Red Velvet Brownies

I think I can safely say that most people like brownies, right? And if you say that you don’t like brownies, I think you are probably lying.  From an early age I developed a taste for brownies — homemade brownies specifically — full of butter, and sugar, and vanilla (Oh my!).  Now, I have been known to keep a box of brownie mix in my pantry for last-minute occasions, but no matter how high-quality the mix, it still can’t beat homemade.

Occasionally I will come across a recipe that I just have to try. When I saw this recipe for red velvet brownies, I was intrigued –What is the difference between a regular brownie and a red velvet brownie? As it turns out, not much except a heck of a lot of food coloring, but the result is still everything that brownies are supposed to be: fudgy, dense, and decadent.  If you want the brownies to be really special, I suggest mixing 1 cup of white chocolate chips into the batter right before you dump it into the pan.

Adapted from Smells Like Home


3 tbsp unsweetened cocoa powder

1 ½ Tbsp red food coloring

2 tsp pure vanilla extract, divided

8 Tbsp unsalted butter, at room temperature

1 1/2 cups brown sugar

2 large eggs, at room temperature

1 1/4 cups all-purpose flour

1/4 tsp salt


Preheat the oven to 350 degrees F.  Butter and flour an 8×8 baking pan.

In a large bowl, beat the butter and sugar together until light and fluffy, about 2 minutes.  Add eggs one at a time, mixing well after each addition. Stir in vanilla, cocoa powder, and food coloring. Mix until there are no lumps left. Slowly add in the flour and salt and mix until just combined.  Use a spatula to ensure that all of the flour has been incorporated from the bottom and sides of the bowl. Do not overmix.

Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out relatively clean when inserted into the center of the brownies — I say relatively clean, as I like my brownies to be a little on the fudgy side. Allow brownies to completely cool in the pan for 15 minutes. After 15 minutes, run knife around the edge of the pan and carefully invert the pan onto a cooling rack, tapping the bottom until the brownies release onto the rack. Let the brownies cool completely (Ha!), or enjoy right away.


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