Red Velvet Brownies with Cream Cheese Swirl

If you love red velvet cake and brownies, then get ready for the ultimate mashup. These rich, fudgy red velvet brownies with a tangy cream cheese swirl are everything you didn’t know you needed in a brownie. The cream cheese layer balances the sweetness perfectly and makes for the most gorgeous red velvet brownies.

Why You’ll Love This

These rich, fudgy red velvet brownies with a tangy cream cheese swirl are everything you didn’t know you needed in a brownie. The cream cheese layer balances the sweetness perfectly and makes for the most gorgeous red velvet brownies.

Ingredients

• 80 grams or two thirds of a cup of plain all-purpose flour
• 22 grams or three tablespoons of cornstarch
• 25 grams or a quarter cup of natural cocoa powder
• a quarter teaspoon of salt
• 150 grams or three quarters of a cup of white granulated sugar
• two large room temperature eggs
• 53 grams or a quarter cup of unflavored vegetable oil
• 113 grams or half a cup of melted unsalted butter
• two teaspoons of vanilla
• one teaspoon of white vinegar
• two teaspoons of red liquid food coloring
• 225 grams or one cup of room temperature cream cheese
• 50 grams or a quarter cup of white granulated sugar
• one large room temperature egg
• half a teaspoon of vanilla
• one tablespoon of all-purpose flour

Instructions

1. Preheat your oven to 180C or 350F conventional.
2. Lightly grease an eight by eight inch square cake tin.
3. Line the pan with a piece of parchment paper.
4. Set your cake tin aside for now.
5. Sift together 80 grams or two thirds of a cup of plain all-purpose flour, 22 grams or three tablespoons of cornstarch, 25 grams or a quarter cup of natural cocoa powder, and a quarter teaspoon of salt.
6. Add a good mix with a whisk until it’s well combined and set it aside for now.
7. In a large bowl, add in 150 grams or three quarters of a cup of white granulated sugar and two large room temperature eggs.
8. Using a hand or stand mixer on a medium speed, mix for three minutes.
9. Get any of the batter off of your attachments.
10. Add in 53 grams or a quarter cup of unflavored vegetable oil. I use canola oil.
11. Add in 113 grams or half a cup of melted unsalted butter, two teaspoons of vanilla, one teaspoon of white vinegar, and two teaspoons of red liquid food coloring.
12. Using a spatula, gently fold until well combined.
13. Add your pre-sifted dry ingredients to the wet ingredients.
14. Gently fold until just combined.
15. Distribute about two thirds of the batter into our prepared pan, leaving the rest of the batter for later.
16. Spread it out as evenly as possible on the bottom of the pan.
17. In a medium bowl, combine 225 grams or one cup of room temperature cream cheese, 50 grams or a quarter cup of white granulated sugar, one large room temperature egg, half a teaspoon of vanilla, and one tablespoon of all-purpose flour.
18. Using a hand or stand mixer with clean attachments, mix on a medium speed until well combined and smooth.
19. Place dollops of the cream cheese mixture evenly over the top of the red velvet brownie layer we put into our pan earlier.
20. Once all the cream cheese batter is in, just use your spatula or a small knife to spread out the cream cheese layer as best you can.
21. Add dollops of the remaining red velvet batter on the top.
22. Again using a spatula or knife, just spread out as best you can.
23. Grab a toothpick and just swirl it through the batter.
24. Drop the cake tin lightly on the counter once, just to remove any large air bubbles.
25. This is going to go into the oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean, or with a few moist crumbs on it.

Cooking Tips

It just helps to get the brownies out so much easier when they’re ready.

You want to try not to push out too many of the air bubbles.

You want to avoid overmixing.

Ideally, you want it to completely cover the first brownie layer.

A knife will work as well.

You just want to let it completely cool in the pan, just to give it some time to firm up.

Once it’s cooled down, you want to run a thin knife along the edges that don’t have any parchment paper.

Then you want to use the parchment paper that’s hanging over the edges to lift the brownie out of the pan.

If you’re lifting up the brownie and it feels like it’s going to break, even though you’ve let it completely cool, then just invert the pan instead.

Serving Suggestions

Now all that’s left to do is to cut these into small cubes, and then they are ready to serve.

Mmm. These are just so, so perfectly moist and fudgy. They just have like the perfect brownie texture. And that cream cheese filling just adds such a wonderful tart flavor to the red velvet brownies. It’s like a cheesecake in the middle of the brownies. And I absolutely love how the inside of these brownies look. It’s so, so beautiful, yet so, so simple to make. So that is it for today, guys. If you do decide to give these beautiful red velvet brownies a go, then please do leave a review.