Easy Red Velvet Brownies with White Chocolate Drizzle
Easy Red Velvet Brownies with White Chocolate Drizzle — These fudgy, moist brownies are the perfect dessert for any occasion. After making them dozens of times, I’ve discovered the trick to the perfect red velvet brownie every time. The warm, gooey center and the creamy white chocolate drizzle will make your family beg for more. If you love recipes like this, you’ll also enjoy Easy Lemon Cucumber Couscous Salad and Dr Pepper Brownies with Rich Chocolate Sauce.
Why This Easy Red Velvet Brownies with White Chocolate Drizzle Is Pure Comfort
- Fudgy and moist texture
- Perfect balance of chocolate and vanilla
- Easy to make with simple ingredients
- Better than takeout — save money and time!
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
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
- Optional: Sprinkles
📝 Ingredient Notes
- Red food coloring: Adjust to desired shade. I use 1-2 tablespoons for a deep red color.
🛒 Tools & Equipment I Recommend
- Food coloring — Gets you the perfect red velvet color. → See on Amazon
- Baking sheet — Ensures even baking and easy cleanup. → See on Amazon
How to Make Easy Red Velvet Brownies with White Chocolate Drizzle
- Preheat oven: Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- 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, food coloring, and vanilla extract until well combined.
- Combine ingredients: Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Bake: Pour batter into prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Make frosting: While brownies are baking, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Frost and serve: Let brownies cool completely before frosting. Spread frosting evenly over brownies, then drizzle with melted white chocolate chips. Cut into squares and serve.
Cook's Tips for Perfect Easy Red Velvet Brownies with White Chocolate Drizzle
- : For extra fudgy brownies, use a 9×9-inch pan instead of a 9×13-inch pan.
- Common mistake and fix: If your brownies are dry, you may have overbaked them. To fix, add a little more oil or frosting to the pan before serving.
- : Store leftovers in an airtight container at room temperature for up to 5 days.
- : For a fun twist, add sprinkles to the top of the frosting before serving.
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: Brownies can be made up to 1 day ahead. Store unfrosted in an airtight container at room temperature.
Freezing Easy Red Velvet Brownies with White Chocolate Drizzle
Freeze unfrosted brownies for up to 3 months. Thaw overnight before frosting and serving.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 300°F (150°C) for 10-15 minutes. Microwave: Reheat in the microwave for 15-30 seconds.
Recipe Notes
- Chef tip: For a deeper red color, use more food coloring. Be careful not to add too much, as it can make the brownies taste bitter.
- Best substitution: You can substitute the vegetable oil with melted butter for a richer flavor.
- Make-ahead: Brownies can be made up to 1 day ahead. Store unfrosted in an airtight container at room temperature.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan for a larger batch.
- Troubleshooting: If your brownies are dry, you may have overbaked them. To fix, add a little more oil or frosting to the pan before serving.
Want to level up this recipe?
Red food coloring — Gets you the perfect red velvet color. → 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
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
Optional Toppings
- Sprinkles
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- 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, food coloring, and vanilla extract until well combined.
- Combine ingredients: Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Bake: Pour batter into prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Make frosting: While brownies are baking, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Frost and serve: Let brownies cool completely before frosting. Spread frosting evenly over brownies, then drizzle with melted white chocolate chips. Cut into squares and serve.
Notes
- Chef tip: For a deeper red color, use more food coloring. Be careful not to add too much, as it can make the brownies taste bitter.
- Best substitution: You can substitute the vegetable oil with melted butter for a richer flavor.
- Make-ahead: Brownies can be made up to 1 day ahead. Store unfrosted in an airtight container at room temperature.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan for a larger batch.
- Troubleshooting: If your brownies are dry, you may have overbaked them. To fix, add a little more oil or frosting to the pan before serving.
Storage
- Fridge: Store in an airtight container in the fridge for up to 1 week.
- Freezer: Freeze unfrosted brownies for up to 3 months. Thaw overnight before frosting and serving.
- Oven reheat: Reheat in the oven at 300°F (150°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 15-30 seconds.
- Make ahead: Brownies can be made up to 1 day ahead. Store unfrosted in an airtight container at room temperature.
Nutrition Per Serving
- Calories: 350
- Protein: 3g
- Fat: 15g
- Carbs: 50g
- Fiber: 1g
- Sugar: 35g
- Sodium: 150mg
- Cholesterol: 50mg
- Sat. Fat: 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, brownies can be made up to 1 day ahead. Store unfrosted in an airtight container at room temperature.
You may have overbaked them. To fix, add a little more oil or frosting to the pan before serving.
Yes, freeze unfrosted brownies for up to 3 months. Thaw overnight before frosting and serving.
I don't recommend making these brownies in the air fryer, as they won't cook evenly.
You can substitute the vegetable oil with melted butter for a richer flavor.
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!
