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Easy Red Velvet Brownies with Cream Cheese Swirl

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Fudgy, rich red velvet brownies with a tangy cream cheese swirl that come together in under an hour. This recipe recreates a beloved bakery favorite with simple ingredients and a foolproof technique.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 3/4 cup (95g) all-purpose flour
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar
  • 1/2 cup (120ml) buttermilk, room temperature
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon cornstarch

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment.
  2. In a medium bowl, beat softened cream cheese with 1/4 cup sugar until smooth. Add egg yolk, 1/2 teaspoon vanilla, and cornstarch. Beat until combined. Set aside at room temperature.
  3. In a large bowl, whisk together melted butter and 1 cup sugar until well combined. Add eggs one at a time, whisking well after each. Stir in vanilla, red food coloring, and white vinegar.
  4. Pour in buttermilk and whisk until smooth.
  5. In a separate small bowl, whisk together flour, cocoa powder, and salt.
  6. Add dry ingredients to wet ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  7. Pour about two-thirds of the brownie batter into the prepared pan and spread evenly.
  8. Drop spoonfuls of cream cheese mixture over the batter. Dollop remaining brownie batter on top.
  9. Use a butter knife or skewer to gently swirl in a figure-eight pattern (5-6 passes). Do not over-swirl.
  10. Bake for 28-32 minutes, until edges are set and center is slightly soft. A toothpick inserted in the center should come out with a few moist crumbs.
  11. Cool in the pan on a wire rack for 30 minutes. Use parchment sling to lift out and cool completely (another 30 minutes).
  12. Slice into 16 squares with a sharp knife, wiping clean between cuts.

Notes

Room temperature ingredients are crucial. Do not overmix the batter. For clean cuts, chill brownies for 15 minutes before slicing. Store in an airtight container in the refrigerator for up to 5 days. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: red velvet brownies, cream cheese swirl, easy brownies, fudgy brownies, red velvet dessert

Find it online: https://breezybake.com/easy-red-velvet-brownies-with-cream-cheese-swirl/