Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang for easy lifting.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.1 cup unsalted butter, 2 cups granulated sugar
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.1 cup all-purpose flour, ⅔ cup unsweetened cocoa powder, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add the red food coloring to the batter and stir until the color is evenly distributed, creating that signature vibrant red hue.1 teaspoon red food coloring
- In a medium bowl, beat the softened cream cheese and ⅓ cup granulated sugar until smooth and creamy.8 ounces cream cheese, ⅓ cup granulated sugar
- Beat in the egg yolk and ½ teaspoon vanilla extract until well combined.½ teaspoon vanilla extract
- Pour half of the red velvet brownie batter into the prepared baking pan and spread it evenly.
- Dollop spoonfuls of the cream cheese mixture over the brownie batter.
- Carefully spoon the remaining red velvet brownie batter over the cream cheese dollops.
- Using a knife or a skewer, gently swirl the cream cheese mixture into the brownie batter to create a marbled effect. Don't over-swirl, as you still want distinct layers.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
- Let the brownies cool completely in the pan on a wire rack before cutting and serving.
Notes
To keep your Red Velvet Brownies Cream Cheese Frosting fresh and delicious, store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap the brownies tightly in plastic wrap and then in aluminum foil, and refrigerate them for up to a week. They can also be frozen for up to 3 months; simply wrap individual portions or the entire pan securely.
