Red Velvet Brownies

Red Velvet Brownies combine the best of both worlds—rich, fudgy brownies meet the iconic tangy sweetness of red velvet cake, all swirled with luxurious cream cheese. These show-stopping treats are perfect for Valentine’s Day, Christmas gatherings, or any time you want to impress without spending hours in the kitchen.

Why You’ll Love This Recipe

• Stunning presentation: The marbled cream cheese swirl looks impressive and tastes even better
• Perfect texture: Fudgy, moist brownies with a soft, tender crumb that melts in your mouth
• Flavor balance: The subtle cocoa and tangy cream cheese create an irresistible sweet-tart combo
• Crowd-pleaser: Perfect for holidays, potlucks, bake sales, or just because
• Easy to make: Simple ingredients and straightforward steps—no mixer required for the brownie base
• Customizable: Add white chocolate chips, nuts, or keep them classic

Equipment Needed

• 9×13-inch baking pan
• Parchment paper (or cooking spray)
• 2 large mixing bowls
• 1 medium mixing bowl
• Whisk
• Rubber spatula
• Electric hand mixer or stand mixer (for cream cheese layer)
• Measuring cups and spoons
• Knife or wooden skewer (for swirling)
• Toothpick (for testing doneness)
• Cooling rack

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Ingredients You’ll Need

Red Velvet Brownies (Base)

• 1¾ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsweetened cocoa powder
• 1 cup (2 sticks) unsalted butter, melted
• 1½ cups granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1–2 teaspoons red food coloring, gel works best (can substitute liquid)
• 1 teaspoon white vinegar or lemon juice

Cream Cheese Swirl

• 8 ounces cream cheese, softened (1 standard package)
• ½ cup granulated sugar
• 1 large egg
• ½ teaspoon vanilla extract

Optional Add-Ins

• ½ cup white chocolate chips
• ½ cup mini chocolate chips
• ¼–½ cup chopped pecans or walnuts

Ingredient Notes

• Red food coloring: Gel food coloring gives the most vibrant red without adding excess liquid. Start with 1 teaspoon and add more for deeper color. Brands like Americolor or Wilton work beautifully.
• Cocoa powder: Use unsweetened cocoa powder (Dutch-process or natural both work). This gives red velvet its subtle chocolate undertone without overpowering the flavor.
• Cream cheese: Must be at room temperature for smooth mixing—leave it out for 30-60 minutes before starting, or microwave for 10-15 seconds.
• Eggs: Room temperature eggs incorporate better. Place cold eggs in warm water for 5 minutes if you forget to take them out early.
• Butter: Unsalted butter is best so you control the salt level. Salted butter can work in a pinch—just reduce added salt to ¼ teaspoon.
• Vinegar: This reacts with the cocoa and helps set the red color while adding a subtle tang. White vinegar or fresh lemon juice both work perfectly.

Step-by-Step Instructions

Step 1: Prep Oven & Pan

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal, or lightly grease the pan with butter or cooking spray.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder until well combined. Set this aside—you’ll add it to the wet ingredients shortly.

Step 3: Prepare the Wet Ingredients

In a large bowl, whisk together the melted butter and granulated sugar until smooth and well combined. Add the eggs one at a time, whisking well after each addition until the mixture is glossy and thick.

Step 4: Add Flavorings and Color

Stir in the vanilla extract, red food coloring, and white vinegar (or lemon juice). Mix until the batter is evenly colored—this is when your brownies get that gorgeous red velvet hue.

Step 5: Combine Wet and Dry

Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a rubber spatula until just combined. Don’t overmix—stop as soon as you don’t see flour streaks. If using chocolate chips or nuts, fold them in now.

Step 6: Make the Cream Cheese Swirl

In a separate bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy (about 1-2 minutes). Add the egg and vanilla extract, and mix until completely smooth with no lumps or streaks.

Step 7: Assemble the Brownies

Pour about two-thirds of the red velvet batter into your prepared pan and spread it evenly with a spatula. Drop spoonfuls of the cream cheese mixture over the batter, spacing them out. Then drop spoonfuls of the remaining red velvet batter over the cream cheese layer.

Step 8: Create the Swirl

Use a butter knife or wooden skewer to gently swirl the cream cheese into the red velvet batter. Drag the knife through in S-shapes or figure-eights—don’t overmix or you’ll lose the pretty marbled effect. A few swirls are all you need.

Step 9: Bake

Bake for 30–35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). The edges should be set and slightly pulling away from the sides of the pan. Don’t overbake or they’ll dry out.

Step 10: Cool Completely

Let the brownies cool completely in the pan on a cooling rack—this takes about 1-2 hours. Cooling ensures clean cuts and prevents the cream cheese layer from smearing when you slice.

