Description
These Red Velvet Brownies combine the rich, moist texture of classic brownies with a luscious cream cheese swirl, creating a decadent dessert that’s perfect for any occasion. The subtle cocoa flavor paired with the tangy cream cheese topping and a hint of vanilla and vinegar gives these brownies their signature red velvet taste.
Ingredients
Scale
Brownie Batter
- 1 stick unsalted butter
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon liquid red food coloring (or 1/2 tablespoon gel food coloring)
- 1 teaspoon white vinegar (white balsamic can be used)
- 2 large eggs
- 3/4 cup all purpose flour
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup semi-sweet chocolate chips
Instructions
- Prep Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan with cooking spray or line it with foil for easy removal.
- Melt Butter: Place the unsalted butter in a large heatproof bowl and melt it in the microwave until fully liquefied.
- Whisk Ingredients: To the melted butter, add sugar, vanilla extract, unsweetened cocoa powder, salt, red food coloring, and white vinegar. Whisk well until the mixture is smooth and evenly combined.
- Add Eggs and Flour: Whisk in the two large eggs thoroughly. Then, gently fold in the all-purpose flour just until the batter is fully combined, avoiding overmixing.
- Pour into Pan: Reserve about 4 tablespoons of the brownie batter in a small bowl and set aside. Pour the remaining batter into the prepared baking pan and spread it out evenly.
- Prepare Cream Cheese Layer: In a separate medium bowl, beat the softened cream cheese, granulated sugar, one large egg, and vanilla extract together until smooth and creamy.
- Dollop Cream Cheese & Top: Spoon large dollops of the cream cheese mixture evenly over the brownie batter layer in the pan. Then, spoon the reserved brownie batter on top of the cream cheese layer in dollops and sprinkle with the semi-sweet chocolate chips.
- Swirl Layers: Using a knife, gently swirl the cream cheese and brownie batter layers together in circular motions to create a marbled effect without fully mixing them.
- Bake: Bake in the center rack of the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the center appears slightly puffed.
- Cool and Serve: Remove the brownies from the oven and let them cool completely on a wire rack before cutting into 12 squares. Serve and enjoy your rich, creamy Red Velvet Brownies!
Notes
- Use liquid food coloring for a more vibrant red color; if using gel food coloring, reduce the amount by half.
- Make sure the cream cheese is softened to ensure a smooth cheesecake layer without lumps.
- Do not overmix the brownie batter after adding flour to keep the brownies tender and moist.
- The swirl effect can be customized by how much you mix the layers—more swirling blends flavors, less keeps distinct layers.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies can also be frozen for up to 2 months; thaw in the refrigerator before serving.
