Red Velvet Brownies combine the flavours of vanilla and chocolate in these chewy and gooey brownies with a cream cheese swirl. These brownies are based on the classic red velvet cake recipe but made into a gooey brownie.
Red velvet is one of my many loves. The interesting combination of both vanilla and chocolate accented with the creamy cheesecake like frosting – or in the case of these red velvet brownies – swirl.
My love for red velvet has come in the form of red velvet cake pops (a reader favourite!), red velvet cookie bars and another reader favourite, Nutella stuffed red velvet cookie pie!
This new form of red velvet is in the form of brownies with a cheesecake swirl throughout. These contain more cocoa than most other red velvet recipes for more of a chocolate flavour due to these being brownies but they still have they sweet, subtle vanilla charm of a classic red velvet recipe.
Mix that with the creamy and sweet cheesecake swirl and you have a winner of a brownie!
Food Colouring
I personally use a liquid red food colouring but you can use a red food colouring gel and just add around 1-2 teaspoons of the paste as food colouring gel is generally more concentrated.
I hope you enjoy this Red Velvet Brownies and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for fun baking videos!
Red Velvet Brownies combine the flavours of vanilla and chocolate in these chewy nd gooey brownies with a cream cheese swirl.
- 150 g Butter, Melted (3/4 Cup)
- 1 Cup Sugar
- 2 Medium Eggs
- 1 Tbsp. Vanilla Extract
- 1/4 Cup Cocoa
- 1 Tbsp. Red Food Colouring
- 2/3 Cups All Purpose Flour
- 1 tsp White Vinegar
- 250 g Cream Cheese, Softened
- 70 g Butter, Softened
- 1 tsp Vanilla Extract
- 1/2 Cup Icing Sugar
- 1 Medium Egg
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Preheat the oven to 160°C (325°F) and line a 9"x9" baking tin with baking paper.
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Place the sugar and melted butter in a bowl and mix together.
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Add in the vanilla extract, red food colouring and eggs and beat together.
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Add in the cocoa and all purpose flour and fold them through.
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Lightly fold in the white vinegar and then pour into the prepared pan and set aside to make the cheesecake filling.
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Beat the cream cheese, butter, icing sugar, egg and vanilla extract together until smooth.
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Pour over the cheesecake mixture and using the end of a knife, swirl that through the red velvet brownies and then place in the oven and bake for 20-25 minutes. The outside will be set and the middle will have a slight jiggle.
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Allow them to cool completely before slicing and then store in the fridge in an airtight container.
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