Introduction

Red Velvet Cheese brownies combine the rich, fudgy texture of classic brownies with the distinctive flavor and color of red velvet, topped with a creamy cream cheese swirl. This indulgent treat is perfect for special occasions or whenever you want a delicious twist on traditional brownies.

The image shows several square red velvet cake pieces with two visible layers: the bottom layer is a moist, rich, deep red textured cake, and the top layer is a thick smooth white cream cheese frosting with subtle ridged patterns. The cakes are placed close together on a white marbled surface, highlighting their vibrant red and creamy white colors in sharp focus, with one piece slightly tilted to show the two layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 tablespoon red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
½ cup semi-sweet chocolate chips (optional)
8 ounces cream cheese, softened
⅓ cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract

Instructions

Step 1: Melt the butter in a microwave-safe bowl or saucepan over low heat. Let it cool slightly before using to prevent cooking the eggs.
Step 2: In a large bowl, whisk the melted butter and 2 cups granulated sugar until smooth and well combined.
Step 3: Add the eggs one at a time, whisking thoroughly after each to create a smooth batter.
Step 4: Stir in the red food coloring, white vinegar, and vanilla extract until the batter is vibrant and even in color.
Step 5: In a separate bowl, whisk together the flour, cocoa powder, and salt to ensure even mixing.
Step 6: Gradually fold the dry ingredients into the wet ingredients, mixing just until combined to avoid tough brownies.
Step 7: If using, gently fold the chocolate chips into the batter.
Step 8: Soften the cream cheese to room temperature for easier mixing.
Step 9: In a medium bowl, beat the cream cheese with ⅓ cup sugar until smooth and creamy with no lumps.
Step 10: Add the egg yolk and vanilla extract to the cream cheese mixture and beat until smooth and glossy.
Step 11: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line it with parchment paper for easy removal.
Step 12: Pour the red velvet batter into the prepared pan and spread evenly.
Step 13: Drop spoonfuls of the cream cheese mixture evenly over the batter.
Step 14: Swirl the cream cheese into the batter using a knife or skewer to create a marbled effect. Avoid over-swelling.
Step 15: Bake for 25-30 minutes, until a toothpick inserted into the center comes out with moist crumbs attached.
Step 16: Allow the brownies to cool completely in the pan to set and prevent crumbling.
Step 17: Cut into squares and serve. Enjoy your rich and creamy red velvet cheese brownies!

Tips & Variations

Use natural beet juice as a substitute for red food coloring for a more natural red velvet color.
For extra fudginess, add an additional egg yolk to the batter.
Swirl the cream cheese just enough to create a marbled effect; over-mixing can dull the vibrant red color.
Try adding chopped nuts or white chocolate chips for extra texture and flavor.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in the microwave for 10-15 seconds if desired. These brownies also freeze well for up to 3 months; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a close-up of four square red velvet brownie pieces stacked on a white marbled surface. Each brownie has three layers: the bottom layer is dark, rich, and fudgy chocolate brown; the middle layer is bright red and moist with a crumbly texture; the top layer is thick, creamy, and smooth white frosting with a wavy pattern on some pieces and sprinkled with coarse sugar and crumbly red bits on the topmost piece. The background is soft pink, making the colors of the brownies stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of unsweetened cocoa powder?

Yes, but be aware that sweetened cocoa powder will alter the sweetness and texture of the brownies. It’s best to use unsweetened cocoa powder for the intended flavor balance.

Can I make this recipe gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup to maintain the same texture and structure.