Introduction

Indulge in these fudgy red velvet brownies topped with a tangy cream cheese frosting swirl. They combine rich cocoa with a vibrant red color and a perfect balance of sweetness and tang that’s sure to delight any dessert lover.

The image shows a stack of four thick, square red velvet brownies on a white plate, placed against a background of a white marbled surface near a window. Each brownie has two visible layers: the bottom is a deep red, moist, and dense cake layer with a slightly crumbly texture, while the top layer is a creamy, smooth, and white cream cheese swirl that contrasts with the red cake underneath. The cream cheese layer has a marbled effect with the red cake peeking through in some spots. The brownies are neatly cut and stacked, showing the clean edges and distinct layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, melted
1 3/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons white vinegar, divided
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon red food coloring (or more for deeper color)
1/2 teaspoon baking soda
1/2 cup buttermilk
1/2 cup white chocolate chips (optional)

For the Cream Cheese Frosting:

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly grease the paper.
Step 2: In a large bowl, whisk together the melted butter and granulated sugar until combined.
Step 3: Whisk in the eggs one at a time until smooth, then stir in the vanilla extract.
Step 4: In a separate medium bowl, whisk together the flour, cocoa powder, and salt.
Step 5: In a small bowl, mix the buttermilk, red food coloring, and 1 tablespoon of white vinegar.
Step 6: Add half of the dry ingredients to the wet ingredients and mix on low speed until just combined.
Step 7: In a small cup, combine the remaining 1 tablespoon of white vinegar with the baking soda until it foams slightly. Immediately add this mixture and the buttermilk mixture to the batter, mixing until just incorporated. Do not overmix.
Step 8: Fold in the white chocolate chips, if using.
Step 9: Pour the batter into the prepared pan and spread evenly.
Step 10: Prepare the cream cheese swirl by beating the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar and vanilla extract until the frosting is light and creamy.
Step 11: Drop spoonfuls of the cream cheese frosting over the brownie batter. Use a knife or skewer to gently swirl the frosting into the batter to create a marbled effect.
Step 12: Bake for 30 to 35 minutes. The edges should be set, and a toothpick inserted near the center should come out with moist crumbs attached but not wet batter.
Step 13: Let the brownies cool completely in the pan on a wire rack for clean cutting.
Step 14: Once cooled, lift the brownies out using the parchment overhang and cut into squares.
Step 15: For a thicker frosting layer, spread a thin layer of the prepared cream cheese frosting over the cooled brownies before slicing.

Tips & Variations

For an even more intense red color, add a few extra drops of red food coloring.
Swap white chocolate chips with dark or milk chocolate chips for a different flavor twist.
Use low-fat buttermilk or substitute with milk mixed with lemon juice or vinegar as a buttermilk alternative.
If you prefer classic red velvet cakes, try this batter in a cake pan and extend baking time accordingly.

Storage

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. If refrigerated, allow them to come to room temperature before serving or warm briefly in the microwave. These brownies also freeze well; wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before enjoying.

How to Serve

The image shows three stacked squares of red velvet cheesecake brownies on a clean white plate, sitting on a white marbled surface. Each brownie has two layers: a thick, rich red velvet bottom layer with a soft, moist texture, and a creamy, smooth off-white cheesecake layer swirled on top with red velvet streaks. The brownies have sharp edges and a slightly crumbly look. The background includes a softly blurred window scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies without cream cheese frosting?

Yes, the brownies are delicious on their own with a rich red velvet flavor. The frosting adds a tangy contrast but can be omitted if you prefer simpler brownies.

How do I know when the brownies are done baking?

The edges should look set and slightly pulled away from the pan. Insert a toothpick near the center; it should come out with moist crumbs but not wet batter for the perfect fudgy texture.