Name: Irresistible Red Velvet Cream Cheese Brownies in 35 Minutes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon salt; 1 cup unsalted butter, melted; 2 cups granulated sugar; 4 large eggs; 2 teaspoons vanilla extract; 1 tablespoon red food coloring; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1 large egg yolk; 1/2 teaspoon vanilla extract

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Oh my gosh, you’re going to lose your mind over these red velvet cream cheese brownies! I’ve been baking them for years – they’re my go-to when I need to impress at potlucks or just want something special for movie night. That rich cocoa flavor combined with the tangy cream cheese swirl? Absolute perfection.

What makes these so incredible (trust me, I’ve tested dozens of versions) is how the fudgy brownie base contrasts with the bright, creamy topping. It’s like if red velvet cake and cheesecake had a delicious baby! The first time I made them for my sister’s birthday, she actually hid the last two in her purse – that’s how good they are.

These aren’t your average brownies. The deep red color makes them stunning, and that cream cheese ripple through the middle creates pockets of cool creaminess in every bite. After years of tweaking, I’ve nailed the perfect balance between the chocolatey base and the tangy topping. You’re about to discover why these are always the first dessert to disappear at every gathering!

Why You’ll Love These Red Velvet Cream Cheese Brownies

Let me tell you why these brownies have become my signature dessert – and why you’ll keep coming back to them too! First off, that fudgy texture is absolutely dreamy – the perfect cross between a brownie and a slice of red velvet cake. But here’s what really makes them special:

The cream cheese swirl adds this amazing tangy contrast that cuts through the richness
They look fancy but are actually super easy to make – no fancy equipment needed
That vibrant red color makes them a showstopper at parties (kids and adults go crazy for them)
They’re equally perfect warm from the oven or chilled the next day

Seriously, I’ve never brought these anywhere without someone asking for the recipe. They’re just that good!

Ingredients for Red Velvet Cream Cheese Brownies

Okay, let’s gather our goodies! I’ve learned over the years that the right ingredients make all the difference with these brownies. Here’s what you’ll need – I’ve grouped them so everything comes together smoothly:

For the Brownie Base

1 cup all-purpose flour – spooned and leveled (trust me, this matters!)
½ cup unsweetened cocoa powder – I prefer Dutch-process for that deep chocolate flavor
½ teaspoon salt – just a pinch to balance the sweetness
1 cup unsalted butter, melted – cooled slightly so it doesn’t cook the eggs
2 cups granulated sugar – this gives that perfect crackly top
4 large eggs – room temperature blends better
2 teaspoons vanilla extract – the good stuff, not imitation
1 tablespoon red food coloring – gel works best for vibrant color

For the Cream Cheese Swirl

8 oz cream cheese – softened (leave it out for an hour first)
¼ cup granulated sugar – just enough to sweeten it up
1 large egg yolk – gives that perfect cheesecake texture
½ teaspoon vanilla extract – ties all the flavors together

See? Nothing too crazy – just quality ingredients that work magic together!

How to Make Red Velvet Cream Cheese Brownies

Now for the fun part – let’s make these beauties! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step so yours turn out perfect on the first try. Promise!

Preparing the Red Velvet Batter

First things first – preheat that oven to 350°F (175°C) and grease your 9×9-inch pan. I like to line mine with parchment paper too – makes cleanup a breeze!

In a medium bowl, whisk together the flour, cocoa powder, and salt. Set this aside – we’ll come back to it. In a larger bowl, mix the melted butter and sugar until they’re best friends. Then beat in the eggs one at a time – don’t rush this! Add the vanilla and that gorgeous red food coloring (careful, it stains!). Now here’s the key: gently fold in the dry ingredients just until combined. Overmixing = tough brownies, and we want fudgy perfection!

Making the Cream Cheese Swirl

While your brownie batter rests, let’s make that dreamy swirl. In a clean bowl, beat the softened cream cheese until it’s smooth – no lumps! Add the sugar, egg yolk, and vanilla, mixing until creamy. Now comes the fun part: drop spoonfuls of this mixture over your red velvet batter. Take a knife and gently swirl it through – don’t go crazy, just a few pretty figure-eights will do!

