Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (liquid or gel)
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1 cup semi-sweet 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
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment.
- In a large bowl, combine the melted butter and 2 cups granulated sugar. Whisk until smooth. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla extract and red food coloring until well combined and vibrant.
- In a separate medium bowl, whisk together the cocoa powder, all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Stir in the white vinegar and optional chocolate chips.
- For the cream cheese swirl: In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar until smooth. Mix in the egg yolk and 1/2 teaspoon vanilla extract until creamy and lump-free.
- Pour about two-thirds of the red velvet brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the cream cheese mixture over the brownie batter. Dollop the remaining red velvet batter over the cream cheese spots.
- Using a knife or skewer, gently swirl the cream cheese mixture into the brownie batter to create a marbled effect. Be careful not to overmix the swirl.
- Bake for 28-32 minutes, or until a toothpick inserted into the brownie (not the cream cheese swirl) comes out with moist crumbs attached. The edges should be set, and the center may look slightly soft.
- Remove from the oven and let cool completely in the pan on a wire rack before lifting out and cutting into squares. Cooling completely is crucial for fudgy, neat slices.
Notes
For an even deeper red, use gel food coloring. If you prefer a less sweet brownie, reduce the sugar in the brownie batter by 1/4 cup. These brownies keep well in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. For an extra touch, dust with powdered sugar before serving!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 380
- Sugar: 38g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg