Ingredients
- All-purpose flour: 1 cup
- Unsweetened cocoa powder: 1/4 cup
- Granulated sugar: 1 cup
- Cream cheese, softened: 8 ounces
- Unsalted butter, melted: 1/2 cup
- Eggs: 2 large
- Red food coloring: 1 tablespoon
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- Step 2: In a large bowl, whisk together flour, cocoa powder, and sugar. Add melted butter, one egg at a time, red food coloring, and vanilla extract. Mix until just combined.
- Step 3: In a separate bowl, beat the softened cream cheese until smooth. Add the remaining egg and sugar from the dry ingredients. Beat until smooth and creamy.
- Step 4: Pour half of the red velvet batter into the prepared pan. Spread the cream cheese mixture evenly over the red velvet batter. Gently pour the remaining red velvet batter over the cream cheese layer, swirling lightly with a knife.
- Step 5: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Step 6: Let cool completely in the pan before cutting into squares.
Notes
- Store leftover brownies in an airtight container in the refrigerator for up to 3 days to maintain their fudgy texture.
- For a warm, gooey treat, microwave individual brownie squares for 10-15 seconds.
- Serve these decadent brownies chilled for a denser, cheesecake-like experience, or at room temperature for a softer texture.
- Chef's tip: Don't overmix the red velvet batter; gentle swirling after layering creates a beautiful marbled effect and prevents a tough brownie.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American