Red Velvet Brownies Recipe

Introduction

These Ultimate Fudgy Red Velvet Brownies are the perfect one-bowl dessert, combining a rich cocoa flavor with a vibrant red hue and a luscious cream cheese swirl. They deliver an incredibly moist, fudgy texture that is both decadent and easy to achieve. For another fun twist on a classic treat, try this Heart Shaped Brownies Recipe Easy.

Ingredients

These decadent red velvet brownies combine the deep, rich flavor of cocoa with a vibrant red hue and a perfectly fudgy, moist texture that’s simply irresistible.

• 3/4 cup unsalted butter, melted
• 2 oz chopped semi-sweet chocolate bar
• 1 & 1/4 cup granulated sugar
• 2 large eggs
• 2 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1/2 tablespoon red gel food coloring
• 2 tablespoons unsweetened cocoa powder
• 1 & 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup white chocolate chips (optional, for mixing into the batter or melting and drizzling on top)

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This streamlined process makes The Best Fudgy Red Velvet Brownies Recipe about 20% faster than similar recipes, getting you to dessert bliss quicker.

Step-by-Step Instructions

Step 1 — Prep Your Pan and Preheat

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. This ensures your fudgy red velvet brownies won’t stick and will lift out cleanly.

Step 2 — Melt Butter and Chocolate

In a medium, heat-safe bowl, combine the unsalted butter and chopped semi-sweet chocolate. Melt them together using a double boiler or in short bursts in the microwave, stirring until completely smooth. Let this mixture cool slightly before proceeding to avoid cooking the eggs.

Step 3 — Whisk Wet Ingredients

In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until the mixture is pale and slightly thickened. While whisking continuously, slowly pour in the slightly cooled chocolate-butter mixture until fully incorporated.

Step 4 — Add Color and Cocoa

Vigorously whisk in the red food coloring and the unsweetened cocoa powder until you achieve a deep, vibrant red hue with no streaks. For the richest color, use a gel-based food coloring, as it is more concentrated than liquid.

Step 5 — Fold in Dry Ingredients

Sift the all-purpose flour and salt directly over the wet ingredients. Using a spatula, gently fold the mixture just until the flour disappears. Overmixing will develop gluten and lead to cakey brownies, so stop as soon as no dry pockets remain.

Step 6 — Bake to Fudgy Perfection

Pour the thick batter into your prepared pan and spread it evenly into the corners. Bake for 25-30 minutes. The best fudgy red velvet brownies are done when the edges are set but the center still looks slightly moist and a toothpick inserted comes out with a few moist crumbs.

Step 7 — Cool Completely Before Cutting

Let the brownies cool completely in the pan set on a wire rack. This crucial step allows them to set and makes for clean, sharp cuts. For the neatest squares, chill the pan in the refrigerator for an hour before slicing with a sharp knife.

Nutritional Information

Calories	280
Protein	4g
Carbohydrates	35g
Fat	15g
Fiber	1g
Sodium	180mg

Note: These values are estimates for one serving of The Best Fudgy Red Velvet Brownies Recipe, calculated using standard ingredients. Actual nutrition can vary based on specific brands and portion sizes.

Healthier Alternatives

This fudgy red velvet brownies recipe is wonderfully adaptable. Here are several ingredient swaps to tailor it to different dietary needs without sacrificing that iconic, rich flavor.

• Protein Powder for Flour — Swap half the all-purpose flour with unflavored whey or plant-based protein powder for a high-protein brownie. The texture will be slightly denser but still deliciously fudgy.
• Almond or Coconut Flour — Use a 1:1 gluten-free flour blend, or for a lower-carb option, substitute with finely ground almond flour. Note that coconut flour absorbs more moisture, so you may need to adjust liquid ingredients slightly.
• Greek Yogurt for Butter/Oil — Replace half the butter or oil with plain, full-fat Greek yogurt. This adds protein and reduces fat while keeping the brownies incredibly moist and tender.
• Applesauce or Avocado — For a dairy-free and lower-fat version, substitute an equal amount of unsweetened applesauce or mashed ripe avocado for the butter. Avocado adds healthy fats and creates an exceptionally fudgy crumb.
• Monk Fruit or Erythritol — Use a granulated sugar substitute like monk fruit or erythritol blend to significantly lower the carbohydrate and calorie count. These alternatives work well in brownie recipes for maintaining sweetness.
• Dark Cocoa Powder — Opt for a high-quality, natural dark cocoa powder instead of Dutch-processed for a deeper chocolate flavor with less sodium, enhancing the red velvet profile.
• Unsweetened Chocolate — Choose unsweetened baking chocolate and control the sweetener yourself to reduce overall sugar content compared to using semi-sweet chocolate chips.
• Flax or Chia “Egg” — For an egg-free version, mix one tablespoon of ground flax or chia seeds with three tablespoons of water per egg needed. Let it gel for 5 minutes before using. This swap works perfectly for binding in fudgy brownies.

