These brownies are incredibly easy to make but look and taste like a fancy dessert. I get that classic red velvet flavor with just a touch of cocoa and vanilla, and the texture is dense, soft, and satisfying. They’re perfect on their own or dressed up with ice cream, frosting, or a drizzle of chocolate.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup unsalted butter (melted)
2 large eggs
1/4 cup buttermilk
1 tablespoon red food coloring
1 teaspoon vanilla extract
Directions
I preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
In a large bowl, I whisk together the flour, cocoa powder, and sugar.
In a separate bowl, I melt the butter, then mix in the eggs, buttermilk, red food coloring, and vanilla until smooth.
I combine the wet and dry ingredients, stirring just until the batter is fully mixed—being careful not to overmix.
I pour the batter into the greased baking dish and bake for 25–30 minutes, until the center is just set.
After baking, I let them cool completely before slicing into squares.
Servings and timing
This recipe yields approximately 16 servings and takes about 45 minutes total: 15 minutes for prep and 30 minutes for baking.
Variations
When I want to switch things up, I add chocolate chips or swirl in some cream cheese before baking. Sometimes I sprinkle in chopped walnuts or pecans for a crunchy texture. And if I’m out of buttermilk, I mix regular milk with a little vinegar or lemon juice as a quick substitute.
Storage/reheating
I store leftover brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. If I want to serve them warm, I pop a piece in the microwave for 10–15 seconds. They also freeze beautifully—just wrap them tightly and thaw when ready to enjoy.
FAQs
Can I use a different food coloring?
Yes, I’ve used gel or natural food coloring before. Just adjust the quantity depending on how concentrated the color is.
Can I double this recipe?
Absolutely. I double the ingredients and bake in a 9×13-inch dish. The baking time may increase slightly, so I keep an eye on the center.
What’s the best way to tell if they’re done?
I look for the edges to pull slightly away from the pan and the center to be set but still soft. A toothpick should come out with a few moist crumbs.
Can I make these without buttermilk?
Yes. I mix 1/4 cup of regular milk with about 3/4 teaspoon of vinegar or lemon juice and let it sit for 5 minutes. It works just as well.
How do I make these brownies more decadent?
I like topping them with cream cheese frosting or a scoop of vanilla ice cream. A drizzle of melted chocolate or a sprinkle of powdered sugar adds an extra touch too.
Conclusion
These Red Velvet Brownies are everything I want in a Valentine’s treat—rich, vibrant, and incredibly easy to make. Whether I’m baking them for someone special or just indulging in a sweet moment for myself, they never disappoint. They’re simple, stunning, and totally satisfying.
