Red Velvet Cream Cheese Brownies


Preparation info

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By Lorraine Pascale

Published 2017

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I based this recipe on my Oreo brownie recipe. I know there is often the temptation to use low-fat or lower-fat cream cheese, but they are too watery for this bake. As a result, I’ve suggested opting for a mix of full-fat and low-fat varieties in this recipe, although of course omit the low-fat and go for 220g full-fat if you prefer! You could make these brownies into something special for Valentine’s Day by using a heart-shaped cutter if you fancy it.


  • 80 g white chocolate, roughly chopped
  • 100 g butter
  • 180 g caster sugar
  • seeds of ½ vanilla pod or 1 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 2 eggs
  • ½ tsp red food colouring (I use Sugarflair)
  • 130 g spelt white flour or plain white flour
  • pinch of salt

For the white swirl

  • 80 g full-fat cream cheese (I use Philadelphia)
  • 140 g low-fat cream cheese (not the really low-fat one)
  • 2 tbsp spelt white flour or plain white flour
  • 2 tbsp caster sugar
  • seeds of ½ vanilla pod or 1 tsp vanilla extract
  • 1 egg yolk


  • 18cm square cake tin


Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line the tin with baking parchment. I make sure there is extra baking parchment hanging over the edges – this makes it easier to pull out the brownies when they are baked.

Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Make sure that the base of the bowl does not touch the water. You can also melt the chocolate in the microwave in 30-second bursts, stirring well between each burst. Leave the melted chocolate to cool a little.

Melt the butter in a small pan over a gentle heat and then pour it into a large bowl. Leave it to cool down for a moment and then add the sugar, vanilla and cocoa powder and mix together with a wooden spoon.

Add the eggs and food colouring (I do use rather a lot!) and beat again until evenly combined. Then using a spatula, fold in the white chocolate and stir to combine. Mix in the flour and salt and then tip the combined mixture into the lined baking tin, reserving about 2 tablespoons of the mixture behind in the bowl. Spread the mixture evenly in the tin and then set this aside.

To make the white swirl, put all of the ingredients into a clean bowl and beat together for a few seconds with a wooden spoon until combined. Space out nine dollops of the mixture on top of the brownie mixture in the tin.

Place the reserved 2 tablespoons of red velvet brownie mixture on top and swirl the brownie mixture around in the tin with a knife. If you want the marbling to run throughout the brownie, swirl the mixture deeply into the tin, but don’t over-swirl it or the mixture may turn pink! Place the tin onto a baking sheet (to make it easier to move in and out of the oven) and bake it for 25–30 minutes, or until the brownies are springy to the touch but still nice and gooey in the middle. Leave the brownies to cool a little in the tin, then remove it from the tin, cut it up into nine equal-sized squares and enjoy.