Red Velvet Brownies with Chocolate Frosting

Red velvet brownies carry only a tablespoon of cocoa in the batter, which keeps them red rather than brown. Melted butter, sugar, eggs, vanilla and red gel colouring are whisked smooth first.

Flour, cocoa and salt are folded in just until combined. Once completely cool, the brownies are covered in a thick cocoa buttercream and cut into sixteen squares.

How to Make It

1. Pan lined

   Heat oven to 350°F and line an 8-inch square pan with parchment.

2. Wet mix

   Whisk the melted butter, sugar, eggs, vanilla and red colouring until smooth.

3. Dry folded in

   Fold in the cocoa, flour and salt just until combined.

4. Baked

   Spread in the pan and bake 25 to 30 minutes until the centre is set with moist crumbs. Cool completely.

5. Frosting

   Beat the frosting butter, powdered sugar, cocoa, milk and vanilla until smooth and fluffy.

6. Frosted and cut

   Spread over the brownies and cut into 16 squares.

Why This Recipe Works

• Melted butter gives a dense, fudgy crumb.
• Gel colouring gives a deep red without thinning the batter.
• Folding gently keeps the texture fudgy rather than cakey.
• Chocolate frosting adds the chocolate the light cocoa batter holds back.

Ingredient Notes

Red gel food coloring

One tablespoon; gel colours strongly without adding liquid.

Cocoa in the batter

Just one tablespoon, so the brownies stay red.

Cocoa in the frosting

A third of a cup, for a full chocolate topping.

Success Tips

• Lift the cooled slab out by the parchment before frosting for neater squares.
• Beat the frosting for a full two minutes so it turns fluffy.
• Wipe the knife between cuts to keep the red edges clean.

Serving Ideas

Stack two squares on a plate to show the red crumb against the dark frosting.

Storage and Reheating