Red Velvet Fudgy Brownies

Ingredients:

Instructions:

Preheat the oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it with butter.
Prepare the wet ingredients: In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs, vanilla extract, and red food coloring, and whisk again until well combined.
Mix in the dry ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated.
Add the buttermilk and chocolate: Stir in the buttermilk and vinegar (if using). This helps achieve a soft and slightly tangy texture that complements the rich flavor of red velvet. If using, fold in the semisweet chocolate chips for an extra fudgy texture.
Bake the brownies: Pour the brownie batter into the prepared baking pan, spreading it evenly. Top with white chocolate chips if desired for a beautiful contrast and extra flavor.
Bake and cool: Bake for 25-30 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. Be careful not to overbake to keep them fudgy.
Cool and serve: Let the brownies cool in the pan before cutting them into squares. The brownies will firm up as they cool, creating a deliciously fudgy texture. Enjoy!

Notes:

For extra flavor, you can add a teaspoon of cocoa powder for an even richer taste or a dash of vanilla bean paste for depth.
You can also make these into red velvet cheesecake brownies by swirling a cheesecake mixture on top before baking.
If you don’t have buttermilk, substitute with regular milk or make your own buttermilk by adding 1 teaspoon of vinegar to 1/4 cup of milk and letting it sit for 5 minutes.
Store leftovers in an airtight container for up to 3 days, or refrigerate for a fudgier texture.

Nutrition (per brownie):