- February 11, 2026
- Desserts
Red Velvet Brownie Pudding Recipe
Red Velvet Brownie Pudding is a rich, spoonable dessert that blends the fudgy texture of a brownie with the soft, custard-like center of a pudding cake. Made with natural cocoa powder, buttermilk, and baked in a gentle water bath. It’s the ultimate red velvet brownie recipe for holidays, date nights, or whenever you want a warm chocolate dessert served with vanilla ice cream.
I’ve always loved Ina Garten’s classic brownie pudding. It’s rich, spoonable, and somewhere between a molten brownie and a chocolate custard. But as much as I adore the original, I wanted to put my own twist on it by turning it into a red velvet version.
Red velvet has that subtle cocoa flavor, gentle tang, and unmistakable color that feels a little extra in the best way. This version keeps everything I love about brownie pudding with its soft center, set edges, and the dramatic scoop, but adds buttermilk and vanilla for that signature red velvet flavor. It’s perfect for date nights, Valentine’s Day, or honestly anytime you’re craving something cozy and chocolate-forward without being too heavy.
What Is Brownie Pudding?
Brownie pudding is a cross between a brownie and a baked chocolate custard. Unlike traditional brownies that are sliceable, brownie pudding is meant to be spooned. The edges bake up set and slightly chewy, while the center stays soft, glossy, and almost molten. It’s baked gently in a water bath so the texture stays smooth and pudding-like rather than cakey.
Why This Red Velvet Version Works
- Balanced sweetness – Red velvet uses less cocoa than a traditional brownie, so reducing the cocoa slightly keeps the flavor soft and allows the vanilla and tang to shine without tasting overly sweet.
- Buttermilk adds structure, not soupiness – The acidity in buttermilk actually helps the egg proteins set more cleanly during baking, giving you that silky custard texture without turning the batter runny.
- Whipped eggs create stability – Beating the eggs and sugar until thick and pale builds the structure of the dessert before it even hits the oven. That step is key to getting a pudding-like center instead of a liquid one.
Ingredients
Brownie Pudding Base
- Unsalted butter
- Large eggs (room temperature)
- Granulated sugar
- Natural cocoa powder (not Dutch-processed)
- All-purpose flour
- Kosher salt
- Buttermilk (you can use whole milk mixed with a little extra vinegar as a substitute)
- Vanilla extract
- White vinegar
- Red food coloring (see notes below on alternatives)
Optional for Serving
- Vanilla ice cream
- Fresh berries
- Powdered sugar
- Cream cheese glaze
How to Prepare the Brownie Pudding Batter
Start by whipping the eggs and sugar together for 5–10 minutes until the mixture becomes pale, thick, and almost ribbon-like. This step is more than just mixing; it’s building structure (and it’s essential to the dish).
When eggs and sugar are beaten thoroughly:
- Sugar dissolves into the eggs.
- Air is incorporated.
- The mixture thickens and stabilizes.
That thickened egg base is what allows this dessert to hold added liquid like buttermilk without becoming runny. The egg proteins will later coagulate in the oven and form a soft custard structure (instead of a cakey one).
Next, sift together the cocoa powder, flour, and salt. Sifting prevents clumps and ensures even distribution.
With the mixer on low, add the buttermilk, vanilla, vinegar, and red coloring. The acidity from the buttermilk and vinegar helps brighten the cocoa flavor and supports proper protein setting during baking.
Add the dry ingredients just until combined, then slowly stream in the melted butter. Butter provides fat that coats proteins and slows moisture movement, giving you a smooth, luxurious texture.
The finished batter will look looser than brownie batter. That’s exactly what you want.
Red Dye Alternatives
Traditional red velvet uses food coloring, but if you prefer a more natural option, you can substitute beetroot powder.
- Beet root powder will create a much softer, earthier red tone.
- The flavor is mild but slightly earthy.
- Expect a deeper burgundy color rather than bright red.
If using beet root powder, start with 1–2 teaspoons and adjust based on your desired color.
Baking Instructions (Water Bath Method)
Pour the batter into a generously buttered baking dish. Place the dish 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.
Bake at 325°F for about 1 hour, or until:
- The edges are set.
- The center jiggles like thick pudding.
- A toothpick inserted comes out with moist crumbs, not raw batter.
