Easy Red Velvet Brownies with White Chocolate Drizzle
Easy Red Velvet Brownies with White Chocolate Drizzle are the ultimate indulgence. After making them dozens of times, I’ve perfected the recipe for you. The trick I discovered is using buttermilk for extra moistness. These brownies are gooey, rich, and perfect for any occasion. Try them with my Cheddar Jalapeño Burgers for a perfect balance of sweet and savory. If you love recipes like this, you’ll also enjoy Cheddar Jalapeño Burgers and Refreshing Watermelon Rose Cooler.
Why This Easy Red Velvet Brownies with White Chocolate Drizzle Is Pure Comfort
- Fudgy and moist texture
- Rich red velvet flavor
- Easy to make, no mixer required
- Perfect for any occasion
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
- Buttermilk
- Vegetable oil
- Eggs
- Red food coloring
- White chocolate chips
- Vanilla extract
- Cream cheese
- Powdered sugar
- Optional: Sprinkles
- Optional: Whipped cream
📝 Ingredient Notes
- Buttermilk: Sour milk can be substituted by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Ensures even mixing and saves time → See on Amazon
- Silicone Baking Mats — Prevents sticking and easy cleanup → See on Amazon
How to Make Easy Red Velvet Brownies with White Chocolate Drizzle
- Prepare: Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- Mix dry ingredients: In a large bowl, combine flour, sugar, cocoa, baking powder, and salt.
- Mix wet ingredients: In another bowl, mix buttermilk, oil, eggs, and vanilla. Add red food coloring and mix well.
- Combine: Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips.
- Bake: Pour batter into prepared baking dish. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Prepare frosting: While brownies are baking, beat cream cheese, butter, and powdered sugar until smooth.
- Frost: Let brownies cool completely. Spread frosting over brownies and drizzle with melted white chocolate.
- Serve: Cut into squares and serve. Enjoy!
Cook's Tips for Perfect Easy Red Velvet Brownies with White Chocolate Drizzle
- Pro Tip: For extra fudgy brownies, underbake slightly.
- Common mistake and fix: If your brownies are dry, try using sour cream or buttermilk instead of milk next time.
- Pro Tip: For a crinkle effect, add a little more cocoa powder to the dry ingredients.
- Pro Tip: Store leftovers in an airtight container at room temperature for up to 5 days.
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: Batter can be made ahead and stored in the fridge for up to 24 hours.
Freezing Easy Red Velvet Brownies with White Chocolate Drizzle
Freeze for up to 3 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 15-20 seconds.
Recipe Notes
- Chef tip: For a fun twist, add a layer of cream cheese frosting in the middle of the brownies.
- Best substitution: For a healthier version, substitute whole wheat flour and reduce sugar.
- Make-ahead: Brownies can be made ahead and frozen. Thaw before serving.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish for 30-35 minutes.
- Troubleshooting: If your brownies are cracking on top, they may be overbaked. Try reducing baking time next time.
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Easy Red Velvet Brownies with White Chocolate Drizzle
Ingredients
Main Ingredients
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking powder
- Salt
- Buttermilk
- Vegetable oil
- Eggs
- Red food coloring
- White chocolate chips
Seasonings
- Vanilla extract
- Cream cheese
- Powdered sugar
Optional Toppings
- Sprinkles
- Whipped cream
Instructions
- Prepare: Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- Mix dry ingredients: In a large bowl, combine flour, sugar, cocoa, baking powder, and salt.
- Mix wet ingredients: In another bowl, mix buttermilk, oil, eggs, and vanilla. Add red food coloring and mix well.
- Combine: Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips.
- Bake: Pour batter into prepared baking dish. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Prepare frosting: While brownies are baking, beat cream cheese, butter, and powdered sugar until smooth.
- Frost: Let brownies cool completely. Spread frosting over brownies and drizzle with melted white chocolate.
- Serve: Cut into squares and serve. Enjoy!
Notes
- Chef tip: For a fun twist, add a layer of cream cheese frosting in the middle of the brownies.
- Best substitution: For a healthier version, substitute whole wheat flour and reduce sugar.
- Make-ahead: Brownies can be made ahead and frozen. Thaw before serving.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish for 30-35 minutes.
- Troubleshooting: If your brownies are cracking on top, they may be overbaked. Try reducing baking time next time.
Storage
- Fridge: Store in an airtight container in the fridge for up to 1 week.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat in a 300°F (150°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 15-20 seconds.
- Make ahead: Batter can be made ahead and stored in the fridge for up to 24 hours.
Nutrition Per Serving
- Calories: 320
- Protein: 3g
- Fat: 12g
- Carbs: 50g
- Fiber: 1g
- Sugar: 35g
- Sodium: 120mg
- Cholesterol: 35mg
- Sat. Fat: 3g
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 ahead and stored in the fridge or frozen. Thaw before serving.
If your brownies are dry, try using sour cream or buttermilk instead of milk next time.
No, this recipe is not suitable for the air fryer.
Sour milk can be substituted by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Yes, use a 1:1 gluten-free flour blend to make these brownies gluten-free.
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!
