Description
A decadent and vibrant treat, these red velvet brownies are topped with a rich cream cheese filling and a swirl of red velvet batter, creating a perfect balance of sweet and tangy flavors.
Ingredients
Scale
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp red food coloring
- ⅓ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ¼ tsp salt
- 8 oz (225g) cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a bowl, whisk melted butter and sugar until smooth. Add eggs, vanilla, and red food coloring. Sift in cocoa powder, flour, and salt. Stir until just combined. Set aside about ¼ cup of this batter for the swirl topping.
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Spread most of the red velvet batter evenly in the prepared pan. Pour the cream cheese filling over the batter and gently spread it.
- Drop spoonfuls of the reserved red velvet batter on top and swirl lightly with a knife.
- Bake for 28–32 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool completely in the pan before slicing.
Notes
- Let the brownies cool completely in the pan before slicing for cleaner cuts.
- For an extra swirl effect, use a skewer or toothpick to create a marbled design.
- If you don’t have parchment paper, greasing and flouring the pan also works well.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg