Red Velvet Brownies
Alright, picture this: a dense, fudgy brownie swirled with that unmistakable deep red—and not just any brownie, but one with that smooth, mild cocoa flavor and a hint of tang that makes red velvet so iconic. I stumbled upon this combo when craving something bold yet comforting, and honestly, it’s a total showstopper. These brownies have the rich chocolate goodness you love, plus that velvety smooth texture and the subtle cream cheese frosting twist that takes it over the top. You’ll love how the colors pop and the smell of warm cocoa fills your kitchen—it’s like a hug in dessert form. Plus, I’ll share some tips to keep these brownies perfectly moist and chewy every single time.
Quick Facts
- Yield: Serves 9–12
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 45 minutes
Ingredients
For the Main Dish:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon red food coloring
- 1/2 teaspoon white vinegar
- 1/2 teaspoon baking powder
For the Cream Cheese Swirl:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon heavy cream or milk
How I Make It
Step 1:
First, preheat your oven to 350°F and grease or line an 8×8-inch pan with parchment paper. In a medium bowl, whisk together the melted butter and granulated sugar until smooth and slightly glossy.
Step 2:
Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, then mix in the red food coloring and white vinegar—that vinegar is what gives red velvet its classic tang!
Step 3:
In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder. Gradually fold these dry ingredients into the wet mixture until just combined. Be careful not to over-mix to keep the brownies tender.
Step 4:
Now for the cream cheese swirl: beat together softened cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and creamy.
Step 5:
Pour half of the brownie batter into the pan, then dollop half of the cream cheese mixture on top. Repeat the layers with the remaining brownie batter and cream cheese. Use a skewer or knife to gently swirl the layers together for a pretty marbled effect.
Step 6:
Bake for 25–30 minutes until the edges are set but the center still has a slight jiggle—this keeps them moist and fudgy. Let cool completely before slicing to get clean edges.
Variations & Tips
- Swap the cream cheese swirl for a simple dusting of powdered sugar if you want less sweetness.
- Add 1/2 cup chopped pecans or walnuts for a nutty crunch.
- Use white chocolate chips in the batter for a touch of extra richness.
- Keep your cream cheese at room temp to avoid lumps in the swirl.
- If your brownies are too cakey, reduce the flour by 2 tablespoons next time for fudgier results.
- Try using gel food coloring for more vibrant red without watering down the batter.
How I Like to Serve It
These red velvet brownies are a showstopper at holiday parties, especially paired with a glass of cold milk or a scoop of vanilla ice cream. They also make a festive Valentine’s Day treat wrapped up in pretty packaging for friends and family. I love warming them slightly and topping them with fresh berries for an extra pop of color and freshness.
Notes
- Store brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Reheat gently in the microwave for about 15 seconds to bring back that lovely fudgy texture.
Closing: Whenever I’m craving a dessert that’s as stunning as it is delicious, these red velvet brownies never disappoint—they’re simple, show-stopping, and always melt-in-your-mouth good.
