Why You’ll Love Irresistible Red Velvet Cream Cheese Brownies in 35 Minutes Recipe

I keep this recipe in rotation because it delivers bakery-style results with minimal effort. I like how the brownies stay moist and dense while the cream cheese layer adds contrast in both flavor and texture. It’s a great option when I want a dessert that feels special but doesn’t require complicated steps.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 tablespoon red food coloring
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract

Directions

I begin by preheating the oven to 350°F (175°C) and greasing a 9×9-inch baking pan. In one bowl, I whisk together the flour, cocoa powder, and salt. In another bowl, I mix the melted butter and sugar until smooth and glossy.

I add the eggs, vanilla extract, and red food coloring to the butter mixture and stir until fully combined. I then gradually fold in the dry ingredients, mixing just until everything comes together. I spread the brownie batter evenly into the prepared pan.

In a separate bowl, I beat the cream cheese with sugar, egg yolk, and vanilla until smooth and creamy. I drop spoonfuls of the cream cheese mixture over the brownie batter and use a knife to gently swirl it through the top.

I bake the brownies for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. I let them cool completely before cutting into squares.

Servings and Timing

I usually cut this recipe into 16 brownies. Prep time takes about 15 minutes, bake time is around 35 minutes, and the total time comes to approximately 50 minutes.

Variations

I sometimes add chocolate chips to the brownie batter for extra richness. When I want a festive twist, I sprinkle the top lightly with powdered sugar after cooling. I also enjoy adding a small amount of orange or almond extract to the cream cheese layer for a subtle flavor change.

Storage/Reheating

I store leftover brownies in an airtight container in the refrigerator for up to four days. I prefer to enjoy them chilled, but I occasionally let them sit at room temperature for a softer texture before serving.

FAQs

Can I use gel food coloring instead of liquid?

I prefer gel food coloring because it gives a deeper red color without thinning the batter.

How do I keep the brownies fudgy?

I avoid overmixing the batter and make sure not to overbake them.

Can I make these brownies ahead of time?

I often make them a day in advance and refrigerate until ready to serve.

Do I need to line the pan with parchment paper?

I find it helpful for easy removal, but greasing the pan works as well.

Can I use low-fat cream cheese?

I usually stick with full-fat cream cheese for the best texture and flavor.

How do I know when the brownies are done?

I check that a toothpick comes out clean or with just a few moist crumbs.

Can I freeze these brownies?

I freeze them without issue, tightly wrapped, for up to two months.

Why did my cream cheese swirl sink?

I make sure the brownie batter is thick enough to support the swirl before baking.

Can I double this recipe?

I double it and bake in a larger pan, adjusting the bake time slightly.

Should these brownies be refrigerated?

I refrigerate them to keep the cream cheese layer fresh and firm.

Conclusion

I enjoy making these red velvet cream cheese brownies whenever I want a dessert that’s rich, visually striking, and full of flavor. The fudgy brownie base and creamy swirl make them irresistible, and they’re always a hit whenever I share them.