Red Velvet Brownies


I had a going away to bake for recently, and after an unforeseen work trip popped up, I did not have a lot of energy to bake. I wanted to make red velvet something, but cupcakes seemed like so much work and so many dishes that I couldn’t muster up any motivation. I found these Red Velvet Brownies from Sally’s Baking Addiction and they seemed much more efficient! I feel like it’s redundant to mention the cream cheese swirl; obviously, there is going to be cream cheese involved. 

Note: Efficiency is not usually a key factor for my baking, but I was tired. 

There was a very positive response to these brownies. One person said it was the best red velvet anything he had eaten! 

RED VELVET BROWNIES (9 x 13″ pan) – from here


  • 4 eggs
  • 224 g (1 cup) unsalted butter
  • 400 g (2 cups) granulated sugar
  • 20 g (4 tsp.) vanilla extract
  • 42 g cocoa
  • ¼ tsp. salt
  • 2 tbsp. red food colouring
  • 7 g (1.5 tsp.) vinegar
  • 190 g pastry flour
  • 2 x 8 ounce blocks of cream cheese
  • 100 g (½ cup) granulated sugar
  • 2 egg yolks
  • 5 g (1 tsp.) vanilla extract


  1. Line a 9 x 13″ pan with parchment paper. Preheat oven to 350 F. 
  2. Beat the eggs together into a small bowl. Set aside. 
  3. Melt the butter. Stir in the sugar, vanilla, cocoa, salt, food colouring, and vinegar. Mix well. 
  4. Whisk in the eggs, and fold in the flour. 
  5. Level the batter into the pan, leaving ¼ cup set aside. 
  6. Make the cheesecake swirl by mixing together the cream cheese, sugar, yolks, and vanilla with a hand mixer. 
  7. Spoon the cheese mixture in globs on top of the brownie mixture. Spoon the rest of the red velvet mixture on top of the cream cheese globs. 
  8. Use a knife to swirl everything around. 
  9. Bake for 30 – 50 minutes (or until a toothpick comes out clean). 


  • Next time, I would not use melted butter. Rather, I would cream the butter and sugar together to make a less grainy texture. 

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