If you’re on the hunt for a dessert that’s both stunning and utterly delicious, these Red Velvet Brownies are about to become your new favorite treat. Imagine the luscious, velvety richness of classic red velvet cake meeting the fudgy, chewy goodness of brownies—all wrapped up in one gorgeous, vibrant red square. Whether you’re baking for a special occasion, a holiday, or just to satisfy that sweet craving, this recipe delivers every time. Trust me, once you try these, they’ll quickly become a staple in your kitchen!
Why You’ll Fall in Love with These Red Velvet Brownies
What makes these Red Velvet Brownies stand out? First, the unique flavor combination. The cocoa powder adds just enough chocolate depth without overpowering the subtle tanginess from the buttermilk and vinegar, giving you that authentic red velvet taste. The rich red color isn’t just eye candy—it makes your dessert table pop and will have everyone asking for the recipe.
The texture is where these brownies really shine. They’re fudgy, moist, and soft, but with a slight chew that makes each bite heavenly. Whether you like your brownies with a little crunch or perfectly gooey in the center, this recipe strikes the perfect balance.
Ingredients
Gathering your ingredients is the first step to baking success. Here’s what you’ll need for these amazing Red Velvet Brownies:
- 1 cup (225g) unsalted butter, plus extra for greasing
- 1 cup (200g) granulated sugar
- 1 cup (200g) packed brown sugar
- 2 large eggs
- 1 tablespoon red food coloring (gel recommended for best color)
- 2 teaspoons vanilla extract
- 1 tablespoon cocoa powder (unsweetened)
- 1 ½ cups (190g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips (optional, but highly recommended for melty pockets of chocolate)
Step-by-Step Instructions
1. Preheat and Prep
Start by heating your oven to 350°F (175°C). Grease a 9×13-inch baking pan generously with butter and line it with parchment paper. This lining ensures your brownies come out perfectly without sticking and makes cleanup a breeze.
2. Melt Butter and Mix Sugars
In a medium saucepan over low heat, melt the butter slowly. Avoid boiling or browning it; you just want it melted smoothly. Once melted, remove from heat and stir in both the granulated and brown sugars. Mix well until the sugars are dissolved into the butter for a luscious, caramel-like base.
3. Add Eggs, Food Coloring, and Vanilla
Let the butter mixture cool slightly, then beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This step is crucial for creating a smooth, shiny batter. Next, stir in your red food coloring and vanilla extract. Using gel food coloring here is a game-changer for a vibrant, deep red color without thinning your batter.
4. Combine Dry Ingredients Separately
In a separate bowl, whisk together the cocoa powder, all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening and chocolate throughout your brownies.
5. Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix—overworking the batter can make your brownies tough instead of tender. If you’re adding chocolate chips, fold them in now to scatter those delightful pockets of melted chocolate.
6. Bake to Perfection
Pour the batter evenly into your prepared pan. Use a spatula to smooth the top gently. Pop it in the oven and bake for about 25-30 minutes. Start checking at 25 minutes by inserting a toothpick in the center; it should come out with just a few moist crumbs. Don’t overbake! The fudgier, the better.
7. Cool Completely
Let your brownies cool in the pan on a wire rack for at least an hour. This step helps them set properly and makes cutting clean squares so much easier. If you’re feeling indulgent, top with cream cheese frosting or a dusting of powdered sugar before serving.
Tips and Tricks for Perfect Red Velvet Brownies
- Use Gel Food Coloring: This gives the brightest, truest red without watering down your batter. Liquid food coloring can work, but you might need more, and it can affect texture.
- Don’t Overmix: When combining wet and dry ingredients, mix just until the flour disappears to keep your brownies tender.
- Check Early: Oven temperatures vary, so start checking your brownies a few minutes before the minimum bake time.
- Add Mix-Ins: If you want a fun twist, swirl in cream cheese before baking for a marbled effect or toss in some chopped nuts for crunch.
- Butter vs. Oil: Using butter gives a richer flavor, but if you want a slightly lighter texture, you can try swapping half the butter for vegetable oil.
Serving Suggestions
These brownies are delicious on their own, but here are some ways to take them over the top:
- Classic Cream Cheese Frosting: A smooth, tangy cream cheese frosting complements the sweetness and adds extra richness.
- Vanilla Ice Cream: Serve warm brownies with a scoop of vanilla ice cream for a classic dessert combo.
- Fresh Berries: Garnish with raspberries or strawberries for a fresh, tart contrast.
- Whipped Cream and Chocolate Drizzle: Lighten things up with airy whipped cream and a drizzle of melted chocolate.
Storage and Keeping Your Brownies Fresh
To keep these brownies tasting fresh and fudgy:
- At Room Temperature: Store in an airtight container for up to 4-5 days. This is usually the best way to keep them moist.
- Refrigerate: If you’ve added cream cheese frosting or want them chilled, store in the fridge for up to a week, wrapped tightly.
- Freeze for Longer Storage: Wrap individual brownies in plastic wrap and place them in a freezer-safe container or bag. They’ll keep well for up to 3 months. Thaw at room temperature or warm gently before serving.
- Avoid Stacking Without Protection: Use parchment paper between layers if stacking brownies to prevent them from sticking together.
Frequently Asked Questions
Can I substitute the butter for something else?
Yes! Coconut oil or plant-based butter works well if you want to make this dairy-free, though it may slightly change the flavor and texture.
What if I don’t have red food coloring?
You can try natural alternatives like beet juice or powdered freeze-dried raspberries for color, but expect a less vivid red and a slightly different flavor.
Can I make these gluten-free?
Absolutely. Swap the all-purpose flour for a 1:1 gluten-free baking flour blend and follow the recipe as usual.
Can I add nuts or other mix-ins?
Yes! Chopped walnuts, pecans, or even white chocolate chips are fantastic additions. Fold them in at the same time you add the chocolate chips.
These Red Velvet Brownies are a wonderful way to wow your friends and family with minimal effort. The rich flavor, moist fudgy texture, and stunning red color make them a perfect dessert for any occasion. Give this recipe a try, and I promise it will become one of your go-to treats. Happy baking!
Red Velvet Brownies
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract
- 1 tablespoon cocoa powder
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper.
- Melt the butter over low heat in a medium saucepan. Remove from heat and stir in the granulated and brown sugars.
- Beat in the eggs one at a time until fully incorporated.
- Add red food coloring and vanilla extract, stirring well to combine.
- In a separate bowl, whisk together cocoa powder, flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips if using.
- Pour the batter evenly into the prepared pan and spread with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan on a wire rack before slicing into squares.
