Red Velvet Brownies
Rich, fudgy red velvet brownies swirled with a tangy cream cheese layer.
Ingredients
Ingredients
- 1 cup unsalted butter melted
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste divided
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons liquid red food coloring
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg
Instructions
- Preheat the oven to 350°F. Grease or line an 8x8 inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter and 1 1/2 cups granulated sugar until thick and glossy.
- Whisk in 2 eggs, 1 teaspoon vanilla bean paste, cocoa powder, and red food coloring until smooth and evenly colored.
- Using a spatula, fold in the flour, baking powder, and salt just until no dry streaks remain.
- In a separate bowl, beat the cream cheese until smooth, then add 1/4 cup granulated sugar, 1 teaspoon vanilla bean paste, and 1 egg and mix until creamy.
- Pour half of the red velvet brownie batter into the prepared pan and spread into an even layer.
- Drop spoonfuls of half of the cream cheese mixture over the batter and gently swirl with a knife.
- Pour the remaining brownie batter over the swirled layer and spread carefully to cover.
- Drop spoonfuls of the remaining cream cheese mixture over the top and swirl lightly to create a marbled pattern.
- Bake for 25 to 30 minutes, until a toothpick inserted near the center comes out with a few moist crumbs.
- Let cool completely in the pan on a wire rack, then cut into 16 squares and serve.
Notes
- Do not overmix the brownie batter after adding the flour to keep the texture fudgy instead of cakey.
- For cleaner slices, chill the cooled pan of brownies in the refrigerator for 30 to 60 minutes before cutting.
- For cleaner slices, chill the cooled pan of brownies in the refrigerator for 30 to 60 minutes before cutting.