Description

These fudgy red velvet brownies combine the rich chocolatey decadence of brownies with the colorful, tangy allure of classic red velvet cake. With their striking red hue, subtle cocoa flavor, and signature cream cheese swirl, they’re show-stopping treats perfect for holidays, special occasions, or whenever you’re craving a luscious, chewy dessert.

Ingredients

For the Red Velvet Brownie Batter

3/4 cup (170g) unsalted butter, melted
1 cup (200g) granulated sugar
1/2 cup (90g) light brown sugar, packed
2 large eggs, room temperature
1 tbsp (15ml) red food coloring
2 tsp vanilla extract
1 tsp white vinegar
3/4 cup (95g) all-purpose flour
1/4 cup (25g) unsweetened cocoa powder
1/2 tsp salt

For the Cream Cheese Swirl

8 oz (225g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 large egg yolk
1/2 tsp vanilla extract

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Instructions

Prepare the Oven & Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, letting the edges overhang for easy removal. Lightly grease with nonstick spray.
Make the Red Velvet Brownie Batter: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy. Add the eggs, red food coloring, vanilla extract, and vinegar; whisk well to combine. Sift in the flour, cocoa powder, and salt, then fold gently with a spatula until just incorporated. Do not overmix.
Spread Batter in Pan: Pour most of the brownie batter into the prepared pan, reserving 1/4 cup for the top. Smooth it out into an even layer.
Make the Cream Cheese Swirl: In a separate bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
Dollop and Swirl: Drop spoonfuls of the cream cheese mixture over the brownie batter in the pan. Add the reserved brownie batter in small dollops. Use a knife or skewer to gently swirl the cream cheese and batter for a marbled effect. Don’t over-swirl.
Bake: Bake for 30–35 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs (not wet batter).
Cool & Serve: Remove from the oven and let the brownies cool completely in the pan set on a wire rack. Lift out using the parchment paper, slice, and enjoy!

Notes

Be careful not to overbake—these brownies are best when slightly underdone for maximum fudginess.
Use gel food coloring for a more vibrant, deeper red shade without thinning the batter.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Let the cream cheese fully soften before mixing to help avoid lumps in the swirl.