Red Velvet Brownie Pudding

● 2 sticks butter, melted and slightly cooled (plus extra for greasing)

● 4 eggs, room temperature

● 2 cups granulated sugar

● 1 tablespoon vanilla extract

● 1/4 cup buttermilk (or 3 tablespoons whole milk + 1 teaspoon vinegar)

● 1 teaspoon white vinegar

● 2 teaspoons red food coloring

● 1 cup flour

● 1/4 cup natural cocoa powder

● 1/2 teaspoon salt

 Instructions

1: Preheat the oven to 325°F and generously butter a 9×9-inch baking dish; melt the butter and set aside to cool slightly.

2: In a stand mixer, beat the eggs and sugar on medium-high speed for 5–10 minutes until pale, thick, and ribbon-like — this step creates the structure and signature texture.

3: In a separate bowl, sift together the flour, cocoa powder, and salt to remove lumps and evenly distribute the dry ingredients.

4: Reduce the mixer speed to low and add the buttermilk, vanilla, vinegar, and red food coloring; mix just until the batter turns evenly vibrant red.

5: Add the sifted dry ingredients and mix gently until just combined, being careful not to overwork the batter.

6: Slowly stream in the melted butter while mixing on low speed until fully incorporated; the batter will look loose, glossy, and silky.

7: Pour the batter into the prepared dish, then place it inside a larger roasting pan and carefully pour hot water into the outer pan until it reaches halfway up the sides of the baking dish.

8: Bake for 55–65 minutes, checking around 55 minutes; the edges should be set while the center gently jiggles like thick pudding, and a toothpick should come out with moist crumbs, not raw batter.

9: Remove from the water bath and let cool for 10–15 minutes before serving warm, scooped into bowls and topped with ice cream, berries, powdered sugar, or cream cheese glaze.

 Notes

● For a brighter red color: Gel food coloring gives a more vibrant finish. Liquid coloring works but creates a softer shade. Beetroot powder can be used for a natural option, though the color will be subtler and slightly earthy.

● Use natural cocoa powder: Natural cocoa reacts beautifully with buttermilk and vinegar, creating the classic red velvet tang and brighter color. Dutch-processed cocoa will deepen the chocolate tone but mute the red and reduce the tang.