red velvet cream cheese swirl brownies

Originally posted: Feb 2011

swirly batter

red velvet cream cheese swirl brownie

These babies are pretty, but not that tasty. I wasn’t expecting much in the taste department having read that these brownies are not big on the chocolate flavor. Nevertheless, I wanted to attempt them because of my love for red velvet. The recipe was easy to execute and if you aren’t serving to a very chocolate/brownie discerning crowd, you will be able to get away with it. Unfortunately, for me, this isn’t a keeper – unless you’re out more to impress in the looks department.

Red Velvet Cream Cheese Swirl Brownies

(taken from here)

Yield: 8-10 servings


  • 1 tablespoon butter, for greasing baking pan
Red Velvet Brownie layer:
  • 1 stick unsalted butter
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/4 cup cocoa powder
  • pinch of salt
  • 1 tablespoon red food coloring (gel or powder)
  • 1 teaspoon white distilled vinegar
  • 2 eggs
  • 3/4 cup flour
Cream Cheese layer:
  • 8 ounces cream cheese
  • 1/4 cup sugar
  • 1 egg 1/8 teaspoon vanilla


  1. Heat oven to 350 degrees.
  2. Butter an 8×8 baking pan, set aside.
  3. Combine the melted butter with the sugar, vanilla, cocoa powder, salt, food coloring and vinegar, in that order mixing between additions.
  4. Whisk eggs in a separate small bowl and combine with warm cocoa mix.
  5. Fold the flour into the chocolate batter and combine lightly. Reserve ¼ cup of batter for the top and set aside. Pour the remaining batter into the prepared baking pan.
  6. For the cream cheese layer, blend together the cream cheese, sugar, egg and vanilla in a medium bowl. Gently spread cream cheese layer on top of brownie batter in the pan. Dollop remaining brownie batter over the cream cheese layer.
  7. Using a skewer, toothpick or the sharp end of a knife, drag the tip through the cream cheese mixture to create a swirl patter.
  8. Bake brownies for 30 minutes. Remove to a cooling rack and allow to cool completely before cutting.

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