Red Velvet Brownies


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 Small Batch 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 Macarons with Mascarpone Frosting

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.

Ingredient Notes

Ingredient quantities are listed in the recipe card below. Here you’ll find notes on why I chose certain ingredients, as well as ingredient substitutions. 


  • 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 cup; 4.5 oz) bittersweet chocolate, roughly chopped

Step-by-Step Instructions

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

STEP 1: Melt the chocolate & oil. 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.

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.

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 until mostly combined. Lastly, fold in the chopped chocolate until evenly dispersed.

STEP 5: Bake. Pour the brownie batter into the prepared pan and smooth out the top with an offset spatula. Bake the brownies for about 35 minutes.

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.

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. 

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