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Red Velvet Brownies

Red velvet brownies with a cream cheese swirl baked through the center for a fudgy, deep red interior. Simple mixing and layering creates a dramatic marbled look when you cut into the bars.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For red velvet brownies
  • 0.75 cup unsalted butter Melted
  • 1.5 cup granulated sugar
  • 3 eggs
  • 2 tsp vanilla
  • 2.5 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 Softened
  • 0.25 cup sugar
  • 1 egg
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prepare pan and red velvet batter
  1. Preheat oven to 350°F and line a 9x13 pan with parchment for easy lifting.
  2. Whisk the melted unsalted butter and granulated sugar until glossy.
  3. Whisk in the eggs, then mix in the vanilla and red food coloring until uniformly red.
  4. Fold in the all-purpose flour, cocoa powder, white vinegar, and salt until no dry streaks remain.
  5. Spread the batter into the prepared pan in an even layer.
Make swirl and bake
  1. Beat the cream cheese with the sugar, then beat in the egg and vanilla until smooth.
  2. Dollop the cream cheese mixture over the brownie batter and swirl with a spoon to create streaks.
  3. Bake for 25-30 minutes at 350°F until the center looks set and a toothpick comes out with moist crumbs.
  4. Cool completely before cutting so the swirl firms up and cleanly slices.

Notes

Pro tip: scrape the bowl thoroughly after adding the flour so the batter stays smooth and fudgy with no cocoa or flour pockets. Store brownies in an airtight container in the refrigerator up to 5 days; freeze up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend and keep an eye on bake time by starting at 22 minutes.