Fudgy Red Velvet Brownies

These fudgy red velvet brownies offer a chewy, cocoa-rich interior and a glossy, crackled top, achieving the perfect balance of cocoa bitterness and sweetness.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Dessert, Snack

Cuisine American

Servings 16 squares

Ingredients

Dry Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder Use for clean chocolate bitterness.
1/2 teaspoon baking powder Adds lift while retaining fudginess.
1/4 teaspoon salt

Wet Ingredients

1 cup granulated sugar Dissolves well with melted butter.
1/2 cup unsalted butter Melted for a tender, chewy texture.
2 large eggs For structure and richness.
1 teaspoon alcohol-free vanilla extract Adds aromatic richness.
1 tablespoon red food coloring Preferably gel for color intensity.

Optional Mix-ins

1/2 cup chopped walnuts or chocolate chips Adds texture; optional.

Instructions

Preparation

Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
In a medium bowl, mix together the flour, cocoa powder, baking powder, and salt.
In another bowl, combine the melted butter and sugar until well blended.
Add the eggs, alcohol-free vanilla extract, and red food coloring to the butter mixture and blend until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until combined.
Fold in chopped walnuts or chocolate chips if desired.
Pour the batter into the prepared baking pan and spread evenly.

Baking

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let cool before cutting into squares and serving.

Notes

Check at 22–24 minutes if your oven runs hot; you want the center to be set but still moist. Overbaking is the most common way to lose fudginess.

Keyword Baking, Chocolate Dessert, Easy Dessert, Fudgy Brownies, Red Velvet Brownies