Red Velvet Brownie Hearts: Fudgy, Festive, and Perfectly Shareable

Hey friends, Beau here! Welcome back to the Feastical kitchen, where the coffee is always brewing and the oven is usually preheating for something wonderful. Today, we’re making magic. We’re taking two of the greatest dessert inventions known to humankind—the rich, crackly-topped brownie and the dramatic, beloved red velvet—and we’re smashing them together into the most adorable, shareable, and downright delicious treat: Red Velvet Brownie Hearts.

Picture this: a brownie so fudgy it practically winks at you, with that deep, cocoa-kissed flavor that red velvet is famous for. We’re baking them in a slab, then cutting out perfect, swoon-worthy heart shapes. They’re romantic without being fussy, impressive without being difficult, and they have this magical way of making any Tuesday feel like a celebration. Whether you’re surprising your sweetheart, treating your Galentine’s crew, or just showing *yourself* some love (the most important kind, honestly), these little hearts are my go-to. So, tie on that apron that might have a few flour smudges on it (same, my friend, same), and let’s bake something that feels as good as it tastes.

The Little Bakery That Started It All

My love affair with red velvet started not in a fancy restaurant, but in a tiny, family-owned bakery in my hometown. Every Saturday, my dad and I would go for our “donut run,” but I’d always drift past the glazed rings toward the glass case holding these stunning, crimson-frosted cupcakes. They looked so elegant, so *important*. One day, the baker, a woman named Marie with kind eyes and flour-dusted forearms, saw me staring. She handed me a small, leftover scrap of red velvet cake, unfrosted. “The secret,” she whispered with a conspiratorial smile, “isn’t just the color. It’s the touch of cocoa. It’s a chocolate cake in a party dress.” That first bite was a revelation—moist, tender, with a hint of something deeper than your average chocolate cake. These brownie hearts are my tribute to that moment. They capture that “party dress” drama in a fudgy, handheld form, and cutting them into hearts feels like sharing that same little secret spark of joy Marie gave me. It’s amazing how food can wrap a memory inside it, isn’t it?

Gathering Your Sweet Supplies

Here’s the beautiful part: you likely have most of this in your pantry right now. This is simple, honest baking at its best. Let’s break it down.

• ½ cup (1 stick) unsalted butter, melted – This is our richness foundation. Melting it gives us that dense, fudgy texture we crave in a brownie. Chef’s Insight: I use unsalted so I can control the salt level. If you only have salted, just reduce the added salt in the recipe by a pinch.
• 1 cup granulated sugar – Sweetness and structure. It helps create that gorgeous, shiny crust on top.
• 2 large eggs – Bring them to room temperature if you can! This helps them incorporate smoothly into the batter, creating a more uniform texture. No stress if you forget—I’ve made them with cold eggs in a pinch, and they’re still fantastic.
• 1 tablespoon red food coloring – The star of the visual show! For the most vibrant, true-red color, I highly recommend using gel food coloring. It’s more concentrated than liquid, so you use less and get a richer hue without watering down your batter.
• 1 teaspoon pure vanilla extract – The flavor enhancer. It rounds out the chocolate and adds warmth.
• ⅓ cup unsweetened cocoa powder – This is NOT the time for hot chocolate mix. Use a natural, unsweetened cocoa powder for that authentic, slightly tangy red velvet flavor. It’s Marie’s “secret” ingredient!
• ½ cup all-purpose flour – The gentle binder. We’re using just enough to hold our fudgy masterpiece together without turning it into cake.
• ¼ teaspoon fine salt – The flavor booster. Salt makes the chocolate and sweetness pop. Trust me on this.
• Optional for topping: Cream cheese glaze or powdered sugar – A drizzle of cream cheese glaze (thinned cream cheese frosting) is a classic pairing. A simple dusting of powdered sugar looks like a delicate snowfall and is effortlessly pretty.

Let’s Make Some Magic: Step-by-Step

Ready? This is where the fun happens. I’ll walk you through every step with the tips I’ve learned from (many) happy kitchen experiments.

