Last February, I was scrambling to make something special for my neighbor’s birthday when I discovered we were out of cocoa powder. My youngest hollered from the pantry, “Mom, what about that red velvet cake mix?” That’s when lightning struck—why not turn red velvet into brownies? The result? Pure magic in a 9×13 pan.

 

These red velvet brownies blend the classic tangy-sweet flavor of red velvet cake with the dense, fudgy texture everyone craves in a brownie. Y’all’re going to absolutely love how simple they are to make, and trust me, they disappear faster than Tim Hortons coffee on a Monday morning.

 

 

Ingredients for Perfect Red Velvet Brownies

• 1 cup all-purpose flour (125g)
• 1 cup granulated sugar (200g)
• 1/2 cup unsweetened cocoa powder (50g)
• 1/2 cup melted butter (115g)
• 2 large eggs
• 1/4 cup buttermilk (60ml)
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder

 

For the Cream Cheese Swirl:

 

• 4 oz cream cheese, softened (115g)
• 1/4 cup powdered sugar (30g)
• 1 egg yolk
• 1/2 teaspoon vanilla extract

Step-by-Step Red Velvet Brownie Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
2. Whisk together flour, cocoa powder, salt, and baking powder in a medium bowl.
3. Beat melted butter and granulated sugar until smooth in a large mixing bowl.
4. Add eggs one at a time, beating well after each addition.
5. Stir in buttermilk, red food coloring, and vanilla until completely combined.
6. Fold dry ingredients into wet mixture until just combined—don’t overmix.
7. Prepare cream cheese swirl by beating all swirl ingredients until smooth.
8. Pour brownie batter into prepared pan and spread evenly.
9. Drop cream cheese mixture in dollops across the surface.
10. Swirl with a knife to create marbled patterns throughout.
11. Bake for 28-32 minutes until a toothpick comes out with few moist crumbs.
12. Cool completely before cutting into squares.

Perfect!

Pro Tips & Delicious Variations

 

Don’t skip the buttermilk—it gives these red velvet brownies their signature tangy flavor that balances the sweetness beautifully. The slight acidity also helps activate the cocoa powder for that classic red velvet taste we’re all chasing.

 

For an extra indulgent twist, try folding in white chocolate chips before baking. I learned this trick when my sister-in-law brought them to our NHL playoff viewing party last spring, and the room went completely silent except for the satisfied “mmm” sounds echoing from the couch.

Want to make them even more special? Dust the cooled brownies with powdered sugar or drizzle with a simple cream cheese glaze made from powdered sugar, cream cheese, and a splash of milk.

Storage & Food Safety Guidelines

 

Store your red velvet brownies covered at room temperature for up to 3 days, or refrigerate for up to 4 days for maximum freshness. The cream cheese swirl means these need proper storage—don’t leave them sitting out overnight.

 

For longer storage, wrap individual squares in plastic wrap and freeze for up to 3 months. When you’re ready to enjoy, thaw at room temperature for about 30 minutes. If reheating, warm gently to 165°F as recommended by FDA guidelines, though honestly, they taste amazing cold too.

Nutrition & Perfect Pairings

 

 

Per Brownie (makes 16):

 

• Calories: 185
• Fat: 7g
• Carbohydrates: 28g
• Protein: 4g
• Sugar: 22g
• Fiber: 1g

 

These red velvet brownies pair wonderfully with vanilla ice cream for dessert, or surprisingly well with a strong cup of coffee for an afternoon treat. The tangy cream cheese swirl cuts through rich flavors beautifully, making them versatile enough for brunches, potlucks, or just because it’s Wednesday and you deserve something special.

 

The velvety texture melts on your tongue while that distinctive red velvet flavor—slightly chocolatey, slightly tangy—fills your senses with pure comfort food bliss.

Frequently Asked Questions

 

Can I make red velvet brownies without buttermilk? Absolutely! Mix 1/4 cup regular milk with 3/4 teaspoon white vinegar and let it sit for 5 minutes. This creates the same tangy acidity that makes red velvet special, and you won’t taste any difference in the final brownies.

 

Why are my red velvet brownies not red enough? The color depends on your food coloring quality and the cocoa powder you use. Natural cocoa powder works best—Dutch-processed can mute the red color. Don’t be shy with the food coloring; 2 tablespoons might seem like a lot, but it’s what gives you that gorgeous red hue.

 

How do I know when these brownies are perfectly done? Insert a toothpick about 2 inches from the center—it should come out with a few moist crumbs clinging to it. The surface should look set but still have a slight sheen. Boom! That’s your perfect doneness indicator right there.

 

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I’ve been perfecting comfort food recipes in my Halifax kitchen for over 15 years, sharing the dishes that bring families together around the table.