Description
These Fudgy Red Velvet Brownies with Cream Cheese are a rich and decadent treat combining the deep chocolate flavor of cocoa with the classic tangy cream cheese swirl. With a perfectly moist and fudgy texture, enhanced by a vibrant red hue and a luscious cream cheese topping, they make an irresistible dessert for any occasion.
Ingredients
Cream Cheese Swirl
- 8 oz full fat cream cheese (very soft, room temperature)
- ¼ cup granulated sugar
- 1 large egg (room temperature, whisked)
- 1 teaspoon vanilla extract
Brownie Batter
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder (natural or Dutch processed)
- 1 teaspoon kosher salt
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1-2 teaspoons red gel food coloring
- ⅓ cup neutral oil (such as vegetable or canola oil)
- ½ cup unsalted butter (melted)
- 2 teaspoons vinegar (white vinegar or apple cider vinegar)
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350℉ (175℃) and line an 8×8 inch square baking pan with parchment paper to prevent sticking and make removal easier.
- Make the Cream Cheese Mixture: In a mixing bowl, combine the softened cream cheese, ¼ cup granulated sugar, 1 whisked egg, and 1 teaspoon vanilla extract. Mix until very smooth and creamy. Set this mixture aside as it will be swirled into the brownie batter.
- Sift Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, and kosher salt. Push any lumps through the sieve to ensure a smooth and even batter, then set aside.
- Mix Wet Ingredients for Brownie Batter: In a large mixing bowl, whisk together 1 ¼ cups granulated sugar, 3 large eggs, 1 tablespoon vanilla extract, red gel food coloring, and neutral oil. Whisk vigorously by hand or use a hand mixer on medium-high speed for 3-5 minutes until the mixture is fluffy and lightened in color.
- Add Butter and Vinegar: While continuing to whisk, slowly drizzle in the melted unsalted butter. Then add 2 teaspoons of vinegar and mix just until combined. This helps to enhance the cakey yet moist texture.
- Combine Dry and Wet Mixtures: Fold the sifted flour, cocoa powder, and salt mixture into the wet ingredients using a rubber spatula. Avoid overmixing to keep the brownies tender and fudgy.
- Layer and Swirl: Pour ¾ of the brownie batter into the prepared pan and spread it evenly. Next, dollop spoonfuls of the cream cheese mixture over the top. Spoon the remaining brownie batter into the gaps. Use a butter knife to gently swirl the cream cheese and brownie batters together, taking care not to over-swirl to keep distinct layers.
- Bake: Bake in the preheated oven for 35-45 minutes. The edges should appear set and firm, while the center will look slightly wobbly but not liquid when the pan is gently tapped.
- Cool and Chill: Remove the pan from the oven and cool completely on a wire rack. Once cooled, transfer the brownies to the refrigerator uncovered for 2-3 hours to fully set and enhance fudginess.
- Slice and Serve: Use the parchment paper to lift the brownies out of the pan and onto a cutting board. Cut into 16 equal squares and enjoy these rich, creamy, and colorful red velvet brownies.
Notes
- Allow the cream cheese to come to room temperature for easier mixing and a smoother swirl.
- Be careful not to overmix the batter once the flour is added to avoid tough brownies.
- The vinegar reacts with baking soda (if any) and helps to maintain the red hue and moist texture.
- To intensify the red color, add up to 2 teaspoons of red gel food coloring as desired.
- Store brownies covered in the refrigerator for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
