Everybody knows the best part of is that tangy, delicious cream cheese frosting. Those flavors get replicated in this dessert featuring vibrant red velvet brownies dolloped and swirled with a cream cheese topping. With real melted chocolate mixed into the batter, these treats are a decadent combination of red velvet cake, , and , bringing the best of each treat to the table. While these would make the perfect , they can be gobbled up year-round!
What is red velvet made of?
There is a lot of debate about and whether it's vanilla or chocolate flavored. In most modern recipes, red velvet cake is a vanilla buttermilk cake with just a hint of cocoa and plenty of red food coloring to give it that signature hue.
The red color originally came from either beet juice or the chemical reaction that occurs between baking soda and acidic cocoa powder, vinegar, and buttermilk. These red velvet brownies call for much more chocolate and depend on sour cream and cream cheese for that buttermilk tang.
Do red velvet brownies need to be refrigerated?
Because they have a cream cheese topping, these brownies should be stored in the refrigerator in an airtight container for up to 5 days. These are also great treats to have for sweet tooth emergencies! Just like a regular cheesecake or regular brownies, these red velvet brownies can be made ahead and frozen.
Make sure they have cooled completely before storing. Wrap them tightly in plastic wrap and foil or place them in a freezer bag for up to 1 month. Allow the brownies to thaw gently overnight in the refrigerator. Or, if it is an individual piece you’re craving, thaw it on the countertop for 30 minutes.
Nonstick cooking spray
8 oz. bittersweet 60% chocolate bars, chopped
1 1/2 c. granulated sugar, divided
1 c. packed light brown sugar
1 c. unsalted butter, cubed
1/4 c. unsweetened cocoa powder
6 large eggs, room temperature, divided
1 (1-oz.) bottle red food coloring
1 tbsp. plus 2 tsp. vanilla extract, divided
1 3/4 c. plus 2 tbsp. all-purpose flour, divided
1/2 tsp. kosher salt
1 c. white chocolate chips
12 oz. cream cheese, softened
1/3 c. sour cream, room temperature
Step 1 Preheat the oven to 325°F. Spray a 13-by-9-inch baking pan with cooking spray. Line the pan with parchment paper, leaving 2 inches on the long sides. Spray the parchment paper with cooking spray.
Step 2 In a large saucepan over medium-low heat, combine the bittersweet chocolate, 1 cup granulated sugar, brown sugar, and butter, stirring until the chocolate is melted, about 3 minutes. Remove from the heat and whisk in the cocoa powder until smooth. Let cool slightly, about 15 minutes.
Step 3 Whisking constantly, add 5 of the eggs, one at a time, mixing until fully incorporated after each addition. Whisk in the red food coloring and 1 tablespoon vanilla. Fold in 1 3/4 cups flour and the salt, stirring until completely smooth. In a small bowl, set aside ½ cup of the brownie batter. Fold the white chocolate chips into the remaining batter.
Step 4 Spoon the remaining batter into the prepared pan, using a spatula to spread it into an even layer.
Step 5 Meanwhile, in a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, beat the cream cheese, the remaining ½ cup granulated sugar, and the remaining 2 teaspoons vanilla at medium speed until fully combined and creamy, 1 to 2 minutes.
Scrape the bottom and sides of the bowl. Beat in the sour cream and the remaining egg, mixing until fully combined, 30 seconds to 1 minute. Beat in the remaining 2 tablespoons of flour until just combined.
Step 6 Carefully dollop the cheesecake mixture all over the brownie layer; gently spread into a smooth layer. Dollop the reserved ½ cup brownie mixture by the teaspoonful randomly over the top of the cheesecake batter in the pan. Using a toothpick, skewer, or paring knife, swirl the brownie mixture into the cheesecake mixture, being careful not to press too deep to disturb the brownie layer.
Step 7 Bake until a wooden pick inserted in the center comes out clean (a few crumbs attached are OK), 50 to 55 minutes. Cool on a wire rack for 1 hour, then refrigerate for an additional hour before cutting and serving.
