Ingredients

1 cup (225 g) unsalted butter, melted

1½ cups (300 g) granulated sugar

2 large eggs

1 tsp vanilla extract

1 tbsp cocoa powder

1½ cups (190 g) all-purpose flour

½ tsp baking powder

¼ tsp salt

2–3 tbsp red food coloring

8 oz (225 g) cream cheese, softened

¼ cup (50 g) granulated sugar (for cream cheese swirl)

1 tsp vanilla extract (for cream cheese swirl)

1 egg (for cream cheese swirl)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper for easy removal.

Step 2: In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs, vanilla extract, cocoa powder, and red food coloring, mixing well to combine.

Step 3: Stir in the all-purpose flour, baking powder, and salt until just combined. Be careful not to overmix.

Step 4: In a separate bowl, beat the softened cream cheese with sugar, vanilla extract, and egg until smooth and creamy.

Step 5: Pour half of the brownie batter into the prepared pan, spreading it evenly. Drop spoonfuls of half the cream cheese mixture over the brownie layer, then use a butter knife or skewer to gently swirl the mixtures together, creating a marbled effect.

Step 6: Repeat by pouring the remaining brownie batter over the swirled layer, then add the remaining cream cheese mixture on top. Swirl lightly once more to combine.

Step 7: Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.

Step 8: Allow the brownies to cool completely in the pan before cutting into squares. For an optional finishing touch, dust with powdered sugar or drizzle melted chocolate on top.

Tips & Variations

For fudgier brownies, avoid overbaking as they will firm up more as they cool.

Use a butter knife or skewer to create a pretty marbled swirl without fully mixing the cream cheese and brownie layers.

Try substituting red food coloring with natural alternatives like beet powder for a healthier option.

Add a handful of white chocolate chips to the batter for extra sweetness and texture.

Storage

Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To reheat, warm individual pieces in the microwave for 10-15 seconds for a soft, just-baked feel. These brownies also freeze well for up to 2 months—thaw overnight in the refrigerator before enjoying.

FAQs

Can I make these brownies gluten-free?

Yes, you can replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your blend contains xanthan gum or a similar binder to maintain texture.

What if I don’t have red food coloring?

If you prefer not to use red food coloring, you can omit it for a more subtle reddish tint from the cocoa and cream cheese. Alternatively, use natural colorants like beet juice or powder for a vibrant red hue.