These Sheet Pan Red Velvet Brownies are the ultimate crowd-pleasing dessert! They deliver everything you love about my original Red Velvet Brownies… ultra-fudgy centers, crackly shiny tops, deep chocolate flavor with that signature red velvet taste but in a big-batch half-sheet pan version perfect for parties, holidays, bake sales, and summer gatherings.
This is my tested, reliable red velvet brownie recipe scaled up and optimized for sheet pan baking. They’re rich, chewy, and loaded with chocolate chips in every bite. If you’re looking for the best sheet pan red velvet brownies, these are it.
Why This Recipe Works
- Blooming the chocolate chips with oil and red food coloring creates an incredibly deep, fudgy chocolate flavor.
- Beating the eggs and sugars for several minutes gives that beautiful, shiny, crackly brownie top.
- The combination of Dutch-processed cocoa and semisweet chocolate chips delivers rich chocolate flavor with the perfect red velvet color.
- Sheet pan baking gives you thin, evenly cooked brownies that are easy to cut and serve to a crowd.
Ingredients & Substitutions
- Semisweet chocolate chips: Creates richness and fudgy texture.
- Vegetable oil: Keeps the brownies incredibly moist.
- Red liquid food coloring: Gives the classic vibrant red velvet color.
- Granulated sugar + light brown sugar: The perfect balance for sweetness and chew.
- Eggs: Room temperature for best results.
- Vanilla extract: Enhances the flavor.
- All-purpose flour: Provides structure.
- Dutch-processed cocoa powder: Deep chocolate flavor and color.
- Kosher salt: Balances sweetness and enhances chocolate. If using table salt, use about half as much.
Tips for Perfect Sheet Pan Red Velvet Brownies
- Don’t skip beating the eggs and sugar – this step is key for the shiny crackly top.
- Use a light-colored or parchment-lined sheet pan for even baking.
- Cool completely before cutting for the cleanest squares.
- For extra indulgence, sprinkle more chocolate chips on top before baking.
Variations
- Add white chocolate chips or chopped pecans.
- Swirl in cream cheese for Red Velvet Cheesecake Brownies.
- Make them spicier with a pinch of cayenne.
How to Serve
- Plain with powdered sugar
- With vanilla ice cream and hot fudge
- Cut into small squares for parties
- Layered in trifles or parfait cups
How to Store Sheet Pan Red Velvet Brownies
Room Temperature: Store the brownies in an airtight container at room temperature for up to 4 days. For the best texture, keep them covered and avoid letting them dry out.
Refrigerator: Refrigeration is not recommended because it can dry out the brownies and make them lose some of their fudgy texture. If you do need to refrigerate them, store them tightly covered and let them come to room temperature before serving.
Freezer: To freeze, let the brownies cool completely, then cut into squares. Place them in an airtight container or freezer-safe bag, separating layers with parchment paper if needed. Freeze for up to 3 months. Thaw at room temperature before serving.
Sheet Pan Red Velvet Brownies
Ingredients
- 2 ½ cups (455 g) semisweet chocolate chips, divided
- 1 ½ cups (326 g) vegetable oil
- 4 teaspoons red liquid food coloring
- 2 cups (400 g) granulated sugar
- 1 ⅓ cups (266 g) light brown sugar, packed
- 6 large eggs, room temperature
- 4 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 cups (236 g) Dutch-processed cocoa powder
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 350°F. Line an 18×13-inch half-sheet pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.
- In a large microwave-safe bowl, combine 1 cup of the chocolate chips, vegetable oil, and red food coloring. Microwave in 20 to 30-second intervals, stirring after each, until the chocolate is melted and smooth. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, beat together the granulated sugar, brown sugar, eggs, and vanilla extract on high speed for 5 to 6 minutes, or until the mixture is pale and doubled in volume.
- Reduce the mixer speed to low and slowly pour in the melted chocolate mixture. Mix until just combined.
- In a separate bowl, whisk together the flour, cocoa powder, and kosher salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the remaining 1 ½ cups chocolate chips.
- Spread the batter evenly into the prepared sheet pan. Tap the pan gently on the counter to release any large air bubbles. If desired, sprinkle additional chocolate chips over the top.
- Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Let the brownies cool completely in the pan before lifting them out and cutting into squares.
Did you make this recipe?
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