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red velvet brownie swirl

Red Velvet Cake Brownie Swirl

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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 16 squares

Equipment

  • 1 9x9 inch baking pan
  • 2 Mixing bowl
  • 1 Medium saucepan
  • 1 Whisk
  • 1 Rubber spatula
  • 1 hand mixer or stand mixer
  • 1 Wire rack
  • 1 parchment paper sheet
  • 1 toothpick

Ingredients
  

  • 1/2 cup unsalted butter melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract divided
  • 1 tablespoon red liquid food coloring
  • 1 teaspoon white vinegar
  • 1/4 cup unsweetened natural cocoa powder
  • 3/4 cup all-purpose flour spooned and leveled
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 8 ounce cream cheese softened
  • 1/4 cup granulated sugar for cheesecake swirl
  • 1 large egg for cheesecake swirl
  • 2 tablespoon all-purpose flour for cheesecake swirl

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 9x9-inch pan with parchment paper leaving overhang for easy lifting.
  • In a bowl whisk melted butter and 1 cup sugar until glossy then whisk in 2 eggs one at a time and 1 teaspoon vanilla.
  • Stir in food coloring and vinegar until the mixture turns a deep red.
  • Sift cocoa powder, 3/4 cup flour, baking powder, and salt over the wet mixture and fold just until combined to make the red velvet brownie batter.
  • In a separate bowl beat cream cheese with 1/4 cup sugar until smooth then mix in the remaining 1 teaspoon vanilla and the egg.
  • Sprinkle in 2 tablespoons flour and beat until the cheesecake mixture is silky with no lumps.
  • Spread about two-thirds of the red velvet batter evenly into the prepared pan.
  • Dollop spoonfuls of the cheesecake mixture over the batter followed by spoonfuls of the remaining red velvet batter.
  • Use a butter knife or skewer to gently swirl the mixtures together creating visible ribbons without overmixing.
  • Bake for 30 to 35 minutes until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool the pan on a wire rack for 30 minutes then lift out using parchment and slice into squares.

Notes

For clean swirls, keep the red batter slightly thicker than the cheesecake layer so the ribbons stay distinct as they bake, and avoid over-swirling which can muddy the pattern. If using gel food coloring, start with 1 teaspoon and adjust for a rich hue without thinning the batter. Ensure the cream cheese is fully softened to prevent lumps, and mix batters gently to avoid overdeveloping gluten which can toughen the crumb. For fudgier bars, pull them from the oven when the center still has a slight wobble and let carryover heat finish the set; for cakier bars, bake until the toothpick comes out nearly clean. Store covered in the fridge up to 5 days and serve chilled for cleaner cuts or at room temperature for a softer texture.
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