Chewy Red Velvet Brownies
“A chewy, light, red velvet brownie full of that classic red velvet flavor. Drizzled with white chocolate or cream cheese and top with walnuts!”
I was suppose to post these delicious, chewy homemade red velvet brownies around Christmas time and forgot all about them! Here it is almost Valentines day and they are finally making their appearance. Better late than never. I think it’s well worth the wait though.
Seriously these are the best red velvet brownies I’ve ever had in my entire 21 years of life! (Yes I’ve been 21 for many years) I’ve tried so many red  velvet brownie recipes.
Being from the south it’s kinda hard to avoid red velvet anything. I must say though I’ve been disappointed most of the time when it comes to red velvet brownies. Usually folks just make chocolate brownies and throw in some red food coloring and call it “red velvet”
Uhhhh no bueno man!!!! Red velvet is a very distinctive, delicate flavor. It has that slight cocoa flavor intertwined with a mild vanilla flavor and a very slight tartness from the buttermilk and vinegar. It’s the best flavor EVER when you get it right.
These red velvet brownies does an AMAZING job at capturing that perfect balance. Not to mention they are so soft and chewy with a slightly cake-like texture. I’m on a limited sweets diet so I’ve allowed myself one brownie a day. It’s the end of day 4 and I’ll be doggone if these red velvet brownies are not as soft as the day I made them! Usually I can never get homemade brownies to last more than 3 days without getting a tad bit dry.
These brownies are  fantastic plain and even better drizzled with cream cheese glaze or white chocolate. I wanted the glaze to harden up so I used white chocolate and added chopped walnuts. They were so heavenly and light. Cutting them into bite sizes was the perfect amount of sweetness and made them so fun to eat.
Watch me make these chewy red velvet brownies from start to finish!
Get the Recipe: Red Velvet Brownies
Ingredients
- 10 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 eggs, slightly beaten
- 1/4 cup buttermilk
- 1/2 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
- 2 tablespoons unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoons salt
Instructions
- Preheat oven to 325 F.
- Line an 8 x 8 glass dish with greased parchment paper.
- In a large bowl cream together butter, white sugar and brown sugar.
- Mix in egg.
- Mix in buttermilk, vinegar and vanilla. (Batter will be speckled).
- Add food coloring and mix to combine.
- Mix in unsweentened cocoa powder.
- Add flour and salt.
- Mix until smooth and well combined, being sure to scrape down the sides of the bowl.
- Pour batter into prepare pan.
- Bake for 30-35 minutes or until center is set and toothpick inserted into center comes out clean.
- Remove brownies and let cool. (I place mine in the fridge when they are warm to speed up cooling.)
- Cut brownies into small squares.
- Drizzled with melted white chocolate or cream cheese icing and sprinkle with walnuts (optional)
- Store in airtight container
Video
Want More Red Velvet Flavor?Â
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Red Velvet Cake
I made these for a Christmas party and they were amazing! Soooo moist! They came out a bit brownish-red so maybe I should add more food coloring next time, but other than that, outstanding! You just let them cool totally because they will fall apart if you don’t. Cream cheese worked great on these…gonna make them for another party tomorrow! Thanks so much for sharing!
Just made this recipe and it was soooo good. Though I made it marble brownies using cream cheese and still tastes soooo deliciouso…
Girl I made these with that Pamela’s Gluten Rice Flour that you suggested on that Carrot Cake recipe. GIRLLLLLLLL…….. why did everyone in my family didn’t even know they were Gluten Free!! THEY KILLED EM!!! Even my picky mother in law whose from down south! Now I did add in some extra oil to make em moist & a little more Pure Madagascar Vanilla along with baking soda (Did you leave that off the recipe girl lol) . I also had to cook these FOREVER!!! Like over an hour but MAN ON MAN girl were they sooooo soft & chewy!! You GOTTA try them gluten free!! All the flavor with out alll the guilt! Lol. THANKS SOOO MUCH FOR THE RECIPE! My family said you should start baking & selling your meals! Lol
Girl, why did you read my mind? As I reading through this post, I was saying to myself “Self?! I wonder if I could just add the Pamela’s Gluten Free Flour and make it a gluten-free red velvet brownie?” And low and behold your comment was the first one that popped up! So let me get this straight, you followed Monique’s recipe except you added 1) Pams Flour 2) oil (olive? vegetable?) 3) more vanilla 4) and baking soda? If you wouldn’t mind posting those measurements I (and maybe others) would greatly appreciate it. Thanks Little Bit!
I made these brownies Memoria Day. It took a lot longer than 35 mins to bakes, but I was patient. It was well worth it I made to pans and they were a hit everyone Loves them. I am going to make some tomorrow for my co-workers. Thanks Diva I Love your recipes!!!!
No one could ever say no to Red Velvet. This looks really yummy! Perfect for any occasion!
Can I use foil trays to bake instead of glass?