Description
Deliciously rich and moist Red Velvet Brownies featuring a luscious cream cheese swirl. These brownies combine the classic flavors of red velvet cake with the fudgy texture of brownies, enhanced by optional white chocolate chips. Perfect for dessert lovers looking for a decadent treat with a beautiful marbled finish.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1/2 cup white chocolate chips (optional)
Cream Cheese Swirl
- 1/2 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, ensuring there is an overhang on the sides to easily lift the brownies out after baking.
- Prepare the Brownie Batter: In a large bowl, whisk together the melted butter and 1 cup granulated sugar until well combined. Add the egg, red food coloring, and 1 teaspoon vanilla extract, whisking until the mixture is smooth. Sift in the cocoa powder, salt, and flour, then stir gently until just combined. If using, fold in the white chocolate chips carefully.
- Prepare the Cream Cheese Swirl: In a separate bowl, beat the softened cream cheese with 1/4 cup granulated sugar, the egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy, ensuring no lumps remain.
- Assemble the Brownies: Pour the brownie batter evenly into the prepared baking dish. Dollop the cream cheese mixture over the top in spoonfuls. Using a knife or toothpick, swirl the cream cheese into the brownie batter to create an attractive marbled effect.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs, indicating the brownies are cooked through but still fudgy.
- Cool and Serve: Allow the brownies to cool completely in the baking dish. Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into 12 equal squares and serve.
Notes
- White chocolate chips are optional but add a sweet, creamy contrast to the cocoa flavor.
- Be careful not to overmix the batter to keep the brownies tender and fudgy.
- For a deeper red hue, increase the red food coloring slightly, but use food-safe colors.
- Ensure the cream cheese is softened to avoid lumps in the swirl mixture.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
