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Red Velvet Brownies

Red velvet brownies with a fudgy cocoa base and a cream cheese swirl baked through the center. The deep red batter sets into dense, sliceable bars once cooled completely.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For red velvet brownies
  • 0.75 cup unsalted butter Melted
  • 1.5 cup granulated sugar
  • 3 eggs
  • 2 tsp vanilla
  • 2.5 tbsp red food coloring Use 2–3 tbsp to taste
  • 1 cup all-purpose flour
  • 0.33 cup cocoa powder
  • 1 tsp white vinegar
  • 0.5 tsp salt
For cream cheese swirl
  • 8 oz cream cheese Softened
  • 0.25 cup sugar
  • 1 egg
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat your oven to 350F and line a 9x13 pan with parchment, ensuring the paper overhangs for easy lifting later.
  2. Whisk melted butter and granulated sugar until smooth, then whisk in the eggs, vanilla, and red food coloring until the batter looks evenly red.
  3. Fold in all-purpose flour, cocoa powder, white vinegar, and salt just until no dry streaks remain.
  4. Spread the red velvet batter evenly in the prepared pan.
  5. Beat cream cheese, sugar, egg, and vanilla until smooth, then dollop the swirl mixture over the batter.
  6. Swirl the cream cheese into the batter using a gentle zigzag motion, leaving some streaks visible.
  7. Bake at 350F for 25–30 minutes, until the center looks set and a toothpick comes out with moist crumbs.
  8. Cool the brownies completely before cutting so the cream cheese swirl firms up and clean slices hold their shape.

Notes

For the cleanest cuts, cool the pan on a wire rack until fully room temperature, then refrigerate 1–2 hours before slicing. Store covered in the fridge for up to 5 days; freeze baked brownies (without slicing) up to 2 months, thaw overnight in the refrigerator. For a lighter option, swap half the sugar in the brownie batter for an equal amount of a granulated sugar substitute designed for baking.