Description
These Red Velvet Cream Cheese Swirl Brownies combine the classic flavor of red velvet cake with rich, fudgy brownies and a tangy cream cheese swirl. Easy to make with simple pantry ingredients, they’re stunning, delicious, and perfect for any occasion. The vibrant red color and elegant marbled appearance make these a show-stopping dessert that tastes as good as it looks.
Ingredients
Red Velvet Brownies (Base)
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder (use high-quality for deeper flavor)
- 1 cup (2 sticks) unsalted butter, melted
- 1½ cups granulated sugar
- 3 large eggs, room temperature (this helps everything blend smoothly)
- 2 teaspoons vanilla extract
- 1–2 teaspoons red food coloring (gel works best for vibrant color)
- 1 teaspoon white vinegar or lemon juice (helps set that gorgeous red hue)
Cream Cheese Swirl
- 8 ounces cream cheese, softened (leave it out for 30 minutes before starting)
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Optional Add-Ins
- White chocolate chips (½ cup) (adds extra sweetness and texture)
- Mini chocolate chips (½ cup)
- Chopped nuts (¼–½ cup) (pecans or walnuts work beautifully)
Instructions
Preheat your oven to 350°F (175°C) and give it time to come to temperature while you prepare the batter. Line your 9×13-inch baking pan with parchment paper, leaving some overhang on the sides so you can easily lift the brownies out later. If you don’t have parchment, a light greasing with butter or cooking spray works too.
In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder until everything is evenly distributed. This ensures you won’t have any pockets of flour or cocoa in your final brownies. Set this bowl aside—you’ll add it to the wet ingredients soon.
In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and well combined. It should look glossy and thick. This is the foundation of your brownie batter, so take a moment to really mix it well.
Add the eggs one at a time, whisking well after each addition. This helps create a smooth, emulsified batter. Then stir in the vanilla extract, red food coloring, and vinegar or lemon juice. Mix until the color is evenly distributed and the batter looks beautiful and red.
Gradually add your dry ingredient mixture to the wet ingredients, stirring gently until just combined. Don’t overmix here—stop as soon as you no longer see streaks of flour. Overmixing can make your brownies tough instead of tender. If you’re adding chocolate chips or nuts, fold them in now with a gentle hand.
In a separate bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. Add the egg and vanilla extract, then beat again until the mixture is silky and streak-free. This should only take a minute or two.
Pour about two-thirds of your red velvet batter into the prepared pan and spread it evenly with a spatula. Now comes the fun part! Drop spoonfuls of the cream cheese mixture all over the top of the brownie batter, spacing them out evenly.
Drop the remaining red velvet batter in small spoonfuls over the cream cheese layer. Don’t worry about covering it completely—the gaps are where the magic happens! Take a butter knife or skewer and gently swirl it through the layers, creating beautiful marble patterns. Use a light touch and don’t overmix—you want distinct swirls, not a muddy blend.
Slide your pan into the preheated oven and bake for 30–35 minutes. You’ll know they’re done when the edges are set and pulling slightly away from the pan, and a toothpick inserted near the center comes out with a few moist crumbs clinging to it. It shouldn’t come out wet, but it shouldn’t be completely clean either.
This is the hardest step because these brownies smell absolutely heavenly, but let them cool completely in the pan. This can take an hour or more, but it’s worth the wait. As they cool, they’ll set up properly, making them much easier to slice cleanly. For extra-neat cuts, you can even chill them in the refrigerator for 30 minutes before slicing.
Notes
- Don’t overbake! These brownies continue cooking slightly as they cool, so pull them when they’re still slightly underdone in the center
- Chill before cutting for the cleanest slices—refrigerate for 30 minutes, then use a sharp knife wiped clean between cuts
- The vinegar matters—it reacts with the baking powder and cocoa to enhance both rise and color, so don’t skip it
- Avoid overmixing the swirl—two or three gentle passes with your knife is plenty; too much mixing creates a muddy look instead of pretty marbling
- For thicker brownies, use a 9×9-inch pan instead and increase baking time by 5–10 minutes
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American