Go Back

Red Velvet Brownies

Red velvet brownies with a cream cheese swirl baked until just set for a fudgy, deep red interior. This easy one-pan method uses cocoa, red food coloring, and a tangy white-vinegar lift for a classic cake-like bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 380
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 tbsp red food coloring use 2 to 3 tablespoons
  • 1 cup all-purpose flour
  • 0.333 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
 

Prep and preheat
  1. Preheat the oven to 350F and line a 9x13 pan with parchment.
Make the red velvet brownie batter
  1. Whisk melted unsalted butter and granulated sugar until smooth, then add eggs, vanilla, and red food coloring.
  2. Fold in all-purpose flour, cocoa powder, white vinegar, and salt until the batter is combined.
  3. Spread the batter evenly into the lined pan.
Add the cream cheese swirl
  1. Beat cream cheese, sugar, egg, and vanilla until smooth.
  2. Dollop the cream cheese mixture over the brownie batter and swirl it through the top.
Bake and cool
  1. Bake at 350F for 25-30 minutes, until the center looks set rather than wet.
  2. Cool completely before cutting so the cream cheese swirl firms up cleanly.

Notes

For the cleanest slices, let the pan cool fully (and chill 1-2 hours if your kitchen is warm) before cutting. Store brownies in an airtight container in the fridge for up to 5 days; freeze up to 2 months (thaw in the fridge overnight). For a dairy-light option, use lactose-free cream cheese and lactose-free butter in the same amounts.