Hot Fudge Swirled Red Velvet Brownies
These hot fudge swirled red velvet brownies (made from scratch!) are super fudgy and indulgent. The perfect red velvet recipe for your Valentine’s Day treat!
You all know that I would never turn up my nose at a cake mix recipe. Especially when it comes to red velvet. But I happen to have a very soft spot in my heart (and tummy) for these made-from-scratch red velvet brownies.
I based today’s fudgy swirled goodness on that very recipe. ❤️
I made a couple of little tweaks to the original recipe. For one, I didn’t go to the trouble of browning the butter this time. I just gave it a quick little nuke to melt it down, and that was good enough for the chewy, fudgy texture I wanted to achieve here.
Second, obviously, I swirled copious amounts of hot fudge sauce throughout. ????
I love this Smucker’s brand of hot fudge. Hands down my favorite! Rich, chocolate flavor and a dreamy texture to work with when it comes to swirling :)
I literally can’t even.
My mom says she thinks this is the best dessert I’ve ever made. And I think I’d be hard pressed to argue with her. The brownies are insanely fudgy, even without the added actual fudge. And I love how the tops are crackly too. That’s an absolute must in my book when it comes to brownies!
Listen. I don’t want to be bossy or anything, but you have to make these. Like, HAVE TO have to.
Now go! You can thank me later ????.
- 1 1/4 cups salted butter, melted
- 2 1/2 cups granulated sugar
- 4 eggs
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 2 tbsp red velvet food coloring
- 1/4 cup buttermilk
- 2 1/2 cup all purpose flour
- 6 heaping tablespoons of hot fudge sauce
- Preheat oven to 350 degrees.
- Prepare a 9x13 baking dish by spraying with non-stick cooking spray and lining with parchment paper (optional, but I like to do it so I can lift the brownies right out of the dish).
- Beat the butter, sugar, and cocoa powder until smooth. Add the eggs, one at a time, mixing in between each addition until almost creamy.
- Add the salt, buttermilk, red food coloring, and vanilla.
- Add the flour mix well. Batter will be thick.
- Use a sturdy rubber spatula to spread batter in the 9x13 pan. As pictured in the post, spoon the hot fudge onto the brownie batter, evenly spaced apart. Use a knife or spatula to swirl.
- Bake for 30-35 minutes until, edges are pulling away and brownies appear set in the middle.
- Let cool, then cut into 2" squares to serve.