Introduction
Ever wondered what happens when you combine the fudgy decadence of brownies with the tangy creaminess of cheesecake and a pop of red velvet flair? You get Red Velvet Cream Cheese Brownies, a dessert that’s as stunning as it is delicious! These treats are rich, moist, and swirled with a creamy layer that makes every bite irresistible. Curious about how to create these gorgeous, crowd-pleasing brownies that are perfect for parties or a sweet indulgence? Let’s dive into this easy recipe that’ll have everyone reaching for seconds!
Overview: Why Red Velvet Cream Cheese Brownies Are Special
Red Velvet Cream Cheese Brownies are a delightful mashup of two classic desserts: fudgy red velvet brownies and creamy cheesecake. The vibrant red hue, subtle cocoa flavor, and luscious cream cheese swirl make them a standout treat. They’re quick to prepare, bake in one pan, and deliver a perfect balance of textures and flavors, making them ideal for holidays, potlucks, or any time you crave something special.
- Time Requirement:
- Prep: 15 minutes
- Baking: 28–32 minutes
- Cooling: 1 hour
- Total: About 1 hour 45 minutes
- Difficulty Level: Easy. The recipe uses simple ingredients and straightforward techniques, great for beginners.
- Why It’s Special: These brownies are visually striking, serve 16, and combine the rich chocolatey notes of red velvet with a tangy cream cheese layer. They’re also versatile—perfect for gifting or enjoying at home.
Essential Ingredients
These brownies come together with a short list of pantry staples that create a decadent treat. Here’s what you need and why each matters:
For the Red Velvet Brownie Batter
- Unsalted Butter (½ cup, melted): Adds richness and moisture for a fudgy texture.
- Granulated Sugar (1 cup): Sweetens and helps create a tender crumb.
- Large Eggs (2): Bind the ingredients and add structure.
- Vanilla Extract (2 tsp): Enhances the flavor with a warm, sweet note.
- Red Food Coloring (1 tbsp): Gives the iconic red velvet color.
- Unsweetened Cocoa Powder (â…“ cup): Provides a subtle chocolate flavor, key to red velvet.
- All-Purpose Flour (¾ cup): Forms the brownie’s structure.
- Salt (¼ tsp): Balances sweetness and enhances flavors.
For the Cream Cheese Filling
- Cream Cheese (8 oz, 225g, softened): Creates a creamy, tangy layer.
- Granulated Sugar (¼ cup): Sweetens the filling without overpowering.
- Large Egg (1): Adds smoothness and helps the filling set.
- Vanilla Extract (½ tsp): Complements the cream cheese with a sweet note.
Substitutions and Variations
- Butter: Use melted coconut oil or margarine for a dairy-free option (pair with dairy-free cream cheese).
- Food Coloring: Use natural beet juice for a chemical-free red tint, though the color may be less vibrant.
- Cream Cheese: Neufchâtel cheese works for a lighter filling, or use dairy-free cream cheese.
- Cocoa Powder: Dutch-processed cocoa can be used for a smoother, darker flavor.
- Flour: Swap for a 1:1 gluten-free flour blend for a gluten-free version.
- Add-Ins: Stir ½ cup chocolate chips or chopped pecans into the brownie batter for extra texture.
Step-by-Step Instructions
Follow these simple steps to create Red Velvet Cream Cheese Brownies that are fudgy, creamy, and beautifully swirled:
- Preheat and Prepare:
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line with parchment paper, leaving an overhang for easy removal.
- Make the Red Velvet Batter:
- In a large bowl, whisk ½ cup melted butter and 1 cup granulated sugar until smooth.
- Add 2 eggs, 2 tsp vanilla extract, and 1 tbsp red food coloring, whisking until fully combined.
- Sift in ⅓ cup cocoa powder, ¾ cup flour, and ¼ tsp salt. Stir gently until just combined to avoid overmixing.
- Set aside about ¼ cup of the batter for the swirl topping.
- Make the Cream Cheese Filling:
- In a medium bowl, use a hand mixer to beat 8 oz softened cream cheese, ¼ cup granulated sugar, 1 egg, and ½ tsp vanilla extract until smooth and creamy (about 1–2 minutes).
