Red velvet brownies combine the rich, chocolatey goodness of classic brownies with the slight tang and vibrant color of red velvet. These brownies are irresistibly fudgy, with a crackly top and a deep cocoa flavor that pairs beautifully with a hint of vanilla. Whether for a special occasion or just a sweet craving, these brownies are sure to impress.
Why I Love This Recipe
These red velvet brownies have the perfect balance of chewiness and fudginess, making every bite a delight. I love how they have a subtle tang from the buttermilk or vinegar, which enhances the chocolate flavor. They are easy to make in just one bowl, and the deep red color adds an elegant touch to any dessert table. Plus, they pair perfectly with cream cheese frosting if I want to take them to the next level.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Red food coloring
- Unsweetened cocoa powder
- All-purpose flour
- Baking powder
- Salt
- Buttermilk or white vinegar
Directions
- Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
- Melt the butter in a saucepan or microwave, then mix it with sugar in a large bowl.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla extract and red food coloring.
- Sift in cocoa powder, flour, baking powder, and salt, then gently fold until just combined.
- Stir in buttermilk or vinegar to enhance the red velvet flavor.
- Pour the batter into the prepared pan and spread evenly.
- Bake for about 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool completely before slicing.
Servings and Timing
- Servings: 12 brownies
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 40 minutes
Variations
- Cream Cheese Swirl: Swirl in a cream cheese mixture before baking for a tangy contrast.
- Chocolate Chips: Fold in some chocolate chips for extra richness.
- Nutty Crunch: Add chopped pecans or walnuts for a bit of crunch.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Extra Fudgy: Slightly underbake for an even fudgier texture.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in a sealed container for up to a week.
- Freezer: Freeze individual slices wrapped in plastic wrap for up to 3 months.
- Reheating: Microwave for 10-15 seconds for a warm, gooey treat.
FAQs
How do I get the perfect fudgy texture?
Using melted butter, the right ratio of eggs, and slightly underbaking will ensure a fudgy texture.
Can I use natural cocoa instead of Dutch-processed?
Yes, but Dutch-processed cocoa gives a smoother, less acidic flavor, which works well for red velvet.
Do I need to use buttermilk or vinegar?
Yes, it helps bring out the signature red velvet tang and react with the baking powder for a better texture.
Can I make these without food coloring?
Absolutely! The red color is optional, but the taste remains just as delicious.
What frosting goes best with red velvet brownies?
A cream cheese frosting pairs beautifully, but a simple dusting of powdered sugar works too.
Conclusion
These fudgy red velvet brownies are a delicious twist on classic brownies with their deep cocoa flavor and slight tang. They are easy to make and perfect for any occasion. Whether plain or topped with cream cheese frosting, they always turn out irresistible. Try them today and enjoy a batch of rich, chewy goodness!
Chewy and Moist Red Velvet Brownies
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 40 minutes
- Yield: 12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the best fudgy red velvet brownies! These rich, chewy brownies have a deep cocoa flavor with a signature red velvet tang. Easy to make in one bowl, they feature a crackly top and a moist, fudgy center. Perfect for any occasion, these brownies pair beautifully with cream cheese frosting. Try them today!
Ingredients
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- ¼ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon buttermilk or white vinegar
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
- In a large bowl, mix melted butter and sugar until smooth.
- Add eggs one at a time, whisking well after each. Stir in vanilla and red food coloring.
- Sift in cocoa powder, flour, baking powder, and salt. Gently fold until just combined.
- Stir in buttermilk or vinegar to enhance the red velvet flavor.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool completely before slicing and serving.
Notes
- Slightly underbake for extra fudgy brownies.
- Use Dutch-processed cocoa for a smoother flavor.
- The red food coloring is optional and doesn’t affect taste.
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