There’s something truly magical about red velvet desserts—they’re rich, decadent, and a feast for both the eyes and the taste buds. Today, I’m sharing my go-to recipe for Homemade Red Velvet Brownies. These fudgy, vibrant brownies are perfect for any occasion—whether you’re celebrating a special day or just craving something indulgent. Plus, they’re easier to make than you’d think!
Let’s dive into the ingredients, how to make them, and all the tips you need for the perfect red velvet brownies.
Ingredients for Red Velvet Brownies
1. All-Purpose Flour (1 cup)
This provides the structure for the brownies. Make sure to measure accurately—scoop and level with a knife for best results.
2. Unsweetened Cocoa Powder (2 tablespoons)
Just a small amount gives that subtle cocoa flavor red velvet desserts are known for. Use high-quality cocoa for the best taste.
3. Granulated Sugar (1 cup)
Sweetness is essential for brownies, and this balances the slight tang from the cream cheese frosting (if you decide to top them).
4. Unsalted Butter (½ cup, melted)
Butter makes these brownies rich and fudgy. Melt it completely and let it cool slightly before mixing with other ingredients.
5. Eggs (2 large)
Eggs bind everything together while adding moisture. Make sure they’re at room temperature for easier mixing.
6. Buttermilk (2 tablespoons)
The tanginess of buttermilk enhances the red velvet flavor. If you don’t have buttermilk, you can mix milk with a splash of vinegar as a substitute.
7. Red Food Coloring (1 tablespoon)
This is what gives red velvet its signature look. Gel food coloring works best for a vibrant hue without adding too much liquid.
8. Vanilla Extract (1 teaspoon)
A touch of vanilla rounds out the flavors and adds warmth.
9. White Vinegar (½ teaspoon)
A small but mighty ingredient—it reacts with the cocoa and enhances the red velvet texture.
10. Cream Cheese Frosting (optional)
While the brownies are delicious on their own, cream cheese frosting takes them to the next level. You’ll need cream cheese, butter, powdered sugar, and vanilla to whip it up.
How to Make Red Velvet Brownies
Step 1: Preheat Your Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang for easy removal later.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, and a pinch of salt. This ensures the cocoa is evenly distributed throughout the batter.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk, vanilla extract, red food coloring, and vinegar.
Step 4: Fold in the Dry Ingredients
Gradually add the dry mixture to the wet ingredients. Use a spatula and fold gently until just combined. Overmixing can make the brownies dense, so stop as soon as you don’t see any streaks of flour.
Step 5: Pour and Bake
Pour the batter into your prepared pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 6: Cool and Frost (Optional)
Let the brownies cool completely in the pan before lifting them out. If you’re adding cream cheese frosting, spread it generously over the cooled brownies before slicing.
Equipment Needed
- 8×8-inch Baking Pan: For the perfect brownie thickness.
- Parchment Paper: Makes removing the brownies a breeze.
- Mixing Bowls: One for dry ingredients, one for wet.
- Whisk and Spatula: For combining everything without overmixing.
- Measuring Cups and Spoons: Accurate measurements are key to baking success.
Frequently Asked Questions
Why are my brownies not fudgy enough?
Overbaking is the most common reason. Check your brownies a few minutes before the suggested baking time. If a toothpick comes out with a few crumbs, they’re ready!
Can I skip the red food coloring?
Yes! While the food coloring gives them the signature red velvet look, it doesn’t affect the flavor. You’ll have “chocolate velvet” brownies instead.
How do I store these brownies?
Store them in an airtight container at room temperature for up to 3 days. If frosted, refrigerate them to keep the frosting fresh.
Can I double this recipe?
Absolutely! Just use a 9×13-inch pan and adjust the baking time to around 35-40 minutes.
What’s the best substitute for buttermilk?
Mix 2 tablespoons of milk with ½ teaspoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Can I use natural cocoa instead of Dutch-process cocoa?
Yes, but natural cocoa may result in a slightly different flavor and less vibrant red color.
Do I have to frost them?
No, these brownies are amazing on their own! But if you’re feeling extra indulgent, the cream cheese frosting is worth it.
Conclusion
I hope you loved this recipe for Homemade Red Velvet Brownies as much as I do! They’re rich, fudgy, and guaranteed to impress. Whether you’re making them for Valentine’s Day, a party, or a cozy night in, they’re bound to disappear quickly.
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