Red Velvet Cream Cheese Brownies
These Red Velvet Cream Cheese Brownies are rich, fudgy, and swirled with a creamy cheesecake layer. Perfect for holidays and special occasions, these red velvet cream cheese brownies combine classic cocoa flavor with a tangy cream cheese swirl in one easy-to-make dessert bar.
Ingredients
- Red Velvet Brownie Layer:
- 1 cup unsalted butter melted
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon white vinegar
- Cream Cheese Swirl:
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Line a 9x9-inch baking pan with parchment paper.
- Make the Red Velvet Batter
- In a large bowl, whisk together melted butter and sugar.
- Add eggs and mix until combined.
- Stir in red food coloring and vanilla extract.
- Mix in cocoa powder and vinegar.
- Fold in flour and salt until just combined. Do not overmix.
- Make the Cream Cheese Swirl
- In a separate bowl, beat cream cheese and sugar until smooth.
- Add egg and vanilla extract.
- Mix until creamy and lump-free.
- Assemble
- Pour about ¾ of the red velvet batter into the prepared pan.
- Spread cream cheese mixture evenly over the batter.
- Drop spoonfuls of remaining red velvet batter on top.
- Use a knife to gently swirl for a marbled effect.
- Bake
- Bake for 30–35 minutes, until edges are set and the center has moist crumbs when tested.
- Do not overbake for a fudgy texture.
- Cool
- Allow brownies to cool completely before slicing.
- For clean cuts, refrigerate for 1 hour and use a warm knife.
Notes
- Use room-temperature cream cheese to avoid lumps.
- Avoid overmixing to keep brownies tender.
- Store in refrigerator up to 5 days.
- Freeze up to 2 months, wrapped tightly.
- Let sit at room temperature 10–15 minutes before serving for best texture.