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Red Velvet Brownies

Red velvet brownies with a cream cheese swirl and fudgy, deep red interior. Melt-and-mix batter is baked until just set, then cooled completely for clean slices.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For red velvet brownies
  • 0.75 cup unsalted butter
  • 1.5 cup granulated sugar
  • 3 eggs
  • 2 tsp vanilla
  • 2.5 tbsp red food coloring Use 2–3 tablespoons for your preferred intensity.
  • 1 cup all-purpose flour
  • 0.33333333333333 cup cocoa powder
  • 1 tsp white vinegar
  • 0.5 tsp salt
For cream cheese swirl
  • 8 oz cream cheese
  • 0.25 cup sugar
  • 1 egg
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350F and line a 9x13 pan with parchment for easy release.
  2. Whisk melted butter and granulated sugar until smooth, then whisk in eggs, vanilla, and red food coloring until glossy and uniform.
  3. Fold in all-purpose flour, cocoa powder, white vinegar, and salt just until no dry streaks remain.
  4. Spread the red velvet batter evenly into the lined pan.
  5. Beat cream cheese, sugar, egg, and vanilla until smooth, thick, and spreadable.
  6. Dollop the cream cheese swirl over the batter and swirl lightly so it bakes through the center.
  7. Bake for 25–30 minutes at 350F, until the edges look set and the center no longer jiggles much.
  8. Cool completely before cutting so the swirl firms up and clean brownie squares slice through.

Notes

For the deepest red color, use closer to 3 tablespoons red food coloring. Store brownies in an airtight container in the refrigerator for up to 5 days (best texture is day 2–3). Freezing is yes: wrap tightly and freeze up to 2 months; thaw overnight in the fridge. For a lower-fat option, use reduced-fat cream cheese in the swirl (texture will be slightly softer).