Description
These Red Velvet Brownies combine the rich, decadent flavors of classic brownies with a vibrant red hue and a luscious cream cheese swirl. Perfectly moist and tender, with just the right balance of chocolate and tangy cream cheese, this recipe makes an impressive dessert that’s ideal for special occasions or any time you crave a sweet treat. The marbled pattern not only looks stunning but offers a delicious contrast of textures and flavors in every bite.
Ingredients
Scale
Brownie Base
- 150 g (5.3 oz) unsalted butter, softened to room temperature
- 275 g (9.7 oz) caster sugar
- 2 tsp vanilla extract
- 1 tsp red food colouring (gel recommended)
- 4 medium eggs (room temperature preferred)
- 30 g (1 oz) cocoa powder (preferably high-quality unsweetened, Dutch-processed)
- 125 g (4.4 oz) plain all-purpose flour, sifted
- 1 tsp white wine vinegar
Cream Cheese Swirl
- 250 g (8.8 oz) full-fat cream cheese, room temperature
- 75 g (2.6 oz) caster sugar
- 1 tsp vanilla extract
- 1 egg yolk
Instructions
- Preheat Oven: Preheat the oven to 180°C (356°F) conventional or 160°C fan. Line a 9×9-inch square baking tin with parchment paper, fully covering the base and sides to allow easy removal of the brownies after baking.
- Mix Butter and Sugar: In a large bowl, beat the unsalted butter and 275 g caster sugar together with an electric mixer until the mixture is smooth, creamy, and light in color, indicating the sugar is well incorporated and the texture is fluffy.
- Add Flavors and Coloring: Add 2 tsp vanilla extract and 1 tsp red food colouring to the butter and sugar mixture. Mix thoroughly until a thinner paste forms that is evenly red in color throughout the batter.
- Add Eggs: Break in 4 medium eggs one at a time, beating well after each addition to fully emulsify the batter and maintain a consistent texture.
- Combine Dry Ingredients: Sift together 30 g cocoa powder and 125 g plain flour. Gently beat the dry mixture into the wet mixture, ensuring there are no lumps. Be careful not to overmix to keep the brownies light and tender.
- Add Vinegar: Stir in 1 tsp white wine vinegar last, mixing thoroughly. A slight fizz may be observed as the vinegar reacts, enhancing the red color and flavor depth.
- Prepare Cream Cheese Mixture: In a separate bowl, beat 250 g room temperature cream cheese, 75 g caster sugar, and 1 tsp vanilla extract until smooth and lump free. Add 1 egg yolk and mix again until fully combined.
- Layer the Batter: Pour approximately 90% of the brownie mixture into the prepared baking tin, spreading evenly. Dollop the cream cheese mixture over the brownie base in separate spoonfuls. Then spoon the remaining 10% of the brownie batter over the cream cheese layer in small spots.
- Marble the Layers: Using a knife or skewer, gently swirl the brownie and cream cheese layers to create a marbled pattern. Avoid over-swizzling to keep some distinct layers visible for a beautiful visual contrast.
- Bake and Cool: Bake in the preheated oven for 28 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool in the tin for 20 to 30 minutes, then transfer to a wire rack and cool completely (about 2 hours) before cutting into 16 squares.
Notes
- Use gel food coloring for a more vibrant and consistent red hue without altering the batter’s texture.
- Room temperature ingredients help the batter to mix evenly and create a smooth texture.
- Do not overmix the batter once the dry ingredients are added to avoid dense brownies.
- Ensure the brownies cool completely before cutting to maintain the swirl pattern and clean edges.
- Use full-fat cream cheese for the best flavor and texture in the swirl.
