Red Velvet Brownies
User Reviews
5
Red Velvet Brownies
Description
This recipe starts with a carefully blended red velvet brownie batter made from flour, cocoa powder, salt, melted butter, sugar, eggs, vanilla extract, red gel food coloring, and white vinegar. The melted butter and sugar are creamed before eggs and flavorings are mixed in, then combined with sifted dry ingredients. After preparing the batter, some is reserved to create a swirl effect in the cheesecake layer.
The cheesecake filling is made by beating softened cream cheese with sugar, vanilla, and an egg until smooth. The two components are layered with a swirling technique in a parchment-lined 8-inch square pan that helps with easy removal and clean edges. The brownies bake at 350°F until set.
These red velvet cheesecake brownies combine the tender crumb and cocoa notes of brownies with the contrasting richness and smooth texture of cheesecake. The red gel coloring gives the batter its signature color, while the vinegar contributes subtle acidity typical of red velvet recipes.
For best presentation, chill the brownies after baking and wipe the cutting blade after each slice to keep edges neat. Store them in the refrigerator for up to three days. To freeze, layer brownies between parchment and seal in a container for up to three months. Defrost in the fridge before serving.
Ingredients
For the brownie batter
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ¼ teaspoon salt
- ½ cup butter melted and cooled, unsalted
- 1 cup granulated sugar
- 2 egg
- 1 teaspoon vanilla extract
- 1 tablespoon red gel food coloring
- ½ teaspoon white vinegar
- cooking spray
For the cheesecake layer
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 egg
For the swirl
- 3 tablespoons brownie batter
- 2 teaspoons water hot
Instructions
For the brownie batter
- Preheat the oven to 350 degrees F.
- Coat an 8-inch square baking pan with cooking spray. Cut two lengths of parchment paper, 8-inches wide and long enough to overhang the pan. Use the sheets of parchment to line the pan laying one piece over the other at 90 degrees.
- Sieve the flour, cocoa and salt into a bowl and use a whisk to combine.
- In a separate bowl, beat the slightly cooled melted butter and sugar together with a mixture until combined.
- Add the eggs and beat for 1-2 minutes until the mixture is thick and pale and the beaters leave a trail in the mixture.
- Add the vanilla extract, red food coloring and vinegar, then beat until combined.
- Stir the dry ingredients into the wet ingredients until fully combined. Transfer most of the batter into the prepared pan, reserving three tablespoons to make the swirl.
For the cheesecake layer
- To make the cheesecake filling, beat the cream cheese, sugar, vanilla extract, and egg together in a separate bowl until smooth.
- Top the brownie batter with spoonfuls of cheesecake filling, then spread over the top with an off-set spatula.
For the swirl
- To create the swirl, add 2 teaspoons of hot water to the reserved batter to loosen it. You can add one more teaspoon of water if you feel that your batter is still to thick to swirl.
- Drop teaspoons of the reserved batter onto the cheesecake layer and swirl the mixtures together with a skewer.
- Bake for 30-35 minutes until risen and slightly wobbly. A toothpick inserted in the center should come out with a few moist crumbs. Remove from the oven and place the pan on a cooling rack to cool completely.
- Once cooled, transfer to the refrigerator to chill for 2-3 hours or overnight.
- To cut into bars, use the parchment to lift the chilled brownie slab from the pan and transfer it to a cutting board. Dip a chef’s knife into hot water, wipe the blade dry and cut into 9 squares. For neat slices, dip and wipe the blade after each cut. Serve and enjoy.
Notes
- Chill brownies before slicing to achieve neat, clean cuts.
- Wipe the knife blade between cuts to maintain tidy edges.
- Store brownies refrigerated up to three days for best freshness.
- Freeze brownies layered between parchment in a sealed container for up to three months; thaw in fridge before serving.
- Use gel food coloring for the strongest red hue, such as Americolor Super Red.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 107mg | 36% |
| Sodium | 167mg | 7% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 733IU | 15% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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