Red Velvet Brownies: Indulgent and Easy to Make

Name: Red Velvet Brownies: Indulgent and Easy to Make
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: ½ cup unsalted butter, melted; 3 tablespoons unsweetened cocoa powder; ¼ teaspoon salt; ¾ cup granulated sugar; 2 large eggs; ¾ teaspoon vanilla extract; ½ teaspoon apple cider vinegar (optional); 2-3 teaspoons red gel food coloring; ⅔ cup all-purpose flour; 8 ounces full-fat cream cheese (room temperature); ¼ cup granulated sugar (for cheesecake layer); 1 large egg (for cheesecake layer); ½ teaspoon pure vanilla extract (for cheesecake layer)

Jump to Recipe

Red velvet brownies are a decadent, fudgy treat perfect for any occasion. With their rich color and creamy cheesecake layer, these brownies are sure to impress family and friends. Best of all, they’re simple to make, making them a fun addition to your dessert repertoire.

Table of Contents

Delicious red velvet brownies with a cheesecake swirl

How to make red velvet brownies

Make the brownie batter

Start by preheating your oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper for easy removal later. In a heat-proof bowl, combine ½ cup (1 stick/115g) of melted unsalted butter, 3 tablespoons (20g) of unsweetened cocoa powder, and ¼ teaspoon of salt. Microwave in 30-second intervals, stirring until everything is melted and smooth. Next, mix in ¾ cup plus 2 tablespoons (175g) of granulated sugar. Then add 2 large eggs, ¾ teaspoon of vanilla extract, and ½ teaspoon of apple cider vinegar. Whisk until well combined. To achieve that signature red color, incorporate 2-3 teaspoons of red gel food coloring. Finally, gently fold in ⅔ cup (95g) of all-purpose flour until just combined, being careful not to overmix. Pour the brownie batter into the prepared pan, smoothing the top.

Delicious red velvet brownies with a creamy cheesecake layer.

Prepare the cheesecake batter

In a separate bowl, beat 8 ounces (225g) of room temperature full-fat cream cheese with ¼ cup (50g) of granulated sugar until smooth. Add 1 large egg and ½ teaspoon of vanilla extract, mixing until fully combined. Spoon dollops of this creamy cheesecake mixture over the brownie batter, creating a tempting contrast.

Swirling the batters

With the reserved brownie batter set aside, add dollops over the cheesecake layer. Using a knife, gently swirl the two batters together to create a beautiful marbled effect. Bake your masterpiece for 25-30 minutes. You’ll know it’s done when the cheesecake layer is set, and a toothpick inserted into the center comes out with moist crumbs. Once baked, allow the brownies to cool completely. For the best texture, refrigerate for at least 2 hours before cutting into squares.

Tips for perfect red velvet brownies

To ensure your brownies are perfectly fudgy, avoid overmixing the brownie batter. This will help maintain that wonderful texture. Also, don’t overbake them! Check for doneness around 25 minutes to keep that gooey center intact. When swirling the batters, do it gently to preserve that lovely marbled appearance.

Can I leave out the food coloring?

Absolutely! The red food coloring is mainly for aesthetics. Omitting it won’t affect the flavor or texture of your brownies, making them just as delightful.

Can I freeze red velvet brownies?

Yes, you can freeze red velvet brownies! Store them in a freezer-safe container for up to 2 months. When you’re ready to enjoy them, simply thaw in the refrigerator overnight.

Ingredients

½ cup (1 stick/115g) unsalted butter, melted
3 tablespoons (20g) unsweetened cocoa powder
¼ teaspoon salt
¾ cup plus 2 tablespoons (175g) granulated sugar
2 large eggs
¾ teaspoon vanilla extract
½ teaspoon apple cider vinegar (or distilled white vinegar), optional
2-3 teaspoons red gel food coloring
⅔ cup (95g) all-purpose flour
8 ounces (225g) full-fat cream cheese, room temperature
¼ cup (50g) granulated sugar (for cheesecake layer)
1 large egg (for cheesecake layer)
½ teaspoon pure vanilla extract (for cheesecake layer)

Instructions

Preheat the oven to 350°F (180°C) and line an 8×8-inch baking pan with parchment paper.
Prepare the brownie batter: In a heat-proof bowl, combine melted butter, cocoa powder, and salt. Microwave in 30-second intervals, stirring until melted. Mix in sugar, then add eggs, vanilla extract, and vinegar, whisking until combined. Incorporate red food coloring until the desired color is achieved. Fold in flour gently until just combined. Reserve ⅓ cup of this batter and pour the remainder into the prepared pan, smoothing the top.
Prepare the cheesecake batter: Beat cream cheese and sugar together until smooth. Add egg and vanilla extract, mixing until combined. Spoon dollops of this mixture over the brownie batter.
Take the reserved brownie batter and add dollops over the cheesecake layer. Use a knife to gently swirl the two batters together to create a marbled effect.
Bake for 25-30 minutes, until the cheesecake layer is set and a toothpick inserted into the center comes out with moist crumbs. Allow the brownies to cool completely, then refrigerate for at least 2 hours before cutting into squares.

FAQs

What ingredients do I need to make red velvet brownies?

To make red velvet brownies, you’ll need unsalted butter, cocoa powder, salt, granulated sugar, eggs, vanilla extract, apple cider vinegar, red gel food coloring, all-purpose flour, cream cheese, and additional sugar and an egg for the cheesecake layer.

How do I achieve the perfect red color in my brownies?

To achieve the perfect red color in your brownies, use 2-3 teaspoons of red gel food coloring, mixing it well into the batter until the desired shade is reached.

Can I use cocoa powder instead of chocolate in red velvet brownies?

Yes, you can use cocoa powder instead of chocolate in red velvet brownies, as the recipe already calls for unsweetened cocoa powder to provide that chocolatey flavor.

What are some tips for making red velvet brownies fudgier?

To make red velvet brownies fudgier, avoid overmixing the batter and do not overbake them. Check for doneness around 25 minutes to keep a gooey center.

How should I store leftover red velvet brownies?

Store leftover red velvet brownies in an airtight container in the fridge for up to 5 days, or freeze them for longer storage.

Conclusion

These red velvet brownies are a delightful treat that brings a splash of color and flavor to any gathering. They are perfect for celebrations or simply as a sweet indulgence at home. For more dessert inspiration, check out our collections on Pinterest. You won’t regret adding this easy recipe to your list!

“`