1. Prep Your Stage. Preheat your oven to 350°F (175°C). Take an 8×8-inch baking pan and line it with parchment paper, leaving some overhang on two opposite sides. This is my #1 kitchen hack for perfect brownies—it creates a “sling” so you can lift the entire baked slab out of the pan for easy, crumb-free cutting. No more awkward flipping or hacking squares out of the corner!
2. Mix the Wet Team. In a medium bowl, whisk together your melted butter and granulated sugar. You’ll want to whisk for a good 30-45 seconds until it looks smooth and well-combined. Next, add your eggs, one at a time, whisking vigorously after each until the mixture is smooth and slightly shiny. Now, for the drama! Add your vanilla and that glorious red food coloring. Whisk until you have a consistently, breathtakingly red batter. Don’t be shy—this is the fun part!
3. Bring in the Dry Crew. Sift your cocoa powder, flour, and salt directly into the red batter. (Sifting prevents lumps and ensures everything mixes evenly). Now, put the whisk away. Grab a spatula or a wooden spoon. We’re going to fold the dry ingredients in gently. Mix until you no longer see streaks of flour, but stop as soon as it’s combined. Overmixing is the enemy of fudgy brownies—it develops the gluten in the flour and can make them tough. A few tiny lumps are A-OK.
4. Bake to Fudgy Perfection. Pour your gorgeous, velvety batter into your prepared pan. Use your spatula to spread it evenly into the corners. Slide it into the center of your preheated oven. Bake for 20-25 minutes. Here’s the key test: at the 20-minute mark, insert a toothpick into the center. For fudgy brownies, you want it to come out with a few moist crumbs clinging to it, not completely clean. A clean toothpick means you’ve ventured into cakey territory. Remember, they’ll continue to set as they cool!
5. The All-Important Cool Down. This is the hardest step because your kitchen smells amazing. But patience, young padawan! Let the brownie slab cool completely in the pan on a wire rack. If you try to cut warm brownies, they’ll fall apart. I use this time to wash dishes or make that cream cheese glaze. Once cool, use the parchment paper sling to lift the entire brownie block onto a cutting board.
6. Shape with Heart. Grab your heart-shaped cookie cutter (any size you like!). Press down firmly to cut out your hearts. If the cutter sticks, dip it in warm water and dry it between cuts. Pro-tip: gather the scraps, press them into a small dish, and you’ve got an instant “brownie scramble” for the chef to enjoy immediately. No waste here!
7. Drizzle & Dream. If you’re glazing, whisk together 2 oz softened cream cheese, ½ cup powdered sugar, a splash of vanilla, and a tablespoon or two of milk until it’s a drizzle-able consistency. Use a spoon or a piping bag to zig-zag it over your hearts. Alternatively, place a little powdered sugar in a fine-mesh sieve and give it a gentle tap over the tops for a snowy, elegant finish.

Sharing the Love: How to Serve These Beauties

Presentation is where you get to have fun! Stack two hearts on a small plate for a double-decker delight. Arrange them on a vintage cake stand for a centerpiece that will have everyone reaching. For a party, line them up on a long platter—it’s a showstopper. I love serving them with a side of fresh berries (raspberries are a perfect tart contrast) or a small dollop of barely-sweetened whipped cream. And the ultimate pairing? A big mug of strong coffee or a cold glass of milk. These brownie hearts are rich, so a little beverage on the side is the perfect partner. They’re also incredible slightly warmed for about 10 seconds in the microwave, just until the glaze gets a little melty… okay, now I’m hungry again.

Make It Your Own: Delicious Twists & Swaps

The basic recipe is a dream, but kitchens are for playing! Here are a few ways to mix it up:

• White Chocolate Chip Hugs: Fold ½ cup of high-quality white chocolate chips into the batter before baking. The sweet, creamy chips create lovely little pockets of flavor that pair beautifully with the red velvet.
• Peppermint Kiss: Add ½ teaspoon of peppermint extract (not mint!) along with the vanilla. Top with a simple white glaze and crushed candy canes or peppermint candies. Instant holiday magic!
• Mocha Infusion: Dissolve 1 tablespoon of instant espresso powder into the melted butter before adding the sugar. It won’t make the brownies taste like coffee, but it will deepen the chocolate flavor incredibly.
• Gluten-Free & Still Fudgy: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve had great success with brands like Bob’s Red Mill or King Arthur. The texture remains perfect.
• “Black Velvet” Goth Hearts: For a dramatic twist, use black cocoa powder (the kind used in Oreos) instead of regular cocoa. You’ll get deep, dark, almost black-brownies with an intense chocolate flavor. Pair with a bright white glaze for stunning contrast.

Beau’s Kitchen Notes & Stories

This recipe has been my Valentine’s Day staple for years, but it’s evolved. The first time I made them, I was so eager I used the liquid food coloring from the grocery store. The result was… pinkish-brown. Still tasty, but not the vibrant red I dreamed of. That’s when I invested in a small bottle of gel color, and it was a game-changer. Another funny fail: I once tried to cut the hearts while the brownies were still warm because I was impatient for a photo. Let’s just say I ended up with “abstract art” brownie blobs instead of hearts. They were delicious abstract art, but it taught me the virtue of cooling! Now, this recipe is my reliable, never-fail friend. It’s been made for new neighbors, broken hearts, promotions, and “just because” Tuesdays. That’s the real goal of food, isn’t it? To be a delicious, edible hug.

