Red Velvet Brownies (VIDEO)

5 from 7 votes

You have to try these perfectly moist, dense, and fudgy red velvet brownies with a rich marbled cream cheese crackly top! In this easy recipe, you will find the famous red velvet flavor in brownie format, the best of both!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 635kcal

Author: Katalin Nagy

Equipment

Ingredients

Red Velvet Brownies

200 g Granulated sugar
120 g Brown sugar light or dark brown sugar
2 Egg room temperature
200 g Unsalted butter melted but not hot
225 g All purpose flour
20 g Cocoa powder unsweetened high quality cocoa powder eg. Callebaut
½ teaspoon Salt
Red Food coloring high quality gel eg. Americolor super red 120

Cream Cheese Swirl

90 g Cream cheese eg. full fat Philadephia
20 g Heavy cream 36% fat
25 g Powdered sugar

Metric - US Customary

Instructions

Cream Cheese Swirl

Mix all the cream cheese swirl ingredients with an electric hand mixer for a minute or two until combined

Red Velvet Brownie

Pre-heat oven to 175 C / 347 F (no fan)
Prepare a 7 inch /18 cm square brownie pan. Brush the inside of the cake pan with a tiny bit of oil then use parchment paper on the bottom and side as well. Set aside
Melt butter in the microwave
In another bowl whip the eggs with sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes
Slowly add melted butter into the mixture while the mixer is at low speed and mix throughout, then mix in red food coloring until the desired color is achieved
Sift in flour, cocoa powder, and salt, and fold the mixture together. Do not over mix
Adjust color if required by adding more red food coloring
Pour the red velvet brownie batter into the prepared pan
Move the cream cheese mixture into a Piping bag, make a small hole in the piping bag and pipe smaller and bigger dots all around the red velvet brownie batter. For the marble effect, grab eg. a chopstick or small spoon and gently swirl the cream cheese mixture into the brownie batter
Bake for 30 minutes at 175 C / 347 F (no fan). It is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not overbake! It will further set as it cools
Let it cool in the 7 inch /18 cm square brownie pan for a few hours, then carefully cut it.
Any leftover can be stored in an air-tight container refrigerated for 3-4 days

Video

Notes

INGREDIENT NOTES

Use always unsalted butter in dessert recipes, but also make sure you add the salt stated in the recipe as that will balance the sweetness
Use combination of white and (light or dark) brown sugar for the best texture
Egg should be used at room temp
Baking powder is not included in this recipe intentionally, so ýour Red Velvet Brownies will turn out wonderfully fudge and gooey
Red is a very difficult color to achieve in baking so make sure to use high quality gel food coloring eg. Americolor. Poor quality food coloring will make the brownies either pink or the cocoa powder will simply overpower and your brownies will turn out brownish.
Although some recipes state to use lighter cocoa powder, please note that it will impact the cocoa taste on your Red velvet brownies. I use high quality dark cocoa powder from Callebaut that has a wonderful cocoa taste

TECHNIQUE NOTES

Digital scale is required for a consistent, happy baking experience:)
Always pre-heat your oven and consider using a digital oven thermometer for the best results
Each oven is different so you might need to adjust the baking time slightly but in my oven. I bake the brownies for 30 minutes. It is ready when the edge looks sort of baked, and the middle slightly gooey but not raw.
For the best fudge brownie experience consider rather slightly under bake your dessert
Do not attempt to cut the Red velvet brownie bars while it is still hot, as it further sets as it cools

Nutrition