Name: Red Velvet Brownies with White Chocolate Chips Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 150g butter, melted; 1 cup sugar (220g); 1 egg; 2 Tbsp cocoa powder; 1 tsp vanilla extract; 1–2 tsp red food colouring; 1 cup plain flour; ½ tsp baking powder; ¼ tsp salt; 1 tsp white vinegar; 100g white chocolate chips; Icing sugar, for dusting

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I’ve been making this Red Velvet Brownies with White Chocolate Chips Recipe for a while now, and honestly, it’s become a favorite anytime I want something a little different from the usual chocolate brownie. The rich, velvety red color paired with pockets of sweet white chocolate chips makes each bite feel special—perfect for a cozy night in or impressing guests at a casual get-together.

What really makes this recipe stand out is how simple it is to whip up, yet it produces such a luscious texture and flavor that you’d expect from a fancy bakery. Plus, the balance of cocoa and white chocolate means you get that bittersweet depth without it being overpowering, which is why this Red Velvet Brownies with White Chocolate Chips Recipe is definitely worth trying on your next baking day.

Ingredients You’ll Need

The ingredients for this Red Velvet Brownies with White Chocolate Chips Recipe come together to create that perfect chewy, moist texture with a pop of sweetness from the white chocolate. A couple of tips: make sure your butter is fully melted but not too hot, and use good quality cocoa to really bring out the deep color and flavor.

Butter: Melt it gently to avoid burning; this adds the needed richness and moistness.
Sugar: Provides sweetness and helps achieve that fudgy brownie texture.
Egg: Binds everything together and contributes to the brownies’ structure.
Cocoa powder: Use unsweetened for the best control over bitterness and color contrast.
Vanilla extract: Enhances the overall flavor and complements the cocoa well.
Red food coloring: I usually add 1.5 teaspoons to get a vibrant red; you can adjust according to your preference.
Plain flour: Gives the brownies their structure; I sift mine first to avoid lumps.
Baking powder: Helps with just enough rise to keep brownies moist but not cakey.
Salt: Balances the sweetness and deepens the flavor profile.
White vinegar: Reacts with baking powder and enhances the red color.
White chocolate chips: The star addition—melts into sweet pockets that contrast beautifully with the cocoa and red velvet.

Variations

One of the fun things about this Red Velvet Brownies with White Chocolate Chips Recipe is how open it is to your own twists. I often tweak it depending on my mood or what’s in the pantry, and you might find some versions that suit your taste even better!

Nutty Twist: I sometimes add chopped pecans or walnuts to the batter for a little crunch that balances nicely with the creamy chocolate chips.
Dairy-Free Version: Using coconut oil instead of butter and vegan white chocolate chips works great if you’re avoiding dairy.
Spicy Kick: For a grown-up version, a pinch of cayenne or cinnamon adds warmth and depth—my guests always ask for the recipe when I do this!
Intensified Flavor: Swap regular vanilla extract for almond extract for a subtle but intriguing change.

How to Make Red Velvet Brownies with White Chocolate Chips Recipe

Step 1: Prepare Your Batter with Love

Start by melting the butter gently—microwave works fine but keep an eye so it doesn’t get too hot. While the butter cools slightly, mix together the sugar and the egg in a bowl until smooth and slightly fluffy; this helps the brownies lighten up a bit. Then, stir in the melted butter, cocoa powder, and vanilla extract. This is where the magic starts, as the batter will begin transforming.

Step 2: Add Color and Dry Ingredients

Now, mix in your red food coloring. I usually go for about one and a half teaspoons to get that classic red velvet hue. Then, in a separate bowl, whisk your flour, baking powder, and salt. Combine the dry ingredients with the wet, folding gently just until everything is incorporated—overmixing will make them tough. Last but not least, stir in the vinegar; this reacts with the baking powder and enhances both texture and color.

Step 3: Add White Chocolate Chips and Bake

Fold the white chocolate chips evenly into the batter. This is one of my favorite moments because you start to imagine all those melty, sweet spots in the final bake. Pour the batter into a greased or parchment-lined square baking pan—about 8×8 inches works great. Bake in a preheated 175°C (350°F) oven for 25-30 minutes. Keep an eye on them around the 25-minute mark and do the toothpick test: you want a few moist crumbs but no wet batter.

