Description
Deliciously fudgy red velvet brownies with a creamy swirl of cream cheese, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, melted
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon red food coloring
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar (for cream cheese swirl)
- 1 large egg (for cream cheese swirl)
- 1 teaspoon vanilla extract (for cream cheese swirl)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the melted butter and sugar. Stir in the vanilla extract, then add the eggs one at a time, mixing well after each addition. Add the red food coloring and mix until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- In another bowl, beat the softened cream cheese with the granulated sugar until smooth. Add the egg and vanilla extract, mixing until well combined.
- Pour half of the brownie batter into the prepared baking pan, spreading it evenly. Drop spoonfuls of the cream cheese mixture over the brownie batter, then pour the remaining brownie batter on top. Use a knife or skewer to swirl the cream cheese mixture into the brownie batter gently.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool in the pan before cutting into squares.
Notes
- For an extra touch, sprinkle some chopped nuts or chocolate chips on top before baking.
- You can substitute the cream cheese swirl with a peanut butter swirl for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg