Red Velvet Brownies

Save The Recipe

Enter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes

These Red Velvet Brownies are fudgy, moist, and completely homemade. They satisfy any sweet tooth and work beautifully for holidays, celebrations, or anytime you want a decadent red velvet treat.

Course Dessert

Cuisine American

Keyword brownies, Christmas, cream cheese, red velvet, Valentines

Prep Time 20

Cook Time 30

Cool Time 2 30

Total Time 3 20

Servings people

Calories 198kcal

Author Jillian Wade

Cost $8.67

Equipment

8x8-inch baking pan
Microwave safe-bowl
mixing spoon
mixing bowls
handheld mixer
measuring cups and spoons
wire rack
whisk

Ingredients

Brownies

½ cup unsalted butter melted and cooled, plus more for coating the pan
1 cup granulated sugar
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
⅛ teaspoon salt
1 tablespoon liquid red food coloring
1 teaspoon distilled white vinegar
2 large eggs room temperature
¾ cup all-purpose flour

Cream Cheese Layer

8 ounces cream cheese softened
¼ cup granulated sugar
1 large egg room temperature
¼ teaspoon vanilla extract

US Customary - Metric

Instructions

Prep the oven and pan

Move the oven rack to the middle position and preheat the oven to 350°F.
Line an 8x8-inch baking pan with foil, leaving extra overhang on the sides for lifting later.
Butter the foil lightly.

Make the brownie batter

Melt the butter in a microwave-safe bowl and allow it to cool slightly.
½ cup unsalted butter
Beat in the sugar, vanilla, cocoa powder, salt, red food coloring, and vinegar until smooth.
1 cup granulated sugar, 1 teaspoon vanilla extract, ¼ cup unsweetened cocoa powder, ⅛ teaspoon salt, 1 tablespoon liquid red food coloring, 1 teaspoon distilled white vinegar
Whisk the eggs in a small bowl.
2 large eggs
Add the eggs to the brownie mixture and beat until thoroughly combined.
Add the flour gradually, mixing until just combined.
¾ cup all-purpose flour
Reserve ¼ cup of the batter.
Pour the remaining batter into the prepared pan and spread evenly.

Make the cream cheese batter

In a medium bowl, beat the cream cheese and sugar until light and fluffy.
8 ounces cream cheese, ¼ cup granulated sugar
Add the egg and vanilla and beat until smooth.
1 large egg, ¼ teaspoon vanilla extract

Assemble the brownies

Spread the cream cheese mixture evenly over the brownie layer.
Drop spoonfuls of the reserved brownie batter on top. Do not spread.
Use a knife to gently swirl the two layers together to create a marbled pattern.

Bake and cool

Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out mostly clean.
Remove the pan from the oven and cool on a wire rack for 90 minutes.
Lift the brownies out of the pan using the foil overhang.

Finish and serve

Slice into squares and serve.

Notes

Storage: Store brownies in an airtight container in the refrigerator for up to four days. The cream cheese layer stays fresher when chilled.

Freezing: Freeze tightly wrapped brownies for up to two months. Thaw in the refrigerator before serving. The swirl keeps its texture beautifully after freezing.

Make Ahead: These brownies are even better the next day, when the flavors have settled and the cream cheese swirl firms slightly. Bake them the day before an event for easy prep.

Nutrition