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Red Velvet Brownies

Red velvet brownies with creamy cream cheese swirls in a close up food photo
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These red velvet brownies are a simple, one-pan dessert that captures the iconic flavor of red velvet cake in a fudgy, chocolatey square. A tangy cream cheese swirl adds the perfect contrast, making them a visually stunning and delicious treat for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened Dutch-processed cocoa powder
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon red gel food coloring
  • 1 teaspoon white vinegar
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 8 ounces full-fat cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8x8 or 9x9 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a large bowl, whisk melted butter, 1 1/2 cups sugar, and cocoa powder until smooth.
  3. Add 2 eggs, 1 egg yolk, 2 tsp vanilla, red food coloring, and vinegar. Whisk vigorously for 1 minute until glossy and uniformly red.
  4. Sift flour and salt into the wet ingredients. Fold gently with a spatula until just combined and no dry streaks remain. Pour batter into prepared pan and spread evenly.
  5. In a medium bowl, beat softened cream cheese until smooth. Add 1/4 cup sugar, 1 egg yolk, and 1/2 tsp vanilla. Beat until creamy and lump-free.
  6. Drop large dollops of cream cheese mixture over the brownie batter. Use a knife or skewer to gently swirl the two together, creating a marbled effect.
  7. Bake for 35-40 minutes, until edges are set and a toothpick inserted into the brownie part comes out with a few moist crumbs.
  8. Let the pan cool completely on a wire rack for 1-2 hours before slicing. For cleanest cuts, chill in fridge for 30 minutes after cooling.

Notes

Use room temperature ingredients for best results. Do not overmix batter once flour is added. For a natural color, substitute gel food coloring with 2-3 tbsp beet powder. Brownies can be stored in an airtight container at room temp for 2 days, in the fridge for 5 days, or frozen for 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/red-velvet-brownies/