Red Velvet Brownies

5 from 2 votes

These decadent red velvet brownies are the ultimate treat with a tangy cream cheese swirl that makes them out of this world.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Keyword: Red Velvet Brownies Recipe

Servings:

Calories: 192kcal

Ingredients

Cream Cheese Swirl

8 ounces cream cheese, softened to room temperature
⅓ cup granulated sugar
1 teaspoon vanilla extract
1 large egg yolk room temperature

Brownie Layer

½ cup salted butter, melted and cooled
¾ cup granulated sugar
2 large eggs, room temperature
¼ cup cocoa powder, sifted
2½ teaspoons vanilla extract
3 teaspoons liquid red food coloring
1 teaspoon white distilled vinegar
¾ cup all-purpose flour

Instructions

Preheat the oven to 350°F. Line an 8x8 baking pan with a piece of parchment paper. Be sure that you have enough of the parchment paper overhanging to allow you to lift the brownies out of the pan once cooled.
In a medium mixing bowl using a handheld mixer on medium speed, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth.
Beat in the egg yolk just until fully incorporated. You do not want to add too much air to the cream cheese mixture. Set aside.
In a large mixing bowl, whisk together the melted butter and granulated sugar until the sugar has been dissolved. Add the eggs and whisk until the eggs are fully incorporated.
Add the sifted cocoa powder to the butter mixture and whisk until smooth.
Whisk in the vanilla extract, liquid red food coloring, and distilled white vinegar until your red velvet brownie batter is a bright red color.
Add the all-purpose flour and give the batter one final whisk to incorporate all the ingredients. Do not over-mix.
Spread the batter into an even layer in the prepared baking pan.
Dollop spoonfuls of the cream cheese mixture over the top of the red velvet brownie batter.
Using a butter knife or a bamboo skewer, create a swirl pattern with the cream cheese and red velvet brownie batter.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with just a few crumbs. Do not wait until the toothpick comes out clean, or your brownies will be overbaked.
Allow the red velvet brownies to cool completely in the pan before removing them from the pan to slice and serve.

Notes

Be sure you are using full-fat cream cheese, as the low-fat and non-fat varieties contain too much liquid and will alter the texture of your cream cheese swirl.
Allow the sides of the parchment paper to hang over to easily remove the red velvet cheesecake swirl brownies once baked and cooled.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your red velvet cream cheese brownies at the lower end of the recommended baking time.

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