These Red Velvet Brownies combine a rich chocolate base, crunchy walnuts, and a tangy cream cheese swirl for an indulgent dessert that’s perfect for any occasion.
If you enjoy the classic flavors of red velvet cake, you’ll love these Red Velvet Brownies. This recipe captures the cocoa and buttermilk-like tang of red velvet in a dense, fudgy brownie topped with a creamy, swirled cheesecake layer.
The recipe originated from a 1990s church cookbook and quickly became a favorite. The bottom layer is a chocolate brownie mixture tinted with red food coloring and studded with chopped walnuts. A smooth cream cheese mixture is spread over the batter, then the reserved brownie batter is dotted on top and swirled for a marbled finish.
These brownies are thick, fudgy, and especially satisfying when chilled. They make a lovely treat for holidays like Christmas or Valentine’s Day, or anytime you crave red velvet flavors in bar form.
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Top tips for making red velvet brownies
- Bring the cream cheese to room temperature before mixing so the cheesecake layer is smooth and lump-free.
- Use regular liquid red food coloring for this recipe; if you use gel coloring, start with much less because it’s more concentrated.
- A wooden skewer or a butter knife works well to create an attractive swirl pattern.
- For the cleanest slices, refrigerate the brownies until firm before cutting.
Ingredients
- Brownie layer: butter, sugar, cocoa powder, flour, eggs, salt, vanilla.
- A small amount of vinegar adds the classic red velvet tang to balance the richness.
- Red food coloring is used to achieve the signature red hue.
- Chopped walnuts provide a pleasant crunch in the brownie layer.
- Cheesecake layer: cream cheese, egg, vanilla, and sugar.
How to make red velvet brownies
Preheat the oven to 350°F (175°C) and prepare an 8×8 inch pan by greasing it or lining it with parchment paper.
In a large bowl, combine melted butter with 1 cup of the sugar, vanilla, cocoa powder, salt, red food coloring, vinegar, and two eggs. Whisk until smooth, then fold in the flour and chopped walnuts just until combined.
Reserve about ⅓ cup of this brownie batter, then pour the remaining batter into the prepared pan, spreading it evenly.
In a separate bowl, beat the softened cream cheese with the remaining ¼ cup of sugar, the remaining egg, and vanilla until smooth. Carefully spread the cream cheese mixture over the brownie batter using an offset spatula or the back of a spoon.
Dollop the reserved brownie batter over the cheesecake layer in small spoonfuls. Use a skewer or butter knife to drag through the dollops and create a marbled swirl pattern.
Bake for about 25–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (a completely clean toothpick usually indicates overbaking for brownies). Allow the pan to cool completely on a rack.
Tips for cutting red velvet brownies
For neat, attractive slices, refrigerate the cooled brownies for at least two hours before cutting. Use a sharp knife and wipe it clean between cuts to prevent smearing.
Storage and freezing
Store Red Velvet Brownies in the refrigerator. They keep well chilled and are often preferred cold, though you can let them come to room temperature before serving if you prefer a softer texture.
To freeze, place brownies in an airtight container and freeze up to three months. Thaw overnight in the refrigerator or at room temperature before serving.
Frequently Asked Questions
Yes. Gel food coloring is fine, but it’s more concentrated than liquid coloring. Start with 2–3 drops and add more until you reach the desired shade.
Drop small spoonfuls of the reserved brownie batter over the cream cheese layer, then drag a skewer or butter knife through the layers in gentle circular motions to marble them together.
Use the toothpick test: insert a toothpick into the center. For fudgy brownies, it should come out with moist crumbs attached. If the center is very gooey, bake a few more minutes.
📖 Recipe
Red Velvet Brownies with Cream Cheese Swirl
Ingredients
- ½ cup (1 stick) butter, melted
- 1¼ cup sugar, divided
- 1 teaspoon vanilla
- ¼ cup cocoa powder
- ¼ teaspoon salt
- 1 teaspoon red food coloring
- 1 teaspoon vinegar
- 3 eggs, divided
- ¾ cup flour
- ½ cup walnuts, finely chopped
- 8 oz cream cheese, softened
Instructions
- Preheat the oven to 350°F. Grease or line an 8×8 inch baking dish with parchment paper.
- In a large bowl, whisk together the melted butter, 1 cup sugar, vanilla, cocoa powder, salt, red food coloring, vinegar, and 2 eggs until smooth. Stir in the flour and chopped walnuts just until combined.
- Reserve ⅓ cup of the brownie batter for the top. Pour the remaining batter into the prepared pan and spread evenly.
- In a separate bowl, beat the softened cream cheese with the remaining ¼ cup sugar and the remaining egg until smooth. Carefully spread the cream cheese mixture over the brownie batter.
- Dollop the reserved ⅓ cup of brownie batter over the cream cheese in small spoonfuls. Drag a skewer or knife through the dollops to create a swirl pattern.
- Bake 25–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool completely, refrigerate if desired for cleaner cuts, slice, and serve.
Notes
For the cleanest slices, cool the brownies completely and refrigerate for at least 2 hours before cutting. Store in the refrigerator or freeze up to 3 months. If using gel food coloring, start with 2–3 drops and adjust to achieve the color you want.
Nutrition (per serving)
Calories: 394 kcal; Carbohydrates: 39 g; Protein: 6 g; Fat: 25 g; Saturated Fat: 13 g; Sugar: 29 g.
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