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red velvet brownies, brownies

Red Velvet Brownies with Cream Cheese Swirl

Fudgy, tangy, vanilla-forward red velvet brownies with a creamy cheesecake swirl. Soft centers, glossy tops, and just enough drama to feel like dessert has a personality.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
Brownie Batter
Dry
  • 1 cup 125g all-purpose flour
  • 2 tbsp cocoa powder
  • ½ tsp salt
  • Pinch espresso powder
Wet
  • ½ cup 113g unsalted butter, melted
  • 1 cup 200g granulated sugar
  • 2 large eggs
  • 1 egg yolk
  • 1½ tsp vanilla extract
  • 1 tsp white vinegar
  • 2 tbsp buttermilk
  • ½ –1 tsp red gel food coloring
Cream Cheese Swirl
  • 4 oz cream cheese softened
  • 2 tbsp sugar
  • 1 egg yolk
  • Splash vanilla extract
  • Pinch salt

Equipment

  • 8x8 baking pan
  • Mixing bowls (2)
  • Whisk
  • Rubber spatula
  • Hand mixer or whisk (for cream cheese)
  • Knife or skewer (for swirling)
  • Parchment paper (optional but recommended)
  • Digital thermometer (optional but ideal)

Method
 

Instructions
    Prep
    1. Preheat oven to 325°F. Line an 8x8 pan with parchment or lightly grease.
    Make Brownie Batter
    1. Whisk melted butter and sugar until smooth and glossy.
    2. Add eggs and extra yolk. Whisk until fully combined.
    3. Stir in vanilla, vinegar, buttermilk, and red coloring.
    4. In a separate bowl, mix flour, cocoa powder, salt, and espresso powder.
    5. Gently fold dry ingredients into wet until just combined. Do not overmix.
    Make Cream Cheese Swirl
    1. Beat cream cheese, sugar, egg yolk, vanilla, and salt until smooth and silky.
    Assemble
    1. Spread brownie batter evenly in pan.
    2. Dollop cream cheese mixture across the top.
    3. Lightly swirl with a knife for a marbled effect (don’t overmix).
    Bake
    1. Bake for 23–28 minutes.
    2. 195°F internal temp: soft, fudgy center
    3. 198–200°F: slightly firmer edges
    Cool
    1. Cool completely before slicing or the swirl will be too soft.

    Notes

    💡 Notes 
    That vinegar + buttermilk combo = your red velvet tang. Don’t skip.
    Espresso powder doesn’t make it taste like coffee—it deepens the chocolate.
    Slight underbake = better texture the next day. Trust.
    Color builds over time—don’t panic if it looks light at first.

    Tried this recipe?

    Let us know how it was!