Red Velvet Brownies
These Red Velvet Brownies combine the best of both worlds—rich, fudgy brownies with that signature red velvet flavor and a gorgeous cream cheese swirl on top. They're easier than making a layer cake but just as impressive.
Prep Time
15m
Cook Time
30m
Servings
16
Difficulty
Easy
Nutrition Per Serving
fat
14
carbs
38
fiber
1
protein
4
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Ingredients
Shop- For the Brownie Layer:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon red food coloring (liquid or gel)
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon white vinegar
- For the Cream Cheese Swirl:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on sides.
In a large bowl, whisk together melted butter and 2 cups sugar. Add 4 eggs one at a time, whisking well after each. Stir in red food coloring and 1 teaspoon vanilla.
Sift together flour, cocoa powder, and salt. Fold into wet ingredients until just combined. Stir in vinegar.
In medium bowl, beat cream cheese with ⅓ cup sugar until smooth. Add egg and ½ teaspoon vanilla, beating until incorporated.
Pour brownie batter into prepared pan. Drop spoonfuls of cream cheese mixture over top, then swirl with a knife.
Bake for 28-32 minutes until edges are set and a toothpick comes out with just a few moist crumbs.
Cool completely in pan (at least 2 hours). Use parchment to lift out, then cut into 16 squares.
Chef's Comfy Tip
The secret to fudgy brownies is not overbaking! They'll continue to set as they cool, so pull them out when they still look slightly underdone in the center.
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