Red Velvet Brownies Cream Cheese Swirl (Printable Version)
Fudgy red velvet brownies with a luscious cream cheese swirl. A perfect blend of classic cocoa and tangy sweetness. Irresistible.
# Ingredient List:
→ For the Brownie Batter
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs, at room temperature
04 - 1 teaspoon vanilla extract
05 - 1 1/2 tablespoons red food coloring (liquid or gel)
06 - 3/4 cup all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - 1/4 teaspoon salt
→ For the Cream Cheese Swirl
09 - 6 ounces cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg yolk
12 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a large bowl, whisk together melted butter and granulated sugar until well combined. Incorporate eggs, vanilla extract, and red food coloring; mix until the mixture is smooth and evenly colored.
03 - Sift in all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture with a spatula until just combined. Avoid overmixing.
04 - Reserve 1/4 cup of the prepared brownie batter for the swirl. Evenly spread the remaining brownie batter into the parchment-lined baking pan.
05 - In a separate bowl, thoroughly beat softened cream cheese, granulated sugar, egg yolk, and vanilla extract until the mixture is completely smooth and free of lumps.
06 - Drop spoonfuls of the smooth cream cheese mixture over the brownie batter in the pan. Then, add small dollops of the reserved brownie batter on top of the cream cheese.
07 - Using a knife or a skewer, gently swirl the cream cheese and brownie batters together to create an attractive marbled effect.
08 - Bake in the preheated oven for 33 to 36 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs (not wet batter).
09 - Allow the brownies to cool completely in the pan on a wire rack before carefully lifting them out by the parchment paper overhang and cutting them into individual squares for serving.
# Expert Tips:
01 -
- It's a two-in-one dessert that delivers both the comforting chew of a brownie and the luxurious tang of cheesecake.
- The dramatic red hue and elegant cream cheese swirl make it look incredibly fancy, but it's surprisingly simple to master.
02 -
- Resist the urge to overmix your brownie batter; overworking the gluten will result in a tough, cake-like brownie instead of that coveted fudgy texture.
- Always ensure your cream cheese is at room temperature and truly soft before beating it, otherwise you'll end up with frustrating lumps in your swirl.
03 -
- Don't be afraid to pull the brownies from the oven when they still look a tiny bit underbaked in the very center; this is key to achieving that ultimate fudgy texture.
- Using parchment paper with an overhang is a game-changer for easy removal from the pan and ensures no brownie gets left behind.