Red Velvet Swirl Brownies

Total Time:
1 hr 25 min
25 min
30 min
30 min

8 servings

  • 1 tablespoon unsalted butter, for pan
  • Red Velvet Brownie Layer:
  • 1 stick unsalted butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder
  • Pinch salt
  • 1 tablespoon red food coloring
  • 1 teaspoon vinegar
  • 2 eggs
  • 3/4 cup all-purpose flour
  • 1/4 cup chopped toasted walnuts
  • Cream Cheese Layer:
  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/8 teaspoon vanilla extract
  • Special equipment: 8 by 8-inch baking pan

Preheat the oven to 350 degrees F.

Butter an 8 by 8-inch baking pan, and set aside.

Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

View All

More Recipes and Ideas
Loading review filters...

    116 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    This is a fantastic brownie recipe. I have been making it for years and I have passed it on to many other people. I am making the brownies today to take to a friend of mine and to my mother.
    They look good, but a big disappointment when you bite into them. Me and my husband thought they were very bland, even my toddler spit it out.
    Made them for January 1, 2014 to celebrate the New Year and my nephew's birthday the following day. Everyone enjoyed them and wanted to take some home.
    Made these exactly according to the recipe, with very good quality cocoa powder. While beautiful, they don't have alot of flavor and the texture was so mushy my 9 year old offered me the rest of his. Keeping them refrigerated helped the texture issue but they are still bland- I would not make these again.
    I saw this recipe on the original episode in 2010 and I have been making them every holiday since! Every one loves them. My father was diagnosed with Diabetes Summer 2012 and was so upset that he could not eat any of my brownies.. so I have actually been making a batch with a sugar substitute and they are just as good. I love this recipe.
    Yummy! Easy to make and my family loves them, even my husband who doesn't really like cheesecakes. Definitely will be making these again!
    Excellent recipe. Super tasty and easy to make.  
    I did make some slight changes though... 
    -cut sugar to 2/3c 
    -only had 2 eggs on hand so used 1.5 in batter, and .5 in cream cheese mixture 
    -used light cream cheese 
    -no food coloring 
    -baked for 35 min 
    -served with fresh raspberry sauce to cut richness, and whip cream 
    Turned out perfect. Will make again for sure.
    Love these brownies I have made this about 5 times and every time I make them I have to make 2 batches. My father eats one by his self. My family and friend can't get enough of them rich chocolate , soft and really have a wonderful taste. When I make them I can always expect a crowd.
    I have made these twice now and they were a hit. I followed the directions exactly, but did have to bake them for about 40 min.
    Everyone who I have shared these brownies with has loved them, the cream cheese layer is delicous!
    I have made these brownies at least 5 times and every single time they come out great. I follow the recipe exactly ..... the only thing different I have to do is bake them between 40 and 45 minutes. 30 minutes is never long enough. I have baked them in 2 different ovens and t still didn't make a difference. They are awesome! I serve them cold because I like them better that way...but you can do it either way. LOVE THEM!!! A must make!
    I followed the recipe step by step. It turned out horrible. Tried it again and same result. It tasted extremely bitter. I added more sugar and even some chocolate syrup to help. No matter what, I could not get them to taste like they should. And I am an accomplished baker. Please steer clear of this recipe.
    LOVE this recipe! Doubled the recipe, baked in a 9 X 13 pan, and the group ate them all! Easy to prepare, pretty to look at, and super delicious!
    These just came out of the oven. They look and smell delicious! Mine cooked perfectly in 30 minutes, but I have a relatively new oven and I know the temperature is accurate. As to eggy-flavor I'll have to wait until we try, but the batter seemed to taste just fine. As to needing a levening agent for the brownie mix - I don't think it's needed. Just follow the directions and stir in each ingredient -- my brownie layer was plenty full-bodied. I added a bit of espresso powder to the brownie mix and left out the nuts this time because my family doesn't really enjoy them. Can't wait to try them tonight! UPDATE: These are delicious!!! Not too sweet. The family absolutely LOVED them and is requesting they become a regular.
