Description
These fudgy red velvet brownies combine the rich, chocolatey taste of classic brownies with the vibrant color and subtle tang of red velvet. With a moist, dense texture and optional gooey mini marshmallows, they make a perfect dessert that’s easy to prepare and sure to impress.
Ingredients
Scale
Main Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup cocoa powder – unsweetened
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup buttermilk
- 1-2 tbsp red food coloring (adjust for desired color)
- 1 tbsp red velvet cake mix (optional, for extra red velvet flavor)
Optional Ingredients
- 1/2 cup mini marshmallows (optional, for a gooey texture)
- Powdered sugar – for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch (20×20 cm) baking pan with parchment paper to ensure easy removal of the brownies after baking.
- Prepare the Batter: In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the granulated sugar until the mixture is well combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the unsweetened cocoa powder, all-purpose flour, salt, and baking powder. This will help distribute the leavening and cocoa evenly throughout the batter.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the butter and sugar mixture, stirring just until combined to avoid overmixing. Next, add the buttermilk, red food coloring, and red velvet cake mix (if using). Mix everything together until the batter is smooth and uniformly colored.
- Add Optional Ingredients: If you want a gooey texture and extra sweetness, gently fold in the mini marshmallows. Be careful not to overmix to maintain their shape and texture.
- Bake the Brownies: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 25 to 30 minutes. Check doneness by inserting a toothpick into the center—when it comes out with a few moist crumbs, the brownies are ready. The goal is a fudgy texture rather than a dry or cakey one.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack, which helps them set perfectly. Once cooled, dust with powdered sugar if desired before cutting into 12 squares and serving.
Notes
- Adjust red food coloring quantity to achieve your preferred shade of red.
- Using red velvet cake mix is optional but adds authentic red velvet flavor.
- Mini marshmallows add extra gooeyness but can be omitted for a more traditional brownie texture.
- For easy cleanup, lining the pan with parchment paper is recommended.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
