These Red Velvet Cream Cheese Brownies are the ultimate indulgence—a rich, fudgy red velvet base swirled with tangy cream cheese for the perfect balance of chocolate and creamy goodness. They're visually stunning, incredibly easy to make, and ideal for holidays, potlucks, or whenever I’m craving something a little extra special.
Why You’ll Love This Recipe
I love how these brownies combine the decadence of chocolate with the smoothness of a cheesecake swirl. The vibrant red color makes them festive and eye-catching, while the texture hits that sweet spot between cakey and fudgy. They're simple to whip up in one bowl and always a crowd-pleaser. I usually make them when I want to impress without putting in hours of effort.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsweetened cocoa powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Red food coloring
- Vanilla extract
- White vinegar
- Cream cheese
- Powdered sugar
Directions
- I start by preheating my oven to 350°F (175°C) and lining a baking pan with parchment paper.
- In a bowl, I whisk together the melted butter and sugar until smooth.
- I add the eggs one at a time, then mix in vanilla extract, vinegar, and red food coloring until well combined.
- I gently stir in the cocoa powder, flour, and salt until I get a thick red velvet batter.
- In a separate bowl, I beat the cream cheese with powdered sugar and a bit of vanilla until smooth and creamy.
- I pour most of the red velvet batter into the prepared pan, spreading it evenly.
- I spoon the cream cheese mixture over the top, then dollop the remaining brownie batter and use a knife to create a marbled swirl.
- I bake for about 30–35 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
- I let the brownies cool completely before slicing.
Servings and timing
This recipe makes about 16 brownies. It takes roughly 15 minutes to prepare and 30–35 minutes to bake. I usually let them cool for at least 1 hour before cutting.
Variations
- I sometimes add white chocolate chips to the batter for extra sweetness.
- For a holiday twist, I use green food coloring instead of red during Christmas.
- If I want more chocolate flavor, I stir in some mini chocolate chips into the red velvet mixture.
- For a tangier cream cheese layer, I add a teaspoon of lemon juice to the cream cheese swirl.
Storage/Reheating
I store these brownies in an airtight container in the fridge for up to 5 days. To reheat, I pop a brownie in the microwave for 10–15 seconds if I want it slightly warm and gooey. They also freeze well—I wrap them individually and thaw in the fridge overnight or microwave from frozen.
FAQs
How do I know when the brownies are done?
I look for the edges to be set and the center to be slightly soft. A toothpick inserted should come out with moist crumbs but not raw batter.
Can I use a boxed red velvet cake mix?
I could, but I prefer making it from scratch for a better texture and flavor. Boxed mixes tend to be more cakey than fudgy.
Why is vinegar used in red velvet brownies?
Vinegar helps the red color stay vibrant and reacts with the baking soda (if used) for a better rise. It also adds a subtle tang that enhances the flavor.
Can I make these without food coloring?
Yes, but they won’t have the signature red color. I sometimes skip it when I want a more natural version, and the taste remains the same.
Can I use low-fat cream cheese?
I can, but full-fat cream cheese gives the best texture and richness. Low-fat versions may make the swirl a little thinner.
Conclusion
Red Velvet Cream Cheese Brownies are one of those desserts I keep coming back to. They’re easy to make, beautiful to look at, and irresistible to eat. Whether I’m baking for a special occasion or just because, these brownies always hit the spot.
Red Velvet Cream Cheese Brownies
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 1 hour 15 minutes (includes cooling)
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Red Velvet Cream Cheese Brownies combine the rich, fudgy texture of classic brownies with a creamy, tangy swirl of cheesecake. Perfectly marbled and irresistibly festive, they’re the ultimate dessert for holidays, potlucks, or any time you crave a decadent treat.
Ingredients
- ¾ cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- ¼ tsp salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- ½ tsp white vinegar
- For the cream cheese swirl:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
- In a bowl, whisk melted butter and granulated sugar until combined.
- Beat in eggs one at a time, then add vanilla, vinegar, and red food coloring.
- Gently stir in cocoa powder, flour, and salt until a thick batter forms.
- In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Spread most of the red velvet batter into the pan. Spoon cream cheese mixture over it.
- Drop spoonfuls of the remaining batter on top and swirl with a knife for a marbled effect.
- Bake for 30–35 minutes or until a toothpick inserted comes out with moist crumbs.
- Cool completely before slicing into squares.
Notes
- Add mini chocolate chips for extra richness.
- A teaspoon of lemon juice in the cream cheese mixture can boost tanginess.
- These freeze well when individually wrapped.
- You can skip food coloring for a natural look.
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