Can I make this ahead of time?

Yes. This recipe is forgiving. Making it ahead often makes serving easier and lets the flavors settle naturally. Keep the baked pan covered at room temperature for up to three days or refrigerate for longer.

My brownies came out a little dry. What did I do wrong?

Dryness usually means the pan baked a touch too long or the oven runs hot. Try reducing bake time by a few minutes and check with a toothpick earlier. Also make sure your measuring is accurate for flour; spoon and level rather than scooping directly from the bag.

How much red food coloring should I add?

The amount is up to personal taste. Start with one to two teaspoons of liquid food coloring and increase by half teaspoon increments until the color pleases you. Gel colors are more concentrated, so use less if you choose gel.

Can I make these without white chocolate chips?

Absolutely. The chips are optional. The brownies stand on their own with balanced cocoa and buttermilk. The chips add a sweet, creamy note but do not affect the structure.

Is there a dairy-free version?

You can use a dairy-free butter substitute and a plant-based buttermilk alternative. Keep in mind the texture and flavor will shift slightly, but the method remains the same and will still produce a comforting, family-friendly dessert.

Best Homemade Red Velvet Brownies 2026

Description

Delicious and comforting red velvet brownies with a rich cocoa flavor and tender crumb, perfect for any occasion.

Ingredients

Scale

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
Red food coloring
1 cup white chocolate chips (optional)

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, melt the butter, then stir in the sugar, eggs, and vanilla until well combined.
In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until smooth.
Add red food coloring until desired color is achieved, and mix in the white chocolate chips if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let cool before slicing into squares and serving.

Notes

Use room-temperature eggs for better blending. Full-fat buttermilk is recommended for the best texture. Adjust sweetness and chocolate intensity according to preference.

Nutrition

Serving Size: 1 square
Calories: 300
Sugar: 20g
Sodium: 250mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg