Deep Cocoa Red Velvet Cream Cheese Brownies

Quick Overview

These red velvet brownies feature a dense, chewy center with a rich cocoa flavor and a tangy cream cheese swirl baked right into the top. They combine the classic velvet cake taste with the texture of a traditional fudgy brownie.

Home bakers love this recipe because it uses standard pantry ingredients and comes together without a stand mixer. The cream cheese cutting through the sweet chocolate batter creates a balanced slice every time.

• Prep time: 15 minutes
• Cook time: 28 minutes
• Total time: 43 minutes
• Servings: 16 brownies
• Estimated calories: 240 kcal per serving

Ingredients

For the Brownie Batter

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1 tbsp liquid red food coloring
• 1 tsp white distilled vinegar
• 3/4 cup all-purpose flour

For the Cream Cheese Swirl

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1/2 tsp vanilla extract

How to Make Deep Cocoa Red Velvet Cream Cheese Brownies

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Whisk the melted butter and 1 cup of sugar together in a large bowl until smooth.
3. Add the whole eggs one at a time, whisking well after each addition until the mixture turns pale.
4. Stir in 1 teaspoon of vanilla, the cocoa powder, salt, red food coloring, and vinegar until fully combined.
5. Gently fold in the flour with a spatula just until the dry spots disappear.
6. Beat the cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a separate bowl until completely smooth.
7. Spread 3/4 of the red velvet batter evenly into the prepared pan.
8. Dollop the cream cheese mixture over the batter in five or six spots.
9. Spoon the remaining red velvet batter over the gaps.
10. Drag a butter knife gently through the top layers in a figure-eight pattern to create a marbled look.

11. Bake at 350°F (175°C) for 26 to 28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
12. Cool completely in the pan on a wire rack before slicing.

Pro Tip

Overbaking destroys the fudgy center and turns these brownies cakey. Pull them from the oven when a toothpick inserted near the center still shows a few moist crumbs, as they continue to set while cooling in the hot pan.

Serving & Storage

Serve these brownies at room temperature on their own, or warm them for 10 seconds in the microwave and pair with a scoop of vanilla bean ice cream. Fresh berries like raspberries or strawberries balance the rich cocoa and cream cheese flavors nicely.

Store leftover brownies in an airtight container in the refrigerator for up to 5 days. You can freeze individual wrapped squares in a freezer-safe bag for up to 3 months, then thaw them overnight in the fridge before eating.

FAQs

Can I leave out the vinegar in this recipe? The vinegar is necessary because it reacts with the cocoa powder to enhance the red color and creates the signature red velvet tang.

Why did my cream cheese layer sink to the bottom? The cream cheese mixture will sink if it is too thin, so make sure your cream cheese is softened to room temperature and not melted before mixing.

Can I double this recipe for a 9×13 pan? Yes, double all ingredients and bake in a 9×13-inch pan at 350°F (175°C) for 32 to 35 minutes.