Red Velvet Swirl Brownies
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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Equipment
- 8-inch (20cm) square pan
- Parchment Paper
- hand mixer or stand mixer
- cake tester or a toothpick/ skewer
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.
Servings: 16
