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
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Unsalted Butter (½ cup, melted): Adds richness and moisture for a fudgy texture.
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Granulated Sugar (1 cup): Sweetens and helps create a tender crumb.
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Large Eggs (2): Bind the ingredients and add structure.
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Vanilla Extract (2 tsp): Enhances the flavor with a warm, sweet note.
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Red Food Coloring (1 tbsp): Gives the iconic red velvet color.
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Unsweetened Cocoa Powder (â…“ cup): Provides a subtle chocolate flavor, key to red velvet.
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All-Purpose Flour (¾ cup): Forms the brownie’s structure.
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Salt (¼ tsp): Balances sweetness and enhances flavors.
For the Cream Cheese Filling
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Cream Cheese (8 oz, 225g, softened): Creates a creamy, tangy layer.
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Granulated Sugar (¼ cup): Sweetens the filling without overpowering.
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Large Egg (1): Adds smoothness and helps the filling set.
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Vanilla Extract (½ tsp): Complements the cream cheese with a sweet note.
Substitutions and Variations
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Butter: Use melted coconut oil or margarine for a dairy-free option (pair with dairy-free cream cheese).
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Food Coloring: Use natural beet juice for a chemical-free red tint, though the color may be less vibrant.
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Cream Cheese: Neufchâtel cheese works for a lighter filling, or use dairy-free cream cheese.
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Cocoa Powder: Dutch-processed cocoa can be used for a smoother, darker flavor.
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Flour: Swap for a 1:1 gluten-free flour blend for a gluten-free version.
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Add-Ins: Stir ½ cup chocolate chips or chopped pecans into the brownie batter for extra texture.
Instructions
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Preheat and Prepare:
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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.
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Make the Red Velvet Batter:
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In a large bowl, whisk ½ cup melted butter and 1 cup granulated sugar until smooth.
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Add 2 eggs, 2 tsp vanilla extract, and 1 tbsp red food coloring, whisking until fully combined.
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Sift in ⅓ cup cocoa powder, ¾ cup flour, and ¼ tsp salt. Stir gently until just combined to avoid overmixing.
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Set aside about ¼ cup of the batter for the swirl topping.
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Make the Cream Cheese Filling:
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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).
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Assemble the Brownies:
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Spread the majority of the red velvet batter evenly into the prepared pan, reserving the ¼ cup.
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Pour the cream cheese filling over the batter, spreading it gently with a spatula to cover.
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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.
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Bake:
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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).
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Cool completely in the pan on a wire rack (about 1 hour) before lifting out and slicing into 16 squares.
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Cooking Tips
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Room-Temperature Cream Cheese: Softened cream cheese blends smoothly, avoiding lumps in the filling.
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Don’t Overmix: Stir the brownie batter just until combined to keep the brownies fudgy, not cakey.
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Perfect Swirl: Swirl gently to create a marbled effect without blending the layers too much.
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Clean Slices: Chill the brownies for 30 minutes after cooling, then use a sharp knife dipped in hot water for neat cuts.