Red Velvet Cheesecake Swirl Brownies.

Decadent red velvet brownies swirled with cheesecake.

Red Velvet Cheesecake Brownies. Decadent, moist, & indulgent! sallysbakingaddiction.com

Today was the first time I’ve ever made a red velvet dessert before. Actually, my first time was on Friday. I’ve made these brownies twice in the past 3 days.

Yes, they’re that good.

Truth be told, the first time I’ve ever really loved a red velvet a dessert was last year at my friend’s wedding. Before then, I’ve never really been too impressed. It’s hard to do red velvet just right and it just never really appealed to me before. Red velvet can be an unappetizing brownish red color, too scary looking with a creepy red color, or just taste sort of bland. I’d rather eat my calories in the form of funfetti!

Red Velvet Cheesecake Brownies. Decadent, moist, & indulgent! sallysbakingaddiction.com

But at my friend’s wedding last year, I was converted.  I was stuffed to the brim with chocolate chip cannolis, king crab legs, and multiple visits to a sushi bar (!!!), that I hardly had any room for a piece of red velvet wedding cake. But I knew I’d regret not tasting it.

Bite after bite, I fell in love. Deep red cake that wasn’t quite chocolate and not quite vanilla, with each crumb enveloped with a thick layer of sweet and tangy cream cheese frosting… it was pure heaven. :)

After months and months deciding what kind of homemade red velvet recipe would be my first, I finally settled on a swirly brownie recipe. I found the recipe on the Food Network. Since I’ve never made a red velvet dessert before, it would have been nearly impossible to develop one myself.

Red Velvet Cheesecake Brownies. Decadent, moist, & indulgent! sallysbakingaddiction.com

For those unfamiliar with red velvet, let me take you through a quick briefing about what this gorgeous little dessert flavor is like. Traditional red velvet desserts aren’t vanilla flavored or chocolate flavored. They are a combination of the two with a slightly tart tang from the buttermilk used in most recipes. Red velvet cake is sort of like a dense buttery vanilla cake with a mild chocolate flavor. And when it’s done right, it’s darn good.

Today’s brownies are basically a fudgy chocolate brownie with lots of buttery vanilla flavors; I wasn’t up for making a lavish red velvet cake just yet. The brownie batter is red, dyed with red food coloring and a touch of white vinegar to make the red stand out against all the cocoa powder. They are beautifully swirled with sweet cream cheese and are quite dense like a typical brownie.

Chocolate, vanilla, and cream cheese swirls… no wonder I’ve made these twice in 3 days!

Red Velvet Cheesecake Brownies. Decadent, moist, & indulgent! sallysbakingaddiction.com

These brownies are so easy to make and are the perfect recipe for red velvet beginners.  First, melt 1 stick of butter in the microwave.  Combine it with white sugar, cocoa powder, vanilla extract, a pinch of salt, red food coloring, white vinegar, and 2 eggs.  Stir everything together by hand.

You will use 1 full Tablespoon of red food coloring in these brownies. The butter and cocoa powder mixed together are quite a dark brown, so it’s imperative to use quite a bit of liquid or gel food coloring to dye the batter the right shade of red.  White vinegar is used to enhance the red color against all the brown. You’ll smell the vinegar as you add it, but you will not taste it at all. In fact, I even lowered the amount called for in the recipe just to be sure.

I am not a fan of brownish red velvet desserts (so unappetizing!), so I was pleased to see just how vibrant red the batter was in this step.  *Be sure to wash your dishes immediately after mixing the batter together to avoid staining.

Mix in 3/4 cup of flour into the brownie batter. Remember, the more flour used in a brownie recipe, the more cake-like the brownie texture will be. I like to use as little flour as possible because I like my brownies quite dense and fudgy.  If I want a cake-like brownie, I will just eat a piece of chocolate cake!  Lots of melted butter, 2 eggs, and very little flour is a recipe for a successful fudgy brownie.

Red Velvet Cheesecake Brownies. Decadent, moist, & indulgent! sallysbakingaddiction.com

Next up is the cream cheese swirl. Isn’t it just gorgeous against the red brownie?  Red velvet and cream cheese go hand in hand. Typical red velvet cakes are frosted with tangy, sweet cream cheese frosting.  We’re recreating the same idea with these brownies.

The cream cheese swirl is SO simple to make.  Whip out your hand-held electric mixer and beat one 8-oz package of softened cream cheese with 1/4 cup sugar, 1 egg yolk, and vanilla extract.  Beat everything together until completely smooth.

Pour almost all of the red velvet batter into the baking pan, leaving a few Tablespoons behind.  Dollop with the cream cheese mixture, then scoop the last couple of Tablespoons of brownie batter on top.  Note: I topped the cream cheese mounds with more red velvet brownie batter because I was afraid so much cream cheese on top would brown in the oven. The picture below is before I covered with more red velvet batter FYI!

Swirl it all together with a knife.  Now wasn’t that easy?

Red Velvet Cheesecake Swirl Brownies by sallysbakingaddiction.com

Bake time!  The brownies take about 30 minutes in the oven at 350F.

The hardest part about today’s recipe? Waiting for the brownies to cool before digging in!  Smelling them as they bake and then waiting to eat one is pure torture, I tell ya.

The whole recipe is so easy to throw together, taking about 10 minutes for the entire process before putting them into the oven.  I was actually shocked how little time they took to make and wondered if I did something wrong.  No worries, they are supposed to be easy!  I also love that they make a small batch – only 16 brownies in an 8×8 baking pan.

Red Velvet Cheesecake Brownies. Decadent, moist, & indulgent! sallysbakingaddiction.com

Having made these brownies twice in 3 days, one would think I would be all red-velveted out, but that’s certainly not the case. I am now in love with red velvet and can’t wait to make more homemade recipes with this distinctive color and flavor.

PrintPrint

Red Velvet Cheesecake Swirl Brownies

Yield: 16 brownies

Chewy, moist, decadent red velvet brownies swirled with cheesecake.

Ingredients:

Red Velvet Brownies

  • 2 large eggs
  • 1/2 cup (1 stick or 115g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1 Tablespoon liquid or gel red food coloring
  • 3/4 teaspoon white vinegar
  • 3/4 cup (95g) all-purpose flour

Cheesecake Swirl

  • 8 ounces (224g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract

Directions:

Preheat the oven to 350F degrees. Spray 8x8 baking pan with nonstick spray. Set aside.

Make the brownie layer first. In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan, leaving about 3-4 Tablespoons for the top.

Make the cheesecake swirl. With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth - about 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern.

Bake the brownies for 28-30 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting into squares. Cover brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days. Brownies will freeze well, up to 2 months. Thaw overnight in the refrigerator.

Additional Notes:

*To double the recipe for a large batch, simply double all the ingredients and bake in a 9x13 pan for around 45 minutes - give or take. Same oven temperature.

Adapted from Food Network, with a few changes.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

A few similar brownie/bar recipe you’ll just love:

Skinny Peanut Butter Swirl Brownies

Skinny Peanut Butter Swirl Brownies by sallysbakingaddiction.com

 

Caramel Snickers 7 Layer Bars

Snickers 7 Layer Bars-2

 

Triple Chocolate Pretzel Brownies

Double Fudge Pretzel Brownies

 

Mint Chocolate Chip Cheesecake Brownies

Mint Chocolate Chip Cheesecake Brownies

 

See more brownie & bar recipes.

Red Velvet Cheesecake Brownies recipe at sallysbakingaddiction.com

 

 

 

   

331 Responses to “Red Velvet Cheesecake Swirl Brownies.”

  1. #
    121
    Chaposted February 3, 2014 at 12:59 am

    Hi Sally! I really want to try this recipe of yours but I bother if this recipe doesn’t really call for buttermilk? :) isn’t that one of the main ingredients of red velvet?

    Reply

    • Sallyreplied on February 3rd, 2014 at 8:52 am

      Hey Cha! You are most certainly right that red velvet cakes and cupcakes typically require buttermilk. However, these are brownies. And I do not add milk to dense, fudgy brownie recipes.

      Reply

  2. #
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    Angelicposted February 11, 2014 at 10:08 pm

    I did this recipe today and It came out GREAT!!!

    Reply

  3. #
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    Samposted February 11, 2014 at 10:24 pm

    Could you just use the cheesecake part of the recipe to spice up the boxed brownie mix? Or add a little red food coloring to boxed brownie mix and swirl in the cream cheese to that?

    Reply

    • Sallyreplied on February 12th, 2014 at 8:49 am

      Definitely! If you do not wish to make them from scratch.