Pro Tips & Cooking Hacks

• Room temperature ingredients are key: Cold eggs and cream cheese won’t incorporate smoothly, leading to lumpy batter.
• Don’t skip the vinegar: It reacts with the cocoa powder to enhance the red color and adds authentic red velvet tang.
• Use parchment paper overhang: This acts as handles to lift the entire brownie slab out for easier, cleaner cutting.
• Check doneness early: Start checking at 28 minutes—ovens vary, and overbaking makes brownies dry instead of fudgy.
• Clean cuts: Use a sharp knife, wipe it clean between cuts, and chill the brownies for 30 minutes before slicing for bakery-perfect squares.
• Swirl gently: Over-swirling mixes the layers together instead of creating distinct marbling—less is more here.
• Gel food coloring wins: It’s more concentrated, won’t water down your batter, and gives the most vibrant color.
• Avoid overmixing: Once you add the flour, mix until just combined to keep brownies tender, not tough.
• Store properly: Cover tightly—the cream cheese layer needs refrigeration after the first day.

Tips & Variations

• Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The cream cheese swirl stays freshest when refrigerated.
• Freezing: Wrap individual brownies in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature for 1-2 hours before serving.
• Make-ahead: Bake these 1-2 days ahead—they actually taste better after the flavors meld. Just store covered in the fridge.
• Gluten-free twist: Substitute 1¾ cups gluten-free all-purpose flour blend (1:1 ratio, like Bob’s Red Mill). Add ¼ teaspoon xanthan gum if your blend doesn’t include it.
• Reduce sugar: Cut the sugar in the brownie base to 1¼ cups for a less sweet version—still delicious.
• Extra decadent: Drizzle cooled brownies with melted white chocolate or cream cheese frosting for an over-the-top treat.
• Mini brownies: Use a mini muffin pan for bite-sized portions—bake for 15-18 minutes.
• Holiday sprinkles: Add red and white sprinkles to the cream cheese layer for festive flair.

Serving Suggestions

Serve these Red Velvet Brownies slightly chilled or at room temperature with a tall glass of cold milk or a scoop of vanilla ice cream on top. They’re perfect on a dessert platter alongside chocolate chip cookies and sugar cookies for variety. For an extra-special presentation, dust with powdered sugar just before serving or top with fresh raspberries for a pop of color and tartness.

These brownies shine at Valentine’s Day parties, Christmas cookie exchanges, Fourth of July barbecues (hello, red and white!), or birthday celebrations. Pair them with hot coffee for an afternoon pick-me-up or serve as the grand finale to a casual dinner party—they’re fancy enough to impress but approachable enough for weeknight indulgence.

Common Mistakes

• Using cold cream cheese: This creates lumps that won’t smooth out—always soften to room temperature first.
• Overbaking: Dry, cakey brownies instead of fudgy ones. Remove when the toothpick has moist crumbs, not when it’s completely clean.
• Overmixing the batter: This develops gluten and makes brownies tough. Fold gently until just combined.
• Cutting too soon: Warm brownies fall apart and the cream cheese smears. Patience pays off with clean, pretty squares.
• Too much swirling: This blends the layers instead of marbling them—a few gentle swirls are all you need.
• Wrong pan size: Using an 8×8 or 9×9 pan makes brownies too thick and requires longer baking time. Stick with 9×13 inches.
• Skipping the vinegar: This ingredient is essential for authentic red velvet flavor and helps the color stay vibrant.

What to Serve With Red Velvet Brownies

These brownies are rich and indulgent, so they pair beautifully with beverages that cut through the sweetness—think cold milk, strong black coffee, or creamy hot chocolate. For a dessert spread, serve them alongside lighter options like fresh fruit salad, lemon bars, or angel food cake to give guests variety. The cream cheese swirl makes them substantial enough to stand alone as the star dessert.

For holiday gatherings, create a red velvet dessert table with Red Velvet Brownies, red velvet cake balls, and strawberry shortcake for a cohesive color theme. They’re also perfect for potlucks—cut them into squares, arrange on a pretty platter, and watch them disappear faster than you can say “family favorite.”

Frequently Asked Questions

Can I use liquid food coloring instead of gel?

Yes, but you’ll need more liquid food coloring (2-3 teaspoons) to achieve the same vibrant red color, and it may slightly thin your batter. Gel is more concentrated and won’t affect texture.

Why do my brownies look brown instead of red?

Cocoa powder naturally darkens the batter, so your brownies will have a deep burgundy or reddish-brown color rather than bright red. This is authentic red velvet! For brighter red, use 2 teaspoons of gel coloring.

Can I make these without the cream cheese swirl?

Absolutely! Skip the cream cheese layer and pour all the red velvet batter into the pan for classic fudgy brownies. They’ll still be delicious, just without the signature marbled look.

How do I know when the brownies are done?

Insert a toothpick near the center—it should come out with a few moist crumbs but not wet batter. The edges will be set and slightly pulling away from the pan. Start checking at 30 minutes.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Red Velvet Brownies turned out—and if you added any fun twists like white chocolate chips or festive sprinkles!