Irresistible Red Velvet Cream Cheese Swirl Brownies

I’ve always thought brownies were pretty perfect on their own. But then I started thinking about red velvet cake and that tangy cream cheese frosting, and I wondered what would happen if I brought those flavors into brownie form. Turns out, it’s a really good idea.

These red velvet cream cheese swirl brownies give you that hint of cocoa and the classic red color, plus swirls of sweet cream cheese running through each bite. They’re not complicated to make either. You mix up a simple brownie batter with a touch of vinegar for that red velvet tang, whip together a quick cream cheese mixture, and swirl them together in the pan.

The best part? You get the fudgy texture of a brownie with all the flavors of red velvet cake. No need to choose between the two anymore.

What Kind of Cream Cheese Should I Use?

For these brownies, you’ll want to use full-fat brick-style cream cheese, not the spreadable kind that comes in a tub. The brick cream cheese has a firmer texture that holds up better when you’re creating those pretty swirls, and it won’t make your brownies too soft or runny. Make sure your cream cheese is at room temperature before you start mixing – this usually takes about 30 minutes on the counter. Cold cream cheese will be lumpy and hard to blend smoothly, which can mess up that nice creamy swirl you’re going for.

Options for Substitutions

While these brownies are pretty straightforward, here are some swaps you can make if needed:

• Butter: You can use coconut oil or vegetable oil instead of butter. If using oil, measure out the same amount (1/2 cup) but note that your brownies will have a slightly different texture – a bit more fudgy and less cake-like.
• Red food coloring: If you want to skip artificial coloring, you can use beet powder or beet juice, though you’ll need about 2-3 tablespoons to get a decent red color. Keep in mind the color won’t be as bright, and you might taste a slight earthy note.
• Cream cheese: Make sure to use full-fat cream cheese here – low-fat versions won’t give you that rich, creamy swirl. This is one ingredient you really shouldn’t substitute as it’s key to the recipe.
• Vinegar: White vinegar works best, but apple cider vinegar or lemon juice can work in a pinch. The vinegar reacts with the cocoa to create that classic red velvet flavor, so don’t skip it.
• Cocoa powder: Stick with unsweetened cocoa powder here – either natural or Dutch-processed will work. Don’t use hot cocoa mix as it contains sugar and milk powder.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with these brownies is overbaking them, which turns fudgy brownies into dry cake – pull them out when a toothpick inserted in the center comes out with a few moist crumbs, not completely clean.

Make sure your cream cheese is fully softened to room temperature before mixing, otherwise you’ll end up with lumps in your swirl that won’t blend smoothly no matter how much you stir.

When creating the swirl pattern, use a gentle hand and don’t over-swirl – just a few figure-eight motions with a butter knife will do the trick, as too much swirling can muddy the pretty contrast between the red velvet and cream cheese layers.

Finally, resist the urge to cut into these brownies right away – letting them cool completely in the pan helps the cream cheese layer set properly and makes for cleaner, prettier slices.

What to Serve With Red Velvet Cream Cheese Swirl Brownies?

These brownies are pretty rich on their own, so I like to keep things simple and serve them with a cold glass of milk or a hot cup of coffee. If you’re making them for a party or gathering, they pair really well with vanilla ice cream on the side, which adds a nice contrast to the tangy cream cheese swirl. You could also set out some fresh berries like strawberries or raspberries, which cut through the sweetness and add a pop of freshness. For a cozy dessert night, try serving them warm with a dollop of whipped cream on top.

Storage Instructions

Store: These brownies keep really well in an airtight container at room temperature for about 2 days, or in the fridge for up to a week. Because of the cream cheese swirl, I usually prefer keeping them chilled, plus they taste amazing cold!

Freeze: You can freeze these brownies for up to 3 months. Just cut them into squares first, then wrap each one individually in plastic wrap before placing them in a freezer bag. This way you can grab just one or two whenever a craving hits.

Serve: Let frozen brownies thaw at room temperature for about 30 minutes, or enjoy them straight from the fridge if you like them cold and fudgy. They’re honestly delicious either way, so it just depends on your mood!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2150-2350
• Protein: 28-34 g
• Fat: 130-145 g
• Carbohydrates: 230-250 g

Ingredients

For the brownie base:

• 2 large eggs (room temperature)
• 8 tbsp unsalted butter
• 1 cup granulated sugar
• 2 1/4 tsp vanilla extract
• 1/3 cup cocoa powder (sifted)
• 1/4 tsp salt
• 2 tsp red food coloring
• 3/4 tsp white vinegar
• 7/8 cup all-purpose flour

For the cream cheese swirl:

• 8 oz cream cheese (softened)
• 1/4 cup granulated sugar
• 1 large egg yolk
• 3/4 tsp vanilla extract

Step 1: Prepare the Pan and Preheat Oven

Preheat your oven to 350°F and grease an 8-inch square baking pan thoroughly with butter or cooking spray, making sure to coat the bottom and all sides evenly.

This prevents sticking and ensures clean edges when you cut the brownies later.

Step 2: Make the Red Velvet Brownie Batter

• 8 tbsp unsalted butter
• 1 cup granulated sugar
• 2 1/4 tsp vanilla extract
• 1/3 cup cocoa powder
• 1/4 tsp salt
• 2 tsp red food coloring
• 3/4 tsp white vinegar
• 2 large eggs
• 7/8 cup all-purpose flour

Melt the unsalted butter in a large mixing bowl over low heat or in the microwave in 30-second intervals, stirring between pulses until completely smooth.

Add the 1 cup granulated sugar, 2 1/4 teaspoons vanilla extract, sifted cocoa powder, salt, red food coloring, and white vinegar, stirring until well combined and the color is evenly distributed throughout.