- Assemble the Brownies:
- Spread the majority of the red velvet batter evenly into the prepared pan, reserving the ¼ cup.
- Pour the cream cheese filling over the batter, spreading it gently with a spatula to cover.
- Drop spoonfuls of the reserved red velvet batter onto the cream cheese layer. Use a knife or toothpick to swirl the batters together lightly, creating a marbled effect.
- Bake:
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (avoid overbaking for fudgy brownies).
- Cool completely in the pan on a wire rack (about 1 hour) before lifting out and slicing into 16 squares.
Cooking Tips
- Room-Temperature Cream Cheese: Softened cream cheese blends smoothly, avoiding lumps in the filling.
- Don’t Overmix: Stir the brownie batter just until combined to keep the brownies fudgy, not cakey.
- Perfect Swirl: Swirl gently to create a marbled effect without blending the layers too much.
- Clean Slices: Chill the brownies for 30 minutes after cooling, then use a sharp knife dipped in hot water for neat cuts.
Assembly: Building the Perfect Red Velvet Cream Cheese Brownies
These brownies are all about layering and swirling to create a stunning, flavorful treat. Here’s how to make them look and taste amazing:
- Brownie Base: Spread the red velvet batter evenly to ensure a uniform base for the cream cheese layer.
- Cream Cheese Layer: Pour and spread the filling gently to cover the brownie batter without mixing it in.
- Swirl Topping:
- Drop small spoonfuls of reserved batter randomly for a varied swirl pattern.
- Use a knife or toothpick to create swirls, dragging through the batter in different directions for a marbled look.
- Presentation Tips:
- Cut into even squares and serve on a platter to show off the red and white contrast.
- Dust with powdered sugar or drizzle with melted chocolate for extra flair.
- Pair with a glass of milk or coffee to complement the rich flavors.
Storage and Make-Ahead Tips
These brownies store well, making them perfect for preparing ahead or enjoying over a few days:
- Room Temperature: Store in an airtight container at room temperature for up to 2 days.
- Refrigerator: Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezer: Wrap individual brownies or the whole slab tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight.
- Make-Ahead: Bake the brownies up to 2 days in advance and store in the fridge. Cut just before serving for a fresh look.
- Serving Tip: Serve slightly chilled for a firmer texture or at room temperature for a softer, fudgier bite.
Recipe Variations
Get creative with these fun twists to make the brownies your own:
- Chocolate Chip Red Velvet Brownies: Stir ½ cup mini chocolate chips into the brownie batter for extra chocolatey goodness.
- White Chocolate Swirl: Replace the reserved red velvet batter with melted white chocolate for a different swirl effect.
- Nutty Red Velvet Brownies: Add ½ cup chopped pecans or walnuts to the brownie batter for crunch.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend and ensure all ingredients are gluten-free.
- Spiced Red Velvet Brownies: Add ¼ tsp cinnamon or a pinch of nutmeg to the brownie batter for a warm flavor.
Conclusion
Red Velvet Cream Cheese Brownies are the ultimate treat for anyone who loves the rich, tangy combo of red velvet and cheesecake. They’re easy to make, look stunning with their marbled swirls, and deliver a perfect balance of fudgy and creamy in every bite. Whether you’re baking for a party, holiday, or just a cozy night in, these brownies are sure to impress. So grab your mixing bowls, swirl some batter, and get ready to enjoy a dessert that’s as fun to make as it is to eat!
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Red Velvet Cream Cheese Brownies
Description
Ever wondered what happens when you combine the fudgy decadence of brownies with the tangy creaminess of cheesecake and a pop of red velvet flair? You get Red Velvet Cream Cheese Brownies, a dessert that’s as stunning as it is delicious! These treats are rich, moist, and swirled with a creamy layer that makes every bite irresistible.
Ingredients
For the Red Velvet Brownie Batter
-
Unsalted Butter (½ cup, melted): Adds richness and moisture for a fudgy texture.
-
Granulated Sugar (1 cup): Sweetens and helps create a tender crumb.
-
Large Eggs (2): Bind the ingredients and add structure.
-
Vanilla Extract (2 tsp): Enhances the flavor with a warm, sweet note.
-
Red Food Coloring (1 tbsp): Gives the iconic red velvet color.
