Description
Indulge in these irresistibly fudgy Red Velvet Brownies featuring a rich cocoa-flavored batter swirled with creamy vanilla-infused cream cheese. Perfectly moist and dense, these brownies combine the classic red velvet flavor with a luscious cream cheese swirl to create a decadent dessert that’s perfect for any occasion.
Ingredients
Scale
For the Brownies:
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring (or 2 teaspoons gel food coloring)
- 1 tablespoon buttermilk (or regular milk)
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Cream Cheese Swirl:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper for easy removal of the brownies.
- Make the Brownie Batter: In a large bowl, whisk together the melted butter and sugar until smooth.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, red food coloring, and buttermilk until fully combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thick.
- Prepare the Cream Cheese Swirl: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble the Brownies: Pour the brownie batter into the prepared baking pan and spread it out evenly.
- Create the Cream Cheese Swirl: Dollop spoonfuls of the cream cheese mixture over the top of the brownie batter. Use a knife or skewer to gently swirl the cream cheese into the batter, creating a marbled effect.
- Bake the Brownies: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Avoid overbaking to ensure the brownies remain fudgy.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting into 16 squares. Serve and enjoy!
Notes
- Use room temperature eggs to ensure better mixing and texture.
- For a more intense red color, gel food coloring is preferred over liquid.
- Do not overmix the batter once the dry ingredients are added to avoid tough brownies.
- Make sure the cream cheese is softened for a smooth swirl mixture.
- Check brownies toward the end of baking time to prevent drying out; fudgy texture is key.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
