Red Velvet Cream Cheese Brownies

Short Description

Red Velvet Cream Cheese Brownies combine the rich, chocolatey flavor of red velvet with a luscious cream cheese swirl, creating a visually stunning and indulgent dessert. These brownies are perfect for special occasions or whenever you crave a decadent treat.

Why You’ll Love This Recipe

• Striking Appearance: The vibrant red hue contrasted with the creamy white swirl makes for an eye-catching dessert.

• Rich Flavor: The combination of cocoa-infused red velvet and tangy cream cheese offers a delightful taste experience.

• Moist and Fudgy Texture: These brownies strike the perfect balance between cakey and fudgy.

• Simple Ingredients: Made with common pantry staples, this recipe is both accessible and straightforward.

• Versatile Serving Options: Ideal for holidays, parties, or as an everyday indulgence.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Red Velvet Brownie Batter:

• ½ cup unsalted butter, melted

• 1 cup granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 tablespoon red food coloring

• ⅓ cup unsweetened cocoa powder

• ¾ cup all-purpose flour

• ¼ teaspoon salt

For the Cream Cheese Filling:

• 8 oz (225g) cream cheese, softened

• ¼ cup granulated sugar

• 1 large egg

• ½ teaspoon vanilla extract

Directions

1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

2. Make the Red Velvet Batter: In a medium bowl, whisk together the melted butter and sugar until smooth. Add the eggs, vanilla extract, and red food coloring, mixing until well combined. Sift in the cocoa powder, flour, and salt, stirring until just combined. Set aside about ¼ cup of this batter for the swirl topping.

3. Make the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese and sugar until smooth. Add the egg and vanilla extract, beating until fully incorporated and creamy.

4. Assemble the Brownies: Pour the red velvet batter (excluding the reserved ¼ cup) into the prepared pan, spreading it evenly. Gently spread the cream cheese filling over the red velvet layer. Drop spoonfuls of the reserved red velvet batter over the cream cheese layer. Use a knife or skewer to swirl the batters together, creating a marbled effect.

5. Bake: Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to maintain a fudgy texture.

6. Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang and cut into squares. Serve and enjoy.

Servings and Timing

• Servings: 16 brownies

• Prep Time: 20 minutes

• Cook Time: 35 minutes

• Total Time: 55 minutes

Variations

• Chocolate Chips: Add ½ cup of white or dark chocolate chips to the red velvet batter for extra richness.

• Nutty Addition: Incorporate chopped walnuts or pecans into the batter for added texture.

• Frosting Finish: Top cooled brownies with a layer of cream cheese frosting for an extra indulgent treat.

• Mini Brownies: Bake in a mini muffin tin for bite-sized versions, adjusting the baking time accordingly.

Storage/Reheating

• Storage: Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

• Freezing: Wrap individual brownies tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature before serving.

• Reheating: For a warm treat, microwave a brownie for 10–15 seconds. Note that reheating may slightly alter the texture.

FAQs

Can I use natural food coloring instead of artificial red food coloring?

Yes, natural alternatives like beet juice can be used, but the color intensity may be less vibrant.

What type of cocoa powder is best for this recipe?

Unsweetened natural cocoa powder is recommended to achieve the classic red velvet flavor and color.

Can I double the recipe for a larger batch?

Absolutely. Double the ingredients and bake in a 9×13-inch pan, adjusting the baking time as needed.

How do I ensure the cream cheese layer doesn’t sink?

Ensure the red velvet batter is thick enough to support the cream cheese layer, and avoid overmixing when swirling.

Can I make these brownies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Is it necessary to use parchment paper?

While not mandatory, parchment paper makes it easier to remove the brownies from the pan and ensures cleaner cuts.

Red Velvet Cream Cheese Brownies

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• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 9–12 brownies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Red Velvet Cream Cheese Brownies are rich, fudgy, and beautifully swirled with a luscious cream cheese layer. The perfect Valentine’s Day dessert or indulgent treat any time you’re craving red velvet goodness

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Ingredients

For the Red Velvet Brownie Batter:

• 1/2 cup unsalted butter, melted

• 1 cup granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• 1 tbsp red food coloring

• 1/3 cup unsweetened cocoa powder

• 3/4 cup all-purpose flour

• 1/4 tsp salt

For the Cream Cheese Filling:

• 8 oz (225g) cream cheese, softened

• 1/4 cup granulated sugar

• 1 large egg

• 1/2 tsp vanilla extract

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Instructions

• Preheat and Prepare:
  Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.

• Make the Red Velvet Batter:
  In a bowl, whisk together melted butter and sugar. Mix in eggs, vanilla extract, and red food coloring.
  Sift in cocoa powder, flour, and salt. Stir just until combined. Reserve ¼ cup of batter for the swirl.

• Make the Cream Cheese Filling:
  In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth and creamy.

• Assemble the Brownies:
  Pour the red velvet batter into the prepared pan and spread evenly.
  Spoon the cream cheese filling on top and gently spread.
  Dollop reserved red velvet batter over the top and use a knife or skewer to swirl for a marbled effect.

• Bake:
  Bake for 30–35 minutes or until the center is set and a toothpick comes out with moist crumbs.
  Let cool completely in the pan before slicing.

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Notes

For best results, chill before cutting to get clean slices. Store in an airtight container in the refrigerator for up to 5 days.