Rich, scrumptious, and appealing!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 9 |
| Yield: | 9 brownies |
Ingredients
- 1 teaspoon butter
- 1 cup white sugar
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- 1 pinch salt
- 1 tablespoon red food coloring
- 1 teaspoon cider vinegar
- 2 eggs, lightly beaten
- ¾ cup all-purpose flour
- 1 (8 ounce) package cream cheese, softened
- ¼ cup white sugar
- 1 egg
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 baking dish with 1 teaspoon butter.
- Whisk 1 cup sugar and melted butter together in a bowl. Add vanilla, cocoa powder, salt, food coloring, vinegar, and eggs to sugar mixture, blending well after each addition.
- Stir flour into sugar mixture until batter is just combined. Pour batter into prepared baking dish, reserving 1/3 cup batter for cream cheese layer.
- Blend cream cheese, 1/4 cup sugar, egg, and vanilla extract together in a bowl. Spread cream cheese mixture over brownie batter in the prepared baking dish. Pour reserved 1/3 cup brownie batter in 2 rows over cream cheese layer. Pull a knife through the batter rows into cream cheese layer to form swirls.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool completely before slicing.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 118 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 13 g |
| Sodium | 102 mg |
| Sugars | 28 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I hate red velvet cake, but red velvet brownies?! Explosion for the mouth??. I’ve baked these about 7or 8 times and they are the life of the party! ??
I already had all the ingredients, because I made red velvet brownies before. However, I couldn’t find that recipe so I used this one. My old recipe called for brown sugar and milk, so I did add some and a little extra flour. I didn’t do the cream cheese topping. They turned out yummy, but not as good as the other recipe.
My husband loves them. Next time I’ll use Pam instead of butter to grease the pan, they were hard to get out. The recipe doesn’t differentiate between ingredients for the brownie and those for the topping, you have to figure it out from the instructions. I baked mine in my toaster/convection oven so I lowered the temp by 25 degrees.
I didn’t put the red food coloring and put in chocolate chip. #delicious
I did not care for this recipe.
These were good and everyone seemed to like them. However, I think perhaps they might be missing something. I haven’t quite figured out what that might be yet, but I am working on it. They seemed a touch dry also, but I would really like to experiment a bit and try to make them again.
They were amazing
First of all, these brownies are more like a red velvet/cheesecake swirl brownie than a brownie with cream cheese FROSTING. Anyway, I think they’re pretty good, but they aren’t perfect. They were done at 30 minutes, and they make a lovely presentation. The cheesecake-style topping is also delicious, and I love the suggestion to reserve a bit of the red velvet batter to make swirling a little bit easier and more successful. However, I think the red velvet layer could use a bit of work…the texture came out a bit “gummy” to me, and I think it could use a little more flavor as well. Otherwise, it’s a pretty good recipe…thanks!