Fudgy Red Velvet Brownies with Cream Cheese Swirl Recipe
Introduction
These fudgy red velvet brownies combine the rich, chocolatey flavor of cocoa with the classic tang of red velvet. Topped with a luscious cream cheese swirl, they’re sure to impress family and friends with every bite.
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. Lightly grease the parchment paper.
- Step 2: In a large bowl, whisk together the melted butter and granulated sugar until combined. Whisk in the eggs one at a time until smooth, then stir in the vanilla extract.
- Step 3: In a separate medium bowl, whisk together the flour, cocoa powder, and salt.
- Step 4: In a small bowl, mix the buttermilk, red food coloring, and 1 tablespoon of white vinegar.
- Step 5: Add half of the dry ingredients to the wet ingredients and mix on low speed until just combined.
- Step 6: In a small cup, combine the remaining 1 tablespoon of white vinegar with the baking soda. When it foams slightly, immediately add it and the buttermilk mixture to the batter, mixing just until incorporated. Do not overmix.
- Step 7: Fold in the white chocolate chips if using.
- Step 8: Pour the batter into the prepared pan and spread evenly.
- Step 9: To make the cream cheese swirl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until light and creamy.
- Step 10: Drop spoonfuls of the cream cheese frosting over the brownie batter. Use a knife or skewer to gently swirl it into the batter, creating a marbled effect.
- Step 11: 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 no wet batter.
- Step 12: Let the brownies cool completely in the pan on a wire rack, then lift them out using the parchment overhang. Cut into squares.
- Optional: For a thicker frosting layer, spread a thin layer of the prepared cream cheese frosting over the cooled brownies before slicing.
Tips & Variations
- Use a high-quality gel-based red food coloring for the most vibrant red color.
- For extra fudginess, avoid overbaking and check doneness with a toothpick before the full baking time.
- White chocolate chips add a lovely contrast, but you can omit them for a purer red velvet flavor.
- If you don’t have buttermilk, substitute with regular milk mixed with 1/2 teaspoon lemon juice or vinegar and let sit for 5 minutes.
Storage
Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. When reheating, warm slightly in the microwave for a few seconds to soften the cream cheese frosting and enhance the fudgy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these brownies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure it contains xanthan gum for structure.
Why is vinegar used in this recipe?
Vinegar reacts with baking soda to create carbon dioxide, which helps the brownies rise and keeps the texture moist. It also enhances the classic tangy flavor of red velvet.
PrintFudgy Red Velvet Brownies with Cream Cheese Swirl Recipe
These 3 Fudgy Red Velvet Brownies combine the rich flavors of classic red velvet cake with the dense, moist texture of brownies. Featuring a luscious cream cheese swirl and optional white chocolate chips for added sweetness, this recipe is perfect for impressing at any gathering or satisfying a sweet tooth with a decadent treat.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter, melted
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 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 tablespoon white vinegar
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 1/2 cup white chocolate chips (optional)
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
- Preheat and Prepare Pan: 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.
- Mix Butter and Sugar: In a large bowl, whisk together the melted butter and granulated sugar until fully combined.
- Add Eggs and Vanilla: Whisk in the eggs one at a time until the mixture is smooth. Stir in the vanilla extract thoroughly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt to blend evenly.
- Mix Wet Add-ins: In a small bowl, combine the buttermilk, red food coloring, and 1 tablespoon of white vinegar. Stir well to integrate the liquids.
- Combine Dry and Wet Mixtures: Add half of the dry ingredients to the wet ingredients and mix on low speed until just combined to avoid overmixing.
- Activate Baking Soda and Combine: In a small cup, mix the remaining 1 tablespoon of white vinegar with the baking soda until it foams slightly. Immediately add this foamy mixture along with the buttermilk mixture to the batter, gently mixing until just incorporated; do not overmix.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the batter if using.
- Pour Batter into Pan: Pour the batter into the prepared baking pan and spread it evenly using a spatula or the back of a spoon.
- Prepare Cream Cheese Swirl: In a separate bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract and beat until light and fluffy.
- Swirl Frosting into Batter: Drop spoonfuls of the cream cheese frosting over the brownie batter in the pan. Use a knife or skewer to gently swirl the frosting into the batter creating a beautiful marbled effect.
- Bake the Brownies: Bake in the preheated oven for 30 to 35 minutes, until the edges are set, and a toothpick inserted near the center emerges with moist crumbs but no wet batter, indicating fudgy brownies.
- Cool and Cut: Allow the brownies to cool completely in the pan on a wire rack to ensure clean cuts. Once cool, use the parchment overhang to lift the brownies out and cut into squares.
- Optional Additional Frosting: For a thicker frosting layer, spread a thin layer of the reserved cream cheese frosting over the cooled brownies before slicing and serving.
Notes
- For the deepest red color, use a high-quality gel-based red food coloring.
- To achieve a truly fudgy texture, avoid overbaking the brownies; they should be just set with moist crumbs on a toothpick test.
- Letting the brownies cool completely before cutting prevents them from crumbling and keeps the edges neat.
- White chocolate chips add a sweet contrast but can be omitted if preferred.
- The cream cheese swirl can be adjusted to taste for more or less frosting throughout the brownies.
Keywords: red velvet brownies, fudgy brownies, cream cheese swirl, white chocolate chips, dessert recipe, chocolate brownies
