Name: Red Velvet Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Granulated sugar 200 g; Brown sugar 120 g; Eggs 2 large; Unsalted butter 200 g; All-purpose flour 225 g; Cocoa powder 20 g; Salt 0.5 teaspoon; Red gel food coloring; Cream cheese 90 g; Heavy cream 20 g; Powdered sugar 25 g

Jump to Recipe

Red Velvet Brownies bring together everything people love about classic red velvet cake and rich brownies in one pan. These bars bake up dense, moist, and deeply chocolatey, then finish with a crackly cream cheese marble that stays soft for days. If you enjoy a dessert bar that feels bakery-quality yet stays simple enough for home baking, this recipe delivers reliable results every time.

I first started baking Red Velvet Brownies when I wanted something more indulgent than cake but more festive than a standard chocolate brownie. Red velvet already carries a subtle cocoa flavor, so translating it into brownie form made perfect sense. Over time, this version became my go-to for holidays, gatherings, and especially valentine baking, because the color alone makes people reach for a second piece. This red velvet recipe focuses on balance: deep cocoa notes, controlled sweetness, and a cream cheese swirl that melts into the surface instead of sinking. The brownies stay fudgy in the center, set at the edges, and slice clean once cooled.

Ingredients

200 g granulated sugar
120 g light or dark brown sugar
2 large eggs, room temperature
200 g unsalted butter, melted and cooled
225 g all-purpose flour
20 g unsweetened cocoa powder (high quality)
½ teaspoon salt
Red gel food coloring, high quality

Cream Cheese Swirl

90 g full-fat cream cheese
20 g heavy cream (36% fat)
25 g powdered sugar

Step-by-Step Instructions

Preparing the Ingredients

Start by measuring every ingredient with a digital scale for accuracy. Bring the eggs and cream cheese to room temperature so they blend smoothly. Line a 7-inch square brownie pan with parchment paper on the base and sides, brushing lightly with oil so the paper stays in place. Preheat the oven to 175°C / 347°F without fan, and melt the butter until just liquid, not hot.

Cooking Instructions

Whip the eggs with both sugars using an electric hand mixer until pale and thick, which takes about five to seven minutes. Slowly stream in the melted butter while mixing on low speed, then blend in red food coloring until the batter reaches a deep red tone. Sift in the flour, cocoa powder, and salt, folding gently with a spatula just until combined. Pour the batter into the prepared pan. Mix the cream cheese, heavy cream, and powdered sugar until smooth, then pipe dots across the surface and swirl gently with a skewer. Bake for about 30 minutes, stopping when the edges look set and the center remains slightly gooey.

Tips for Perfect Results

Common Mistakes to Avoid

Overbaking dries out Red Velvet Brownies quickly, so always remove them when the center still looks soft. Avoid using liquid food coloring, since it dilutes the batter and mutes the color. Mixing the flour too aggressively also creates a dense, tough texture rather than a fudgy crumb.

Pro Tips for Better Flavor

Use a blend of white and brown sugar to deepen flavor and keep moisture locked in. High-quality cocoa powder adds richness without overpowering the red velvet profile. Let the brownies cool fully in the pan before slicing, since the structure sets as they rest.

Serving and Storage

How to Serve

Serve Red Velvet Brownies slightly chilled or at room temperature for the cleanest slices. They pair well with coffee, espresso, or a cold glass of milk. For special occasions, add a light dusting of powdered sugar or a drizzle of melted chocolate.

How to Store Leftovers

Store leftover brownies in an airtight container in the refrigerator for up to four days. Allow chilled brownies to sit at room temperature for about ten minutes before serving to soften the texture.

Conclusion

These Red Velvet Brownies offer the richness of a brownie with the visual appeal of classic red velvet. The cream cheese swirl adds contrast without overpowering the cocoa base, making each bite balanced and satisfying. Once you try this recipe, it quickly becomes a staple for celebrations and everyday treats alike.

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Frequently Asked Questions

Can I use a larger pan for this recipe?

You can use a larger pan, but the brownies will bake thinner and faster. Reduce the baking time and check doneness early to keep the center fudgy.

Why is there no baking powder in this recipe?

This recipe skips baking powder on purpose to maintain a dense, gooey texture. Leavening would make the brownies more cake-like.

How do I know when the brownies are done?

The edges should look baked and slightly pulled from the pan, while the center appears soft but not wet. The brownies continue setting as they cool.