Red Velvet Swirl Brownies

top view of an 8x8 red velvet with cheesecake swirl brownie
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Enjoy red velvet cake in a new way with homemade red velvet swirl brownies. They are perfectly fudgy with a classic red velvet flavor, and to up the fun factor I added a swirl of vanilla cheesecake!

stack of slice red velvet cream cheese swirl brownies with a bite

Ingredients & Substitutions

Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)

DAIRY:

  • butter. As always, use unsalted butter so you can control the amount of salt. You need 150g or 10.75 tbsps. 
  • eggs. You need a total of 5 large eggs. 200g (4 large eggs) for the brownie base + another 50g (1 large egg) for the cream cheese layer
  • full-fat cream cheese. Use the block ones, not the tub variety. This recipe was tested using the regular cream cheese and not the “light” version. You need 250g (8.82 oz) 

PANTRY:

  • granulated white sugar. You need 250g (1.25 cups) + another 50g (.25 cup) for the cream cheese layer
  • pure vanilla extract. 2 tsps  + another 1 tsp for the cream cheese layer. Can also use vanilla bean paste if that is what you have.
  • white vinegar. You need 1 tsp.  White wine vinegar is okay as well.
  • red food gel coloring. ½ tsp  You may need more than 1/2 tsp, depending on the brand you’re using. Ideallly, use good quality gel based food coloring.
  • cocoa powder. Use natural ,unsweetened cocoa powder. 30g (6 tbsps) 
  • all-purpose flour. Also called plain flour. You need 125g (1 cup).

Recommended Tools to Make this Recipe

  • 8-inch square pan
  • hand mixer
  • parchment paper
  • cake tester / toothpick / skewer

Sliced red velvet swirl brownies

How To Make Red Velvet Swirl Brownies Step-by-Step

STEP 1. Preheat (convention oven, no fan) oven to 350℉ / 180℃ and line an 8-inch/ 20cm square pan with parchment paper. Ensure that your butter, eggs, and cream cheese are at room temperature.

Related Read: What is Room Temperature Butter

STEP 2. In a medium mixing bowl, blend together (using a whisk or a hand mixer) the cream cheese, vanilla, sugar, and egg until smooth. Set aside while you make the red velvet brownies.

STEP 3. In a large bowl, cream the butter and sugar together until combined. Add the vanilla extract, vinegar, and red food coloring and mix well. Depending on the brand of food coloring you use, you might need to add more food color. Add the eggs, one at a time, beating after each addition.

STEP 4. Add the cocoa powder and flour and beat again UNTIL JUST no streaks of white flour can be seen. Don’t forget to scrape the bowl to ensure all the ingredients are evenly mixed.

STEP 5. Pour the brownie mixture into the line pan then level with a spatula. Gently dollop the cream cheese mixture on top of the brownie batter in the pan. Then using a cake tester or a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern.

red velvet batter topped with vanilla cheesecake mix
red velvet brownie batter before baking

STEP 6. BAKE for 28 to 30 minutes or until a toothpick inserted in the middle of the brownie comes out clean. Transfer to a wire rack to cool fully before cutting with a sharp knife.

baked red velvet swirl brownies in a square pan
red velvet brownie batter after baking

Baker’s Notes

  • It’s important to use a strong, good-quality red food gel coloring when you make these to get that gorgeous red color.

  • You can also use 9-inch square but baking time will be different. Start checking for doneness 5-10 minutes earlier than the suggested baking time below.

  • To cleanly cut the brownies, use a straight-edge knife rather than a serrated knife. I use a chef’s knife that’s at least 8-inches long. If you use a knife that’s too small, you’ll end up with crumbs everywhere. Run the knife under hot water and wipe it off in between EACH slice to prevent smearing the edges of the brownies.

  • As shown in the the photos, you can make 4 even cuts into this 8×8-inch pan of brownies for a total of 16 brownies. You can also do 3 even cuts to get 9 generous portioned brownies.
top view of sliced red velvet brownies with cream cheese swirl
sliced red velvet brownies

❤️ Tried this recipe and loved it? If you made this recipe or any other recipe on this site, I would love to know! ❤️

Rate the recipe and leave a comment below. Or tag @thebakeologie on Instagram and hashtag it #bakeologie !

top view of an 8x8 red velvet with cheesecake swirl brownie

Red Velvet Swirl Brownies

Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Yield: 16
Enjoy red velvet cake in a new way with homemade red velvet swirl brownies. They are perfectly fudgy with a classic red velvet flavor, and to up the fun factor I added a swirl of vanilla cheesecake! My recipe post includes helpful step-by-step photos to help guide you through making this recipe.
Just a quick note that it’s important to use a strong, good-quality red food gel coloring when you make these to get that gorgeous red color.
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Ingredients

For the Red Velvet Base

  • 150 g unsalted butter at room temperature
  • 250 g granulated white sugar
  • 2 tsp pure vanilla extract
  • 1 tsp white vinegar
  • ½ tsp red food gel coloring
  • 4 pcs large eggs weight is around 200g without shell
  • 30 g cocoa powder
  • 125 g all-purpose flour/ plain flour

For the Cream Cheese Swirl

  • 250 g full-fat cream cheese at room temperature, get the block ones, not the spreadable type
  • 1 tsp pure vanilla extract
  • 50 g granulated white sugar
  • 1 pc large egg weight is around 50g without shell

Instructions 

  • MISE EN PLACE. Preheat (convention oven, no fan) oven to 350℉ / 180℃ and line an 8-inch/ 20cm square pan with parchment paper.
    Ensure that your butter, eggs, and cream cheese are at room temperature.
  • MAKE THE CREAM CHEESE LAYER. In a medium mixing bowl, blend together (using a whisk or a hand mixer) the cream cheese, vanilla, sugar, and egg until smooth. Set aside while you make the red velvet brownies.
    250 g full-fat cream cheese
    1 tsp pure vanilla extract
    50 g granulated white sugar
    1 pc large egg
  • MAKE THE RED VELVET BROWNIE. In a large bowl, cream the butter and sugar together until combined. Add the vanilla extract, vinegar, and red food coloring and mix well. Depending on the brand of food coloring you use, you might need to add more food color. Add the eggs, one at a time, beating after each addition.
    150 g unsalted butter
    250 g granulated white sugar
    2 tsp pure vanilla extract
    1 tsp white vinegar
    ½ tsp red food gel coloring
    4 pcs large eggs
  • Add the cocoa powder and flour and beat again UNTIL JUST no streaks of white flour can be seen. Don't forget to scrape the bowl to ensure all the ingredients are evenly mixed.
    30 g cocoa powder
    125 g all-purpose flour/ plain flour
  • MAKE THE SWIRL. Pour the brownie mixture into the line pan then level with a spatula. Gently dollop the cream cheese mixture on top of the brownie batter in the pan. Then using a cake tester or a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern.
  • BAKE for 28 to 30 minutes or until a toothpick inserted in the middle of the brownie comes out clean. Transfer to a wire rack to cool fully before cutting with a sharp knife.

Notes

On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary in the recipe but I strongly recommend using a digital scale for a more accurate result. 
STORAGE. Due to the cream cheese, this needs to kept in the fridge. Ideally leave at room temp for about 30 minutes before eating them.
Tried this recipe?Mention @theBakeologie or tag #Bakeologie!

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