Description
These Red Velvet Brownie Hearts combine the rich, fudgy texture of classic brownies with the vibrant color and subtle tang of red velvet cake. Enhanced with a creamy swirled cream cheese topping, these heart-shaped treats are perfect for Valentine’s Day or any special occasion. Soft, moist, and irresistibly delicious, they are sure to delight your loved ones.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter, melted
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 tbsp red food coloring
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup buttermilk
- 1 tsp white vinegar
Cream Cheese Swirl
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper to ensure easy removal. Alternatively, use heart-shaped silicone molds for individual brownies.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter and granulated sugar, stirring until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring until fully incorporated.
- Combine Dry Ingredients and Alternate: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, alternating with the buttermilk, mixing just until combined. Stir in the white vinegar at the end to enhance the red velvet flavor.
- Prepare Cream Cheese Swirl: In a small bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. For the swirl, spoon dollops of this mixture onto the brownie batter and gently swirl using a knife or toothpick for a marbled effect.
- Bake the Brownies: Pour the brownie batter into the prepared pan or molds, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs attached.
- Cool and Cut: Let the brownies cool completely in the pan. Once cooled, transfer to a wire rack and use a heart-shaped cookie cutter to cut into heart shapes if baked in a pan.
- Serve and Enjoy: These soft and fudgy Red Velvet Brownie Hearts are perfect for gifting or enjoying as a festive treat for Valentine’s Day or any celebration.
Notes
- For a more intense red color, increase the food coloring slightly.
- Use room temperature eggs for better incorporation into the batter.
- Make sure the cream cheese is soft to avoid lumps in the swirl mixture.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- You can freeze the brownies for up to 2 months; thaw before serving.
- Adjust baking time slightly if using silicone molds as they may bake faster.