      Reply

  4. #
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    aimeeposted February 12, 2014 at 3:19 pm

    I’ve been searching for the best Valentines day treat to bring to work, and these look by far the best! Since I work with a large group of people, I was planning on using a 13×18 jelly roll pan. Do you suggest tripling or quadrupling your recipe? I want them to be thinner (about an inch thick) so I can cut small hearts out of them and they won’t be too tall.

    Reply

    • Sallyreplied on February 12th, 2014 at 7:32 pm

      Hey Aimee, I’m unsure. I’ve really only baked these brownies in a 9×13 (doubled the recipe) or an 8×8 as shown here. I’ve never triple or quadrupled the recipe and I’m unsure how that would turn out in a jelly roll pan. I’m sure it would be ok, but I can’t say without trying it myself.

      Reply

      • aimeereplied on February 14th, 2014 at 1:30 pm

        Okay, so I doubled the recipe and baked it in my 13x18x1 jelly roll pan for ~35 minutes, rotating it 180 degrees halfway through. It turned out great! the brownies were thinner (about 3/4 in thick), but that was perfect height for the tiny heart cutter I used. There was a bit more room in the pan, so if one wanted slightly thicker brownies, I’m sure that they could triple the recipe and it would turn out okay. Just a tip though, if using a jelly roll pan, line it with parchment or foil. It gives a little insurance against spills, and makes it easier to remove the brownies from the pan. :)

      • Maddiereplied on October 15th, 2014 at 4:59 pm

        Would a 9 by 13 glass pan be fine ?

        • Sallyreplied on October 15th, 2014 at 7:14 pm

          Yes – 45 minutes bake time, give or take.

  5. #
    125
    Samanthaposted February 13, 2014 at 5:10 pm

    These look amazing! Quick question – what about adding semisweet chocolate chips? Have you ever tried that and would you just add that to the brownie batter or the cream cheese mixture? Thanks!!

    Reply

    • Sallyreplied on February 13th, 2014 at 6:19 pm

      Whichever you prefer, Samantha. Maybe go with about 1/2 cup of them into either the brownie batter or cream cheese mixture. Enjoy!

      Reply

  6. #
    126
    Rachelposted February 13, 2014 at 8:44 pm

    I just made these and the batter will not harden it is as liquidy as when I first put it in the oven. I was wondering if you had any ideas on what may have gone wrong. I would like to try and make them again tomorrow.

    Thanks!

    Reply

    • Sallyreplied on February 13th, 2014 at 10:32 pm

      Is your oven working properly? I’m not sure why the brownies are not baking…

      Reply

      • Rachelreplied on February 16th, 2014 at 10:30 am

        As far as I know it is. To be honest though, we just moved here and I haven’t really used the oven very often. I’ll check that out.

    • Lisareplied on December 15th, 2014 at 3:44 pm

      I was wondering if you ever figured out what happened here? I actually just tried making these last night, and had the same problem! After 30 mins, they were still very liquid-y. I have been baking a lot recently and haven’t noticed anything wrong with my oven. The only thing that I did do was line the pan with parchment paper. Would that change how long they need to bake? I ended up baking for about 48 mins and guessed that they were done (toothpick came out clean), but now today they are kind of slippery, so I’m guessing that still wasn’t long enough. Any help you can provide would be much appreciated!

      Reply

  7. #
    127
    Lolaposted February 13, 2014 at 9:11 pm

    I saw the picture on Twitter & I was just DYING to have them! I sent the picture to my fiance & asked if he would make them… Tomorrow is Valentine’s Day & we are going to the grocery store tomorrow to get the ingredients! Thank you so much!! Thanks to you I will finally get him to eat chocolate *fist bumps the air* AHAH! :)

    Reply

  8. #
    128
    Shaniseposted February 14, 2014 at 5:21 pm

    Hi! I noticed you doubled the vanilla from the food network recipe. Have you tried it with the lesser amount of vanilla? I’m nervous lol!

    Reply

    • Sallyreplied on February 14th, 2014 at 6:33 pm

      No I haven’t. I like a pronounced vanilla flavor.

      Reply

  9. #
    129
    Marziaposted February 16, 2014 at 6:54 am

    I tried the recipe and it turned out amazing!!!! Everyone loved them I am 10 years old and a baker in the making I hope I can try other brownie recipes from you!!!

