Easy Red Velvet Brownies with White Chocolate Drizzle
Easy Red Velvet Brownies with White Chocolate Drizzle are the ultimate indulgence. After making these many times, I’ve perfected the recipe for you. The trick I discovered is using buttermilk for a tender crumb. The result is a fudgy, moist, and irresistible treat that’s better than takeout. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Creamy Lemon Chicken Pasta Bake Recipe and Creamy Cauliflower Sausage Kale Soup Recipe.
Why This Easy Red Velvet Brownies with White Chocolate Drizzle Is Pure Comfort
- Fudgy and moist texture
- Intense chocolate flavor
- Easy to make with simple ingredients
- Perfect for any occasion
- Better than takeout
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
- Eggs
- Vegetable oil
- Red food coloring
- Vanilla extract
- White chocolate chips
- Vanilla extract
- Red food coloring
- Optional: Powdered sugar for dusting
📝 Ingredient Notes
- Buttermilk: Sour milk or buttermilk powder can be used as a substitute.
🛒 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
- Step 1: Preheat oven to 350°F (180°C). Grease a 9×9-inch baking dish.
- Step 2: In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt.
- Step 3: Create a well in the center and add buttermilk, eggs, oil, food coloring, and vanilla. Mix until combined.
- Step 4: Fold in white chocolate chips. Pour batter into prepared dish.
- Step 5: Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool before slicing.
Cook's Tips for Perfect Easy Red Velvet Brownies with White Chocolate Drizzle
- Common mistake and fix: Avoid overmixing the batter to prevent tough brownies. Mix until just combined.
- : For a fudgier brownie, reduce baking time by a few minutes.
- : 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 at room temperature for up to 5 days. Make-ahead tip: Brownies can be made up to 2 days ahead and stored in the fridge.
Freezing Easy Red Velvet Brownies with White Chocolate Drizzle
Freeze for up to 3 months. Thaw overnight 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 deeper chocolate flavor, use dutch-processed cocoa powder.
- Best substitution: Substitute buttermilk with sour milk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Make-ahead: Brownies can be made up to 2 days ahead and stored in the fridge.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish.
- Troubleshooting: If brownies are not cooking in the center, cover the pan loosely with foil and continue baking.
Want to level up this recipe?
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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
- Eggs
- Vegetable oil
- Red food coloring
- Vanilla extract
- White chocolate chips
Seasonings
- Vanilla extract
- Red food coloring
Optional Toppings
- Powdered sugar for dusting
Instructions
- Step 1: Preheat oven to 350°F (180°C). Grease a 9×9-inch baking dish.
- Step 2: In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt.
- Step 3: Create a well in the center and add buttermilk, eggs, oil, food coloring, and vanilla. Mix until combined.
- Step 4: Fold in white chocolate chips. Pour batter into prepared dish.
- Step 5: Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool before slicing.
Notes
- Chef tip: For a deeper chocolate flavor, use dutch-processed cocoa powder.
- Best substitution: Substitute buttermilk with sour milk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Make-ahead: Brownies can be made up to 2 days ahead and stored in the fridge.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish.
- Troubleshooting: If brownies are not cooking in the center, cover the pan loosely with foil and continue baking.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight 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: Brownies can be made up to 2 days ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 350
- Protein: 5g
- Fat: 15g
- Carbs: 45g
- Fiber: 2g
- Sugar: 30g
- Sodium: 150mg
- Cholesterol: 50mg
- Sat. Fat: 2g
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 2 days ahead and stored in the fridge.
Overbaking is the most common reason for dry brownies. Avoid overmixing the batter and reduce baking time if necessary.
Yes, brownies can be frozen for up to 3 months. Thaw overnight before serving.
No, this recipe is not suitable for the air fryer.
Sour milk can be used as a substitute. Add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.
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!
