Description

Craving a dessert that’s rich, fudgy, and visually stunning? What if you could combine the tangy, cocoa-infused charm of red velvet with a creamy cheesecake swirl in a single bite? Say hello to Red Velvet Cream Cheese Brownies! These decadent treats feature a moist red velvet brownie base topped with a smooth cream cheese layer and swirled with vibrant red batter for a marbled effect. Perfect for holidays, parties, or satisfying your sweet tooth, they’re as easy to make as they are impressive.

Ingredients

For the Red Velvet Brownie Batter

Unsalted Butter (½ cup, melted): Adds richness and moisture to the brownies.
Granulated Sugar (1 cup): Sweetens and tenderizes the brownie base.
Large Eggs (2): Bind the ingredients and add structure.
Vanilla Extract (2 tsp): Enhances the flavor with a warm, sweet note.
Red Food Coloring (1 tbsp): Creates the iconic red velvet hue.
Unsweetened Cocoa Powder (⅓ cup): Provides the signature red velvet cocoa flavor.
All-Purpose Flour (¾ cup): Forms the structure for a fudgy texture.
Salt (¼ tsp): Balances sweetness and enhances flavors.

For the Cream Cheese Filling

Cream Cheese (8 oz, softened): Creates a tangy, creamy layer.
Granulated Sugar (¼ cup): Sweetens the filling subtly.
Large Egg (1): Adds richness and helps set the filling.
Vanilla Extract (½ tsp): Complements the cream cheese with a sweet note.

Substitutions and Variations

Butter: Use salted butter (omit added salt) or vegan butter for a dairy-free version.
Sugar: Replace with coconut sugar or a sugar-free alternative, noting a slight texture change.
Eggs: Use ¼ cup unsweetened applesauce or flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan version, though the texture may be denser.
Red Food Coloring: Use natural red food coloring (like beet juice) or omit for a cocoa-colored brownie, adjusting flavor slightly.
Flour: Swap with a 1:1 gluten-free flour blend for a gluten-free version.
Cream Cheese: Use low-fat cream cheese or vegan cream cheese, noting a softer texture.
Add-Ins: Mix ½ cup mini chocolate chips or white chocolate chips into the brownie batter for extra decadence.
Vegan Option: Use vegan butter, vegan cream cheese, flax eggs, and plant-based milk if needed for a fully vegan brownie.

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Instructions

Preheat and Prepare:
- Preheat the oven to 350°F (175°C).
- Grease an 8×8-inch baking pan and line with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment.
- Tip: Use nonstick spray or butter to ensure easy release, and clip the parchment to the pan edges for stability.
Make the Red Velvet Batter:
- In a large mixing bowl, whisk together ½ cup melted unsalted butter and 1 cup granulated sugar until smooth and combined, about 1 minute.
- Add 2 large eggs, 2 tsp vanilla extract, and 1 tbsp red food coloring, whisking until fully incorporated.
- Sift in ⅓ cup unsweetened cocoa powder, ¾ cup all-purpose flour, and ¼ tsp salt. Stir with a spatula until just combined, avoiding overmixing to keep the brownies fudgy.
- Reserve about ¼ cup of the batter in a small bowl for the swirl topping and set aside.
- Tip: Sift dry ingredients to prevent cocoa clumps, and mix gently to maintain a tender texture.
Make the Cream Cheese Filling:
- In a medium mixing bowl, use a handheld mixer or stand mixer on medium speed to beat 8 oz softened cream cheese, ¼ cup granulated sugar, 1 large egg, and ½ tsp vanilla extract until smooth and creamy, about 1–2 minutes.
- Scrape down the bowl to ensure no lumps remain.
- Tip: Soften cream cheese at room temperature for 30–60 minutes for a smooth filling, and beat until silky.
Assemble the Brownies:
- Spread most of the red velvet batter (except the reserved ¼ cup) evenly into the prepared 8×8-inch pan, smoothing with a spatula for a level base.
- Pour the cream cheese filling over the brownie batter and gently spread with a spatula to cover evenly.
- Drop spoonfuls of the reserved ¼ cup red velvet batter randomly over the cream cheese layer. Use a knife or toothpick to swirl the batter lightly into the cream cheese, creating a marbled effect.
- Tip: Don’t over-swirl; aim for distinct red streaks for a striking visual effect.
Bake:
- Bake on the middle oven rack for 28–32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Remove from the oven and let cool completely in the pan on a wire rack, about 1–2 hours.
- Tip: Check at 28 minutes, as ovens vary, and avoid overbaking to keep the brownies fudgy.
Slice and Serve:
- Once cooled, lift the brownies out of the pan using the parchment overhang and place on a cutting board.
- Cut into 16 squares (4×4 grid) using a sharp knife, wiping clean between cuts for neat edges.
- Serve at room temperature or chilled, optionally with a dusting of powdered sugar or a scoop of vanilla ice cream.
- Tip: Run the knife under hot water and wipe dry for cleaner cuts, especially through the cream cheese layer.