    Reply

  10. #
    130
    Linnyposted February 16, 2014 at 9:20 am

    I made these for Valentine’s Day, and they were wonderful! The only problem I had was that after baking them for a full 30 minutes, they were still nowhere near being done. I had to continue baking them for twenty more minutes. I’m not sure if my oven temperature isn’t calibrated correctly or why that happened. Regardless, they turned out to be the perfect combination of sweet brownie and tangy cream cheese. They were so good that I think I’ll make them for a family Easter gathering in a few months. Thank you for these wonderful recipes!

    Reply

    • Sallyreplied on February 16th, 2014 at 9:35 am

      Happy these brownies were enjoyed, Linny! I would perhaps purchase an oven thermometer. All ovens are different. My oven temperature dial is way off and I’m able to control it with the thermometer. They’re quite inexpensive!

      Reply

  11. #
    131
    Sherriposted February 24, 2014 at 8:34 pm

    I made this for my niece for her birthday. She is not a cake lover but does like red velvet and cheesecake. She LOVED IT! I actually made it double layered and iced it with a cream cheese icing. There were a few other desserts there as well, but only one person DIDN’T have the “Red Velvet Cheesecake Brownie Cake”…… it was THAT good!! Thank you for sharing this recipe! I will DEFINITELY bake this again!

    Reply

    • Sherrireplied on February 24th, 2014 at 8:37 pm

      Next one I am going to try is the “Mint Chocolate Chip” one
      :-)

      Reply

  12. #
    132
    Rachelleposted March 8, 2014 at 11:12 am

    And how long did you bake them when you doubled the recipe and baked them in a 9×13 pan? Thanks again!!:)

    Reply

    • Sallyreplied on March 8th, 2014 at 3:57 pm

      If I remember correctly about 45 minutes, give or take.

      Reply

      • Rachellereplied on March 9th, 2014 at 4:30 pm

        Thanks for responding! I think my last comment .. is white vinegar the same as the distilled white vinegar? And will it make a difference if I use Dutch process cocoa powder..
        I’m a reader from the Philippines, btw. More power to your blog, your book and everything!

  13. #
    133
    marianposted March 20, 2014 at 6:59 am

    Is it okay to use Dutch processed Cocoa? Thanks

    Reply

    • Sallyreplied on March 20th, 2014 at 10:39 am

      No, you must use natural unsweetened.

      Reply

  14. #
    134
    barbaraposted March 28, 2014 at 12:23 pm

    Hi Sally. I’m a big fan of your work. I’m wondering how you get those clean edges on your brownies. How do you cut them? Thanks

    Reply

    • Sallyreplied on March 28th, 2014 at 2:50 pm

      Hi Barbara! With a very, very sharp knife that I wipe clean between each cut.

      Reply

  15. #
    135
    Mapleposted April 16, 2014 at 12:09 pm

    I was so excited when I saw this recipe; all my favourite desserts rolled into one! Relieved to see a recipe which doesn’t call for buttermilk too; we never have any in the house! I baked these for my family (although I had to use 3% fat Philadelphia, all we had in the fridge) and I was not disappointed; they were delicious, fudgy and gone within a few hours! Thank you very much for the recipe!

    Reply

  16. #
    136
    Nkamaniposted April 30, 2014 at 8:41 pm

    I’ve made these over and over again. They are a HUUUUUUUGE hit with everyone who has tasted them. Thank you so much for this recipe!!

    Reply

  17. #
    137
    Vivianposted May 4, 2014 at 8:58 pm

    these were so good! i doubled the recipe and baked it in a 9×13 pan and they turned out perfect
    thanks!

    Reply

  18. #
    138
    Shrutika Murthyposted May 27, 2014 at 1:31 pm

    Hey Sally! 😀

    I’m a huge fan of your work, baked these wonderful brownies today and they were a hit (all thanks to you)! I’ll probably just go and indulge myself in another piece.

    P.S. – Let me tell you, you have a huge fan base back here in India! :)

    Reply

  19. #
    139
    Angelaposted June 13, 2014 at 5:30 pm

    For the cream cheese filling, do you use granulated of powdered sugar?

    Reply

    • Sallyreplied on June 13th, 2014 at 6:25 pm

      granulated – enjoy Angela!

      Reply

  20. #
    140
    Amberposted June 25, 2014 at 6:40 am

    Hi! I’m making these for Canada day but I need more brownies than 16. If I double it do I just double everything in the recipe?
    Thank you! :)

    Reply

  21. #
    141
    Taraposted June 29, 2014 at 2:46 am

    Hi Sally! I have made these 3 times this month! Everyone is going crazy over them! I am making a double batch for my cousin’s baby shower, one of her biggest cravings has been red velvet, she ate almost the whole pan the other day!
    Thank you for your recipes, you are the best!!

