Red Velvet Cream Cheese Brownies

Ingredients

For the Red Velvet Brownie Layer:

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 3/4 cup all-purpose flour

For the Cream Cheese Swirl:

• 8 oz (1 block) cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper or lightly grease it.
2. Make the brownie batter:
   In a medium bowl, whisk together melted butter and sugar until smooth. Add eggs one at a time, whisking well. Stir in vanilla and red food coloring. Sift in cocoa powder, add salt, and fold in the flour until just combined. Pour the batter into the prepared pan, reserving about 1/4 cup of batter for swirling.
3. Make the cream cheese swirl:
   In a separate bowl, beat the cream cheese until smooth. Add sugar, egg, and vanilla, and beat until creamy and well combined.
4. Assemble:
   Drop spoonfuls of the cream cheese mixture over the brownie batter. Drop small spoonfuls of the reserved brownie batter on top. Use a knife or toothpick to gently swirl the layers together for a marbled effect.
5. Bake:
   Bake for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Do not overbake.
6. Cool and serve:
   Allow brownies to cool completely in the pan before cutting into squares. Enjoy!

If you’d like, I can help you with storage tips or a short description too — just let me know!