Description
These Red Velvet Brownies combine the rich, fudgy texture of classic brownies with a vibrant red color and a luscious cream cheese swirl. A perfect treat for special occasions or whenever you want a decadent twist on traditional brownies, this recipe yields moist and tender brownies with a striking marbled appearance and balanced sweetness.
Ingredients
Scale
Brownie Base:
- 150 g (5.3 oz) unsalted butter, softened to room temperature
- 275 g (9.7 oz) caster sugar
- 2 tsp vanilla extract
- 1 tsp red food colouring (gel recommended)
- 4 medium eggs (room temperature preferred)
- 30 g (1 oz) cocoa powder (preferably high-quality unsweetened, Dutch-processed)
- 125 g (4.4 oz) plain all-purpose flour, sifted
- 1 tsp white wine vinegar
Cream Cheese Swirl:
- 250 g (8.8 oz) full-fat cream cheese, room temperature
- 75 g (2.6 oz) caster sugar
- 1 tsp vanilla extract
- 1 egg yolk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (356°F) conventional or 160°C fan. Line a 9×9-inch square baking tin with parchment paper, fully covering the base and sides for easy removal of the brownies after baking.
- Cream Butter and Sugar: Using an electric mixer, beat the unsalted butter and 275 g caster sugar together until the mixture is smooth, creamy, and light in color. This indicates that the sugar is well incorporated, making the batter fluffy.
- Add Flavor and Color: Mix in 2 tsp vanilla extract and 1 tsp red food colouring thoroughly until the mixture forms a thinner, evenly red paste throughout the batter.
- Incorporate Eggs: Add the 4 medium eggs one at a time, beating well after each addition to ensure the batter emulsifies properly and maintains its smooth texture.
- Add Dry Ingredients: Sift together the cocoa powder and plain flour, then gently fold them into the wet mixture, combining completely without lumps. Avoid overmixing to keep the brownies tender.
- Add Vinegar: Stir in 1 tsp white wine vinegar last; you may notice slight fizzing, which helps enhance the red color and deepen the flavor.
- Prepare Cream Cheese Mixture: In a separate bowl, beat the room temperature cream cheese, 75 g caster sugar, and 1 tsp vanilla extract until smooth and lump-free. Add the egg yolk and mix until fully combined.
- Assemble Layers: Pour about 90% of the brownie batter into the lined baking tin and spread evenly. Drop spoonfuls of the cream cheese mixture over the brownie base, then add the remaining 10% of brownie batter in small dollops on top.
- Create Swirls: Using a knife or skewer, gently swirl the brownie and cheesecake layers to create a marbled effect. Try not to over-swirl; keep some distinct layers for a beautiful contrast.
- Bake and Cool: Bake in the preheated oven for 28 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool in the tin for 20 to 30 minutes, then transfer to a wire rack to cool completely (about 2 hours) before cutting into 16 squares.
Notes
- Use gel food coloring for the best vibrant red color without adding excess liquid.
- Room temperature eggs and cream cheese blend more smoothly into the batter and maintain texture.
- Do not overmix the batter after adding dry ingredients to avoid dense brownies.
- Swirling technique enhances the visual appeal and creates distinct cream cheese ribbons.
- Allow brownies to cool completely before cutting to prevent crumbling and to firm up layers.
