Red Velvet Brownies

by Sabrina Snyder

Published on Last updated

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16 servings
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
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Red Velvet Brownies have a melt-in-your-mouth, moist chocolate red velvet flavor brownie layer topped with a sweet creamy cheesecake swirl.

Can’t decide between Red Velvet Cake and Chocolate Brownies? Why not have both with this easy, fun fusion of two classic Desserts?

Sabrina’s Red Velvet Brownies Recipe

Red velvet desserts are a decadent treat for all the senses. They are stunning to look at, they fill your kitchen with sweet aromas, they are so moist they melt in your mouth, and the buttery vanilla chocolate flavor can’t be beat. These Red Velvet Brownies are the perfect dessert when you are craving chocolate but want a brownie that will wow.

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Dinner, then Dessert

Red Velvet Brownies

Red Velvet Brownies have a melt-in-your-mouth, moist chocolate red velvet flavor brownie layer topped with a sweet creamy cheesecake swirl.
Yield 16 servings
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Red Velvet Brownies stack closeup
PrintRate

Ingredients
 

Red Velvet Brownie Layer:

  • 1 1/4 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter , softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1/2 ounce red food color
  • 1 teaspoon vanilla extract

Cream Cheese Swirl:

  • 16 ounces cream cheese , softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup sugar

Instructions

Red Velvet Brownies:

  • Preheat oven to 350 degrees and spray a 9×13 baking pan with baking spray.
  • Sift the flour, cocoa powder and baking soda into a large bowl.
  • In a stand mixer, whisk together the butter and sugar until light and fluffy, then add in the eggs one at a time.
  • Whisk in the sour cream, milk, red food coloring and vanilla. Then add in the flour until just combined with no dry streaks.
  • Pour into baking pan, spread evenly.

Cream Cheese Swirl:

  • Whisk together the cream cheese, eggs, vanilla and sugar until smooth.
  • Spoon the cream cheese mixture over the top gently.
  • Swirl gently with a butter knife.
  • Bake for 40-45 minutes until a toothpick comes out clean.
  • Cool on a wire rack.

Nutrition

Calories: 255kcal | Carbohydrates: 30g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 198mg | Potassium: 135mg | Fiber: 1g | Sugar: 21g | Vitamin A: 452IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg

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Collage of baked brownie squares in stacks.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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