Ani's Kitchen Stories

An irresistible, fudgy and cheesy Red Velvet Brownies to perk up your party, social event or any day sweet craving. Here I’ve used the beetroot juice to get the colour of red velvet which will definitely make you feel guilt free while indulging this decadent brownies.

These visually stunning Cream Cheese Red Velvet Brownies are delectable in every single bite with fudgy sweet flavours of red velvet and the tangy sweetness of cream cheese. Well, who doesn’t like brownies? I’ve been baking brownies with different flours, like oats flour, barley flour, wholewheat flour which makes a treat or a bus snack box for my son. And when I’ve cream cheese lying in the refrigerator, there’s no stopping of me adding cream cheese in the brownies 😄

If you love red velvet cakes then you’ll definitely love red velvet brownies and just by going a little extra by adding decadent cream cheese swirl on top, makes it a stunning dessert.

Here to get the striking colour of Red Velvet, I’ve used the fresh Beetroot juice and a drop of red food concentrate. If you want to skip the food colour, you can go ahead or if you want to add only the food colour and not a drop of beetroot juice, that’s also fine. It’s totally an individual choice and whichever way you make this Red Velvet Cream Cheese Brownies, you’ll absolutely love it.

Ingredients: (16 brownies)

For the Red Velvet Brownie

▪️ 80 gms all purpose flour 

▪️20 gms cocoa powder 

▪️2 eggs 

▪️100 gms butter

▪️70 gms dark chocolate

▪️1 small size beetroot 

▪️1 drop red food colour 

▪️1 tsp vanilla extract 

▪️40 gms brown sugar 

▪️20 gms white granulated sugar 

▪️1 tsp white vinegar 

▪️Pinch of salt 

For the Cream Cheese

▪️90 gms cream cheese (room temperature) 

▪️1 egg

▪️1 tsp vanilla extract 

▪️30 gms granulated sugar 

Method :

• Grease the pan and cover it with parchment paper. Preheat the oven to 170 degree Celsius. 
• Grate the beetroot and squeeze the juice out. 
• Melt the butter and chocolate in a microwave oven or in double boiler.
• Sieve and mix the dry ingredients, flour, cocoa powder & salt in a bowl and set aside. 
• In a separate bowl, whisk egg and sugar until smooth. Add the melted butter and chocolate, vanilla extract and whisk again. 
• Now add the dry ingredients into the wet mixture. Fold and combine the mixture. Add the beetroot juice and the food colour. And a teaspoon of vinegar. Incorporate all the ingredients and scrape off the sides of the bowl, there shouldn’t be any lumps left. Do not over-mix. Set aside.
• In a separate bowl, add the cream cheese and whisk it until smooth 
• Whisk in egg, sugar and vanilla extract until smooth. 
• Pour the brownie batter evenly into the prepared pan. Leave few tablespoons of brownie batter for the swirl layer. 
• Pour the cream cheese mixture on top of the brownie batter. Spread it evenly. 
• Add dollop of reserved red velvet brownie batter over the cream cheese layer. Use a toothpick or knife to swirl the cheesecake together with the dollops of red velvet batter. Don’t overdo the swirl. 
• Bake it in the preheated oven of 170 degrees Celsius for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs of brownie batter. 
• Cool completely. And get the brownies out of the parchment paper. Cut it in equal squares. Enjoy!