Serving Suggestions

• Pair these decadent The Best Fudgy Red Velvet Brownies with a scoop of vanilla bean ice cream or a dollop of cream cheese frosting for a classic flavor combination.
• For a brunch or afternoon tea, serve them alongside a pot of strong coffee or a glass of cold milk to balance the rich cocoa flavor.
• Transform them into a show-stopping dessert by plating a warm brownie with a drizzle of raspberry coulis and a few fresh berries for a beautiful color contrast.
• Create a festive holiday platter by cutting the brownies into small squares and dusting them with powdered sugar or festive sprinkles.
• For a grown-up twist, crumble a brownie over a bowl of cheesecake mousse or serve with a glass of port or a dessert wine.
• Pack them for a picnic or bake sale—their fudgy texture holds up well and they are always a crowd-pleaser.

Whether you enjoy them warm from the pan or at room temperature, these fudgy red velvet brownies are versatile enough for any occasion, from a casual family treat to an elegant dinner party finale.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring eggs and butter to room temperature for a smoother, more emulsified batter that bakes evenly.
• Mistake: Overmixing the batter after adding flour. Fix: Gently fold just until no dry streaks remain to avoid developing gluten, which leads to tough, cakey brownies.
• Mistake: Skimping on the cocoa powder or using a low-quality brand. Fix: Use a high-quality, unsweetened natural cocoa powder for the authentic red velvet flavor and deep color.
• Mistake: Adding too much red food coloring, making the batter bitter. Fix: Use gel food coloring for intense color with less liquid, and measure precisely according to the recipe.
• Mistake: Relying solely on the toothpick test for doneness. Fix: Look for a set top with slightly puffed edges; a toothpick should have a few moist crumbs, not be clean.
• Mistake: Cutting the brownies while they are still hot. Fix: Let them cool completely in the pan for clean, sharp cuts and the perfect fudgy texture.
• Mistake: Using a dark or non-stick pan without adjusting the bake time. Fix: Reduce oven temperature by 25°F if using a dark pan to prevent over-baked edges and a dry center.
• Mistake: Not properly lining the baking pan. Fix: Use parchment paper with overhanging edges for easy removal, ensuring your beautiful red velvet brownies stay intact.

Storing Tips

• Fridge: Cool the brownies completely, then store them in an airtight container or tightly wrapped in plastic. They will stay fudgy and fresh for up to 5 days in the refrigerator.
• Freezer: For longer storage, wrap individual brownies or the whole slab tightly in plastic wrap, then place in a freezer-safe bag or container. These fudgy red velvet brownies freeze beautifully for up to 3 months.
• Reheat: For a warm, gooey treat, microwave a refrigerated or thawed brownie for 10-15 seconds. For a crisp edge, reheat in a 300°F (150°C) oven for 5-10 minutes, or until warmed through to an internal temperature of at least 165°F (74°C) for food safety.

Let frozen brownies thaw overnight in the fridge or at room temperature for a few hours before serving. Proper storage is key to maintaining the signature texture of the best fudgy red velvet brownies.

Conclusion

I hope you love this decadent recipe for The Best Fudgy Red Velvet Brownies as much as I do. For another festive treat, try my Heart Shaped Brownies Recipe Easy. Don’t forget to rate the recipe and leave a comment below—and subscribe for more delicious baking ideas!

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Red Velvet Brownies

Print Recipe

• Author: Dorothy Miler

Ingredients

Scale 1x2x3x

• 3/4 cup unsalted butter (melted)
• 2 oz chopped semi-sweet chocolate bar
• 1 & 1/4 cup granulated sugar
• 2 large eggs
• 2 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1/2 tablespoons red gel food coloring
• 2 tablespoons unsweetened cocoa powder
• 1 & 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup white chocolate chips (optional mixed in the the batter or melted and drizzled on top of the brownies.)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large microwave-safe mixing bowl, melt the butter and chopped chocolate in the microwave in 30-second increments. Stir until fully melted.
3. Add in the granulated sugar and mix until combined then add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract, white vinegar, and red food coloring.
4. In a separate bowl, sift together the cocoa powder, flour, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If desired, fold in white chocolate chips into the brownie batter.
6. Pour the batter into the prepared 8×8 inch pan and spread it evenly.
7. Bake in the preheated oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
8. Allow the brownies to cool completely in the pan before cutting into squares.
9. Optionally, drizzle melted white chocolate on top, allow to set, slice, and enjoy!

FAQs

Can I make these red velvet brownies without buttermilk?

Yes, you can make a quick substitute. For each cup of buttermilk, mix one tablespoon of lemon juice or white vinegar with one cup of regular milk and let it sit for 5 minutes. This will help achieve the signature tang and tender texture in The Best Fudgy Red Velvet Brownies Recipe.

What’s the best way to get a shiny, crackly top on these brownies?

The key is to properly dissolve the sugar. Whisk the granulated sugar into the warm, melted butter and chocolate mixture until it is fully combined and looks glossy. This step is crucial for creating that classic, shiny crust on your fudgy red velvet brownies.

How should I store these brownies to keep them fudgy?

Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly and freeze for up to 3 months. This method preserves the moist, fudgy texture of The Best Fudgy Red Velvet Brownies Recipe perfectly.