These are absolutely beautiful moist and delicious red velvet brownies! Perfect for red velvet cake lovers; adds a different twist to a traditional red velvet cake. This is a beautiful dessert perfect for Valentine's Day or for anybody who LOVES red velvet! I like this served the next day and slightly cold.

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
12
Yield:
1 8x8-inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.

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  • Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.

  • Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.

  • Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.

  • Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.

  • Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.

Cook's Note:

The fluffier and smooth you can get the cheesecake mixture, the easier it will be to spread. I think this is best served the next day!

Nutrition Facts

265 calories; protein 4.2g; carbohydrates 28.4g; fat 15.7g; cholesterol 87.4mg; sodium 122.9mg. Full Nutrition
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Reviews (114)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/08/2013
wonderful and very pretty!! These will take care of your cheesecake and red velvet cravings. Taste best the next day. TIPS: Dont use reduced fat or fat free cream cheese. After you have made the swirls and before you put in oven VERY gently tap the pan on the counter to remove some bubbles that may have formed when swirling. Remember oven baking times will vary! The batch I just did today took close to 40 minutes at 345 degrees. Read More
(42)

Most helpful critical review

Rating: 2 stars
03/30/2013
I expected the cream cheese mixture to be thick because of the cook's note but it was thinner than the batter so I just poured it over the cake batter in the pan. The 1/4 cup of batter was what I had to drop by dollops onto the cream cheese mixture and not drizzle because it was too thick. I baked for it 45 minutes and not 30 - 35 minutes as the recipe states. The edges were getting very brown but the inside was not quite cooked. It tastes okay but not something I would make again. Very disappointing. Read More
(36)
153 Ratings
  • 5 star values: 100
  • 4 star values: 27
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 6
Rating: 5 stars
04/08/2013
wonderful and very pretty!! These will take care of your cheesecake and red velvet cravings. Taste best the next day. TIPS: Dont use reduced fat or fat free cream cheese. After you have made the swirls and before you put in oven VERY gently tap the pan on the counter to remove some bubbles that may have formed when swirling. Remember oven baking times will vary! The batch I just did today took close to 40 minutes at 345 degrees. Read More
(42)
Rating: 2 stars
03/30/2013
I expected the cream cheese mixture to be thick because of the cook's note but it was thinner than the batter so I just poured it over the cake batter in the pan. The 1/4 cup of batter was what I had to drop by dollops onto the cream cheese mixture and not drizzle because it was too thick. I baked for it 45 minutes and not 30 - 35 minutes as the recipe states. The edges were getting very brown but the inside was not quite cooked. It tastes okay but not something I would make again. Very disappointing. Read More
(36)
Rating: 5 stars
04/01/2013
When I saw this recipe that combines my teenage son's three favorite deserts red velvet cheesecake and brownies together I knew it would be a hit! My whole family enjoyed this. I decided to bake it in muffin tins but otherwise followed the recipe exactly. Thank you for sharing your recipe miss_whisk I will be making this again!:) Read More
(28)
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Rating: 5 stars
08/02/2013
How anyone could give this recipe less then 5 stars is a shock to me. I made this recipe for the people I work with and they went over so well I can't wait to make them again. Yes the cream cheese part comes out thin but I found it simple to pour this on top of the red velvet mixture. They were delicious! Read More
(13)
Rating: 2 stars
02/14/2014
Am I the only one that notices the directions don't actually match the ingredient measurements. Read More
(12)
Rating: 5 stars
03/27/2014
Oh totally delicious. When I made it I used a full vanilla bean instead of vanilla extract. I mixed the seeds with the cream cheese and ground the vanilla bean skin with the sugar. Came out incredibly well. The brownie mixture got thick after I mixed in the flour so I shall set aside a bit before adding the flour for the topping. Will let you guys know how that goes. Cheers for the recipe. Read More
(9)
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Rating: 4 stars
11/03/2014
I followed the recipe exactly except I didn't have food colouring. My husband said they were good. I think doubling the recipe would be good to make them thicker. I am going to try it next time Read More
(9)
Rating: 4 stars
10/29/2013
It was a hit with all my friends but i wasn't a big fan. i've already been asked to make them again. Read More
(8)
Rating: 5 stars
05/02/2013
This was sooooo good. It's perfect when you want something a little different but familiar enough for everyone to try. Read More
(8)
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