Red Velvet Brownies (VIDEO)
You have to try these perfectly moist, dense, and fudgy red velvet brownies with a rich marbled cream cheese crackly top! In this easy recipe, you will find the famous red velvet flavor in brownie format, the best of both!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Granulated sugar
- 120 g Brown sugar (light or dark brown sugar)
- 2 Egg (room temperature)
- 200 g Unsalted butter (melted but not hot)
- 225 g All purpose flour
- 20 g Cocoa powder (unsweetened high quality cocoa powder eg. Callebaut)
- ½ teaspoon Salt
- Red Food coloring (high quality gel eg. Americolor super red 120)
- 90 g Cream cheese (eg. full fat Philadephia)
- 20 g Heavy cream (36% fat)
- 25 g Powdered sugar
Instructions
- 1
Cream Cheese Swirl
- 2
Mix all the cream cheese swirl ingredients with an electric hand mixer for a minute or two until combined
- 3
Red Velvet Brownie
- 4
Pre-heat oven to 175 C / 347 F (no fan)
- 5
Prepare a 7 inch /18 cm square brownie pan. Brush the inside of the cake pan with a tiny bit of oil then use parchment paper on the bottom and side as well. Set aside
- 6
Melt butter in the microwave
- 7
In another bowl whip the eggs with sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes
- 8
Slowly add melted butter into the mixture while the mixer is at low speed and mix throughout, then mix in red food coloring until the desired color is achieved
- 9
Sift in flour, cocoa powder, and salt, and fold the mixture together. Do not over mix
- 10
Adjust color if required by adding more red food coloring
- 11
Pour the red velvet brownie batter into the prepared pan
- 12
Move the cream cheese mixture into a Piping bag, make a small hole in the piping bag and pipe smaller and bigger dots all around the red velvet brownie batter. For the marble effect, grab eg. a chopstick or small spoon and gently swirl the cream cheese mixture into the brownie batter
- 13
Bake for 30 minutes at 175 C / 347 F (no fan). It is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not overbake! It will further set as it cools
- 14
Let it cool in the 7 inch /18 cm square brownie pan for a few hours, then carefully cut it.
- 15
Any leftover can be stored in an air-tight container refrigerated for 3-4 days