note it may slightly change the taste.
Cocoa Powder: Use unsweetened cocoa powder for that hint of chocolate flavor without overpowering the red velvet taste. Dutch-processed cocoa can be used but may affect the rise slightly.
Sour Cream or Yogurt: Adds moisture and a slight tang to balance sweetness. Greek yogurt is a great substitute for a thicker texture.
Cream Cheese Drizzle: This smooth sweet topping adds a perfect contrast. You can swap cream cheese for mascarpone or whipped cream cheese for a lighter drizzle.
How Do You Keep the Brownies Super Fudgy and Moist?
Getting that perfect fudgy texture is all about not overbaking and mixing just right. Here’s how:
- Mix the wet and dry ingredients gently and stop as soon as combined to avoid developing gluten, which makes brownies cakey.
- Keep an eye on baking time; start checking at 25 minutes. The toothpick should come out with moist crumbs, not clean.
- Use an 8×8 pan for the right thickness; too big makes brownies thin and dry.
- Let the brownies cool before slicing to set the fudgy texture properly—cooling traps moisture inside.
Equipment You’ll Need
- 8×8 inch baking pan – just the right size for thick, fudgy brownies and easy to line with parchment paper.
- Mixing bowls – a large one for wet ingredients and another for dry ingredients to keep things tidy.
- Whisk or electric mixer – helps blend butter and sugar smoothly for a glossy batter.
- Sifter or fine mesh strainer – perfect for sifting cocoa powder and flour to avoid lumps.
- Spatula – great for folding ingredients gently without overmixing.
- Toothpick or cake tester – to check when the brownies are baked just right.
Flavor Variations & Add-Ins
- Add white chocolate chips into the batter for extra sweetness and a creamy bite that pairs well with red velvet.
- Swirl in cream cheese before baking to create a marbled effect with tangy richness.
- Mix in chopped pecans or walnuts for a crunchy contrast to the fudgy texture.
- For a festive twist, sprinkle mini heart-shaped sprinkles on top before baking or after drizzling cream cheese.
The Best Fudgy Red Velvet Brownies Recipe
Ingredients You’ll Need:
For The Brownies:
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 tablespoon red food coloring
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup sour cream or plain yogurt
For The Cream Cheese Drizzle:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 25-30 minutes to bake, plus cooling time before slicing and serving. Allow a little extra time if you want to chill the brownies for a cleaner cut.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat the oven to 350°F (175°C). Grease an 8×8 inch square baking pan or line it with parchment paper for easy removal.
2. Mix The Wet Ingredients:
In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and shiny. Beat in the eggs one at a time, making sure each is well mixed before adding the next. Stir in the vanilla extract and red food coloring, mixing until you have a uniform red color.
3. Combine The Dry Ingredients:
In another bowl, sift together the cocoa powder, flour, salt, and baking powder. This will keep your brownies smooth and lump-free.
4. Mix Everything Together:
Add the dry ingredients and sour cream alternately to the wet mixture—start and end with the dry ingredients. Gently stir just until everything is combined. Be careful not to overmix, as that can make the brownies tough.
5. Bake The Brownies:
Pour the batter evenly into your prepared pan. Smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid baking too long so the brownies stay fudgy.
6. Make The Cream Cheese Drizzle:
While the brownies bake, beat the softened cream cheese until smooth. Add powdered sugar, 1 tablespoon milk, and vanilla extract. Beat until creamy. If the mixture is too thick to drizzle, add more milk, 1 teaspoon at a time, until pourable.
7. Drizzle and Cool:
When the brownies come out of the oven and have slightly cooled but are still warm, drizzle the cream cheese mixture over the top in thin stripes. Let the brownies cool completely in the pan before slicing. For neater pieces, chill in the fridge for about 30 minutes before cutting.
8. Serve and Enjoy!
Cut into squares and enjoy your deliciously fudgy red velvet brownies with a smooth cream cheese drizzle. They are perfect for Valentine’s Day or any special treat!
Can I Use Frozen Butter for This Recipe?
It’s best to use melted fresh or refrigerated butter for this recipe. If using frozen butter, thaw it completely and melt before mixing to ensure a smooth batter.
Can I Substitute Sour Cream with Yogurt?
Yes! Plain Greek yogurt is a great substitute for sour cream and adds moisture and tang without changing the texture much.
How Should I Store Leftover Brownies?
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Can I Make These Brownies Ahead of Time?
Absolutely! They actually taste even better the next day. Prepare the brownies and cream cheese drizzle separately, then drizzle just before serving.
