Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang for easy lifting.
- In a large bowl, whisk together the melted butter and 2 cups of granulated sugar until well combined.1 cup unsalted butter, melted, 2 cups granulated sugar
- Beat in the 4 large eggs, one at a time, until fully incorporated. Stir in 1 teaspoon of vanilla extract.4 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, red food coloring gel, salt, and baking powder.1 cup all-purpose flour, 1/2 cup unsweetened natural cocoa powder, 1 teaspoon red food coloring gel, 1/2 teaspoon salt, 1/2 teaspoon baking powder
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. The batter will be thick and a vibrant red.
- In a medium bowl, beat the softened cream cheese with the 1/4 cup granulated sugar until smooth and creamy.1 8-ounce package cream cheese, softened, 1/4 cup granulated sugar
- Beat in the egg yolk and 1/2 teaspoon vanilla extract until fully combined and smooth.1/2 teaspoon vanilla extract
- Spread about two-thirds of the red velvet brownie batter evenly into the prepared baking pan.
- Dollop spoonfuls of the cream cheese mixture evenly over the brownie batter.
- Gently swirl the cream cheese into the brownie batter using a knife or skewer, creating marbled patterns. Don't over-swirl, as you want distinct layers.
- Sprinkle the chopped chocolate chip cookies and optional white chocolate chips over the top of the swirled mixture.1 16-ounce package pre-made chocolate chip cookies, roughly chopped, 1/2 cup white chocolate chips
- Carefully drop the remaining one-third of the red velvet brownie batter over the cookie and cream cheese layers. You can dollop it or spread it gently.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The edges should be set.
- Let the brownies cool completely in the pan on a wire rack before cutting. This is crucial for clean cuts and optimal texture.
Notes
To keep your delicious Red Velvet Cookies Cream Brownies tasting their best, proper storage is key. Room Temperature: Once fully cooled, store leftovers in an airtight container at room temperature for up to 2 days. Refrigeration: For longer storage, wrap the brownies tightly in plastic wrap, then place them in an airtight container. They will stay fresh in the refrigerator for up to 5 days. Freezing: For extended preservation, wrap individual portions or the entire pan of cooled brownies tightly in plastic wrap, followed by a layer of aluminum foil or place them in a freezer-safe bag or container. Frozen brownies can be kept for up to 3 months. Reheating: To reheat refrigerated brownies, you can gently warm them in a microwave-safe dish for 10-15 seconds per brownie, or place them in a 250°F (120°C) oven for about 5-8 minutes. For frozen brownies, allow them to thaw slightly at room temperature before reheating, or reheat directly in a low oven.