Red Velvet Brownies!
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Delicious red velvet brownies with a vanilla cheesecake swirl!
This post may contain affiliate links.
So the time has come, to give you… RED. VELVET. BROWNIES. Yeah, that’s right – red velvet brownies. This is a recipe that has been requested for longer than I can remember, so I am finally giving you the ultimate dream!
Some people may be a little confused from the beginning here about how you can have red velvet in brownie form, but roll with me. It’s possible. And it’s DELICIOUS.
SO! To explain the bake… red velvet cake is basically a chocolate and vanilla cake, that is also red. Originally, they were not made using red food colouring, but these days, it’s just the easiest and most straight forward route.
The main issues with baking red velvet cakes has always been using the incorrect food colouring. I will say it over and over again.. you MUST use good quality colouring. Cocoa powder is a vital ingredient, but also the ingredient that can cause food colouring not work with it being brown and all.
Anyway! To make the classic red velvet cake into a brownie.. you sorta have to combine several recipes. I essentially combined the ideas of my red velvet cake, Brownies, and Blondies all in one. The quantities vary slightly in comparison to them all, and basic ingredients differ, but otherwise… they’re so similar!
I use Red Extra food colouring, because it is just the ultimate for this situation. I use it for all red velvet bakes, and pretty much anything I do that needs to be red. Honestly, it is just such good quality! If you use a supermarket own brand, it just will NOT work. Also, the amount you need to use is rather disgusting.. this way, you don’t need much at all!
For red velvet to be red velvet these days… you need cocoa powder, vanilla, white vinegar and buttermilk. For these brownies however, you need the cocoa powder, vanilla and white vinegar along with the other ingredients.
I tried to incorporate buttermilk into them, but it just didn’t float at all. Neither did the bicarbonate of soda which is also found in the cakes often! Either way, I feel like this does have enough ingredients in to be called red velvet brownies.
For the cheesecake swirl, it’s a very similar recipe to the cheesecake in my cheesecake brownies just because I love it so much! You just have to stir it all together as little as possible to make it smooth, and then swirl it in!
The best way I found to achieve the swirl is to add in 90% of the mix into the tin, dollop/pour the cheesecake over, and then add on the rest of the brownie mix. Swirl it through, and bake! The cheesecake will sink into the brownie, but this way you get folds of cheesecake throughout, and it’s the best!
I hope you love this recipe as much as I do! x
Red Velvet Brownies!
Ingredients
Red Velvet Brownies
- 150 g Unsalted Butter
- 275 g Caster Sugar
- 2 tsp Vanilla Extract
- 1 tsp Red Food Colouring
- 4 Medium Eggs
- 30 g Cocoa Powder
- 125 g Plain Flour
- 1 tsp White Wine Vinegar
Cheesecake Swirl
- 250 g Full-Fat Cream Cheese
- 75 g Caster Sugar
- 1 tsp Vanilla Extract
- 1 Egg Yolk
Instructions
- Preheat your oven to 180C/160C Fan and line a 9x9" square tin with parchment paper!
- Beat together your Butter and Sugar until combined!
- Add in the Vanilla and Red Food Colouring - I find it easier to mix these two together to make a thinner paste, and then mix into the Butter/Sugar!
- Add in the Eggs one at a time, beating each time. Add in the Cocoa Powder, and Flour, and beat again.
- Finally, add in the White Wine Vinegar - and mix. You want to mix this mixture as little as possible!
- In a separate bowl, add your Cream Cheese, Sugar and Vanilla and beat till smooth. Add in the Egg Yolk and mix again!
- Pour 90% of your Brownie Mixture into the tin - dollop over the cream cheese mix, and then dollop over the last little bit of Brownie Mix
- Swirl the mixture together - and then bake in the oven for 28-35 minutes. Mine were in for 30!
- Leave to cool in the tin for 20-30 minutes or so, and then cool fully on a wire rack!
Notes
- I recommend using this Red Food Colouring for this recipe!
- I also recommend using this 9 square tin for this recipe!
- These will last in the fridge or at room temp on a cooler day, for 3-4 days!
ENJOY!
Find my other Cake Recipes on my Recipes Page!
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J x
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What is the egg replacement in brownie n cheeseswirl ?
Hi is it okay to use distilled vinegar instead of white vinegar, I checked online and distilled vinegar is mainly better for baking so I was just wondering?
I use white wine vinegar in all of my baking if I need a white vinegar – it can be swapped for apple cider vinegar or other white vinegars! All work the same.
Hi would I be able to make these using a dairy free/Vegan cream cheese?
Thank you
I don’t see why not! x
Hi Jane, would the recipe still work if I didn’t include the cheesecake part and added white chocolate chips instead? Thanks
Yes – although they are a bit plain without the cheesecake! x
Can these be frozen? X
I don’t see why not! x
Hi I’m planning to cut the recipe in half and bake it in an 8×8″ tray, would that be alright? What adjustments do you recommend in doing so?
Half is about a 7×7″ – so it may be a bit thin if used in an 8″ x
Hi Jane, these are excellent and I need to make some for a socially distanced event. Can I make them in a large baking tray. Or should I use 3 or 4 “9×9” trays?
Hey! As they are baked into a 9×9″ tray for the best results (due to timings etc) I would maybe do the 3 or 4 9×9″ xx
These taste amazing!! I only had supermarket colouring in and did have to use a lot just to get a little red tint to it so have now ordered the gel colouring you recommended and will definitely make them again!
Ahh yay! I hope the good colour works wonders for you! X
Hi, the cheesecake filling, is it block cream cheese or spreadable? It is ridiculously hard to get block cream cheese regularly in the UK!! Thanks
I’m in the UK and just use Philadelphia! If you have block, use it, but if not – any full-fat soft cream cheese works.
Just made these and struggled with getting a red colour. Maybe I used too much coco powder but I ended up using half a bottle of red colouring and it was still brown ☹️
What brand of food colouring did you use?
Hey Jane what is the best way to check if thr brownie is done. Also the cream cheese mixture was quite liquid is that how it’s supposed to be?
Hey! So they should have a slight wobble still as they’ll continue to bake whilst cooling – and yes as it’s a baked cheesecake mix it can be more liquid!
Just made these and followed the recipe. Why has my cheesecake mix sunk to the bottom?
Think I’m going to have to throw the lot out 😭😭 did double the amount aswell
Hiya – it probably was because there was too much if you did double! And it may have been swirled in too much, so it sank!
I was making 2 trays of them so that’s why I doubled. I’ll try them again and not swirl so much x
I’m about to they baking these, I’m really looking forward to them as I have done the red velvet cookies and they were delicious. I was wondering if you are able to try making a red velvet, no bake, cheesecake. I have seen some on google, but because I know all of your recipes are amazing, I thought maybe you would be able to make the best one. 😀
Jemma
I hope you love these, and I’m glad you liked the cookies! And its on my list to do!! x
Can I omit the Cheesecake Swirl? if so, will the baking time adjust?
You can! The baking time will decrease quite a bit (not 100% sure how much)!
Hiya i wanted to ask if you cant have white wine biniger what else can you use?as i want to use this recipe but notsure what to use instead
I would use an apple cider vinegar, or another white vinegar!