Description
Discover the decadent and visually stunning Red Velvet Brownies with a luscious cream cheese swirl. These brownies combine a rich, tender red velvet base with a smooth, sweetened cream cheese layer, creating a perfect balance of flavors and textures. Ideal for special occasions or a delightful treat, this recipe guides you through every step to achieve beautifully marbled brownies with a moist crumb and vibrant red color.
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: Preheat your oven to 180°C (356°F) conventional or 160°C fan. Line a 9×9-inch square baking tin with parchment paper, ensuring the base and sides are fully covered for easy removal.
- Cream Butter and Sugar: Using an electric mixer, beat the unsalted butter and 275 g caster sugar together until smooth, creamy, and light in color. This indicates the sugar is well incorporated and the mixture is fluffy.
- Add Flavor and Color: Mix in 2 tsp vanilla extract and 1 tsp red food colouring thoroughly. The mixture should form a thinner paste with an even red hue throughout.
- Incorporate Eggs: Break in the 4 medium eggs one at a time, beating well after each addition to emulsify the batter and maintain texture consistency.
- Combine Dry Ingredients: Sift together 30 g cocoa powder and 125 g plain flour. Gently beat them into the wet mixture, ensuring no lumps remain but being careful not to overmix to avoid dense brownies.
- Add Vinegar: Stir in 1 tsp white wine vinegar thoroughly. A slight fizz may occur, enhancing the red color and depth of flavor.
- Prepare Cream Cheese Mixture: In a separate bowl, beat 250 g room temperature cream cheese, 75 g caster sugar, and 1 tsp vanilla extract until smooth and lump-free. Add 1 egg yolk and mix briefly until fully combined.
- Assemble in Baking Tin: Pour approximately 90% of the brownie batter into the prepared tin and spread evenly. Dollop the cream cheese mixture over it in spoonfuls, then add the remaining 10% of the brownie batter over the cream cheese in small spots.
- Create Marble Effect: Using a knife or skewer, gently swirl the brownie and cream cheese layers to create a marbled pattern. Avoid over-swizzling to keep some distinct layers visible for visual 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. Cool the brownies in the tin for 20 to 30 minutes, then transfer to a wire rack to cool completely, about 2 hours, before slicing into 16 squares.
Notes
- Room temperature ingredients ensure better mixing and texture.
- Sift the cocoa and flour to prevent lumps and ensure even mixing.
- The white wine vinegar reacts with the red food coloring and cocoa powder to enhance the vibrant red color and depth of flavor.
- Do not overmix the batter once dry ingredients are added to keep the brownies tender.
- Use gel food coloring for more intense color without thinning the batter.
- The marbling can be customized to your liking—more or less swirl for different visual effects.
- Allow brownies to cool completely before cutting to achieve clean squares.
- Store leftovers in an airtight container, refrigerated for up to 4 days.
