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Red Velvet Brownies

Red velvet brownies with a creamy cheesecake swirl baked into fudgy red centers. Preheat, layer the batter and swirl, then bake until just set for a dense, sliceable texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
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 to 3 tablespoons
  • 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 the oven to 350F and line a 9x13 pan with parchment so the brownies lift out cleanly.
  2. Whisk the melted unsalted butter and granulated sugar until glossy and smooth, then whisk in the eggs, vanilla, and red food coloring.
  3. Fold in the all-purpose flour, cocoa powder, white vinegar, and salt until no dry streaks remain and the batter looks thick.
  4. Spread the batter evenly in the lined pan.
  5. Beat the cream cheese swirl ingredients—cream cheese, sugar, egg, and vanilla—until smooth.
  6. Dollop the cream cheese swirl over the brownie batter and swirl lightly with a knife tip for ribbons.
  7. Bake at 350F for 25-30 minutes until the center looks set but still fudgy and not wet.
  8. Cool the brownies completely before cutting so the red crumb and swirl hold their shape.

Notes

For clean slices, chill the fully cooled brownies for 30 minutes before cutting. Store covered in the refrigerator up to 5 days; freeze in an airtight container up to 2 months. Dietary swap: use gluten-free 1:1 all-purpose flour to make them gluten-free while keeping the same bake time.