Ingredients

1 cup (225 g) unsalted butter, melted

1½ cups (300 g) granulated sugar

2 large eggs

1 tsp vanilla extract

1 tbsp cocoa powder

1½ cups (190 g) all-purpose flour

½ tsp baking powder

¼ tsp salt

2–3 tbsp red food coloring

8 oz (225 g) cream cheese, softened

¼ cup (50 g) granulated sugar

1 tsp vanilla extract (for cream cheese swirl)

1 egg (for cream cheese swirl)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper for easy removal.

Step 2: In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs, vanilla extract, cocoa powder, and red food coloring, mixing well to combine.

Step 3: Stir in the all-purpose flour, baking powder, and salt until the batter is just combined and smooth.

Step 4: In a separate bowl, beat the softened cream cheese with sugar, vanilla extract, and egg until smooth and creamy.

Step 5: Pour half of the brownie batter into the prepared pan. Drop spoonfuls of half the cream cheese mixture over the batter and swirl gently with a knife to create a marbled effect.

Step 6: Repeat by adding the remaining brownie batter and cream cheese mixture, then swirl again.

Step 7: Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

Step 8: Allow the brownies to cool completely in the pan before cutting into squares. Optionally, dust with powdered sugar or drizzle with melted chocolate for extra flair.

Tips & Variations

For a richer cream cheese layer, use full-fat cream cheese and ensure it’s properly softened before mixing.

Adjust the red food coloring to achieve your preferred shade of red; beet juice can be a natural alternative.

Try adding white chocolate chips to the batter for added sweetness and texture.

To enhance the red velvet flavor, add a teaspoon of white vinegar or a pinch of cocoa powder to the cream cheese swirl.

Storage

Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm individual squares in the microwave for 10-15 seconds. These brownies also freeze well—wrap tightly and freeze for up to 2 months, thawing at room temperature before serving.

FAQs

Can I use a different pan size?

Yes, you can use a 9×9-inch pan, but the brownies will be thinner and may require less baking time. Keep an eye on them and test with a toothpick accordingly.

What if I don’t have red food coloring?

You can omit the red food coloring for a more subtle flavor or try natural alternatives like beet juice or powdered beetroot. The color will be less vibrant but still tasty.