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Red Velvet Brownies

Red velvet brownies with a creamy cream cheese swirl and a fudgy, deep red interior baked through the center. Simple whisk-and-fold method creates a vivid color with a set, tender crumb—cool fully before slicing clean squares.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For red velvet brownies
  • 0.75 cup unsalted butter Melted
  • 1.5 cup granulated sugar
  • 3 eggs
  • 2 tsp vanilla
  • 2 tbsp red food coloring Use 2–3 tablespoons for deeper color
  • 1 cup all-purpose flour
  • 0.33 cup cocoa powder
  • 1 tsp white vinegar
  • 0.5 tsp salt
For cream cheese swirl
  • 8 oz cream cheese
  • 0.25 cup sugar
  • 1 egg
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F and line a 9x13 pan with parchment for easy lifting.
  2. Set up the pan so it is ready to receive the batter immediately after mixing.
Make the red velvet batter
  1. Whisk the melted butter and granulated sugar until glossy, then whisk in the eggs, vanilla, and red food coloring until uniform.
  2. Fold in the all-purpose flour, cocoa powder, white vinegar, and salt until no dry streaks remain.
  3. Spread the batter evenly in the lined 9x13 pan so it bakes flat.
Swirl the cream cheese
  1. Beat the cream cheese, sugar, egg, and vanilla until smooth, with a thick pourable texture.
  2. Dollop the cream cheese mixture over the brownie batter, then swirl lightly for marbled streaks.
  3. Visually check that swirls reach near the corners without fully mixing into the batter.
Bake
  1. Bake at 350F for 25-30 minutes until the center looks set and a toothpick comes out with moist crumbs.
  2. Let the brownies cool completely in the pan before cutting so the cream cheese swirl firms up.

Notes

For clean slices, cool the pan completely (and chill 1-2 hours if your kitchen is warm) before cutting. Store airtight in the refrigerator up to 5 days; freeze baked brownies up to 2 months. For a reduced-sugar option, use a 1:1 baking sweetener for both the brownie sugar and the cream cheese swirl sugar if you want similar texture.