Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1/4 cup buttermilk
- 2 tablespoons liquid red food coloring
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
For Optional Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment.
- Melt the butter in a medium saucepan over low heat or in the microwave in 30-second intervals. Let it cool slightly for 5 minutes.
- Mix wet ingredients: In a large bowl, whisk together the melted butter and sugar until well combined. Add eggs one at a time, whisking after each addition until smooth.
- Add liquids: Stir in the buttermilk, red food coloring, vanilla extract, and vinegar. Mix until the color is evenly distributed and the mixture is vibrant red.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Fold dry into wet: Gently fold the dry ingredients into the wet mixture using a rubber spatula. Mix just until no flour streaks remain—don’t overmix or your brownies will be tough.
- Pour and spread: Transfer the batter to your prepared pan and spread it evenly to the edges using your spatula.
- Bake: Place in the preheated oven and bake for 25-28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The top should look set but still be slightly soft.
- Cool completely: Remove from the oven and let the brownies cool in the pan on a wire rack for at least 1 hour before cutting. This helps them set properly.
- Optional frosting: If using cream cheese frosting, beat the softened cream cheese and butter together until fluffy (about 2 minutes). Add powdered sugar, vanilla, and salt, then beat until smooth. Spread over cooled brownies.
- Cut and serve: Using the parchment overhang, lift the brownies out of the pan. Cut into 16 squares using a sharp knife, wiping the blade between cuts for clean edges.
Notes
- For cleaner cuts, chill the brownies in the refrigerator for 30 minutes before slicing.
- Don’t overbake! Brownies continue cooking as they cool, so slightly underdone is better than overdone.
- The vinegar smell will disappear completely during baking—don’t worry!
- Use gel food coloring if you want a more vibrant red with less liquid.
- Store unfrosted brownies at room temperature; frosted brownies should be refrigerated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 285
- Sugar: 34g
- Sodium: 135mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg