Go Back
–+ servings
red velvet brownies recipe finished dish

Easy Red Velvet Brownies Recipe

Rebecca Blumer
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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling and Chilling 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 16 Squares
Calories 210 kcal

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.

Nutrition

Calories: 210kcalCarbohydrates: 22gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 55mgSodium: 110mgPotassium: 45mgFiber: 1gSugar: 16gVitamin A: 4IUCalcium: 2mgIron: 1mg
Keyword cheesecake brownies, red velvet brownies recipe, red velvet brownies with cream cheese swirl
Tried this recipe?Let us know how it was!