Red Velvet Brownie Bliss

A decadent mashup of red velvet cake and rich brownies—fudgy, colorful, and topped with creamy white chocolate or cream cheese swirl for a dessert that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

I adore how this recipe brings together the velvety texture of red velvet with the deep, fudgy intensity of brownies. The vibrant color feels festive, and the swirl on top adds elegance without effort. It’s perfect for celebrations or any time I’m craving something indulgent yet heartfelt.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• unsweetened cocoa powder

• baking powder

• salt

• unsalted butter, melted

• granulated sugar

• light brown sugar

• large eggs

• vanilla extract

• red food coloring

• white chocolate chips or blocks (for swirl) or cream cheese

• powdered sugar (if using cream cheese swirl)

• optional: chopped nuts (pecans or walnuts)

directions

1. I preheat my oven to 350 °F (175 °C) and line an 8×8‑inch baking pan with parchment.

2. I whisk together the flour, cocoa powder, baking powder, and salt in a bowl.

3. In another bowl, I beat melted butter with granulated sugar and brown sugar until smooth.

4. I whisk in eggs, vanilla, and red food coloring until the mixture is rich and velvety.

5. I gently fold in the dry ingredients until just combined—avoiding overmixing to keep the texture tender.

6. I pour half the batter into the prepared pan.

7. For a white chocolate swirl: I melt white chocolate and drizzle it over the batter; for a cream cheese swirl, I beat cream cheese with powdered sugar and drizzle spoonfuls on top.

8. I pour the remaining batter over and use a knife to swirl the toppings into the batter, creating a marble effect.

9. Optional: I sprinkle chopped nuts on top for crunch.

10. I bake for 25–30 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.

11. I cool completely before slicing to let the brownies firm up for clean, fudgy squares.

Servings and timing

• Makes 9–12 brownies, depending on slice size.

• Prep time: 15 minutes

• Cook time: 25–30 minutes

• Total time: approximately 40–45 minutes

Variations

• Nutty delight: I add chopped pecans or walnuts into the batter for extra texture.

• Chocolate on top: I melt semi-sweet chocolate chips and drizzle over after baking for extra decadence.

• Cheesecake rich: I layer more cream cheese swirl across the top and bake slightly longer for a creamier finish.

• Mini version: I bake in a mini muffin tin for bite-sized red velvet brownie bliss.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 3 days. If I want fudgier brownies, I refrigerate them and serve chilled. To freshen, I let them come to room temp or microwave a square for 5–10 seconds.

FAQs

What’s the difference between red velvet brownies and red velvet cake?

I use less flour and more cocoa in this recipe, giving a dense, fudgy texture unlike the airy crumb of cake.

Can I omit food coloring?

Yes—I can skip it and still enjoy rich cocoa flavor. The color will be more chocolatey, less vibrant.

Can I make these gluten-free?

Absolutely—I substitute all-purpose flour with a 1‑to‑1 gluten‑free blend, and they turn out fabulously fudgy.

Do I need to melt the white chocolate?

For a smoother swirl, I melt it; if I crumble or chip it and swirl as-is, I get pockets of soft sweetness.

Can I freeze the brownies?

Yes—I slice, wrap each in plastic, and freeze for up to 2 months. Thaw at room temperature or briefly microwave.

Conclusion

Red Velvet Brownie Bliss combines indulgent chocolate fudge and creamy swirls into one gorgeous dessert. It’s easy to make, stunning to serve, and utterly addictive. Whenever I want elegant sweetness without fuss, this recipe is my go-to indulgence.