    Reply

  22. #
    142
    Mahamposted August 28, 2014 at 7:49 am

    Hello Sally!! I’m a huge fan if yours and although I’m 13 I’ve made almost all your recipes and they always turn out great and I have a question please that if I don’t want to add the cheesecake swirl than can I simply remove it? Thanks I just love your website

    Reply

    • Sallyreplied on August 28th, 2014 at 1:58 pm

      Hi Maham – yep, you may leave the cheesecake swirl out. Happy you enjoy my blog!

      Reply

  23. #
    143
    Breeposted September 2, 2014 at 9:56 pm

    Hi Sally, huge fan of your recipes and this one is great! I was wondering whether these cheesecake brownies can be made in cupcake cups in a muffin tin and whether the same method/timing would apply? Thanks!

    Reply

    • Sallyreplied on September 3rd, 2014 at 8:26 am

      Definitely, Bree. That’s such a good idea. I am unsure of the bake time though. Same oven temperature.

      Reply

  24. #
    144
    Edposted September 3, 2014 at 11:07 pm

    Hi Sally! I have tried this recipe plus your chocolate chip cookie and s’mores brownie pie and they were all phenomenal.

    i consider all your recipes to be go to recipes. When all others fail, i know i can rely on your recipes.

    Thank you for sharing them with us.

    Reply

  25. #
    145
    lanaposted October 13, 2014 at 4:09 pm

    Hi Sally,
    I really want to try this recipe but I only have a 9X9 inch pan I can’t find 8X8, will that work? And if yes what should I do to make sure it come’s out perfect?

    Reply

    • Sallyreplied on October 13th, 2014 at 6:43 pm

      That’s completely fine Lana. Oven temperature is the same, however the bake time may be slightly less- only by a few minutes.

      Reply

  26. #
    146
    Sueposted October 26, 2014 at 10:21 am

    Does this recipe freeze well?

    Reply

  27. #
    147
    christina amidaposted October 30, 2014 at 5:15 am

    Hi Sally..is it possible to use beet root puree instead of food colouring? And how much does it take for this recipe? Thanks

    Reply

  28. #
    148
    Peaposted November 25, 2014 at 1:06 pm

    Made them and it was a hit. It was moist and very tasty. Love it! Thanks Sally for the recipe :) Btw, what do you suggest for adjustment if I’m gonna be using a 9×11 pan? So that I’ll get the thickness right?

    Reply

  29. #
    149
    cjposted December 5, 2014 at 9:39 am

    Hi Sally. I tried this recipe but it didn’t come out as fudgy as I hoped. A little on the dry side actually though still tasty. Can you help me figure out what could be the problem? Could it be the kind of cocoa powder? I used regular unsweetened cocoa powder. Can I add milk or sour cream for more moisture? Thank you.

    Reply

  30. #
    150
    Kathyposted December 9, 2014 at 8:07 pm

    Can I use cake flour instead of the all purpose? I bake all of my cakes with it.

    Reply

    • Sallyreplied on December 9th, 2014 at 8:40 pm

      i’m sure that would be fine.

      Reply

  31. #
    151
    Isabelleposted December 16, 2014 at 8:14 am

    Hi! Do you think I can use this recipe to make cupcakes? Do I need to adjust the recipe? or just the baking time? Thanks!

    Reply

  32. #
    152
    Leannposted December 18, 2014 at 2:33 pm

    Hi Sally, I made these today and the brownie layers turned out pretty good but the cheesecake was curdled? or not set very well? I don’t know why this has happened but I hope you can help so I can make it again without fault. I hear that the cream cheese has to be room temp and many of my ingredients were from the refrigerator so maybe that’s why it turned out so.

    Reply

    • Sallyreplied on December 18th, 2014 at 4:40 pm

      Yep – you beating cold cream cheese = curdles. That’s why room temperature is imperative.

      Reply

  33. #
    153
    Carrie Marchtalerposted December 19, 2014 at 12:09 pm

    Hi Sally! So for starters I just want to say that this recipe is amazing,I made these brownies last year for Valentines day and trust me,they didn’t even last a day,everyone’s paws were in them they were so good!
    I’m thinking of making red velvet brownie balls for Christmas this year and of course the first brownie recipe that popped into my head was this one. I was just curious,would the recipe still turn out fine without the cream cheese swirl step? I just wanted pure red velvet brownies. Thanks in advance!

    Reply

    • Sallyreplied on December 19th, 2014 at 12:35 pm

      Yep, the brownies will still turn out wonderfully without the cream cheese swirl.

      Reply

  34. #
    154
    Claudiaposted December 24, 2014 at 5:30 pm

    Hi, Can I use instead of All purpose flour Almond or Spelt flour? Thanks

    Reply

  35. #
    155
    izahposted January 1, 2015 at 9:50 am

    Hi Sally! Thank you for d great recipe. Cant wait to try out your recipe this weekend. Would like to ask, will the brownies be extra thin if i were to use 9×9 square tray? Or the difference wont be that significant?

    Reply

    • Sallyreplied on January 1st, 2015 at 6:02 pm

      The difference would be very slight– go ahead and use that size. Enjoy!

      Reply

  36. #
    156
    Abbyposted January 18, 2015 at 1:39 pm

    These are delicious! I made them for my roommate’s birthday and they were a huge hit. Pretty to look at and taste great too. Thanks for sharing!

    I just featured this recipe on my blog and I’d love it if you checked it out! :)

    Reply

  37. #
    157
    Shevonneposted January 23, 2015 at 10:22 pm

    Hi Sally!
    These looks delicious, and I was thinking to make them for Valentine’s Day for my boyfriend. How would you suppose they would turn out if I let them cool overnight, and cut them out with heart-shaped cooking cutters, like you did with your Whole Wheat Peanut Butter Blondie Hearts?
    Thanks!

    Reply

    • Sallyreplied on January 24th, 2015 at 1:15 pm

      I’ve had a few readers do just that before– and had great results! I’ve never personally tried it before though.

      Reply

  38. #
    158
    Janetteposted February 2, 2015 at 10:54 pm

    I don’t know if I can handle this much goodness in one thing but I’m going to try soon because I can’t get these off my mind! Thanks for sharing!

    Reply

  39. #
    159
    krisposted February 3, 2015 at 11:21 pm

    Hi. Do we need to cool down the butter first before adding the rest of the ingredients? Thanks!

    Reply

    • Sallyreplied on February 4th, 2015 at 5:29 am

      Only slightly– maybe a minute or two. The mixture cools down quite a bit as you whisk in the sugar, so it’s never been an issue adding the eggs with the warm-ish butter.

      Reply

      • krisreplied on February 4th, 2015 at 10:22 pm

        Great! Thanks a lot. Can’t wait to make this.

  40. #
    160
    Shameyposted February 5, 2015 at 9:54 pm

    My batter didn’t turn into the red velvet color ? I added more food coloring then needed. Help me :(((

    Reply

  41. #
    161
    Jessiekaposted February 9, 2015 at 7:48 am

    Hi! I made this tonight. I noticed that the brownie batter I made was a bit runny. I’m not sure if i did something wrong while mixing it. Are u supposed to add in one ingredient at a time, and then mix them in between additions? Is it maybe because the eggs that I used were too large? It’s baking in the oven right now, smelling really delicious. I hope it still turns out okay.

    Reply

  42. #
    162
    Rebecca Hurleyposted February 9, 2015 at 12:58 pm

    Hi,

    I’m going to try out the red velvet cheesecake brownie receive this weekend.
    As I’m messaging you from the Uk, I’m not really sure what “all purpose flour” is?
    Is this plain flour or self raising flour?

    Look forward to hearing from you

    Rebecca

    Reply

    • Sallyreplied on February 9th, 2015 at 1:00 pm

      plain flour

      Reply

  43. #
    163
    Jennposted February 11, 2015 at 8:09 am

    I’m going to try and bake these in silicone heart shape molds that I have. About how thick would you say each layer is in the pan before you bake it? I want to try and get the same height that you have and not have it bake too high and overflow.

    Reply

    • Sallyreplied on February 11th, 2015 at 1:26 pm

      I’m unsure– I’ve never measured the brownie layers before. I know the baked brownies are about 1.5 – 2 inches.

      Reply

  44. #
    164
    Valerieposted February 12, 2015 at 11:20 pm

    I made these tonight to take to a work party tomorrow. They are fabulous! I know someone had commented before about baking them in a 13×18 jelly roll pan, and that is what I did. I tripled the mixture and baked for about 45-50 minutes. They turned out amazingly fudgy and chewy. After I trimmed the edges off, I cut them into 2×2 squares to get 36 total brownies. Thank you so much for the recipe!

