Description
These Red Velvet Brownies combine rich, fudgy chocolate with a vibrant red velvet twist and a smooth cream cheese swirl for an irresistible dessert. Perfectly marbled and baked to moist perfection, each square offers a decadent balance of cocoa and creamy sweetness, making them an excellent treat for any special occasion or afternoon craving.
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 Tin: Preheat the oven to 180°C (356°F) conventional or 160°C fan. Line a 9×9-inch square baking tin with parchment paper, covering the base and sides fully for easy removal of the brownies.
- Mix Butter and Sugar: Using an electric mixer, beat the softened unsalted butter with 275 g caster sugar until the mixture becomes smooth, creamy, and light in color, indicating thorough incorporation of sugar and aeration.
- Add Flavorings and Food Coloring: Combine 2 tsp vanilla extract and 1 tsp red food colouring into the butter and sugar mixture, mixing until a uniformly red, thinner paste forms throughout the batter.
- Incorporate Eggs: Crack in the 4 medium eggs one at a time, beating well after each to fully emulsify and maintain consistency of the batter.
- Combine Dry Ingredients: Sift together cocoa powder and plain flour, then gently beat them into the wet mixture, ensuring full incorporation without overmixing, to prevent dense brownies.
- Add Vinegar: Stir in 1 tsp white wine vinegar, mixing thoroughly. A slight fizz may appear, enhancing the red color and flavor profile.
- Prepare Cream Cheese Swirl: In a separate bowl, beat the room temperature cream cheese, 75 g caster sugar, and 1 tsp vanilla extract until smooth and lump-free. Mix in 1 egg yolk until fully combined.
- Assemble in Baking Tin: Pour about 90% of the brownie batter evenly into the prepared tin. Spoon dollops of the cream cheese mixture on top in separate spots, then dot the remaining 10% of brownie batter over the cheesecake in small spots.
- Swirl Batter Layers: Using a knife or skewer, gently swirl the brownie and cream cheese layers to create a marbled pattern. Avoid over-swishing to keep distinct layers visible for an attractive contrast.
- Bake and Cool: Bake in the 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 and cool completely for approximately 2 hours before slicing into 16 squares.
Notes
- Room temperature ingredients like butter, eggs, and cream cheese help ensure smooth blending and even baking.
- Use gel food colouring for vibrant color without altering batter consistency.
- Do not overmix the batter after adding flour to avoid dense brownies.
- The vinegar reacts with cocoa and food coloring to enhance the red velvet flavor and color.
- Allow brownies to cool completely before cutting to achieve clean slices and proper texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