In a separate small bowl, beat the 2 room temperature eggs together, then add them to the butter mixture along with the all-purpose flour, stirring just until combined—don’t overmix, as this keeps the brownies fudgy.

Reserve about 3-4 tablespoons of this batter in a small bowl and set aside; you’ll use this later for the swirl.

Step 3: Build the Cream Cheese Filling

• 8 oz cream cheese
• 1/4 cup granulated sugar
• 1 large egg yolk
• 3/4 tsp vanilla extract

While the oven preheats, beat the softened cream cheese in a clean bowl for about 30 seconds until smooth and creamy.

Add the 1/4 cup granulated sugar, 1 egg yolk, and 3/4 teaspoon vanilla extract, beating for about 1 minute until the mixture is light and fully combined.

I like to make sure my cream cheese is truly room temperature before mixing—cold cream cheese can be lumpy and won’t swirl as beautifully.

Step 4: Layer and Swirl the Batters

• red velvet brownie batter from Step 2
• cream cheese mixture from Step 3

Pour the majority of the red velvet brownie batter from Step 2 (everything except the reserved 3-4 tablespoons) into the prepared pan, spreading it evenly with a spatula.

Dollop the cream cheese mixture from Step 3 over the brownie batter in spoonfuls, distributing it across the entire surface.

Top with the reserved brownie batter by dropping small spoonfuls over the cream cheese layer.

Using a knife, zigzag through the layers in one direction, then zigzag back in the opposite direction to create a decorative swirl pattern—don’t overwork it, or you’ll lose the distinct swirl effect.

Step 5: Bake Until Set

Bake the brownies in the preheated 350°F oven for 28-30 minutes, until a toothpick inserted into the red velvet portion (not the cream cheese) comes out with just a few fudgy crumbs—it shouldn’t be completely clean, as this indicates they’re baked perfectly.

The edges should look set and slightly pulled away from the pan.

I find that slightly underbaking these brownies keeps them extra fudgy and prevents the cream cheese from drying out.

Step 6: Cool and Serve

Remove the pan from the oven and let the brownies cool completely in the pan at room temperature—this usually takes 1-2 hours.

Cooling them in the pan helps them set properly and makes them easier to cut into clean squares without the swirl layers sliding apart.

Once fully cooled, cut into 9 or 16 squares depending on your preferred size.

Irresistible Red Velvet Cream Cheese Swirl Brownies

Delicious Irresistible Red Velvet Cream Cheese Swirl Brownies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 57 minutes mins

Servings 18 pieces

Calories 2250 kcal

Ingredients

  

For the brownie base::

• 2 large eggs (room temperature)
• 8 tbsp unsalted butter
• 1 cup granulated sugar
• 2 1/4 tsp vanilla extract
• 1/3 cup cocoa powder (sifted)
• 1/4 tsp salt
• 2 tsp red food coloring
• 3/4 tsp white vinegar
• 7/8 cup all-purpose flour

For the cream cheese swirl::

• 8 oz cream cheese (softened)
• 1/4 cup granulated sugar
• 1 large egg yolk
• 3/4 tsp vanilla extract

Instructions

 

• Preheat your oven to 350°F and grease an 8-inch square baking pan thoroughly with butter or cooking spray, making sure to coat the bottom and all sides evenly. This prevents sticking and ensures clean edges when you cut the brownies later.
• Melt the unsalted butter in a large mixing bowl over low heat or in the microwave in 30-second intervals, stirring between pulses until completely smooth. Add the 1 cup granulated sugar, 2 1/4 teaspoons vanilla extract, sifted cocoa powder, salt, red food coloring, and white vinegar, stirring until well combined and the color is evenly distributed throughout. In a separate small bowl, beat the 2 room temperature eggs together, then add them to the butter mixture along with the all-purpose flour, stirring just until combined—don't overmix, as this keeps the brownies fudgy. Reserve about 3-4 tablespoons of this batter in a small bowl and set aside; you'll use this later for the swirl.
• While the oven preheats, beat the softened cream cheese in a clean bowl for about 30 seconds until smooth and creamy. Add the 1/4 cup granulated sugar, 1 egg yolk, and 3/4 teaspoon vanilla extract, beating for about 1 minute until the mixture is light and fully combined. I like to make sure my cream cheese is truly room temperature before mixing—cold cream cheese can be lumpy and won't swirl as beautifully.
• Pour the majority of the red velvet brownie batter from Step 2 (everything except the reserved 3-4 tablespoons) into the prepared pan, spreading it evenly with a spatula. Dollop the cream cheese mixture from Step 3 over the brownie batter in spoonfuls, distributing it across the entire surface. Top with the reserved brownie batter by dropping small spoonfuls over the cream cheese layer. Using a knife, zigzag through the layers in one direction, then zigzag back in the opposite direction to create a decorative swirl pattern—don't overwork it, or you'll lose the distinct swirl effect.
• Bake the brownies in the preheated 350°F oven for 28-30 minutes, until a toothpick inserted into the red velvet portion (not the cream cheese) comes out with just a few fudgy crumbs—it shouldn't be completely clean, as this indicates they're baked perfectly. The edges should look set and slightly pulled away from the pan. I find that slightly underbaking these brownies keeps them extra fudgy and prevents the cream cheese from drying out.
• Remove the pan from the oven and let the brownies cool completely in the pan at room temperature—this usually takes 1-2 hours. Cooling them in the pan helps them set properly and makes them easier to cut into clean squares without the swirl layers sliding apart. Once fully cooled, cut into 9 or 16 squares depending on your preferred size.