Description
Red Velvet Brownies are my go-to dessert that always brings smiles to everyone’s faces. Rich chocolate meets classic Southern charm in these simple squares that disappear faster than I can slice them.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- 200g unsalted butter
- 200g full-fat cream cheese
- 275g caster sugar
- 100g light brown sugar
- 130g plain flour
Supporting Ingredients:
- 40g cocoa powder
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Finishing Ingredients:
- 75g caster sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 180°C (160°C fan) or 350°F. Prepare a 20×20 cm baking pan by lining it with parchment paper, allowing edges to overhang for easy removal.
- Melt 200g unsalted butter in a large mixing bowl. Add 275g caster sugar and 100g light brown sugar, whisking until the mixture becomes smooth and slightly lighter in color.
- Incorporate 3 large eggs individually, mixing thoroughly after each addition. Blend in 1 tsp vanilla extract, 1 tsp white vinegar, and 2 tbsp red food coloring until the batter turns a vibrant crimson shade.
- Sift 40g cocoa powder, 130g plain flour, and ½ tsp salt into the wet ingredients. Fold gently until just combined, avoiding overmixing to maintain a tender texture.
- Transfer the red batter to the prepared pan, spreading it evenly with a spatula to create a smooth surface.
- Create the cream cheese topping by mixing 200g full-fat cream cheese, 75g caster sugar, 1 large egg yolk, and ½ tsp vanilla extract until completely smooth.
- Dollop the cream cheese mixture over the brownie batter. Use a skewer or knife to create elegant swirls, drawing a figure-eight pattern to marble the two mixtures.
- Bake for 25-30 minutes at 180°C (350°F). The center should be just set, with a toothpick revealing a few moist crumbs when inserted.
- Remove from the oven and let the brownies cool completely in the pan. This resting period allows the brownies to set and develop their rich, fudgy texture.
- Once cooled, lift the brownies out using the parchment paper overhang. Slice into 16 square pieces using a sharp knife, cleaning the blade between cuts for neat edges.
Notes
- Check your food coloring carefully, as different brands can produce dramatically different red shades, affecting the classic red velvet look.
- Cream cheese swirl works best when ingredients are at room temperature, ensuring smooth blending and consistent texture.
- Use a light hand when swirling the cream cheese mixture to create beautiful marbled patterns without completely mixing the batters.
- Refrigerating the brownies for an hour after cooling helps them slice cleanly and intensifies their rich flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290 kcal
- Sugar: 27 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg