These brownies are the ultimate mashup of two dessert icons: the deep cocoa-kissed flavor of red velvet cake and the dense, chewy texture of classic brownies. Swirled with a luscious cream cheese mixture, they strike the perfect balance between sweet and tangy, rich and velvety. The vibrant red hue makes them ideal for holidays, romantic occasions, or anytime you want to impress. Whether served chilled or warm, each bite delivers a gooey, chocolatey base with a creamy, cheesecake-like ribbon that melts in your mouth.
Ingredients:
For the Red Velvet Brownie Batter:
- ½ cup unsalted butter, melted
- 1¼ cups granulated sugar
- 2 large eggs, room temperature
- 1 tbsp red gel food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- ¼ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ¼ tsp salt
For the Cream Cheese Swirl:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract
👩🍳 Instructions:
Step 1: Prep the Pan and Oven
Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper with butter or nonstick spray.
Step 2: Make the Brownie Batter
In a large bowl, whisk together melted butter and sugar until smooth. Add eggs one at a time, whisking well after each. Stir in red food coloring, vanilla extract, and vinegar.
In a separate bowl, sift together cocoa powder, flour, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined—don’t overmix.
🎨 The batter should be thick and vibrantly red. If it looks dull, add a touch more food coloring.
Step 3: Prepare the Cream Cheese Swirl
In another bowl, beat softened cream cheese until smooth. Add sugar, egg yolk, and vanilla extract. Beat until creamy and lump-free.
🧁 Tip: Use room temperature cream cheese for a silky texture.
Step 4: Assemble the Layers
Pour the red velvet batter into the prepared pan, reserving 2–3 tablespoons for swirling. Spread evenly. Dollop spoonfuls of the cream cheese mixture over the top. Add the reserved brownie batter in small drops.
Using a butter knife, gently swirl the cream cheese and brownie batter together in figure-eight motions. Don’t over-swirl—you want distinct ribbons of cream cheese.
Step 5: Bake to Perfection
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). The edges should be set, and the center slightly jiggly.
⏱️ Don’t overbake—these brownies are best when fudgy and moist.
Step 6: Cool and Slice
Let the brownies cool in the pan for 30 minutes, then lift them out using the parchment overhang. Transfer to a wire rack and cool completely before slicing into squares.
🧊 For cleaner cuts, chill the brownies in the fridge for 1 hour before slicing.
🍽 Serving Suggestions:
- Serve chilled for a dense, cheesecake-like texture.
- Warm slightly and top with vanilla ice cream.
- Dust with powdered sugar or drizzle with melted white chocolate.
- Add festive sprinkles for holidays or celebrations.
🔄 Variations:
- Nutty Crunch: Fold in chopped pecans or walnuts.
- Chocolate Boost: Add white chocolate chips to the batter.
- Sugar-Free: Use erythritol and sugar-free chocolate for a lighter version.
- Layered Bars: Bake in a 9×13 pan for thinner bars and double the swirl.
These brownies are a showstopper—bold in color, rich in flavor, and irresistibly creamy. Want to turn them into cupcake bites or swirl in raspberry jam for a fruity twist? I’ve got plenty of riffs to keep your dessert game dazzling!