Easy Red Velvet Brownies Recipe
Elevate your dessert game with these fudgy red velvet brownies. Featuring browned butter, a hint of espresso, and a luscious cream cheese swirl, they are the ultimate bakery-style treat.
Equipment
- 8x8-inch baking pan
- Parchment Paper
- Large heat-proof bowl
- Rubber spatula
Ingredients
Red Velvet Brownies
- ½ cup (1 stick/115g) unsalted butter, melted
- 3 tablespoons (20g) unsweetened cocoa powder
- ¼ teaspoon salt
- 2 tablespoons (175g) granulated sugar ¾ cup plus
- 2 large eggs
- ¾ teaspoon vanilla extract
- ½ teaspoon apple cider vinegar (or distilled white vinegar), optional
- 2-3 teaspoons red food coloring (I use gel)
- ⅔ cup (95g) all purpose flour
Cream Cheese Layer
- 8 ounces (225g) full-fat cream cheese, room temperature
- ¼ cup (50g) granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
Instructions
Pan Prep and Chocolate Blooming
- Preheat the oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper.
- In a large heat-proof bowl, combine the butter, cocoa powder, and salt. Microwave in 30-second intervals, stirring between each, until fully melted and glossy.
Build the Red Velvet Batter
- Add sugar to the warm cocoa-butter mixture and whisk until it looks smooth and slightly thick.
- Whisk in the eggs, vanilla extract, and vinegar until the batter turns shiny.
- Add red food coloring until your desired vibrant crimson color is reached.
- Fold in the flour with a rubber spatula just until combined. Stop the second you don’t see dry streaks.
- Set aside ⅓ cup of the batter, then pour the rest into the prepared pan and smooth the top.
Whip the Cream Cheese Swirl
- Beat the cream cheese and sugar until smooth, scraping the bowl so no lumps hide at the bottom.
- Add egg and vanilla extract, then beat just until combined. Avoid over-beating to keep air out of the swirl.
- Dollop spoonfuls of the cheesecake mixture over the brownie batter.
Marble and Bake
- Spoon dollops of the reserved ⅓ cup brownie batter over the cheesecake layer.
- Using a knife or skewer, gently swirl the batters together in a light figure-8 motion for a marble effect.
- Bake for 25-30 minutes, until the cheesecake is set and slightly puffed, and a toothpick comes out with moist crumbs.
- Cool completely, then refrigerate at least 2 hours until firm enough to cut.
- Lift the brownies out using the parchment paper and cut into squares. Wipe the knife with a warm, damp cloth between cuts for clean edges.
Notes
Clean Cut Secret: Wipe the knife with a warm, damp cloth between every single cut for sharp, bakery-style squares.
Crackly Top Trick: Whisk the sugar and eggs for several minutes before moving on, that "meringue-style" sheen helps form the crackly crust.
Storage Tip: Refrigerate the brownies in an airtight container for up to 5 days. For freezing, wrap tightly in plastic wrap and foil, then freeze up to 2 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.