Inspired by the VIRAL brownie pudding, we decided to make a red velvet brownie pudding. It’s everything you dream of when you want to eat brownies; they’re fudgy, gooey, ooey, and perfectly sweet. They have a thin, crispy layer on top from being baked to perfection.

This recipe was so fun to make, if I ignore the fact that I finished my red food coloring after preparing so many red velvet recipes lately, from crepe rolls to Nutella brioche rolls, brookies, and even pancakes.

I have been very unmotivated to bake recently, and the past couple of days I’ve been making very fun recipes that inspired me to continue creating.

Why is this Red Velvet brownie pudding recipe the BEST?

• They’re very easy to prepare; we follow the same pattern as when we prepare fudgy brownies, Nutella brownies, or even our strawberry Nutella brownie.  
• They’re rich, they have a really delicious chocolate flavor, and this brownie pudding tastes like the best thing ever.
• RED VELVET EVERYTHING
• No water bath needed for this recipe. Some recipes online will follow a water bath method for baking brownie pudding, but it’s not necessary. If you try our recipe.

What’s a brownie pudding?

A brownie pudding is basically a slower-cooked brownie; it has a very soft, moist texture and tastes SO SO good. It became very viral last year, and I have been making them ever since. You can make yours at home very easily, following our really easy step-by-step recipe.

It features a top crackly top and a gooey, softer interior. The famous Ina Garten made it very popular, and the whole population has been recreating and getting inspired by her recipes. This red velvet brownie pudding is a different variation of our recipe for chocolate brownie pudding.

How to achieve the perfect texture in a brownie pudding

1. Prepare the perfect batter: You will need to beat the eggs until they turn light and fluffy. This is essential to achieve that delicious crackly top. It also gives it the perfect texture for our brownie pudding.
2. Pour the batter into a large round or oval deep dish; we are using glass for this recipe.
3. Bake the red velvet brownie pudding on a lower heat than you would usually bake your brownies, and for a slightly longer time. This gives us a very soft, lava-like texture, but a perfectly baked brownie.
4. Let it cool. After baking this delicious red velvet chocolate dessert, you need to let it chill until it has set fully. This can take up to 1 hour.

Grab these ingredients

• Eggs: They play a very important role when we make brownies; they affect the texture and appearance of our red velvet brownie pudding.
• Sugars: a mixture of brown sugar and granulated sugar, we are using both for different reasons. One will give a nice caramelized flavor, and the other will help with the paper-thin top layer.
• Fat: butter and oil, we will need both to achieve that paper-thin crust we love so much. We prefer using unsalted butter, but it’s always a preference thing to control the amount of salt that goes into our brownies.
• Vanilla: enhances the overall flavor of the brownies; you don’t want them to taste like vanilla, you want to increase that chocolate flavor, while it also cuts the bitterness from the cocoa powder. It’s like when you add salt to your desserts, not to make them salty.
• Chocolate: we are choosing a milk chocolate, which has a rich flavor and a lighter color; this helps the red become more visible.
• Salt: balances the sweetness and enhances the flavor.
• Flour: gives structure to the brownie pudding.
• Cocoa powder: use 100% cocoa powder; this will be essential to avoid adding extra sugar to the brownie.
• Red food coloring: We use an oil-based food coloring. We have been loving the brand ColourMill and have used every single drop until we finished the whole bottle.

Eggs in brownies

They play a very important role in this recipe. Start by using room temperature eggs, beat them on a stand mixer fitted with the whisk attachment over medium speed until they turn slightly frothy. Add the sugars and mix again, then increase the speed to high.

Eggs start to become more frothy, and then they will start doubling in size, turning lighter and lighter as you continue beating them. Finally, they have tripled in size, turned a very pale color, and the sugar has FULLY dissolved. That’s the goal.

When you incorporate the eggs into the chocolate mixture, make sure you fold them with a spatula; you don’t want to over-mix it too much, and you don’t want the eggs to lose the air incorporated.

Brown butter in brownies

What would we do without brown butter? I don’t even want to know the answer. I have been obsessed with using brown butter for so many of our foods. We use it in chocolate chip cookies, chocolate cookies, and cookie fries.

Brown butter gives us a nice, rich caramelized flavor to all of our baked goods, also adding a nutty aroma that fills our kitchens. You achieve this by browning the milk solids from the butter. When you cook it over medium-low heat, with a gentle flame, it slowly starts to brown, giving you a beautiful amber color.

It’s very important to always keep an eye on our butter and stir constantly, don’t ever try to rush it, or you’ll have to start over. Burnt butter is the worst.

BEST tips I can give you to prepare brownies at home!

1. Use a very good quality red food coloring, oil-based preferably. If you are using a lower quality color, you will end up using the whole thing, and it will not be close to enough, not to mention that it will change the flavor, adding a weird aftertaste. ColourMill became our favorite.
2. Don’t skip browning the butter or beating the eggs; they are all very important points in the recipe.
3. Don’t over-bake the brownie pudding, SUPER important. Overbaking will give you a cakey texture.

If you are looking for a chocolate cake recipe, you could use our chocolate cake, sheet cake, or even our crunch cake; they are all amazing options if you are looking for a more traditional cake recipe.

How to serve a red velvet brownie pudding

This red velvet dessert should be served warm. Warm it up slightly before enjoying so you can get the whole experience. Add a big ice cream scoop on the side, it will add a nice creaminess and cold to contrast the warm chocolate.

Freeze your brownie pudding

Yes, you can freeze your brownie pudding, and there are two different ways. Before baking it and after it’s been baked.

1. Freeze a brownie pudding before baking: follow the instructions as mentioned in the recipe card below, after pouring the brownie batter into a baking dish, cover with aluminum foil, add the name, date, and baking time. Whenever it’s need it, thaw in the fridge overnight and bake as mentioned in the recipe, or bake from frozen, you will need to add about 15 minutes to the recommended baking time.
2. Freeze after baking: You can freeze it after it’s been baked. Make sure to let it fully cool down so it doesn’t create ice. Cover in aluminum foil and freeze. Thaw in the fridge overnight and warm up before enjoying.

It can be stored safely in the freezer for up to 3 months as long as they are in proper conditions. Make sure the container is freezer-safe.

Storing and reheating tips

Red velvet brownie puddings can be stored in the fridge. Keep it in the same container and cover it in plastic wrap; it is safe to enjoy for up to 3 days.

Before enjoying, microwave it slightly (10-15 seconds) so it’s warm, has the perfect texture, and is also more flavorful. Chocolate is normally less tasty when cold, not to mention butter hardens as it cools down, giving your brownie a denser consistency.

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