Red Velvet Brownies
These brownies combine the rich chocolate depth of classic brownies with red velvet’s signature tangy sweetness. The cocoa creates complexity without overpowering that distinctive red velvet flavor.
Creamy cream cheese swirls marble through each square, adding pockets of brightness that balance the dense, fudgy base perfectly.
Why Buttermilk Makes All the Difference
Buttermilk’s acidity reacts with the cocoa powder to create red velvet’s characteristic tender crumb. This reaction also enhances the red food coloring, making it more vibrant.
Regular milk won’t give you the same tangy bite or texture. The acid breaks down proteins just enough to create that perfect chewy-yet-soft consistency.
Room temperature buttermilk blends more easily into the batter, preventing lumps that could create uneven texture.
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Getting That Perfect Cream Cheese Swirl
Softened cream cheese swirls better than cold, but too warm and it disappears into the brownie base. Leave it out for exactly one hour before mixing.
Drop spoonfuls across the surface, then drag a knife in figure-eight patterns. Going too deep creates muddy mixing instead of distinct marbling.
The cream cheese firms up during baking, creating pockets of tangy richness that stay separate from the brownie base.
How to Know When They’re Actually Done
Red velvet brownies stay slightly underdone-looking even when properly baked due to their dense, moist nature. A toothpick should come out with just a few moist crumbs.
The edges will pull slightly from the pan sides, and the center should spring back lightly when touched. Overbaking turns them dry and crumbly.
Cooling completely in the pan prevents them from falling apart when you cut them into squares.
Stop Your Brownies From Turning Out Wrong
- Don’t skip cooling completely before cutting or they’ll crumble and fall apart. The cream cheese needs time to set properly.
- Use gel food coloring instead of liquid for more vibrant color without thinning the batter too much.
Frequently Asked Questions
Can I make these without the cream cheese swirl?
Absolutely, just pour all the brownie batter into the pan and bake for 2-3 minutes less. They’ll still have that signature red velvet flavor and texture.
Why are my brownies turning out more brown than red?
You likely need more food coloring or fresher coloring. Gel coloring works better than liquid, and cocoa can dull the red color naturally.
How do I know if I overmixed the swirl?
The cream cheese will look muddy and blend completely into the brownie instead of creating distinct marbled patterns throughout the surface.
Can I use regular milk instead of buttermilk?
Regular milk won’t give you the tangy flavor or proper texture. Mix 1/3 cup milk with 1 teaspoon lemon juice as a substitute.
Must-Have Items
Red Velvet Brownies
Ingredients
Swirl
Equipment Needed
- 9×9 inch baking pan
- Medium saucepan
- Large mixing bowl
- Electric mixer
- Wire cooling rack
Instructions
- Prepare pan: Preheat oven to 350°F. Line a 9×9 inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment.
- Melt chocolate base: Melt butter and chopped chocolate in a medium saucepan over low heat, stirring constantly until smooth. Remove from heat and let cool for 5 minutes.
- Mix wet ingredients: Whisk sugar into the chocolate mixture until combined. Beat in eggs one at a time, then vanilla extract until smooth.
- Add buttermilk and coloring: Stir in buttermilk and red food coloring until evenly distributed. The mixture should be deep red in color.
- Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, and salt. Fold dry ingredients into chocolate mixture until just combined.
- Make cream cheese swirl: Beat softened cream cheese, 1/4 cup sugar, egg yolk, and vanilla with electric mixer until smooth and fluffy, about 2 minutes.
- Layer batters: Pour brownie batter into prepared pan and spread evenly. Drop spoonfuls of cream cheese mixture across the surface.
- Create swirl pattern: Use a knife to create figure-eight swirl patterns through both layers, being careful not to overmix. The swirls should remain distinct.
- Bake brownies: Bake for 26-28 minutes, until edges pull slightly from pan and center springs back lightly when touched. A toothpick should have moist crumbs.
- Cool and cut: Cool completely in pan for at least 2 hours before lifting out using parchment overhang. Cut into 16 squares with a sharp knife.
Nutrition Facts
Per Serving (1 brownie)