Baking and Cooling

Pop your masterpiece in the center of the oven for 30-35 minutes. The edges should pull away slightly, and a toothpick should come out with moist crumbs (not wet batter). Here’s my secret: take them out when they’re slightly underdone for ultra-fudgy results! Let them cool completely in the pan – I know, the wait is torture, but cutting warm brownies is messy business. Worth it when you see those beautiful swirls in every slice!

Tips for Perfect Red Velvet Cream Cheese Brownies

After making these brownies more times than I can count, I’ve picked up some tricks that make all the difference! First, gel food coloring is worth hunting down – it gives that deep red color without watering down your batter. And please, please use room-temperature eggs – cold eggs can make your batter seize up and no one wants that!

Here’s my golden rule: don’t overbake! Pull them out when the center is still slightly jiggly – they’ll set as they cool. Oh, and when swirling the cream cheese, less is more. A few gentle passes with the knife creates those gorgeous marble patterns without mixing everything into a pink mess. Trust me on this one!

Ingredient Substitutions & Notes

Life happens, and sometimes you need to swap ingredients – I’ve been there! If you can’t find Dutch-process cocoa, regular unsweetened cocoa works fine (your brownies will just be slightly lighter in color). No butter? Use an equal amount of vegetable oil, though you’ll miss that rich buttery flavor.

For the cream cheese layer, Greek yogurt makes a decent stand-in if you’re in a pinch – it won’t swirl as beautifully, but still adds that tang. Need to go dairy-free? Try coconut cream cheese – just know it’ll change the flavor profile. And if you’re avoiding eggs, flax eggs can work, though the texture won’t be quite as fudgy.

One important note: if you skip the food coloring, you’ll get chocolate brownies (still delicious, just not red velvet!). For natural color, beet powder works, but you’ll need about 2 tablespoons and the hue will be more muted.

Serving and Storing Red Velvet Cream Cheese Brownies

Oh, the possibilities with these beauties! My absolute favorite way to serve them is slightly warm with a scoop of vanilla ice cream melting over the top – that hot-cold, fudgy-creamy combo is pure heaven. For parties, I’ll cut them into small squares and arrange them on a pretty plate (they disappear FAST).

Leftovers? Ha – like that ever happens! But if you miraculously have some, store them in an airtight container in the fridge for up to 5 days. They freeze beautifully too – just wrap individual pieces in plastic wrap and pop them in a freezer bag for up to 3 months. A quick 10-second microwave zap brings them right back to gooey perfection!

Nutritional Information

Okay, let’s be real – we’re not eating brownies for their health benefits! But since you asked, here’s the scoop: each brownie comes out to about 280 calories. They’ve got that perfect balance of sweet and rich, with 22g of sugar and 16g of fat per serving.

Just remember – these numbers are estimates based on my exact ingredients. Your favorite brand of cream cheese or cocoa powder might change things slightly. And hey, if you’re watching portions, I totally get it… but good luck stopping at just one!

FAQs About Red Velvet Cream Cheese Brownies

Q1. Can I make these without red food coloring?
Absolutely! You’ll end up with delicious chocolate cream cheese brownies instead. The flavor stays the same, but you’ll miss that signature red velvet look. If you want natural color, try 2 tablespoons of beet powder – just know the hue will be more muted than with food coloring.

Q2. How do I store leftovers (if there are any!)?
These keep beautifully in an airtight container in the fridge for up to 5 days. You can also freeze them for 3 months – wrap individual squares in plastic before freezing. When the craving hits, just thaw at room temperature or zap in the microwave for 10 seconds!

Q3. Why is my cream cheese swirl disappearing into the batter?
Ah, the swirl struggle! Two tips: make sure your cream cheese layer is thick enough (don’t spread it too thin), and when swirling, use just 2-3 gentle figure-eight motions. Over-swirling blends everything together into a pink mess rather than those pretty ribbons.

Q4. Can I double this recipe for a crowd?
You bet! Double all ingredients and use a 9×13-inch pan instead. Keep an eye on baking time – it might need 5-10 extra minutes. These are perfect for potlucks – I always bring a double batch because they disappear so fast!

Alright, now it’s your turn! Whip up these red velvet cream cheese brownies and watch the magic happen in your own kitchen. Don’t forget to tag me in your photos – I love seeing your delicious creations! You can find more amazing recipes on my Pinterest page.

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

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Why You’ll Love These Red Velvet Cream Cheese Brownies