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Red Velvet Brownie Pudding

Decadent Red Velvet Brownie Pudding You Can't Resist

Indulge in the rich flavors of Red Velvet Brownie Pudding, a warm dessert perfect for any celebration.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 9 servings
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Adds richness and moisture; margarine can be used for dairy-free option.
  • 4 large Eggs Room temperature.
  • 2 cups Granulated Sugar Sweetness and moisture retention; can swap with brown sugar.
  • 1 cup Natural Cocoa Powder Essential for flavor; avoid Dutch-processed.
  • 1 cup All-Purpose Flour Provides structure; gluten-free flour can be an alternative.
  • 1 teaspoon Kosher Salt Enhances flavors; sea salt can be substituted.
  • 1 cup Buttermilk Adds acidity; can mix whole milk with vinegar as a substitute.
  • 1 teaspoon Vanilla Extract Pure vanilla is preferred for best flavor.
  • 1 teaspoon White Vinegar Works with buttermilk for flavor balance.
  • 1 tablespoon Red Food Coloring Gives signature red hue; beetroot powder is a natural alternative.

Equipment

  • Stand mixer
  • 9x9-inch baking dish
  • Roasting pan
  • sifter

Method
 

Step‑by‑Step Instructions for Red Velvet Brownie Pudding
  1. Preheat your oven to 325°F (163°C) and butter a 9x9-inch baking dish.
  2. In a stand mixer, whip room temperature eggs and granulated sugar for 5 to 10 minutes until thick and fluffy.
  3. Sift together cocoa powder, flour, and salt in a separate bowl.
  4. Reduce mixer speed to low and add buttermilk, vanilla extract, white vinegar, and red food coloring; mix until just combined.
  5. Gradually incorporate the sifted dry ingredients until just blended, being careful not to overmix.
  6. Slowly add melted butter to the batter with mixer on low speed until just incorporated.
  7. Pour batter into the baking dish, place in a larger pan, and fill with hot water halfway up the sides.
  8. Bake for 55 to 65 minutes, checking at 55 minutes for set edges and a jiggle in the center.
  9. Cool in the pan for 10 to 15 minutes before serving warm, preferably with vanilla ice cream.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1.5mg

Notes

Serve the pudding warm for the best texture and flavor.

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