Fudgy Red Velvet Brownies with Cream Cheese
Homemade red velvet brownies feature a sweet and tangy cream cheese swirl, creating a moist and chewy texture. With the vibrant red color, these brownies are an ideal treat for Valentine's Day, with all the classic flavors of traditional red velvet cake, enhanced by oil for moisture, cocoa powder for depth, and a creamy cheesecake filling swirled into the batter.
Servings: 16
Calories: 233kcal
Equipment
- Fine mesh sieve
- mixing bowl
- Rubber spatula
Ingredients
Cheesecake Layer
- 8 oz full fat cream cheese very soft room temperature
- ¼ cup granulated sugar
- 1 large egg room temperature, whisked
- 1 teaspoon vanilla extract
Brownie Layer
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder natural or dutch processed
- 1 teaspoon kosher salt
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1-2 teaspoons red gel food coloring
- ⅓ cup neutral oil
- ½ cup unsalted butter melted
- 2 teaspoons vinegar white vinegar or apple cider vinegar
Instructions
- Preheat the oven to 350℉ and line an 8x8” square pan with parchment paper.
- Add the cream cheese, sugar, egg, and vanilla extract to a mixing bowl and combine until very smooth. Set aside.8 oz full fat cream cheese, ¼ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Sift together the flour, cocoa powder, and salt and push all lumps through. Set aside.1 cup all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon kosher salt
- In a large mixing bowl, add the sugar, eggs, vanilla, food coloring, and neutral oil and whisk vigorously (by hand) or on medium high speed (with a hand mixer) for 3-5 minutes until it gets fluffy.1 ¼ cups granulated sugar, 3 large eggs, 1 tablespoon vanilla extract, 1-2 teaspoons red gel food coloring, ⅓ cup neutral oil
- While whisking, drizzle in the melted butter, then add the vinegar.½ cup unsalted butter, 2 teaspoons vinegar
- Add the sifted flour and cocoa powder and fold it into the mixture using a rubber spatula. Don’t over mix.
- Transfer ¾ of the batter to the prepared pan and spread evenly. Dollop the cream cheese all over, then spoon the remaining batter into the gaps. Use a butter knife to swirl the two batters together. Don’t over-swirl!
- Bake for 35-45 minutes. The edges will look set but the center will still look slightly wobbly (but not sloshy) when the pan is tapped. Cool completely on a wire rack, then transfer to the fridge for 2-3 hours (uncovered).
- Use the parchment paper to remove the brownies from the pan and place onto a cutting board. Cut the bars into 16 squares, then enjoy.
Video
Notes
Store the brownies in the fridge in an airtight container for up to 5 days. To freeze, wrap each piece in plastic wrap, then place them all into a zip-top bag. Freeze for one month. Thaw at room temperature before enjoying.
Tips:
- Measure the flour with a digital scale, or by using the fluff, scoop, and level method. Adding too much flour will result in very cakey brownies.
- Don’t over-swirl the brownies, or the design and colors will be muted.
- Chill fully before cutting.
- Completely wipe off the knife in between each cut for clean slices.
Nutrition
Calories: 233kcal | Carbohydrates: 27g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 264mg | Potassium: 90mg | Fiber: 1g | Sugar: 20g | Vitamin A: 255IU | Calcium: 62mg | Iron: 1mg
