Introduction

Red velvet brownies combine the rich, fudgy texture of classic brownies with the tangy swirl of cream cheese, creating a dessert that’s both visually stunning and delicious. Perfect for chocolate lovers who want a twist on traditional brownies.

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 swirl)
1 egg (for cream cheese swirl)

Instructions

Step 1: Preheat the 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 together the melted butter and 1½ cups sugar until smooth. Add the eggs, 1 tsp vanilla extract, cocoa powder, and red food coloring; mix well.
Step 3: Stir in the flour, baking powder, and salt until the batter is well combined but do not overmix.
Step 4: In a separate bowl, beat the softened cream cheese with 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 on top and gently swirl with a knife.
Step 6: Repeat with the remaining brownie batter and cream cheese mixture, swirling again for a marbled effect.
Step 7: Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with 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 before serving.

Tips & Variations

For a deeper red color, increase the food coloring to 3 tablespoons or use gel food coloring for a more intense hue.
To add a touch of crunch, sprinkle chopped pecans or walnuts over the cream cheese layer before baking.
If you prefer a less sweet cream cheese swirl, reduce the sugar in that mixture to 3 tablespoons.
Use full-fat cream cheese for the best texture and flavor in the swirl.

Storage

Store the cooled brownies in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to one week. Reheat briefly in the microwave if you prefer them warm, but avoid overheating to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

Yes, but adjust the baking time accordingly. A larger pan will result in thinner brownies, which may bake faster, while a smaller pan will make thicker brownies that need more time.

What if I don’t have red food coloring?

You can omit it, but the brownies will look more like traditional chocolate brownies rather than red velvet. Alternatively, you can try natural red colorings such as beet juice, though the flavor may slightly change.

Red Velvet Brownies Recipe

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★★★★★

5 from 149 reviews

Deliciously rich and moist Red Velvet Brownies featuring a vibrant red cocoa brownie base swirled with a smooth, tangy cream cheese layer. This dessert combines classic red velvet flavors with the fudgy texture of traditional brownies, perfect for special occasions or anytime indulgence.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 16 brownies 1x
Category: Dessert
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 prevent sticking and ensure easy removal.
Make brownie batter: In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs, vanilla extract, cocoa powder, and red food coloring; mix well until evenly combined. Stir in the all-purpose flour, baking powder, and salt just until the batter comes together, being careful not to overmix.
Prepare cream cheese layer: In a separate bowl, beat the softened cream cheese with sugar, vanilla extract, and egg until the mixture is smooth and creamy, with no lumps.
Assemble: Pour half of the red velvet brownie batter into the prepared pan and spread evenly. Drop spoonfuls of half the cream cheese mixture over the brownie layer, then use a knife to lightly swirl them together. Repeat this process layering the remaining brownie batter and cream cheese mixture, swirling again to create a marbled effect.
Bake: Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached, indicating doneness without overbaking.
Cool & serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, cut them into squares. Optionally, dust with powdered sugar or drizzle with melted chocolate for extra decoration and flavor.

Notes

For best results, use full-fat cream cheese and room temperature eggs for the cream cheese swirl.
Adjust the amount of red food coloring to achieve your preferred shade of red.
Allow brownies to cool completely before cutting to ensure clean slices.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
You can freeze the brownies for up to 3 months; thaw before serving.

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