Red Velvet Brownies
These red velvet brownies are a delicious cross between a tender cake and a fudgy brownie, perfect for parties and dessert cravings, featuring bursts of chocolate chips and a stunning red color.
Ingredients
Brownie Batter
- 1 cup unsalted butter, softened sub: equal amount vegetable shortening for dairy-free; expect slight texture change
- 2 cups sugar can reduce to 1 3/4 cups if you prefer less sweet
- 4 large eggs, room temperature for best rise and even texture
- 1 teaspoon vanilla extract
- 1 cup buttermilk sub: 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes
- 2 1/2 cups all-purpose flour for gluten-free use a 1:1 GF flour blend
- 1/2 cup unsweetened cocoa powder Dutch-process will darken color and reduce acidity
- 1 teaspoon baking soda reacts with buttermilk to give lift
- 1 teaspoon salt
- 1 tablespoon red food coloring adjust to preference; use gel for less liquid
- 1 cup chocolate chips semisweet or dark; white chocolate also works for contrast
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment leaving an overhang for easy lifting.
- In a large bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes with a hand mixer.
- Add the eggs one at a time, beating briefly after each addition. Stir in the vanilla.
- Mix in the buttermilk and the red food coloring until the batter is a consistent color. Use gel coloring if you want less added liquid.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Add the dry mixture to the wet in two additions. Mix gently until just combined — don’t overmix. A few streaks of flour are okay.
- Fold in the chocolate chips by hand.
- Pour the batter into the prepared pan. Smooth the top with a spatula so it bakes evenly.
Baking
- Bake for 30–35 minutes. Insert a toothpick in the center — it should come out with moist crumbs, not wet batter.
- Cool completely in the pan on a rack before slicing. Chilling briefly makes cleaner slices.
Notes
For optimal storage, keep brownies in an airtight container at room temperature for up to 2 days; in the fridge for 5–7 days; and frozen for up to 3 months. Reheat gently in a microwave or oven. Storage tips include using gel food coloring for less batter thinning and avoiding overmixing to keep brownies tender.