Red Velvet Brownies
Red velvet brownies combine mild cocoa flavor, chocolate chips, and a cream cheese swirl in one homemade dessert recipe.
Buttermilk adds a little tang to the batter, while the cream cheese balances the sweetness.
This brownies recipe starts from scratch and uses a saucepan to melt the butter and cocoa before everything comes together in a mixing bowl.
Bake a batch for Valentine’s Day, a Christmas dessert tray, or a weekend treat to share.
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What Do Red Velvet Brownies Taste Like?
They have a light chocolate flavor with vanilla and a little tang from the buttermilk. Chocolate chips add pockets of chocolate, while the cream cheese swirl gives each square a creamy contrast.
If you’re wondering how red velvet differs from a traditional chocolate dessert, my red velvet vs. chocolate cake comparison explains the ingredients and flavors that set them apart.
Ingredients for Red Velvet Brownies
You’ll find the complete ingredient amounts in the recipe card below. Here’s what goes into the batter and cream cheese swirl:
- All-purpose flour: Gives the brownies their structure. Spoon it into your measuring cup and level the top to avoid packing in too much.
- Granulated and brown sugar: Sweeten the batter, with brown sugar adding a light caramel flavor.
- Baking soda: Helps the batter rise as it bakes.
- Unsalted butter: Adds richness and melts with the cocoa and water.
- Unsweetened cocoa powder: Provides the chocolate flavor without adding extra sugar.
- Water: Combines with the butter and cocoa to make the mixture that goes into the dry ingredients.
- Eggs: Help bind the batter and give it structure.
- Buttermilk: Adds a slightly tangy flavor.
- Vanilla extract: Rounds out the cocoa flavor.
- Red gel food coloring: Gives the batter its red color without adding much liquid.
- Chocolate chips: Add extra chocolate throughout the brownies.
- Cream cheese and heavy whipping cream: Make the creamy swirl baked into the top.
How to Make Red Velvet Brownies
- Grease your baking pan and line it with parchment paper, leaving some paper hanging over the sides. This makes it easier to lift out the cooled brownies for slicing.
- Preheat the oven.
- Whisk together the flour, sugars, and baking soda in a large mixing bowl. Break up any lumps of brown sugar so they mix evenly into the batter.
- Combine the butter, cocoa powder, and water in a small saucepan. Heat, stirring until combined.
- Remove the saucepan from the heat and carefully mix the cocoa mixture into the dry ingredients.
- Add the eggs, buttermilk, vanilla, and red gel food coloring according to the recipe instructions. Mix until combined, then stir in the chocolate chips.
- Spread the batter evenly in the prepared pan.
- Prepare the cream cheese mixture as directed in the recipe card. Add it over the brownie batter, then gently drag a butter knife through the mixtures to create swirls.
- Use a few broad passes with the knife. Too much swirling will blend the cream cheese into the batter instead of leaving separate ribbons.
- Bake for the time listed in the recipe card, checking the center before removing the pan from the oven. Avoid testing directly through a chocolate chip or the cream cheese swirl, which can make it harder to judge the brownie batter.
- Let the brownies cool completely before lifting them out of the pan and slicing.
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Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
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Gel coloring is the better choice for this recipe because it adds concentrated color with very little liquid. Liquid coloring is less concentrated, so the same amount may produce a lighter shade. Avoid adding large amounts of liquid coloring just to get a deeper red.
Follow the baking time and doneness directions in the recipe card. Test a brownie portion near the center, avoiding the cream cheese swirl and melted chocolate chips. The batter should no longer be wet, and the center should be set.
Overbaking and too much flour are two common causes. Spoon and level the flour, begin checking within the recipe’s baking window, and remove the pan once the brownies meet the doneness cues.
The cream cheese may have been mixed too thoroughly into the brownie batter. Drag the knife through the pan only a few times, leaving visible ribbons of cream cheese across the top.
This version does because it contains a cream cheese swirl. Keep the brownies covered in the refrigerator rather than storing the batch on the counter.
More Red Velvet Recipes to Try
For a version with a thicker cheesecake layer, try my red velvet cheesecake brownies.
These red velvet cream cheese cookies are another option when you want an individual treat for sharing. You can also browse my red velvet cake recipes for your next birthday or holiday dessert.
Red Velvet Brownies Recipe
Ingredients
- 2 cups all-purpose flour
- 1 ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon baking soda
- ½ cup unsalted butter
- ⅓ cup unsweetened cocoa powder
- 1 cup water
- 3 eggs
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon red gel food coloring
- ¼ cup chocolate chips
- 4 ounces softened cream cheese
- 2 ounces heavy whipping cream
Instructions
- Prepare a 9×13 baking pan by spraying with cooking spray and then lining with parchment paper.
- In a large mixing bowl, add the dry ingredients – flour, sugar, brown sugar, and baking soda
- Add butter, cocoa, and water to a small saucepan and bring the melted chocolate to a boil. Remove from heat and add the wet ingredients to the flour. Whisk to combine.
- Whisk eggs and add to the batter. Then, whisk in buttermilk, vanilla extract, and food coloring.
- Stir in chocolate chips. Pour batter into the prepared baking pan.
- To make the cream cheese swirl, in a small bowl, whisk cream cheese with heavy whipping cream. Pour mixture into the center of the brownie pan.
- Use a knife to swirl the cream cheese throughout the brownie batter. Place into the preheated oven for 25-30 minutes. Brownies are complete once a toothpick inserted into the center comes out clean.
- For clean, neat cuts, use a sharp knife dipped in hot water or wiped with a damp cloth between the individual pieces. This prevents the brownies from sticking to the knife.