Description
Delicious red velvet brownies with a cream cheese swirl.
Ingredients
Scale
- ½ cup unsalted butter
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- ⅛ teaspoon salt
- 1 Tablespoon red food coloring (scant)
- 1 teaspoon vinegar
- 2 large eggs (beaten)
- ¾ cup all purpose flour
- 8 ounces cream cheese (at room temperature)
- ¼ cup granulated white sugar
- 1 large egg (at room temperature)
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 375° and line an 8×8 baking dish with parchment paper or lightly spray it with non-stick spray and set aside.
- To a large microwave safe bowl, melt the butter then add in the sugar and stir until fully incorporated.
- Add in the vanilla, cocoa powder, salt, food coloring, and vinegar. Stir until combined.
- Add in the beaten eggs and stir to combine.
- Fold in the flour until fully incorporated. Reserve ¼ cup of the batter and set aside. Pour the remaining batter into the prepared pan and smooth until even.
- To a medium mixing bowl, add the softened cream cheese, sugar, egg, and vanilla and mix with a hand mixer on medium until smooth and cream.
- Carefully pour the cream cheese layer onto the red velvet layer and gently spread so it is even.
- Dollop the reserve red velvet batter onto the cream cheese layer and gently swirl with a skewer.
- Bake for 30-35 minutes or until just golden the center is set and no longer jiggly.
- Remove from the oven and allow to fully cool before slicing.
Notes
- Let the brownies cool completely before cutting for clean slices.
- Store in an airtight container at room temperature for up to 3 days.
- For a richer flavor, add a pinch of espresso powder to the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg