Red Velvet Brownies

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Brownies are huge in our house, but I’ve never made brownies from scratch, weird I know. Those brownies from a bag are just too good and easy, or so I thought. (ok brain fart, I have made brownies before, like zucchini brownies, 2 kinds, lemon brownies, pumpkin blondies, and black bean brownies) So on Valentines day I decided to make a special treat. This recipe isn’t difficult and the results are so totally worth the effort. These brownies are rich, chocolaty and that brilliant red we all love. I adapted this recipe to make a 9X13 brownie pan to serve to my family on V-day.

I initially used this recipe for mascarpone frosting too. I had it all whipped and ready to top the brownies when I got a phone call from my brother, learning I am going to be an Aunt again to a baby girl. Then two little stinkers that shall remain nameless, turned my mixer on full speed, thus deflating the whipped cream and curdling it. Needless to say I didn’t include the pictures or recipe. We still used the deflated frosting to eat, because after all, it still tasted like heaven, just looked like curdled milk….

Let me show you how the brownies are made.

Ingredients: 1 cup unsalted butter, at room temperature; 1-1/2 cups granulated sugar; 1-1/2 cups brown sugar; 4 large eggs, at room temp; 2 ounces red food coloring (optional); 4 teaspoons pure vanilla extract; 2-1/2 cups all-purpose flour; 6 tablespoons unsweetened cocoa powder; 1/2 teaspoon salt

I used both of these red food colorings. It takes a lot to make it so very red. If the red freaks you out a bit, don’t add it, and have some of the best regular-colored chocolate brownies you’ve ever tasted.

In a mixer, cream butter and sugar.

Then add one egg at a time, beating in between and scraping down the sides of the bowl as needed.

then add in the Neilsen Massey vanilla.

and red food coloring.

*food coloring is optional if you choose to not use it add 4 T of water or milk*

Keep adding food coloring until you get a bright red batter, mix until fully incorporated, be sure to scrape down the sides of the bowl.

In a separate mixing bowl, add the flour, cocoa powder and salt, mix well.

Slowly add the flour mixture to the batter, being very careful not to over mix.

Scrape the sides down insuring all the flour is mixed in. Don’t overmix! The batter will be very thick.

Spread the thick batter out onto a greased 9 x 13 baking pan. I use a clear glass pan.

Bake at 350° for 30-40 minutes, or until just set. The brownies will have a thin crust and gooey underneath if baked for about 35 minutes.

More if you like them very done and less if you like them a little gooey.

I like mine a little gooey.

So does Reeses the cat. I took this picture outside on my front porch bench (because the lighting is perfect) and she had to check out the goods.

I can’t really blame her, these are pretty fantastic.

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Red Velvet Brownies

adapted from Smells like Home



1 cup unsalted butter, at room temperature

1 1/2 cups granulated sugar

1 1/2 cups brown sugar

4 large eggs, at room temperature

2 oz red food coloring (optional)

4 tsp pure Neilson Massey vanilla extract

2 1/2 cups all-purpose flour

6 tbsp unsweetened cocoa powder

1/2 tsp salt

Preheat the oven to 350 degrees F. Butter and flour an 9 X 13 clear glass baking pan. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in food coloring (if not using food coloring add 4 T of water or milk) and vanilla, mix until the color is fully incorporated. Mix flour, cocoa and salt in a separate bowl. Slowly add in the flour mixture being very careful not to over mix.. Do not over mix. The batter will be very thick. Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter. Pour the batter into the prepared pan and bake for 30-40 minutes. 35 minutes for a thin crust on top and gooey underneath. Set aside to cool, cut into bars and serve.