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 (for cream cheese swirl)

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 the melted butter and granulated sugar until smooth. Add the eggs, vanilla extract, cocoa powder, and red food coloring, then mix well to combine.

Step 3: Stir in the flour, baking powder, and salt until the batter is just combined—avoid over-mixing to keep the brownies tender.

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

Step 5: Pour half of the red velvet brownie batter into the prepared pan. Drop spoonfuls of half the cream cheese mixture on top, then gently swirl with a knife to create a marbled effect.

Step 6: Repeat with the remaining brownie batter and cream cheese mixture, swirling once again.

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

Step 8: Allow the brownies to cool completely in the pan. Once cool, cut into squares and serve. For an extra touch, dust with powdered sugar or drizzle with melted chocolate.

Tips & Variations

Use gel food coloring for a more vibrant red without altering the batter’s consistency.

Chill the cream cheese layer slightly before swirling to prevent it from sinking too much into the brownie batter.

For added texture, sprinkle chopped nuts or chocolate chips over the batter before baking.

To make these gluten-free, substitute the all-purpose flour with a gluten-free blend designed for baking.

Storage

Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat briefly in the microwave if you prefer them warm. These brownies also freeze well—wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I use natural cocoa powder instead of Dutch-processed cocoa?

Yes, you can use natural cocoa powder, but it may affect the final texture and color slightly. Dutch-processed cocoa is recommended for richer flavor and deeper color in red velvet recipes.

What if I don’t have red food coloring?

While red food coloring gives the traditional red velvet color, you can omit it or use natural alternatives like beet juice powder. The flavor will still be delicious, though the color will be less vibrant.