Fudgy Red Velvet Brownies
If you want to treat yourself to a rich, chocolatey dessert any time of year, these fudgy red velvet brownies are the best way to do it. They are as beautiful as they are tasty, with the brightest crimson color and the trademark red velvet flavor. Plus, their fudgy, gooey texture will make you want more every time!
This brownie recipe should be your first pick if you ever want a tasty red velvet treat. It tastes like red velvet cake, but it’s thick and fudgy like a typical brownie.
Also, this is one of those dishes that you can make for any occasion, like Christmas, a baby shower, or whenever you want something sweet and tasty!
What sets red velvet brownies apart?
The taste of red velvet sweets originates from a mix of acidic things like vinegar or buttermilk and the little bitterness of unsweetened cocoa powder. Red velvet brownies are different from conventional brownies because they have a perfect mix of tangy and chocolate flavors, and the red gel food coloring makes them look amazing!
Things you need to make these Fudgy Red Velvet Brownies
For the exact amounts of each ingredient, be sure to scroll down to the recipe card at the bottom of the page.
- Butter
- Chopped semi-sweet chocolate bar
- Granulated Sugar
- Eggs
- Vanilla extract
- White vinegar
- Red Food Coloring
- Unsweetened Cocoa Powder
- All-Purpose Flour
- Salt
How to Prepare This Recipe for Fudgy Red Velvet Brownies
- Grease or line an 8×8 inch baking sheet with parchment paper and turn on the oven.
- In a microwave-safe large mixing bowl, melt the butter and chopped chocolate in 30-second intervals. Use a whisk to mix it until it is completely melted.
- Put the granulated sugar into the melted butter and chocolate and mix it all together with an electric mixer on medium speed.
- Then, add the eggs one at a time, beating vigorously after each one. Next, add the red food coloring, white vinegar, and vanilla extract and mix well.
- Put the cocoa powder, flour, and salt in a big bowl and mix them together.
- Mix the dry ingredients into the wet ingredients little by little until they are barely mixed. Don’t mix too much.
- If you choose, you can fold in any mix-ins, such white chocolate chips, into the brownie mixture.
- Put the red velvet brownie batter into the pan that has been prepared and smooth it out evenly. Use a rubber spatula to scrape the sides of the bowl to get every last drop.
- Put the batter in the preheated oven and bake it until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Let the brownies cool all the way down to room temperature in the pan before cutting them into squares using a sharp knife.
I used a whisk and a rubber spatula to prepare these brownies, but you can also use a stand mixer or an electric hand mixer.
Why You Should Make This Recipe!
- These brownies are soft, gooey, and melt-in-your-mouth tiny pieces of bliss.
- The red velvet flavor is what makes these brownies so remarkable. The slight cocoa tang and beautiful crimson color are what make them so special.
- These brownies are great for any event, from Valentine’s Day to Christmas.
- Easy baking: Simple processes, basic ingredients, and great results every time.
Questions that come up a lot—FAQ
How to make the best fudgy red velvet brownies
- Don’t mix the batter too much: This makes sure that the texture is always soft and fudgy.
- Use gel food coloring to get a bright red hue without adding too much liquid.
- Check for doneness: When you stick a toothpick in the brownies and it comes out with a few moist crumbs (not wet batter), they are done. You should never bake brownies too long because they won’t be as fudgy as they should be.
How to Keep Fudgy Red Velvet Brownies That Are Leftover
Store in an airtight jar on the kitchen counter for three days, in the fridge for a week, or in the freezer for a couple of months.
Put the brownies in a freezer bag or container that won’t let air in and freeze them for up to two months.
Can I put things on top of red velvet brownies?
Sure! A light dusting of powdered sugar or a sprinkle of heart-shaped candies will give it a lovely and festive Valentine’s Day look.
You may also add some more taste and creaminess by spreading on some rich cream cheese icing. To make it seem beautiful for Valentine’s Day, don’t forget to add some pink or red color to it.
What other flavors or mix-ins work best here?
- Mix-Ins: Chopped peanuts or white chocolate chips would make the brownies more interesting to eat.
- Swirls: Melt some peanut butter or caramel sauce in a bowl, pour it over the batter, then use a toothpick to swirl it in.
- Make a cookie dough and brownie batter at the same time, then bake them together to make a red velvet brookie!
Where did red velvet pastries come from?
The first red velvet desserts were from the early 1800s. The “velvet” texture meant that the cakes had a fine, soft crumb. The rich red hue came about naturally when unprocessed cocoa powder, which is more acidic than the cocoa powder that is used today, reacted with things like buttermilk or vinegar. These acidic things bring out the scarlet tones in the cocoa and give these treats their signature look without any extra food coloring! Isn’t that crazy?
As processed cocoa powder grew more widespread, the original red color slowly faded away. Bakers started adding red food coloring to preserve that famous color, and this is now the standard technique to create this dish. The distinctive flavor, which is a mix of milk chocolate and tangy notes from the vinegar or buttermilk, is what makes this delicious treat so popular.