There’s something about Red Velvet Brownies that makes them irresistible. These rich, fudgy brownies have the perfect balance of chocolate and vanilla flavors, with a hint of tanginess and a stunning deep red color. Topped with a luscious cream cheese frosting or enjoyed on their own, they’re the ultimate treat for any occasion. Trust me, once you take a bite, you’ll be hooked!
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Why You’ll Love Red Velvet Brownies
These brownies are more than just a dessert—they’re an experience. Here’s why you’ll love them:
Rich & Fudgy: The perfect texture—soft, chewy, and full of flavor.
Beautiful & Festive: That signature red hue makes them stand out, perfect for holidays or special occasions.
Easy to Make: No complicated steps—just mix, bake, and enjoy.
Velvety Smooth Flavor: A hint of cocoa, a touch of vanilla, and a slight tang make them unique.
Crowd-Pleasing: Everyone loves a classic red velvet dessert!
Ingredients in Red Velvet Brownies
These brownies come together with simple pantry staples:
Flour: Provides structure for the perfect chewy texture.
Cocoa Powder: Adds just the right amount of chocolatey richness.
Butter: Gives them a rich, fudgy consistency.
Sugar: Sweetens and balances the flavors.
Eggs: Create structure and a soft, moist texture.
Vanilla Extract: Enhances the red velvet flavor.
Buttermilk: Adds moisture and a slight tang for that signature taste.
Red Food Coloring: Gives the brownies their classic deep red color.
White Vinegar: Reacts with the cocoa and buttermilk for extra tenderness.
Baking Powder: Ensures a slight rise for the perfect texture.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s bake these delicious brownies step by step:
Preheat the Oven: Set your oven to 350°F (175°C) and line a baking dish with parchment paper.
Mix the Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
Cream the Butter & Sugar: Beat butter and sugar until smooth and creamy.
Add the Eggs & Vanilla: Mix in the eggs one at a time, then stir in vanilla extract.
Incorporate the Wet Ingredients: Add buttermilk, vinegar, and red food coloring, stirring until combined.
Combine Wet & Dry: Gradually mix the dry ingredients into the wet mixture until just combined—don’t overmix!
Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool Completely: Let the brownies cool before slicing and frosting (if using).
How to Serve Red Velvet Brownies
With Cream Cheese Frosting: The ultimate red velvet pairing.
Drizzle of White Chocolate: Adds extra indulgence and a beautiful finish.
A Scoop of Ice Cream: Vanilla or chocolate ice cream complements them perfectly.
Dusting of Powdered Sugar: A simple yet elegant touch.
Cut into Fun Shapes: Use cookie cutters for heart-shaped brownies for a special occasion.
Additional Tips
Use Room Temperature Ingredients: Helps everything mix smoothly.
Don’t Overbake: Overbaking leads to dry brownies—watch the center closely!
Cool Before Frosting: Warm brownies will melt the frosting.
Storage: Store in an airtight container for up to 4 days at room temperature.
Freezing: Wrap tightly and freeze for up to 3 months.
FAQ
Q1: Can I use regular milk instead of buttermilk?
A1: Yes! Mix 1 tbsp of vinegar or lemon juice into 1 cup of milk as a substitute.
Q2: Can I make these ahead of time?
A2: Absolutely! Bake them a day ahead and store covered. Frost just before serving.
Q3: Can I make them without food coloring?
A3: Yes, they’ll taste the same but won’t have the classic red color.
Q4: How do I make these gluten-free?
A4: Use a 1:1 gluten-free baking flour for best results.
Q5: Can I double the recipe?
A5: Yes! Use a larger pan and adjust the baking time as needed.
Q6: How do I prevent dry brownies?
A6: Don’t overmix the batter and keep an eye on baking time.
Q7: Can I use oil instead of butter?
A7: Butter gives the best flavor, but you can substitute oil for a slightly softer texture.
Q8: How do I make these dairy-free?
A8: Swap butter for dairy-free margarine and buttermilk for almond milk + vinegar.
Q9: What frosting pairs best?
A9: Cream cheese frosting is the classic choice, but vanilla buttercream works great too.
Q10: Can I add mix-ins?
A10: Yes! White chocolate chips, nuts, or even swirls of cream cheese are delicious additions.
Final Thoughts
These Red Velvet Brownies are rich, fudgy, and bursting with flavor. Whether you’re making them for a holiday, a special occasion, or just because, they’re sure to be a hit. Try them out and let me know how you enjoy yours!
Print
Red Velvet Brownies
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These decadent red velvet brownies are rich, fudgy, and topped with a luscious cream cheese frosting, just like the classic red velvet cake. Perfect for holidays, special occasions, or when you’re craving something indulgent. These brownies strike the perfect balance between chocolatey and tangy flavors!
Ingredients
For the Brownies:
- 2/3 cup unsalted butter, room temperature
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups brown sugar, packed
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- Pinch of sea salt
- 1 cup all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1 tbsp cornstarch
- 1/8 tsp baking powder
- 1 tbsp apple cider vinegar
- 1–2 tbsp red gel food coloring
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 tsp pure vanilla extract
- 1 cup unsalted butter, room temperature
- 2/3 cup heavy cream
Instructions
1. Prepare the Brownies:
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease with cooking spray.
- Melt the butter and chocolate chips in a heatproof bowl over a double boiler or microwave in 20-second intervals, stirring in between until smooth. Let cool slightly.
- In a large mixing bowl, whisk together the melted chocolate mixture and brown sugar until well combined (2–3 minutes).
- Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract and sea salt.
- In a separate bowl, whisk together flour, cocoa powder, cornstarch, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing at low speed until combined. Stir in apple cider vinegar and red gel food coloring, adjusting for the desired color.
- Spread the batter evenly into the prepared pan. Bake for 30–35 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 before frosting.
2. Prepare the Cream Cheese Frosting:
- In a large mixing bowl, beat cream cheese, powdered sugar, and vanilla extract on low speed until smooth (about 1 minute).
- In a separate bowl, beat butter until creamy and fluffy. Gradually fold the cream cheese mixture into the butter and mix until smooth.
- Slowly add the heavy cream, folding gently until fully incorporated.
3. Assemble & Serve:
- Once the brownies have cooled completely, remove them from the pan using the parchment paper overhang.
- Spread or pipe the cream cheese frosting evenly over the brownies.
- For clean slices, chill the frosted brownies in the fridge for 15-20 minutes before cutting into squares.
Storage & Tips
- Store in an airtight container in the fridge for up to 5 days.
- Freeze unfrosted brownies for up to 3 months (add frosting after thawing).
- For extra flavor, sprinkle the frosted brownies with chocolate shavings or red velvet crumbs.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcalN
- Sugar: 28g
- Sodium: 120mg
- Fat: 18 g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg