These brownies are a decadent twist on two beloved desserts: the fudgy richness of classic brownies and the smooth tang of cheesecake. The red velvet base is soft, slightly chewy, and subtly chocolatey, with that signature deep crimson hue. Swirled through the batter is a luscious cream cheese mixture that bakes into pockets of creamy contrast. The result? A visually stunning, flavor-packed dessert that’s as satisfying to eat as it is to serve. Whether you’re baking for Valentine’s Day, a dinner party, or just because, these brownies are guaranteed to impress.
Ingredients:
For the Red Velvet Brownie Batter:
- ½ cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring (gel preferred for vibrant color)
- 1 tsp white vinegar
- ¼ cup (25g) unsweetened cocoa powder
- ¾ cup (95g) all-purpose flour
- ¼ tsp salt
For the Cream Cheese Swirl:
- 8 oz (225g) full-fat cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Lightly grease the paper.
2. Make the Brownie Batter:
In a large bowl, whisk together the melted butter and sugar until glossy and smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, red food coloring, and vinegar.
In a separate bowl, sift together the cocoa powder, flour, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until combined—don’t overwork the batter.
3. Prepare the Cream Cheese Swirl:
In a medium bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the egg yolk and vanilla extract, and beat again until fully incorporated and silky.
4. Assemble the Brownies:
Pour about ¾ of the red velvet batter into the prepared pan and smooth the top. Dollop spoonfuls of the cream cheese mixture over the surface. Add the remaining brownie batter in smaller spoonfuls between the cream cheese.
Using a butter knife or skewer, gently swirl the two batters together in a figure-eight motion. Don’t overmix—you want distinct swirls.
5. Bake:
Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The cream cheese should be set and slightly golden at the edges.
6. Cool and Slice:
Let the brownies cool completely in the pan on a wire rack. For clean slices, chill in the fridge for 1–2 hours before cutting. Use a sharp knife wiped clean between cuts.
Serving Suggestions:
- Dust with powdered sugar or drizzle with melted white chocolate for extra flair.
- Serve with a scoop of vanilla bean ice cream for a dreamy dessert.
- Cut into heart shapes for a romantic twist.
These brownies are a canvas for your creativity, My. Try adding a hint of espresso powder to deepen the cocoa notes, or swirl in raspberry jam for a fruity contrast. Want to turn this into a layered bar with a cookie crust or a ganache topping? I’ve got ideas that’ll take it to the next level. Just say the word! ❤️🍫🧀