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Fudgy red velvet brownies with cream cheese swirl on white kitchen counter

Red Velvet Brownies Recipe

Rich, fudgy red velvet brownies that combine the smooth elegance of red velvet cake with the decadent texture of classic brownies. These ruby-red dessert bars feature a hint of cocoa, a tender crumb, and an optional cream cheese swirl that takes them to the next level. Perfect for Valentine’s Day, holidays, or any celebration!
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Resting Time: 10 minutes
Total Time: 1 hour
Servings: 16 brownies
Calories: 365kcal
Cost: $10

Equipment

  • 9x13 inch metal baking pan For even baking
  • Parchment paper For easy brownie removal
  • Electric mixer To blend batter and swirl smoothly
  • Mixing bowls Separate for wet and dry ingredients
  • Wire cooling rack For cooling evenly
  • Offset spatula To spread batter
  • Sharp knife For clean cuts

Ingredients

For the Red Velvet Brownie Base

  • 1 cup (2 sticks) unsalted butter, melted cooled slightly
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon red food coloring gel or liquid
  • 1½ cups all-purpose flour sifted
  • ¼ cup unsweetened cocoa powder preferably Dutch-processed
  • 1 teaspoon salt
  • 1 teaspoon white vinegar enhances color and texture
  • ½ cup buttermilk room temperature
  • 1 cup white chocolate chips optional

For the Cream Cheese Swirl (Optional)

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F (175°C) and line a 9x13-inch pan with parchment paper.
  • Whisk melted butter and sugar until smooth, then add eggs, vanilla, food coloring, and vinegar.
  • Add buttermilk and stir until combined.
  • Sift flour, cocoa, and salt; fold into wet ingredients.
  • Pour batter into pan and smooth the top.
  • For the swirl, beat cream cheese, sugar, egg, and vanilla until creamy.
  • Drop spoonfuls over batter and swirl gently with a knife.
  • Bake 30–35 minutes until edges are set and center slightly soft.
  • Cool completely before cutting into squares.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 90g | Calories: 365kcal | Carbohydrates: 44g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 90mg | Sodium: 220mg | Potassium: 120mg | Fiber: 1g | Sugar: 33g | Vitamin A: 550IU | Calcium: 55mg | Iron: 1.6mg