Description
Red Velvet Brownies are a decadent twist on the classic red velvet cake, combining the rich flavor of red velvet with the fudgy texture of brownies. These brownies are intensely chocolatey with a slight tang from the buttermilk, giving them a unique and irresistible taste. The deep red color makes them a striking addition to any dessert table, while the creamy cheesecake swirl on top adds an extra layer of indulgence. Perfect for holidays, birthdays, or any special occasion, these Red Velvet Brownies are sure to impress.
Ingredients
Scale
For the Brownie Batter:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon buttermilk
- 1 tablespoon white vinegar
- 1 tablespoon red food coloring (or more for a deeper red color)
For the Cheesecake Swirl:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Ingredient Highlights
- Red Food Coloring: Red velvet’s signature color comes from food coloring, which gives the brownies their vibrant red hue.
- Buttermilk: The tanginess of buttermilk helps achieve the slightly tangy flavor that red velvet is known for while contributing to the brownies’ moist texture.
- Cocoa Powder: Unsweetened cocoa powder adds the rich chocolate flavor that perfectly complements the red velvet.
- Cream Cheese: The cream cheese swirl provides a creamy, tangy contrast to the rich brownies, making each bite a delightful balance of flavors.
Instructions
Make the Brownie Batter:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter and sugar until smooth and well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, buttermilk, vinegar, and food coloring until the batter is smooth and the color is evenly distributed.
- Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can affect the texture of the brownies.
- Transfer to Pan: Pour the brownie batter into the prepared baking pan, spreading it evenly to the edges.
Make the Cheesecake Swirl:
- Prepare the Cheesecake Mixture: In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
- Swirl the Cheesecake Mixture: Drop spoonfuls of the cheesecake mixture on top of the brownie batter. Use a knife or skewer to swirl the cheesecake mixture into the brownie batter to create a marbled effect.
Bake and Cool:
- Bake: Bake the brownies in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The brownies should be firm around the edges but slightly soft in the center.
- Cool: Let the brownies cool in the pan on a wire rack for at least 30 minutes. For cleaner slices, refrigerate the brownies for about 1 hour before cutting into squares.
- Prep Time: 15 minutes
- Chilling Time (Optional): 1 hour
- Cook Time: 30-35 minutes
Nutrition
- Calories: 200-220 kcal
- Fat: 10g
- Carbohydrates: 30g
- Protein: 3g