Medium Red Velvet Brownies
Fudgy red velvet brownies with a creamy vanilla cream cheese swirl. Rich cocoa flavor, soft centers, and a smooth cheesecake-style topping baked in an 8x8 pan.
Prep Time
25 min
Cook Time
40 min
Total Time
1 hour 35 min
Servings
12
These Red Velvet Brownies combine deep cocoa flavor with a smooth cream cheese swirl. The texture is dense and moist, with a slightly soft center that sets as it cools. The brownie base is made with melted butter for richness and includes an extra egg yolk for added structure and chew. A small amount of instant coffee enhances the cocoa flavor without making the brownies taste like coffee. The cream cheese layer bakes into the top, creating contrast in both flavor and texture. This recipe uses simple ingredients and comes together in one bowl for the brownie layer.
Why This Recipe Works
- Melted butter creates a dense, fudgy texture
- Extra egg yolk adds richness and chew
- Dutch-process cocoa gives a deeper, smoother chocolate flavor
- Instant coffee enhances cocoa notes without being noticeable
- Cream cheese swirl balances sweetness with tangy contrast
Ingredients
Brownie Batter
Cream Cheese Swirl
Instructions
Brownie Batter
Preheat oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper.
In a bowl, whisk melted butter, sugar, instant coffee, and cocoa until smooth.
Add eggs and extra yolk. Whisk until glossy and well combined.
Stir in red food coloring and vanilla.
Add salt and flour. Mix just until combined — do not overmix.
Overmixing develops gluten and can make the brownies tough instead of fudgy.
Cream Cheese Swirl
Beat cream cheese until completely smooth.
Add egg, sugar, vanilla, and heavy cream. Mix until silky and lump-free.
Assemble
Spread about 3/4 of the brownie batter into the prepared pan.
Spoon the cream cheese mixture evenly over the brownie layer.
Drop remaining brownie batter on top in spoonfuls.
Swirl gently with a knife.
A light swirl keeps the red velvet and cream cheese layers distinct. Avoid overmixing.
Bake & Cool
Bake for 35–40 minutes. The center should look set but slightly soft, jiggle just slightly when the pan moves, and show moist crumbs on a toothpick — not wet batter.
Do not overbake — the brownies will continue to set as they cool. Overbaking will make them firm rather than fudgy.
Cool completely in the pan before slicing. For ultra-clean slices, refrigerate for 1 hour before cutting.
Tips for Success
Dutch-Process Cocoa Powder
This type of cocoa has a smoother, less acidic flavor than natural cocoa. It gives red velvet brownies a darker chocolate base.
Use Instant Coffee
Optional, but recommended. It strengthens the chocolate flavor without being noticeable in the finished brownies.
Room Temperature Ingredients
Eggs and cream cheese mix more smoothly at room temperature and help prevent lumps in the swirl.
Swirling Tips
Beat the cream cheese until fully smooth before adding other ingredients. Spoon the mixture evenly across the batter for balanced distribution. Use a knife to gently swirl — avoid overmixing the layers.
Cooling and Slicing
Let the brownies cool completely in the pan. For cleaner slices, refrigerate for 1 hour before cutting. Use a sharp knife and wipe it clean between cuts.
Equipment
Storage & Make-Ahead
Refrigerator Store in an airtight container in the refrigerator for up to 5 days.
Freezer Freeze for up to 2 months. Thaw in the refrigerator overnight.
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