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Ultimate Fudgy Red Velvet Brownies with Tangy Cream Cheese Frosting

Close-up of a fudgy red velvet brownies square with a cream cheese swirl topping on a white plate.
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Make rich, fudgy red velvet brownies with a bright red color and a creamy, tangy cream cheese swirl baked right in.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon red food coloring (high-quality gel recommended)
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips (optional)
  • For the Cream Cheese Swirl:
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter and 2 cups of sugar until combined.
  3. Whisk in the 4 eggs one at a time until fully incorporated. Mix in the vanilla extract, white vinegar, and red food coloring until the batter is a uniform red color.
  4. In a separate bowl, whisk together the cocoa powder, flour, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix. Fold in the white chocolate chips if using.
  6. Prepare the cream cheese swirl: In a medium bowl, beat the softened cream cheese and 1/4 cup sugar with an electric mixer until smooth. Beat in the egg yolk and 1/2 teaspoon vanilla until just blended.
  7. Spread about two-thirds of the red velvet batter into the prepared pan. Dollop spoonfuls of the cream cheese mixture over the batter. Pour the remaining red batter over the top.
  8. Use a knife or skewer to gently swirl the cream cheese mixture into the batter to create a marbled effect.
  9. Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  10. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into squares.

Notes

  • For the best fudgy texture, avoid overbaking. The center should remain slightly underdone when you remove them from the oven.
  • Chill the brownies for at least one hour before cutting for cleaner slices.
  • You can substitute the white chocolate chips with semi-sweet chocolate chips for a richer chocolate flavor.

Nutrition

Find it online: https://eatableempress.com/red-velvet-brownies-recipe-fudgy-cream-cheese/