Go Back

Red Velvet Brownies

Red velvet brownies with a fudgy cocoa crumb and a creamy cream cheese swirl baked right through the center. Deep red color, tender bite, and a clean slice after cooling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 330
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 tbsp red food coloring
  • 1 cup all-purpose flour
  • 0.33 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
 

Preheat and prep the pan
  1. Preheat the oven to 350F and line a 9x13 pan with parchment for easy lifting.
Make the red velvet brownie batter
  1. Whisk the melted butter and granulated sugar until smooth, then whisk in the eggs, vanilla, and red food coloring until glossy and evenly colored.
  2. Fold in the all-purpose flour, cocoa powder, white vinegar, and salt just until no dry streaks remain.
  3. Spread the batter evenly into the prepared pan in an even layer.
Make the cream cheese swirl and assemble
  1. Beat the cream cheese, sugar, egg, and vanilla until smooth.
  2. Dollop the cream cheese mixture over the brownie batter and swirl gently with the tip of a spoon or knife for marbled ribbons.
Bake, cool, and cut
  1. Bake for 25 to 30 minutes, until the center looks set and a toothpick comes out with a few moist crumbs.
  2. Cool completely before cutting so the swirls hold their shape and the brownies slice cleanly.

Notes

For the deepest red color, start with 2 tbsp red food coloring and add up to 3 tbsp if your batter looks more burgundy than vivid. Store airtight at room temperature up to 3 days or refrigerate up to 5 days. Freeze in a sealed container up to 2 months (thaw overnight in the fridge). For a lighter option, use reduced-fat cream cheese for the swirl while keeping the brownie base the same.