Description
These fudgy red velvet brownies are a decadent twist on classic brownies, featuring a rich cocoa-infused red velvet batter swirled with a creamy, sweetened cream cheese topping. Perfectly moist and full of flavor, they bake up with a luscious texture that balances the slight tang of cream cheese with the deep cocoa notes and vibrant red color.
Ingredients
Scale
For the Brownies:
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring (or 2 teaspoons gel food coloring)
- 1 tablespoon buttermilk (or regular milk if you don’t have buttermilk)
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Cream Cheese Swirl:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper for easy removal of the brownies.
- Make the Brownie Batter: In a large bowl, whisk together the melted butter and sugar until smooth.
- Add Eggs and Flavorings: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, red food coloring, and buttermilk until fully combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thick.
- Prepare the Cream Cheese Swirl: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble the Brownies: Pour the brownie batter into the prepared baking pan and spread it out evenly.
- Create the Swirl: Dollop spoonfuls of the cream cheese mixture over the top of the brownie batter, then use a knife or skewer to swirl the cream cheese into the batter, creating a marbled effect.
- Bake the Brownies: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean, with a few moist crumbs. Be careful not to overbake to maintain fudgy texture.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting them into squares. Serve and enjoy!
Notes
- Use parchment paper lining for easier removal and cleaner cuts.
- Do not overmix the batter to keep brownies tender and fudgy.
- Allow brownies to cool fully to set the texture before slicing.
- Red food coloring intensity can be adjusted based on preference.
- Buttermilk can be replaced with regular milk if needed.
