Dessert

Fudgy Red Velvet Brownies with Cream Cheese Recipe

BySarah Summers January 27, 2026January 27, 2026

Introduction

These fudgy red velvet brownies with cream cheese offer a rich, velvety texture combined with a tangy cream cheese swirl. Perfect for celebrations or whenever you crave a decadent treat, this recipe is sure to impress with its vibrant color and irresistible flavor.

The image shows two stacked red velvet cheesecake brownies on a white marbled surface. Each brownie has three layers: a rich dark red velvet base, a creamy white cheesecake middle, and a thinner dark red velvet top layer with swirls of white cheesecake. The edges are clean and squared, with a moist and dense texture visible. The lighting highlights the smooth cream and soft cake textures clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter, melted
2 large eggs
1 tbsp red food coloring (gel preferred)
1 tsp vanilla extract
8 oz full-fat cream cheese, softened
1/4 cup granulated sugar (for cream cheese mixture)
1 egg yolk (for cream cheese mixture)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper.
Step 2: In a bowl, whisk together the flour, cocoa powder, granulated sugar, and brown sugar until well combined.
Step 3: Melt the butter over low heat and let it cool slightly. Stir the melted butter into the dry ingredients.
Step 4: In another bowl, beat the eggs with the red food coloring and vanilla extract. Mix this wet mixture into the dry ingredients until smooth.
Step 5: In a separate bowl, beat the softened cream cheese with 1/4 cup sugar and the egg yolk until smooth and creamy.
Step 6: Pour half of the brownie batter into the prepared pan. Spread the cream cheese mixture evenly over the batter, then top with the remaining brownie batter.
Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the brownie layer comes out with moist crumbs. Allow to cool completely before slicing and serving.

Tips & Variations

Use gel food coloring for a more vibrant red without altering the batter’s consistency.
For extra richness, add 1/2 cup chopped white chocolate or nuts to the batter.
Swap full-fat cream cheese for reduced-fat if you prefer a lighter cream cheese layer.
To create a marbled effect, gently swirl the cream cheese mixture into the brownie batter with a knife before baking.

Storage

Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To keep them moist, bring refrigerated brownies to room temperature before serving or warm gently in the microwave for 10-15 seconds.

How to Serve

The image shows two red velvet brownies stacked on top of each other on a white marbled surface. Each brownie has three visible layers: a deep red, moist cake layer at the bottom, a creamy white layer of cream cheese filling in the middle with a smooth texture, and a thin top layer of red velvet cake that is slightly crumbly. The edges of the brownies are clean-cut, and fine crumbs are scattered lightly around them. Behind these brownies, more stacked brownies are blurred out in the background. The overall look is rich and inviting, with sharp color contrasts between the red cake and white filling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Yes, regular liquid food coloring can be used, but it may slightly thin the batter and produce a less intense red color compared to gel food coloring.

How do I know when the brownies are done?

Insert a toothpick into the brownie layer (not the cream cheese). It should come out with moist crumbs but not wet batter. Avoid overbaking to keep the brownies fudgy.