Red Velvet Brownies
These rich, decadent Red Velvet Brownies include the flavors of vanilla and cocoa, a luscious cheesecake swirl and chocolate chips! They’re an easy, festive brownie recipe that’s perfect for Christmas, Valentine’s Day or any occasion!
I fell in love with red velvet flavors after my first bite several years ago. There’s something so special about the subtle flavors of vanilla, cocoa powder and tangy cream cheese frosting.
The beautiful red hue is so bright and festive, and it also doesn’t hurt that red is my favorite color. 🙂
I bake red velvet cupcakes for birthday parties often, and always include red velvet sandwich cookies in my Christmas cookie boxes every holiday season.
These Red Velvet Brownies are one of my favorite ways to enjoy these flavors. They’re a fun twist on the classic that delivers big flavor, and they’re so easy to make!
Why you’ll love this recipe:
- These brownies are rich and decadent with a luscious cheesecake swirl and big red velvet flavor!
- They’re extremely easy to make and are ready in 45 minutes from start to finish.
- Red velvet brownies are great for any occasion and are also a festive dessert for Christmas and Valentine’s Day.
Recipe ingredients
This red velvet brownie recipe includes everything you need for the rich brownie base, as well as a cheesecake swirl. The swirl is reminiscent of the cream cheese frosting that is classic to red velvet cake, and makes them even more festive!
Ingredient notes
- Vinegar. The vinegar promotes the beautiful red color. Apple cider vinegar or white balsamic vinegar may be substituted for the white vinegar.
- Red food coloring. I used liquid red food coloring for this recipe, but you may also use gel. If using gel coloring, be sure to start off using half the amount specified for the liquid and add more until you achieve the desired color.
- Egg yolk. The recipe below calls for a whole egg instead of an egg yolk in the cheesecake swirl. There’s simply no need to separate an egg!
How to make red velvet cheesecake brownies
There are two components to this red velvet brownie recipe — the brownie base and the cheesecake swirl.
Both components are very easy to make. You’ll have the brownies prepped and in the oven in about 15 minutes!
Pro tip: Place the eggs and cream cheese at room temperature 15-30 minutes prior to baking.
- Melt the butter in the microwave in a large heatproof bowl.
- Whisk in each of the following ingredients separately, and in order: 1 cup sugar, vanilla, cocoa powder, salt, red food coloring, and vinegar.
- Whisk in the eggs until incorporated.
- Fold in the flour just until combined.
- Reserve 4 tablespoons of the brownie batter and set aside. Pour the remaining batter into the prepared pan and spread evenly.
- Place the cream cheese, sugar, egg and vanilla in a medium bowl and beat well to combine.
- Spoon the filling over the brownie batter in large dollops. Spoon the reserved 4 tablespoons red velvet brownie batter over the top of the cream cheese filling, and sprinkle the chocolate chips over that.
- Using a knife, swirl the cream cheese and brownie batter together in a circular motion to combine the layers. Bake on the center rack of your oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before cutting into squares.
Recipe FAQs
Red velvet is the perfect blend of vanilla and chocolate. Just a touch of cocoa powder is added to give it a mild chocolate flavor.
To make cheesecake swirl brownies, dollop the cheesecake mixture over the top of the brownie batter. From there, drag the tip of a knife through the cheesecake batter in a circular pattern to create swirls.
Red velvet cheesecake brownies may be stored at room temperature in an air tight container for up to 3 days, or stored in the refrigerator for up to 1 week.
Recipe notes:
- Pro tip: Place the eggs and cream cheese at room temperature 15-30 minutes prior to baking.
- If using gel food coloring, decrease the amount to 1.5 teaspoons and add more as needed to achieve the desired hue.
- Red velvet cheesecake brownies may be stored at room temperature in an air tight container for up to 3 days, or stored in the refrigerator for up to 1 week.
More red velvet recipes you’ll love:
- Red velvet cake by Food Network
- Red velvet macarons
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Red Velvet Brownies
Ingredients
Brownies
- 1 stick unsalted butter
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon liquid food coloring use half a tablespoon if using gel food coloring
- 1 teaspoon white vinegar white balsamic works as well
- 2 large eggs
- 3/4 cup all purpose flour
Cheesecake layer
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup semi-sweet chocolate chips
Instructions
For the brownies:
- Preheat the oven to 350 degrees. Grease an 8×8" square baking pan with cooking spray or line with foil.
- Melt the butter in the microwave in a large heatproof bowl.
- Whisk in each of the following ingredients separately, and in order: 1 cup sugar, vanilla, cocoa powder, salt, red food coloring, and vinegar.
- Whisk in the 2 eggs until incorporated, then fold in the flour.
- Reserve 4 tablespoons of the brownie batter and set aside. Pour the remaining batter into the prepared pan and spread evenly.
For the cheesecake layer:
- Beat the cream cheese, 1/3 cup sugar, 1 egg and vanilla in a medium bowl until smooth.
- Spoon the filling over the brownie batter in large dollops. Spoon the reserved brownie batter over the top of the cream cheese filling, and sprinkle the chocolate chips over that.
- Using a knife, swirl the cream cheese and brownie batter together in a circular motion to combine the layers.
- Bake on the center rack of your oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before cutting into squares. Enjoy!
Notes
- Pro tip: Place the eggs and cream cheese at room temperature 15-30 minutes prior to baking.
- If using gel food coloring, decrease the amount to 1.5 teaspoons and add more as needed to achieve the desired hue.
- Red velvet cheesecake brownies may be stored at room temperature in an air tight container for up to 3 days, or stored in the refrigerator for up to 1 week.
- Recipe adapted from Food Network.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally published in December 2013. The photos have been updated to include step by step and instructions, and the text has been modified to include more recipe information.
14 Comments on “Red Velvet Brownies”
Wow that was so quick to bake, shoot, and post! So glad you made them and loved them. They look wonderful!
These look great!!!
They’re absolutely heavenly!
Love Sally & her recipes. You did a great job on these – I’d love to take a big bite!
Thanks, Averie! I’m in need of some of your healthier recipes after these!
I’m so glad they worked out for you, Veni! It really is hard not to eat them all! Have a great weekend.
Just made these and they’re to DIE for! Moist, flavorful (but not over the top!), pretty, and better/easier than plain brownies. Didn’t have white vinegar, so I used white wine vinegar. No difference was discernible.
I’m so glad you loved them, Cecilia! I think these are some of the best brownies ever.
I know, right?! These brownies are not only delicious, they’re easy!
I officially want one of everything on your blog!!
Thank you, Paula! The feeling is mutual!
I’m so glad to hear you enjoyed the brownies! I really have to work hard to get swirls right…I think it’s almost an art form. haha Thank you for taking the time out to comment, and have a great day! 🙂
Dear Marcie, these look wonderful! What a fun and pretty treat. I would love to try these sometime. xoxo, Catherine
Thank you, Catherine!