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Red Velvet Swirl Brownies

Calories 5385 kcal


For the brownie batter

  • 4 ounces bittersweet baking chocolate chopped
  • 1 1/2 sticks unsalted butter
  • 2 cups sugar
  • 4 large eggs
  • 1 ounce red liquid food coloring
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt

For the cream cheese topping

  • 1 8-ounce package cream cheese, softened
  • 1/4 cup sugar
  • 2 large egg whites
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees. Line the bottom and sides of a 9x13" baking dish with aluminum foil. Spray with non-stick spray and set aside.
  • In a large microwave-safe bowl, combine the chocolate and butter. Microwave on high in 30-second intervals, stirring after each interval, for about 2 minutes total. Whisk mixture until it is smooth, and then whisk in the 2 cups of sugar. Add the eggs, 1 at a time, whisking just until blended after each addition. Whisk in the food coloring and 1 teaspoon vanilla extract. Gently stir in the 1 1/2 cups flour and the salt, stirring just until all ingredients are blended. Pour batter into the prepared pan.
  • For the cream cheese topping, use an electric mixture to beat together the cream cheese and 1/4 cup sugar until mixture is light and fluffy. Add the egg whites and remaining 1 teaspoon vanilla, and beat until smooth. Stir in the 2 tablespoons flour until smooth. Drop the mixture by heaping tablespoons onto the prepared batter in the pan; use a knife to swirl the cream cheese mixture through the batter.
  • Bake at 350 for 30-35 minutes, or until a wooden skewer inserted in the center comes out clean. Cool completely in pan on a wire rack before lifting the brownies from the pan using the foil as a "sling." Remove foil, and cut the brownies into squares.