Fudgy Red Velvet Cream Cheese Swirl Brownies
These Red Velvet Cream Cheese Swirl Brownies offer a delightful combination of classic flavors and textures. A rich, fudgy red velvet base, subtly flavored with cocoa, is beautifully complemented by a creamy, tangy cream cheese swirl. Baked to perfection, each square presents a striking visual contrast and a balanced sweet and slightly tart profile, making for an indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 0 hours
- Yield: 9-12 1x
Ingredients
- *For the Red Velvet Brownies:*
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon red food coloring (liquid or gel)
- 1/4 cup (22g) unsweetened cocoa powder
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- *For the Cream Cheese Swirl:*
- 4 oz (113g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- **Prepare the Red Velvet Brownie Batter:** In a large bowl, whisk together the melted butter and 1 cup granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring until the color is uniform.
- In a separate medium bowl, whisk together the cocoa powder, all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- **Prepare the Cream Cheese Swirl:** In a small bowl, beat the softened cream cheese with 1/4 cup granulated sugar until smooth. Stir in the egg yolk and 1/2 teaspoon vanilla extract until fully incorporated.
- **Assemble the Brownies:** Pour about two-thirds of the red velvet batter into the prepared baking pan and spread evenly. Drop spoonfuls of the cream cheese mixture over the red velvet batter. Dollop the remaining red velvet batter in between the cream cheese spots.
- Using a knife or a skewer, gently swirl the cream cheese mixture into the red velvet batter to create a marbled effect.
- Bake for 25-30 minutes, or until a toothpick inserted into the red velvet portion comes out with moist crumbs, but not wet batter. The cream cheese portion may still be slightly soft.
- Let the brownies cool completely in the pan on a wire rack before lifting them out by the parchment paper and cutting into squares.
Notes
* Do not overbake the brownies; they should be fudgy. A slightly underbaked center is preferred over a dry brownie.
* Ensure cream cheese is at room temperature for a smooth, lump-free swirl.
* Cooling completely is crucial for clean cuts and a set texture.
* Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition
- Calories: 320 per serving
- Fat: 18g
- Carbohydrates: 42g
- Protein: 4g