Why the Water Bath Matters
The water bath regulates temperature and prevents the edges from cooking too quickly. Water cannot exceed 212°F, which creates gentle, even heat around the dish. This allows the egg proteins to coagulate slowly and evenly, giving you a smooth, custard-like center instead of a cracked or overbaked brownie.
Skipping the water bath often results in dry edges and a separated or grainy center. For this dessert, it’s essential.
Serving Suggestions
Serve this warm (it’s definitely best this way), scooped straight from the dish.
- Vanilla ice cream melts beautifully into the soft center.
- Fresh berries add brightness and contrast.
- A light dusting of powdered sugar keeps it simple.
- A thin drizzle of cream cheese glaze enhances the red velvet flavor and adds a subtle tang.
This is one of those desserts that feels impressive but secretly relies on a simple technique. It’s dramatic, cozy, and perfect for sharing!
Frequently Asked Questions
Yes. Brownie pudding is meant to have set edges and a soft, spoonable center. The middle should jiggle slightly when you gently shake the pan. If it looks glossy but not liquid, it’s done. It will continue to set slightly as it cools.
The water bath creates gentle, even heat around the baking dish. Because water cannot exceed 212°F, it prevents the edges from overbaking before the center sets. This slow cooking process allows the egg proteins to coagulate evenly, giving you a smooth, custard-like texture instead of a dry brownie.
No. The buttermilk adds moisture and acidity, but the structure comes from properly whipped eggs and sugar. When the eggs are beaten until thick and pale, they form the foundation of the dessert. During baking, those egg proteins set and trap the liquid, creating a soft pudding texture rather than a watery center.
Yes. The red food coloring is traditional for red velvet, but it’s optional. You can use beet root powder for a more natural color. Keep in mind that the shade will be deeper and more muted, not bright red. The flavor will still be delicious.
More Recipes To Try
Red Velvet Brownie Pudding Recipe
Ingredients
- 2 stciks Butter melted and slightly cooled, plus more for greasing
- 4 Eggs room temperature
- 2 cups Granulated Sugar
- 1 tbsp Vanilla
- 1/4 cup Buttermilk or 3 tbsp whole milk +1 tsp vinegar
- 1 tsp White Vinegar
- 2 tsp Red Dye
- 1 cup Flour
- 1/4 cup Cocoa Powder
- 1/2 tsp Salt
Instructions
- Preheat and prepare: Preheat oven to 325°F. Generously butter a 9×9-inch baking dish. Set aside. Melt the butter and let it sit to cool.
- Whip the eggs and sugar: In a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5–10 minutes, until the mixture becomes pale, thick, and ribbon-like. This step builds the structure of the dessert and helps it set properly during baking.
- Combine the dry ingredients: In a separate bowl, sift together the cocoa powder, flour, and salt to ensure even distribution and prevent clumping.
- Add the flavor and color: Reduce the mixer speed to low. Add the buttermilk, vanilla extract, vinegar, and red food coloring. Mix just until evenly incorporated and the batter is uniformly red.
- Incorporate the dry ingredients: Add the sifted dry ingredients to the mixer and mix just until combined. Avoid overmixing.
- Add the butter: Slowly stream in the melted butter while mixing on low speed until fully incorporated. The batter will be loose and glossy.
- Prepare the water bath: Pour the batter into the prepared 9×9 dish. Place the baking dish inside a larger roasting pan. Carefully pour hot water into the outer pan until it reaches halfway up the sides of the baking dish.
- Bake: Bake for 55–65 minutes. Begin checking at 55 minutes. The edges should be set, and the center should jiggle like thick pudding. A toothpick inserted into the center should come out with moist crumbs, not liquid batter.
- Cool and serve: Remove the dish from the water bath and allow it to cool for 10–15 minutes. Serve warm, scooped into bowls, and top with ice cream, berries, powdered sugar, or cream cheese glaze.
Notes
Use gel food coloring for a more vibrant result. Liquid food coloring works but may produce a softer shade. Beet root powder can be used for a natural alternative, though the color will be more muted and slightly earthy. Use natural cocoa powder
Natural cocoa reacts better with the buttermilk and vinegar, giving you proper red velvet flavor and a brighter red color. Dutch-processed cocoa will mute both the color and the tang.