-
Unsweetened Cocoa Powder (â…“ cup): Provides a subtle chocolate flavor, key to red velvet.
-
All-Purpose Flour (¾ cup): Forms the brownie’s structure.
-
Salt (¼ tsp): Balances sweetness and enhances flavors.
For the Cream Cheese Filling
-
Cream Cheese (8 oz, 225g, softened): Creates a creamy, tangy layer.
-
Granulated Sugar (¼ cup): Sweetens the filling without overpowering.
-
Large Egg (1): Adds smoothness and helps the filling set.
-
Vanilla Extract (½ tsp): Complements the cream cheese with a sweet note.
Substitutions and Variations
-
Butter: Use melted coconut oil or margarine for a dairy-free option (pair with dairy-free cream cheese).
-
Food Coloring: Use natural beet juice for a chemical-free red tint, though the color may be less vibrant.
-
Cream Cheese: Neufchâtel cheese works for a lighter filling, or use dairy-free cream cheese.
-
Cocoa Powder: Dutch-processed cocoa can be used for a smoother, darker flavor.
-
Flour: Swap for a 1:1 gluten-free flour blend for a gluten-free version.
-
Add-Ins: Stir ½ cup chocolate chips or chopped pecans into the brownie batter for extra texture.
Instructions
-
Preheat and Prepare:
-
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line with parchment paper, leaving an overhang for easy removal.
-
-
Make the Red Velvet Batter:
-
In a large bowl, whisk ½ cup melted butter and 1 cup granulated sugar until smooth.
-
Add 2 eggs, 2 tsp vanilla extract, and 1 tbsp red food coloring, whisking until fully combined.
-
Sift in ⅓ cup cocoa powder, ¾ cup flour, and ¼ tsp salt. Stir gently until just combined to avoid overmixing.
-
Set aside about ¼ cup of the batter for the swirl topping.
-
-
Make the Cream Cheese Filling:
-
In a medium bowl, use a hand mixer to beat 8 oz softened cream cheese, ¼ cup granulated sugar, 1 egg, and ½ tsp vanilla extract until smooth and creamy (about 1–2 minutes).
-
-
Assemble the Brownies:
-
Spread the majority of the red velvet batter evenly into the prepared pan, reserving the ¼ cup.
-
Pour the cream cheese filling over the batter, spreading it gently with a spatula to cover.
-
Drop spoonfuls of the reserved red velvet batter onto the cream cheese layer. Use a knife or toothpick to swirl the batters together lightly, creating a marbled effect.
-
-
Bake:
-
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (avoid overbaking for fudgy brownies).
-
Cool completely in the pan on a wire rack (about 1 hour) before lifting out and slicing into 16 squares.
-
Cooking Tips
-
Room-Temperature Cream Cheese: Softened cream cheese blends smoothly, avoiding lumps in the filling.
-
Don’t Overmix: Stir the brownie batter just until combined to keep the brownies fudgy, not cakey.
-
Perfect Swirl: Swirl gently to create a marbled effect without blending the layers too much.
-
Clean Slices: Chill the brownies for 30 minutes after cooling, then use a sharp knife dipped in hot water for neat cuts.
FAQs
Q: Can I use a different pan size?
A: An 8×8-inch pan is ideal for the perfect thickness. A 9×9-inch pan works but will yield thinner brownies; reduce baking time by 2–3 minutes.
Q: Are these brownies healthy?
A: They’re a decadent treat, but you can lighten them with reduced-fat cream cheese or less sugar. Enjoy in moderation for a sweet indulgence!
Q: Why did my brownies turn out cakey?
A: Overmixing the batter or overbaking can make brownies cakey. Mix just until combined and check for doneness early to keep them fudgy.
Q: Can I skip the red food coloring?
A: Yes! The brownies will taste the same but have a chocolatey brown color. Use natural beet juice for a subtle red hue.
Q: How do I store leftovers?
A: Store at room temperature for 2 days, in the fridge for 5 days, or freeze for up to 2 months. See storage tips above for details.
Q: Can I make these brownies nut-free?
A: These brownies are naturally nut-free! Just ensure your cream cheese and other ingredients are processed in a nut-free facility if allergies are a concern.