Irresistible Red Velvet Brownies Decadent Fudgy Rich Now
Author:admin
Total Time:45 minutes
Yield:9 servings 1x
Description
Red Velvet Brownies deliver fudgy rich choc squares with bakerylike finish easy steps for moist glossy bars every time Great weeknight bite
Ingredients
Scale
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/3 cup neutral oil (like canola or grapeseed)
2 large eggs
1/2 teaspoon vanilla extract
2–3 tablespoons red gel food coloring
2–3 tablespoons buttermilk or plain yogurt
1/2 cup white chocolate chips (optional)
For the cream cheese swirl: 8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon milk or cream
Instructions
Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment, letting the edges overhang for easy removal.
Whisk the dry ingredients: flour, cocoa powder, baking powder, and salt in a medium bowl until evenly combined.
In a separate bowl, whisk together the sugar, oil, eggs, vanilla, red color, and buttermilk until smooth and glossy. The mixture should look thick and richly colored.
Pour the wet mixture into the dry ingredients and stir just until combined. A few streaks of flour are okay—don’t overmix for the fudgy texture you want.
Stir in the white chocolate chips if using. The batter should be thick and deeply red; scrape the sides to ensure everything is incorporated.
Prepare the cream cheese swirl: beat the cream cheese, powdered sugar, vanilla, and milk until smooth and silky. It should be thick but spoonable.
Spread about two-thirds of the brownie batter into the prepared pan, smoothing the surface. Spoon dollops of the cream cheese mixture over the batter, then drop spoonfuls of the remaining brownie batter over the top. Use a knife or skewer to swirl the cream cheese into the batter in a marbled pattern.
Bake 22–28 minutes, until the center is just set and a toothpick comes out with a few moist crumbs. Don’t overbake—you want a fudgy center. If the top looks cracked, that’s a sign of a classic brownie finish.
Cool completely in the pan on a wire rack, then lift out by the parchment overhang and cut into squares.
Notes
Velvety red velvet brownies with fudgy chocolatey depth and a tangy cream cheese swirl, all in easy, shareable squares.
