Fudgy Red Velvet Brownies
Rich, fudgy brownies with a vivid red color and tender crumb, perfect for potlucks and special occasions.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Spoon and level for accuracy; substitute 1:1 gluten-free flour for a gluten-free option.
- 1/2 cup unsweetened cocoa powder Natural or Dutch-processed; Dutch will deepen color.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar Can use 3/4 cup brown sugar for a molasses note.
- 1/2 cup unsalted butter, melted Or use neutral oil for a slightly lighter texture.
- 2 large eggs For richness; for vegan swaps, see Variations.
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring Liquid or gel; gel gives more intense color with less.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch (or similar) baking pan and line with parchment if you want clean edges.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, whisk the melted butter and sugar until combined and slightly glossy.
- Add the eggs, vanilla extract, and red food coloring to the butter mixture. Whisk until smooth and uniform in color.
- Fold the dry ingredients into the wet mixture in two additions until just combined—stop when there are no streaks of flour.
Baking
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 20–25 minutes, checking at 18 minutes; a toothpick should come out with a few moist crumbs.
- Cool completely in the pan on a wire rack before slicing into squares.
Notes
For a less intense red, reduce the food coloring. For extra chew, add 2–3 tablespoons chocolate chips or chopped dark chocolate. Store airtight for up to 3 days at room temperature, or up to 7 days in the refrigerator.