How to Serve Red Velvet Brownies with White Chocolate Chips Recipe

The image shows eight small white bowls and an egg arranged neatly on a white marbled surface. From top left, there is a bowl with a rectangular block of pale yellow butter, next to a light brown egg. To the right is a bowl full of white granulated sugar. Below the butter bowl is a bowl filled with dark brown cocoa powder with some chunky bits, and beside it, a smaller bowl with a dark liquid, likely vanilla extract. To the right of that is another small bowl with a reddish liquid. Below these, there is a bowl filled with white round chocolate chips and next to it, a bowl piled with white flour. Another bowl of white powdered sugar is positioned between the cocoa powder and flour bowls. The ingredients are cleanly separated and well-lit, with no other objects in view photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to dust these brownies lightly with icing sugar just before serving—it adds a delicate sweetness and makes them look pretty irresistible. Sometimes, for extra flair, I sprinkle a few extra white chocolate chips on top right after baking so they stick to the surface.

Side Dishes

These brownies are quite rich on their own, so I usually pair them with a scoop of vanilla ice cream or a dollop of whipped cream, which cuts through the sweetness wonderfully. A cup of coffee or a glass of milk also complements the flavor perfectly.

Creative Ways to Present

For parties, I like to cut the brownies into bite-size squares and arrange them on a pretty platter with fresh berries and mint leaves. It makes a striking visual contrast with the red and white hues. Another fun idea is to sandwich a little cream cheese frosting between two brownie pieces for a festive treat.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover brownies in an airtight container at room temperature for up to 3 days. They stay moist and delicious, but if your kitchen is warm, the container in the fridge works well too—just allow a few minutes to come to room temp before enjoying.

Freezing

Freezing these Red Velvet Brownies with White Chocolate Chips Recipe works like a charm. I wrap individual pieces tightly in plastic wrap and place them in a freezer bag. When I want a treat, I just thaw them overnight in the fridge and they taste almost as fresh as the day I baked them.

Reheating

If you like your brownies warm, a quick zap in the microwave for 15-20 seconds does the trick without drying them out. I recommend putting a small glass of water in the microwave while reheating the brownie to keep the moisture in balance.

FAQs

Can I use milk chocolate chips instead of white chocolate in this recipe?

Absolutely! Swapping white chocolate chips for milk chocolate chips will give you a different flavor profile—less sweet and a bit more chocolatey—but still delicious. Just be mindful that white chocolate melts differently, so the texture of the pockets may not be quite the same.
Why do I need vinegar in the Red Velvet Brownies with White Chocolate Chips Recipe?

Vinegar reacts with the baking powder to help the brownies rise gently and maintain a tender crumb. It also helps boost the red color by interacting with the cocoa powder’s natural alkalinity, making your brownies look that signature red velvet shade.
Can I make these brownies gluten-free?

Yes! Simply substitute the plain flour with a gluten-free baking blend, keeping the same measurement. I recommend checking that your baking powder is gluten-free as well. The texture might be slightly different but still rich and tasty.
How do I know when the brownies are done?

The best method is the toothpick test: insert a toothpick into the center, and it should come out with a few moist crumbs clinging but not wet batter. If it’s too wet, give them a few more minutes. Overbaking can dry them out, so keep an eye after the 25-minute mark.
Can I make this batter ahead of time?

While you can prepare the batter an hour or two ahead, I don’t recommend making it too far in advance because the baking powder’s reaction starts once mixed. Bake within a short time of making the batter for the best rise and texture.

Final Thoughts

I honestly can’t recommend this Red Velvet Brownies with White Chocolate Chips Recipe enough. It’s become my go-to when I want to bake something comforting but with a little wow-factor thanks to that gorgeous red color and sweet white chocolate bursts. Baking these always feels like a little celebration in my kitchen, and I hope you find the same joy and delicious results when you try it too!