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 (⅓ 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.

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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.