Your Questions, Answered

Q: Can I make these ahead of time?
A: Absolutely! Bake, cool, and cut the hearts. Store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. Add glaze or powdered sugar just before serving for the freshest look.

Q: My brownies came out cakey, not fudgy. What happened?
A> This usually means two things: 1) The batter was overmixed after the flour was added, or 2) They were baked a few minutes too long. Remember, we want a few moist crumbs on the toothpick, not a clean one. Ovens vary, so your perfect time might be 22 minutes instead of 25.

Q: I don’t have a heart-shaped cutter. What can I use?
A> No problem! You can simply cut the slab into squares or triangles. For a freehand heart, find a small glass or round cookie cutter to make two circles side-by-side, then use a knife to cut a “V” shape out of the top where they meet. Or, get creative with other shaped cutters—stars, circles, or even diamonds work for any occasion!

Q: Is there a natural alternative to red food coloring?
A> You can try using beet powder for a red hue, though it will be more muted and may impart a slight earthy flavor. For about 1 tablespoon of gel color, you’d need roughly 2-3 tablespoons of beet powder whisked into the wet ingredients. The result will be more maroon than bright red, but still lovely and festive.

Red Velvet Brownie Hearts : Fudgy, Festive, and Perfectly Shareable

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• Author: BeauCollier

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Description

Fudgy, vibrant red velvet brownies baked in a slab and cut into adorable heart shapes. Perfect for gifting, parties, or any day you want something special.

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Ingredients

Scale 1x2x3x

Brownies

• ½ cup (1 stick) unsalted butter, melted

• 1 cup granulated sugar

• 2 large eggs (room temperature preferred)

• 1 tbsp red gel food coloring

• 1 tsp vanilla extract

• ⅓ cup unsweetened cocoa powder

• ½ cup all-purpose flour

• ¼ tsp fine salt

Optional Topping

• Cream Cheese Glaze:

  • 2 oz softened cream cheese

  • ½ cup powdered sugar

  • 1–2 tbsp milk

  • Splash of vanilla

• OR powdered sugar for dusting

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Instructions

1. Prep the Pan

• Preheat oven to 350°F (175°C).

• Line an 8×8-inch pan with parchment paper, leaving overhang for lifting.

2. Mix Wet Ingredients

• In a bowl, whisk melted butter and sugar until smooth (30–45 seconds).

• Whisk in eggs one at a time until glossy.

• Add vanilla + red food coloring and mix until fully red.

3. Add Dry Ingredients

• Sift in cocoa powder, flour, and salt.

• Gently fold with a spatula until just combined. Do not overmix.

4. Bake

• Spread batter evenly in the pan.

• Bake 20–25 minutes.

• Toothpick should come out with moist crumbs, not clean.

5. Cool Completely

• Cool fully in the pan on a rack.

• Lift out using parchment once cooled.

6. Cut Into Hearts

• Use a heart-shaped cookie cutter (any size).

• If sticking, dip cutter in warm water and wipe dry between cuts.

• Save scraps for snacking or layering into a parfait.

7. Add Topping (Optional)

• Glaze: Whisk all ingredients until drizzle-able; zig-zag over hearts.

• OR dust lightly with powdered sugar.

Notes

• Use gel food coloring for bright red color (liquid may look dull).

• Room-temperature eggs mix smoother for a fudgy texture.

• Stop mixing as soon as the dry ingredients disappear.

• For extra shine on top, whisk the sugar and eggs thoroughly.

Nutritional Information (Per Heart, without topping)

Let’s be real: these are a treat, meant to be savored and enjoyed. This info is for those who like to keep track. Based on a yield of 12 hearts from the 8×8 pan, each beautiful brownie heart contains approximately: 180 calories, 9g fat (5g saturated), 22g carbohydrates, 1g fiber, 17g sugar, and 2g protein. Remember, using a sugar substitute or a different flour will alter these values. My philosophy? Enjoy every single bite mindfully and without guilt. Food is joy.

Final Thoughts from My Kitchen to Yours

Well, friends, we did it. We turned simple ingredients into little edible valentines. I hope you feel empowered to bake these, to share them, and to maybe even create a new food memory of your own. The best part about cooking isn’t just the delicious result; it’s the process—the smell filling your home, the satisfaction of creating something with your own hands, and the smiles it brings to the people you love (including yourself!).

If you make these Red Velvet Brownie Hearts, I’d be over the moon if you tagged @Feastical on social media so I can see your gorgeous creations. Now, go preheat that oven and bake some love. Until next time, keep your spatula close and your appetite closer.

Cheers,
Beau