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Red Velvet Brownie

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These decadent red velvet brownies are fudgy, rich, and swirled with a tangy cream cheese layer. Perfect for Valentine’s Day, birthdays, or any occasion that calls for a sweet, nostalgic treat.

Ingredients

Scale
  • 3/4 cup (120g) all-purpose flour
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 tablespoons (15g) unsweetened cocoa powder
  • 2 teaspoons (10ml) red gel food coloring
  • 1 tablespoon (15ml) buttermilk
  • 1/2 teaspoon (2ml) white vinegar
  • 1/4 teaspoon (1g) salt
  • For the Cream Cheese Swirl (optional):
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon (2ml) pure vanilla extract
  • For Cutting & Decorating:
  • Powdered sugar or white chocolate drizzle (optional)
  • Sprinkles or freeze-dried raspberries (optional)

Instructions

  1. Line an 8-inch (20cm) square pan with parchment paper, letting the paper hang over the sides for easy lifting. Preheat oven to 350°F (175°C). Measure all your ingredients.
  2. In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until glossy and combined.
  3. Beat in eggs, one at a time, stirring until smooth. Mix in vanilla extract, red gel food coloring, buttermilk, and white vinegar until the batter is velvety and deep red.
  4. Sift in cocoa powder, flour, and salt. Fold gently with a spatula until just combined. Do not overmix.
  5. For the cream cheese swirl (optional): In a separate bowl, beat softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy.
  6. Pour brownie batter into the prepared pan and smooth the top. Dollop spoonfuls of the cream cheese mixture over the batter. Use a butter knife or skewer to gently swirl the two together.
  7. Bake on the center rack for 22-28 minutes. The edges should look set, and a toothpick inserted in the center should come out with a few moist crumbs.
  8. Let the brownies cool completely in the pan on a wire rack (at least 30 minutes).
  9. Lift the cooled brownies out by the parchment. Press your heart-shaped cookie cutter firmly into the slab to cut shapes. If the cutter sticks, dip it in hot water and wipe dry between cuts.
  10. Decorate with powdered sugar, melted white chocolate, or sprinkles as desired.
  11. Arrange on a platter or package in treat bags for gifting. Serve and enjoy!

Notes

For gluten-free brownies, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter and vegan cream cheese. Brownies taste even better the next day as the flavors deepen. If you don’t have a heart-shaped cutter, simply cut into squares. Chill brownies before cutting for clean shapes. Don’t overbake for fudgy texture.

Nutrition

Keywords: red velvet brownies, Valentine’s Day dessert, cream cheese swirl brownies, fudgy brownies, heart-shaped brownies, easy brownies, homemade brownies

Find it online: https://evabake.com/red-velvet-brownie/