Irresistible Red Velvet Brownies

These fudgy red velvet brownies feature a creamy cheesecake swirl for an extra indulgent treat. Perfect for parties, gifts, or any time you crave something spectacularly chocolatey and tangy.

Yield

9 brownies (3×3 pan)

Prep & Bake Time

• Prep Time: 15 minutes
• Bake Time: 25–30 minutes
• Total Time: 45 minutes

Ingredients

Brownie Layer

• ½ cup (115 g) unsalted butter, melted
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• ⅓ cup (35 g) unsweetened cocoa powder, sifted
• ½ teaspoon salt
• 1 cup (125 g) all-purpose flour, sifted

Cheesecake Swirl

• 8 oz (225 g) cream cheese, softened
• ¼ cup (50 g) granulated sugar
• 1 large egg yolk
• ½ teaspoon vanilla extract

Optional Decoration

• White chocolate chips
• Red velvet or white sprinkles

Instructions

1. Preheat oven to 350°F (175°C). Line a 8×8 inch (20×20 cm) square pan with parchment paper, leaving an overhang for easy removal. Grease lightly.
2. In a large bowl, whisk together melted butter and sugar until smooth. Add eggs one at a time, whisking after each addition. Stir in vanilla extract and red food coloring until evenly combined.
3. Sift cocoa powder and salt over the wet mixture. Gently fold in with a spatula. Add flour and stir just until no streaks of flour remain—do not overmix.
4. In a separate bowl, beat the softened cream cheese with sugar until creamy and smooth. Add egg yolk and vanilla, mixing until fully incorporated.
5. Pour half of the red velvet batter into the prepared pan, spreading evenly. Dollop spoonfuls of the cheesecake mixture over the batter. Pour remaining brownie batter on top. Using a knife, swirl through the batter in an “S” motion to create a marbled effect.
6. Optional: Sprinkle white chocolate chips or sprinkles over the top.
7. Bake for 25–30 minutes, or until edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking for fudgy brownies.
8. Allow brownies to cool completely in the pan on a wire rack. Use the parchment overhang to lift brownies out. Cut into 9 squares.

Tips & Variations

• Room-temperature ingredients yield a smoother batter.
• For extra richness, stir in ¼ cup white chocolate chips into the brownie batter.
• Swap red food coloring for natural beet powder for a more wholesome twist.
• Ensure cream cheese is very soft to prevent lumps in the swirl.

Storage

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 5 days; let come to room temperature before serving.
• Freeze cut brownies in a single layer on a baking sheet, then transfer to a bag for up to 2 months. Thaw overnight in the fridge.