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Chocolate-Swirled Red Velvet Brownie Bars

🍫❤️🎉 These easy red velvet brownies are topped with an abundance of chocolate and are velvety soft and smooth! They don’t call it red velvet for nothing! 

Prep Time
10 mins
Cook Time
10 mins
Cooling Time
30 mins
Total Time
1 hr 8 mins
Servings: 9 servings
Calories: 273 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ½ cup unsalted butter 1 stick, melted
  • 1 large egg
  • 1 cup light brown sugar packed
  • 1 tablespoon vanilla extract
  • ¼ cup unsweetened natural cocoa powder
  • 2 vials red food coloring or as needed (I used 2 red Betty Crocker gel food coloring vials)
  • ¾ cup all-purpose flour
  • pinch salt optional and to taste
  • ½ cup semi-sweet chocolate chips melted

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the cocoa and whisk until smooth.
  5. Add the red food coloring and whisk to incorporate. Keep adding until desired shade is obtained.
  6. Add the flour, optional salt, and stir until just combined; don’t overmix.
  7. Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
  8. In a small, microwave-safe bowl melt the chocolate chips, about 1 minute on high power. Stop to check and stir. Heat in 10-second bursts until chocolate can be stirred smooth.
  9. Drizzle the chocolate over the pan and swirl lightly with the tip of a table knife or a toothpick. To create the pattern shown, drizzle chocolate over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan. Like 5 rows of long train tracks. Rotate pan 90-degrees. With a toothpick, starting at the top of the pan, “draw” 5 evenly spaced lines through the chocolate. You’re dragging the toothpick perpendicularly through the first set of lines to create the swirling.
  10. Bake for about 28 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter.
  11. Allow bars to cool in pan for at least 30 minutes before slicing and serving; however, for optimal results, cool overnight so the chocolate has a chance to fully set up fully.

Notes

  • I used 2 vials of red food coloring. I had to buy two sets of gel food coloring (red, blue, green, yellow) for the two reds I needed. Use any type of food coloring you like; you’ll need a lot of it because it takes a lot to turn a chocolaty batter red.
  • Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Nutrition Information

Serving 1serving Calories 273kcal (14%) Carbohydrates 36g (12%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Cholesterol 48mg (16%) Sodium 31mg (1%) Fiber 1g (4%) Sugar 25g (50%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 273

% Daily Value*

Serving 1serving
Calories 273kcal 14%
Carbohydrates 36g 12%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Cholesterol 48mg 16%
Sodium 31mg 1%
Fiber 1g 4%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.