Here’s a detailed Red Velvet Cream Cheese Brownies recipe along with FAQs to help you get everything just right!
🍰 Red Velvet Cream Cheese Brownies – Detailed Recipe
✅ Ingredients
For the Red Velvet Layer:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
- 1/4 cup (22g) unsweetened cocoa powder
- 1/8 tsp salt
- 1 tbsp red food coloring (liquid or gel)
- 1 tsp white vinegar
- 2 large eggs
- 3/4 cup (95g) all-purpose flour
For the Cream Cheese Layer:
- 8 oz (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
🔪 Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease or line an 8×8-inch (20x20cm) baking pan with parchment paper.
2. Make Red Velvet Batter
- In a bowl, whisk melted butter and sugar until combined.
- Add vanilla, cocoa powder, salt, food coloring, and vinegar. Mix well.
- Add eggs, one at a time, whisking until smooth.
- Gently fold in flour until just combined. Don’t overmix.
- Set aside 1/4 cup of batter for topping.
3. Make Cream Cheese Layer
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
4. Assemble
- Pour red velvet batter into prepared pan and smooth it out.
- Gently spread cream cheese mixture over the top.
- Drop spoonfuls of the reserved red velvet batter on top and swirl with a knife or skewer for a marbled effect.
5. Bake
- Bake for 28–35 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.
- Cool completely before slicing.
6. Chill (Optional)
- For best results, refrigerate for at least 1 hour before serving for clean slices.
❓FAQs – Red Velvet Cream Cheese Brownies
1. Can I use natural or Dutch-process cocoa powder?
You can use either. Natural cocoa gives a brighter red color and tangier flavor. Dutch-process will give a deeper chocolate flavor and a darker red.
2. Why add vinegar?
Vinegar reacts with cocoa powder and enhances the red color while adding slight tanginess — traditional in red velvet recipes.
3. Can I use gel food coloring instead of liquid?
Yes, gel is more concentrated, so use about 1/2 tsp gel for 1 tbsp liquid.
4. Can I double this recipe?
Absolutely. Double all ingredients and use a 9×13-inch pan. Add about 5–10 minutes extra to baking time.
5. How do I store these brownies?
- Store in the refrigerator in an airtight container for up to 5 days.
- You can also freeze them for up to 2 months.
6. Can I make this gluten-free?
Yes. Use a 1:1 gluten-free all-purpose flour blend.
7. Can I make them ahead of time?
Yes, these brownies taste even better the next day after chilling. You can make them a day in advance.
8. Why did my cream cheese swirl sink?
If the red velvet batter is too thin or the cream cheese layer is too heavy, it might sink. Make sure both batters are similar in consistency and don’t over-swirl.
9. Can I reduce the sugar?
Yes, but no more than 25% reduction or texture may suffer. Try using 3/4 cup sugar in the brownie layer and 3 tbsp in the cream cheese layer.
10. How do I get clean slices?
- Chill brownies for at least 1 hour before slicing.
- Use a hot knife (dip in hot water and wipe) for clean cuts.
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