    I added 1/3 cup chocolate chips to the brownie layer before baking for extra sweetness. Turned out perfectly. The key is to make sure the ingredients for the cream cheese layer are at room temperature before baking. After baking, I let it cool completely, then put it in the fridge until serving. The texture and flavor were much more like a cheesecake than a brownie, which we preferred.
    The taste was very good, however, after baking 20 mins and cooling for an hour, the brownie layer was so undercooked it was almost disgusting. I actually put them back in the over for another 40 mins. because I wanted so badly to eat them. Also, I thought there was more cream cheese than brownie. I will definitely try these again, doubling the brownie recipe and using a bigger pan with a longer cook time.
    Not my favorite, but it had a good taste, just not an awesome taste.
    Sorry. They're lousy. I bake on a regular basis. These were tasteless.
    I made these last night, followed the directions to a T (except the nuts. I too, don't understand the negative reviews. My ingredients were all room temp (just putting your cream cheese out for 1 hour isn't going to get it room temperature and I think the brownies came out quite well. I didn't have an 8x8 pan, so I just used a 9x9. Since the brownies were spread out a little bit more I dropped the baking to 20 minutes, but I feel as if they still over baked. The only thing I could complain about, is, I don't think the brownies were sweet enough. I'll make then again, but with increased sugar and less baking time.
    Okay made a recipe similar to this and here's my tips. CHEESCAKE TOPPING ..One, use a whole teaspoon of vanilla it won't hurt...It will increase the flavor.. As in awesomeR! Two, make sure you are using large eggs. Sounds crazy but I just learned recently that the size of the egg matters ( no pun intended Thirdly, I would add 1/3 cup sugar... As for when they are done, according to my recipe they say cook until no longer jiggly.. The brownie part of this recipe sounds alot better than the one I have! Ok I'm done now. Live Long and prosperous in the kitchen :
    These were very good, very rich, and very fudgey.
    I like the idea of this recipe although I use a fair amount of Raspberry Liqueur instead of was tasty and loved the way it turned out...just need to make sure your cream cheese and eggs are room this one.
    These were good but took more than 30 minutes to bake. It was hard to tell that they weren't done, so I took them out. The center ones were underbaked, but I served only the ones around the sides. Next time I will increase baking time, but I still don't know how to tell if they are done.....I don't want them to be dry.
    Look as good as they taste, great recipe.
    I was really impressed with these brownies. My 3.5 year old son helped me make them for Valentine's Day and we had a blast! I didn't know how they were going to turn out being that I had never made anything like these before, but they were rich and creamy and delicious! I will definitely make them again and may simply change the food coloring color to fit the occasion. Loved them!
    I really liked these brownies - they were really delicious and moist. The red velvet brownie part of the recipe tasted amazing, and I liked the cheesecake swirl layer on top as well! However, like some of the other reviewers, my boyfriend (who claims to like cheesecake found the top of the brownie too eggy/cheesy... I told him "that's what cheesecake tastes like..." but he insisted it was different. That's the only reason for my four stars - otherwise I would have given it a 5!
    Sublime and simple. Made them with my 5 y.o. He loved helping and eating. Strong recommend.
    These are amazing! I got so many great compliments on how yummy they were. I didn't find the creamcheese eggy at all. Instead of using 8 ounces of cream cheese I used 1/2 cup (that's all I had and they turned out fantastic!! :
    These brownies are wonderful. My husband's boss and coworkers ask for them every once in awhile by request. The trick to avoid that "eggy" texture is to make sure that your cream cheese and eggs are completely at room temperature.
    These were awesome, Sunny! So quick and easy. So moist and just right in texture. I don't understand why other reviews say the cream cheese layer was was like a cheesecake puree.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Valentine's Day