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Red Velvet Brownies

Red Velvet Brownies - recipe card
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These red velvet brownies have a fudgy, moist interior with a subtle cocoa flavor and a vibrant red hue, topped with a creamy cream cheese swirl. The crackly top and rich, buttery texture make them a decadent dessert that stands out.

Ingredients

Scale
  • 1/4 cup unsalted butter (56g), melted
  • 1/2 cup granulated sugar (100g)
  • 1 large egg (50g), at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (liquid or gel)
  • 1/2 cup all-purpose flour (60g), spooned and leveled
  • 2 tablespoons unsweetened cocoa powder (10g), sifted
  • 1/4 teaspoon fine sea salt
  • 1/4 cup full-fat cream cheese (60g), softened to room temperature
  • 1 tablespoon granulated sugar (12g), for the swirl
  • 1/2 teaspoon vanilla extract, for the swirl
  • 1/2 teaspoon distilled white vinegar

Instructions

  1. Preheat the oven to 350°F / 177°C. Lightly grease a 6×6-inch or 8×4-inch loaf pan with butter or nonstick spray, then line with parchment paper, leaving a 2-inch overhang on two opposite sides to lift the brownies out later.
  2. In a medium mixing bowl, whisk together the melted butter and 1/2 cup granulated sugar until well combined. Whisk in the egg, 1 teaspoon vanilla extract, and red food coloring until the mixture is smooth and evenly colored.
  3. Add the all-purpose flour, sifted cocoa powder, fine sea salt, and white vinegar to the wet ingredients. Fold with a rubber spatula just until no dry streaks remain—do not overmix or the brownies will become tough.
  4. Set aside about 2 tablespoons of the brownie batter in a small bowl. Pour the remaining batter into the prepared pan and spread it into an even layer with the spatula.
  5. In a separate small bowl, combine the softened cream cheese, 1 tablespoon granulated sugar, and 1/2 teaspoon vanilla extract. Stir with a small spoon or silicone spatula until smooth and fully blended.
  6. Drop small dollops of the cream cheese mixture over the brownie batter in an even pattern. Use a knife or toothpick to gently swirl the cream cheese into the batter, creating a marbled effect—avoid over-swirling or the pattern will disappear.
  7. Bake at 350°F / 177°C for 24 to 28 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs but no raw batter. The top should look slightly crackly and dry, but the brownies will still be soft.
  8. Remove the pan from the oven and transfer to a wire rack. Cool completely in the pan for about 1 hour, then refrigerate for at least 30 minutes before lifting out with the parchment overhang and cutting into 4 evenly sized squares. Chilling firms them up for clean slices.
  9. Store leftover brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months—thaw in the refrigerator before serving.

Notes

Store in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap each brownie in plastic wrap and freeze in a freezer bag for up to 3 months. To reheat, microwave a brownie for 10 to 15 seconds or warm in a 300°F oven for 5 minutes. For best texture, bring to room temperature before serving.

Nutrition

Keywords: red velvet brownies, red velvet dessert, cream cheese brownies, fudgy brownies, cocoa brownies, red velvet recipe, homemade brownies, Valentine's Day dessert, baking recipe, American dessert

Find it online: https://copycatkitchenco.com/red-velvet-brownies/