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A stack of two thick Red Velvet Brownies squares with a creamy, swirled cream-cheese topping. The dense, moist brownie base is a deep mahogany red, while the smooth cream-cheese layer on top is pale ivory with dramatic red velvet streaks. Crumbly red velvet bits and a light dusting of powdered sugar cling to the edges, and you can just make out the fudgy interior and velvety texture against a dark serving platter

Red Velvet Brownies

Ces Red Velvet Brownies rouge velours fondants allient une base chocolatée riche et une garniture onctueuse au fromage frais en un petit carré irrésistiblement moelleux et élégant, parfait pour toute occasion spéciale ou simplement pour un plaisir gourmand
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Best red velvet brownies, Red velvet brownies cheesecake, Red Velvet brownies near me, Red velvet brownies recipe, Red Velvet Brownies Southern Living, Red velvet brownies with box mix, Sourdough red velvet brownies, Vegan red velvet brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16
Calories: 240kcal
Cost: $8

Equipment

  • 1 Casserole à fond épais (pour fondre beurre et chocolat)
  • 1 Robot pâtissier ou mixeur (pour la préparation du tourbillon)
  • 1 Plat à four 23 × 33 cm (chemisé de papier sulfurisé)
  • 1 Papier sulfurisé (découpé pour le plat)
  • 1 Spatule en caoutchouc (pour incorporer la pâte)

Ingredients

  • 12 c.s. Beurre doux - en morceaux
  • 225 g Pépites de chocolat mi-sucré
  • 4 œufs Œufs entiers - à température ambiante
  • 2 tasses Sucre en poudre
  • 1 ¼ tasses Farine de blé
  • ¼ tasse Cacao en poudre non sucré
  • 2 c.s. Colorant rouge alimentaire
  • 2 c.c. Extrait de vanille pure
  • 1 c.c. Vinaigre blanc - pour la texture
  • ½ c.c. Sel fin

Tourbillon :

  • 225 g Fromage à la crème entier - ramolli
  • 1 tasse Sucre glace
  • 1 c.c. Extrait de vanille
  • 1 jaune Jaune d’œuf

Instructions

  • Remove stems, gently wash caps, and pat them fully dry
    Fifteen uniformly cut red velvet brownie squares cooling on a black wire rack, each square drizzled with thin white cream-cheese zigzags, contrasting crisply against the dark countertop beneath.
  • Combine cheeses, breadcrumbs, herbs, and seasonings well
    Square metal baking pan perfectly lined with parchment paper, its edges clipped taut with two tiny wooden clothespins, set against the stone backdrop under diffused daylight.
  • Spoon the filling into each mushroom cavity evenly
    Close-up of the red velvet batter evenly spread in the prepped parchment-lined pan, the unblemished, glossy surface reflecting soft natural light.
  • Heat oven to 375°F (190°C) before you start baking
    Top-down shot of a small glass bowl on the same countertop, containing ivory cream-cheese swirl filling with a wooden spoon coated in the creamy mixture, the light catching its velvety surface.
  • Bake until filling is golden and mushrooms are tender
    Overhead view of a clear glass mixing bowl on a dark gray stone countertop, filled with glossy deep-red brownie batter and a pale-pink spatula resting in the batter, soft window light highlighting the rich color and smooth texture.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 60g | Calories: 240kcal (12%) | Carbohydrates: 28g (9%) | Protein: 3g (6%) | Fat: 13g (20%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg (18%) | Sodium: 100mg (4%) | Potassium: 90mg (3%) | Fiber: 1g (4%) | Sugar: 20g (22%) | Vitamin A: 350IU (7%) | Vitamin C: -2mg (-2%) | Calcium: 20mg (2%) | Iron: 1.2mg (7%)
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