Variations & Tips
To make these feel a little more like classic red velvet cake, you can drizzle the cooled brownies with a quick cream cheese glaze: whisk together 4 oz softened cream cheese, 1 cup powdered sugar, a splash of vanilla, and 1–2 tablespoons of milk until pourable, then drizzle over the top and let it set. If you want them extra chocolatey, swap the white chocolate chips for semi-sweet or dark chocolate chips, or do a half-and-half mix. For a slightly less sweet option, reduce the chocolate chips to 3/4 cup and add a small pinch of salt to the batter to balance the flavors. If you’re baking for a holiday or special occasion, you can stir in festive sprinkles or top the batter with crushed sandwich cookies before baking. To make them more lunchbox-friendly, bake the batter in a 9×9-inch pan for slightly thinner brownies and cut into smaller squares. For meal prep, these freeze well: slice, wrap individual squares tightly in plastic wrap, then place in a freezer bag. Thaw at room temperature or warm in the microwave for 10–15 seconds for a just-baked feel.
