Why You’ll Love This Recipe

This recipe delivers the best of both worlds: a tender, flavorful red velvet brownie paired with a creamy, slightly sweetened cream cheese layer. The marbled effect is beautiful and makes these brownies perfect for parties or gifts. Plus, they’re easy to make with simple ingredients you probably have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Red Velvet Brownie Batter:

½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 tbsp red food coloring
⅓ cup unsweetened cocoa powder
¾ cup all-purpose flour
¼ tsp salt

For the Cream Cheese Filling:

8 oz (225g) cream cheese, softened
¼ cup granulated sugar
1 large egg
½ tsp vanilla extract

Directions

Preheat oven to 350°F (175°C). Grease or line an 8-inch square baking pan with parchment paper.
Make the red velvet batter: In a large bowl, whisk melted butter and sugar until combined. Add eggs, vanilla extract, and red food coloring; mix well. Sift cocoa powder, flour, and salt together and gradually fold into the wet ingredients until smooth.
Make the cream cheese filling: In a separate bowl, beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract; beat until creamy and well combined.
Assemble: Pour half of the red velvet batter into the prepared pan and spread evenly. Spoon the cream cheese filling over the batter. Drop spoonfuls of the remaining red velvet batter on top of the cream cheese layer. Use a knife or skewer to gently swirl the layers for a marbled effect.
Bake for 30-35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking to keep brownies fudgy.
Cool completely in the pan before slicing into squares.

Servings and Timing

Makes 12 brownies
Preparation time: 15 minutes
Baking time: 30-35 minutes

Variations

Add white chocolate chips to the cream cheese filling for extra sweetness.
Use beet juice instead of red food coloring for a natural dye alternative.
Sprinkle chopped nuts or chocolate chips on top before baking.
Add a pinch of cinnamon or espresso powder to the batter for depth of flavor.

Storage/Reheating

Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Serve at room temperature or slightly warmed for a soft texture.
Avoid reheating too long to prevent drying out.

FAQs

Can I use cream cheese frosting instead of making the filling?

No, the filling needs to be a batter-like consistency for swirling; frosting is too thick.

Can I make these brownies gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend.

How do I prevent the cream cheese layer from cracking?

Beat cream cheese until smooth and don’t overmix the filling. Bake at the recommended temperature.

Can I prepare the batter ahead of time?

It’s best to bake immediately, but you can prepare the cream cheese filling a day ahead and refrigerate.

What if I don’t have red food coloring?

You can use natural alternatives like beet juice, but the color will be less vibrant.

Can I freeze these brownies?

Yes, freeze cooled brownies in an airtight container for up to 2 months. Thaw before serving.

How thick should the cream cheese layer be?

About half an inch thick works well to balance with the brownie layers.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for best texture and flavor.

Can I add chocolate chips to the brownie batter?

Yes, fold in mini chocolate chips for extra chocolate bursts.

How do I get the marbled effect?

Drop spoonfuls of batter and filling in layers, then gently swirl with a knife or skewer.

Conclusion

Red Velvet Cream Cheese Brownies are a luscious treat combining rich red velvet flavor and creamy cheesecake filling. With their beautiful marbled look and perfect texture, these brownies are sure to impress at any gathering or satisfy your own sweet tooth.

Red Velvet Cream Cheese Brownies