    Reply

  45. #
    165
    Asrinaposted February 14, 2015 at 1:44 pm

    I made these this morning -absolutely amazing! Can’t wait to share these with my cow-workers too!

    Reply

  46. #
    166
    Caliposted February 16, 2015 at 1:26 pm

    Hi Sally!
    Someone else asked about freezing but did not get a response. Does anyone have experience with freezing these? I want to make them on Monday, my day off, but not eat them until the weekend! Thanks guys.
    Cali

    Reply

    • Sallyreplied on February 16th, 2015 at 1:46 pm

      Yep– see the recipe instructions. :) Brownies will freeze well, up to 2 months. Thaw overnight in the refrigerator.

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    Taraposted February 16, 2015 at 6:02 pm

    I made these for Valentine’s Day and they turned out great! Thank you for all the awesome recipes!

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    Tabithaposted February 24, 2015 at 5:07 pm

    love your recipes have made so many of them and have always had great success ! your website is my go to place !
    wondering if i can use vegetable oil instead of butter ?
    if so what’s the equivalent ?

    you’re such an inspiration for my baking addiction!

    Reply

    • Sallyreplied on February 25th, 2015 at 9:03 am

      Hi Tabitha, as far as taste goes I don’t suggest using oil. Butter is best.

      Reply

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    Ketsiaposted March 16, 2015 at 10:11 pm

    I baked these and followed the recipe exactly but the brownies turned out as cake and the cream cheese baked into a curdle-like texture. I am sad; these were supposed to be for my birthday.

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    Erikaposted March 21, 2015 at 8:10 pm

    Hey, I just got mine out of the oven, it’s amaaazing <3 <3 It's not as sweet as I imagined it, which is great! It's different from the brownies that we're used to here in Brazil, which is also great! Loved it, thank you so much!

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    Elkeposted March 24, 2015 at 7:18 pm

    Hey Sally,

    I just baked these and they were delicious. However, the color was not red at all, I added a full table spoon of red food colouring but it remained brown-ish. Would you suggest just simply adding more until it is the desired colour? Or adding more vinegar? And what brand food colouring did you use?

    Thanks!

    Reply

    • Sallyreplied on March 24th, 2015 at 9:56 pm

      Hi Elke, I use McCormick brand. I would add enough until you are pleased with the color of the dough.

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    Cristinaposted March 26, 2015 at 3:25 pm

    Sally, I have to say these were phenomenal! I followed the recipe and they were just like heaven in my mouth! My boyfriend loved them as well. I packaged two little pieces for him to eat at work and he texted me and said they were unbelievably delicious! I am making the caramel apple upside down cake for him this Saturday and I can’t wait! Love your recipes and your page is just precious!

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    Kiraposted May 5, 2015 at 10:05 pm

    Hi, Sally! I just tried making these brownies, and while they’re undeniably delicious, they’re very cakey instead of dense and/or fudgey. Any idea where I might have gone wrong, or what I can do in future to avoid it?

    Reply

    • Sallyreplied on May 6th, 2015 at 12:55 pm

      Did you change anything about the recipe, like the ingredients? Make sure you are using melted butter, large eggs (not XL or jumbo), and are appropriately measuring the flour. Too much egg or flour can sometimes produce a cakier tasting bar.

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    Janiceposted May 20, 2015 at 1:34 pm

    I also made these. Made a double batch in the 9×13 pan, baked for 45 min and were done. Made single batch and were not done in 30 minutes. Had to bake an extra about 10 minutes for them to be done. I know my oven temperature is correct because I have baked about 14 dozen cookies just before these brownies and had no problems.

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    Keshiaposted June 24, 2015 at 7:20 pm

    I made these by following the recipe exactly. They turned out fantastic! 

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    Carmenposted June 27, 2015 at 6:41 am

    I am not a fan of red velvet cake! But this recipe is the best!
    Thank you for sharing ! My first attempt tonight! 

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    shinaposted June 27, 2015 at 4:56 pm

    Hi! Just wondering, can I make the cheesecake ahead of time? Say, if i want to bake the red velvet brownies in the morning, i prepare the cheesecake n store it in fridge at night?

    Reply

    • Sallyreplied on June 28th, 2015 at 12:41 pm

      Yep! You can make the cheesecake batter ahead of time– prepare it and keep it covered in the refrigerator until ready to use in the morning.

      Reply

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