Introduction

Red velvet brownies are a delightful twist on the classic treat, combining rich chocolate flavor with the tangy cream cheese swirl. They are moist, visually stunning, and perfect for any occasion where you want a special dessert.

Red Velvet Brownies Recipe - Recipe Image

Ingredients

1 cup (225 g) unsalted butter, melted
1½ cups (300 g) granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp cocoa powder
1½ cups (190 g) all-purpose flour
½ tsp baking powder
¼ tsp salt
2–3 tbsp red food coloring
8 oz (225 g) cream cheese, softened
¼ cup (50 g) granulated sugar
1 tsp vanilla extract (for cream cheese)
1 egg (for cream cheese)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper for easy removal.
Step 2: In a large bowl, whisk melted butter and 1½ cups sugar until smooth. Add the eggs, 1 tsp vanilla extract, cocoa powder, and red food coloring; mix well to combine.
Step 3: Stir in the flour, baking powder, and salt until the batter is just combined. Be careful not to overmix.
Step 4: In a separate bowl, beat the softened cream cheese, ¼ cup sugar, 1 tsp vanilla extract, and 1 egg until smooth and creamy.
Step 5: Pour half of the brownie batter into the prepared pan. Drop spoonfuls of half the cream cheese mixture over the batter, then gently swirl with a knife to create a marbled effect.
Step 6: Repeat by layering the remaining brownie batter and cream cheese mixture, swirling again lightly.
Step 7: Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Step 8: Allow the brownies to cool completely in the pan before cutting into squares. Optionally, dust with powdered sugar or drizzle with melted chocolate for extra flair.

Tips & Variations

For a deeper chocolate flavor, try using Dutch-processed cocoa powder instead of natural cocoa.
If you prefer less sweetness in the cream cheese layer, reduce the added sugar by a tablespoon or two.
Use gel food coloring for a more vibrant red without adding extra liquid to the batter.
Swap cream cheese for mascarpone for a slightly different tang and creaminess.
To add texture, sprinkle chopped nuts or chocolate chips between layers before baking.

Storage

Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm individual squares in the microwave for about 10-15 seconds. These brownies also freeze well—wrap tightly and freeze for up to 3 months, thawing overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural cocoa powder instead of Dutch-processed cocoa?

Yes, natural cocoa powder works fine. It may result in a slightly lighter color and different flavor profile, but the brownies will still be delicious.

Do I have to add red food coloring?

The red food coloring is traditional for red velvet but can be omitted if you prefer. The brownies will have a more typical chocolate color but will maintain the same flavor and texture.

Red Velvet Brownies Recipe

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★★★★★

4.9 from 86 reviews

Delight in these rich and moist Red Velvet Brownies featuring a luscious cream cheese swirl. Combining classic brownie decadence with the vibrant color and subtle cocoa flavor of red velvet, this recipe is perfect for a show-stopping dessert or special occasion treat.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 16 brownies 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Layer

1 cup (225 g) unsalted butter, melted
1½ cups (300 g) granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp cocoa powder
1½ cups (190 g) all-purpose flour
½ tsp baking powder
¼ tsp salt
2–3 tbsp red food coloring

Cream Cheese Swirl

8 oz (225 g) cream cheese, softened
¼ cup (50 g) granulated sugar
1 tsp vanilla extract
1 egg

Instructions

Preheat oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies later.
Make brownie batter: In a large bowl, whisk together the melted butter and granulated sugar until smooth and well combined. Add the eggs, vanilla extract, cocoa powder, and red food coloring, mixing thoroughly until the color and batter are uniform. Stir in the all-purpose flour, baking powder, and salt until just combined, being careful not to overmix.
Prepare cream cheese layer: In a separate bowl, beat together the softened cream cheese, sugar, vanilla extract, and egg until the mixture is smooth and creamy with no lumps.
Assemble: Pour half of the brownie batter evenly into the prepared pan. Drop spoonfuls of half the cream cheese mixture on top. Use a knife to gently swirl the cream cheese into the brownie batter to create a marbled effect. Repeat the process with the remaining brownie batter and cream cheese mixture.
Bake: Place the pan in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Avoid overbaking to keep the brownies fudgy.
Cool & serve: Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, cut into squares. Optionally, dust with powdered sugar or drizzle with melted chocolate for an extra touch of sweetness and presentation.

Notes

Use gel-based red food coloring for a more vibrant color without adding extra liquid.
Allow cream cheese to come to room temperature before mixing to prevent lumps.
Do not overmix the batter to maintain tender brownies.
For a richer flavor, you can substitute some of the unsalted butter with browned butter.
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Room temperature brownies taste best, so let them come to room temp after refrigeration before serving.

Keywords: red velvet brownies, cream cheese brownies, swirl brownies, chocolate brownies, easy brownie recipe, dessert, baked brownie