Description
These fudgy red velvet brownies combine the rich, deep flavor of cocoa with a vibrant red hue and a luscious cream cheese swirl. Perfectly moist and dense, they’re an indulgent treat that balances sweetness and a slight tang from the cream cheese, making them an irresistible dessert for any occasion.
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 to ensure easy removal of the brownies after baking.
- Make the Brownie Batter: In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and well combined.
- Add the Eggs and Flavorings: Incorporate the eggs one at a time, mixing well after each addition to maintain an even batter. Stir in the vanilla extract, red food coloring, and buttermilk until fully combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. The batter will be thick and fudgy.
- Prepare the Cream Cheese Swirl: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth, creamy, and free of lumps.
- Assemble the Brownies: Pour the brownie batter evenly into the prepared baking pan, smoothing the surface. Dollop spoonfuls of the cream cheese mixture over the top of the batter.
- Create the Swirl Effect: Using a knife or skewer, gently swirl the cream cheese dollops into the brownie batter to form a marbled pattern across the surface.
- Bake the Brownies: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Avoid overbaking to ensure the brownies remain fudgy.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting into 16 squares. Serve and enjoy your rich, fudgy red velvet brownies with cream cheese swirl.
Notes
- You can substitute buttermilk with regular milk if needed, but buttermilk gives a slightly tangier flavor and helps with texture.
- Adjust red food coloring quantity depending on the shade of red you prefer.
- For even fudgier brownies, slightly underbake by removing them a minute or two before the given baking time.
- Ensure the cream cheese is softened to avoid lumps in the swirl mix.
- Use parchment paper with overhangs on the sides to lift the brownies easily from the pan once cooled.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
