Red Velvet Brownies—Fudgy, Vibrant, and Dusted with Sweet Southern Charm
Red velvet brownies are what happen when classic brownies and red velvet cake fall in love. They’re bold in color, rich in flavor, and unbelievably soft and fudgy in the center. With a slight tang from the buttermilk and that signature cocoa undertone, these brownies have all the drama of red velvet cake packed into dense, chewy squares you’ll want to bake on repeat.
Whether you top them with a swirl of cream cheese frosting or serve them plain with powdered sugar, red velvet brownies are a perfect cross between elegance and indulgence. They’re great for holidays, birthdays, or anytime you want something that feels a little extra—but comes together with ease.
Why You’ll Love These Red Velvet Brownies
They’re chewy at the edges, soft in the middle, and deeply satisfying without being too cakey. The splash of vinegar and buttermilk brings that true red velvet flavor, while the cocoa powder gives just the right amount of depth. These brownies bake up with a shiny top, a rich red hue, and a texture that’s gooey without being underdone. They cut clean, stack beautifully, and stay moist for days—if they last that long.
Ingredients
• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tbsp buttermilk
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 tbsp red food coloring (gel preferred)
• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ¼ tsp salt
• Optional: ½ cup white chocolate chips or cream cheese frosting for topping
Instructions
- Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper or grease well.
- In a large bowl, whisk together melted butter and sugar until glossy.
- Add eggs one at a time, beating well after each.
- Stir in buttermilk, vanilla, vinegar, and red food coloring until fully combined.
- In a separate bowl, whisk together flour, cocoa powder, and salt.
- Gradually stir dry ingredients into the wet mixture until no streaks remain—do not overmix.
- Fold in white chocolate chips if using.
- Pour batter into prepared pan and smooth the top.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let brownies cool completely in the pan before slicing into squares.
- Optional: top cooled brownies with a thin layer of cream cheese frosting and extra red velvet crumbs for decoration.
Tips for Perfect Red Velvet Brownies
Use gel food coloring for a more intense, vibrant red. Don’t overbake—pull them when the center is just set for that perfect fudgy bite. For clean slices, chill the brownies for 20–30 minutes before cutting. Add a cream cheese swirl before baking for a marbled effect.
Variations
Top with cream cheese frosting and red velvet crumbs. Swirl in Nutella or peanut butter before baking. Add crushed Oreos for texture. Bake in a muffin tin for brownie cups.
Storage
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week. Freeze tightly wrapped for up to 2 months. Bring to room temperature before serving or warm slightly for a gooey texture.
Final Thoughts
Red velvet brownies are the ultimate mash-up—dense and chewy like brownies, but with that iconic red velvet color and flavor twist. They’re beautiful on a dessert table, rich enough to impress, and easy enough for a weekday treat. Whether topped with frosting or enjoyed straight from the pan, they deliver bold flavor and soft-baked bliss in every bite.
Stick around—every visit tastes better than the last at The Buttered Bliss.
