Red Velvet Espresso and Cream Swirled Brownies

Red Velvet Espresso and Cream Swirled Brownies

Blogger Arlene Cummings of Cooking With Sugar shares a favorite Red Velvet Espresso and Cream Swirled Brownie recipe. Red Velvet Espresso and Cream Swirled Brownies are as tasty as they are beautiful.

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Cream Cheese Swirl Layer
package (8 oz) cream cheese, softened
cup sugar
tablespoon Gold Medal® all-purpose flour
tablespoon vanilla
Brownie Layer
box Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and eggs called for on brownie mix box
teaspoons instant espresso coffee powder
bottle (1 oz) red food color
  1. Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In small bowl, beat cream cheese swirl layer ingredients with electric mixer on low speed until smooth. Set aside.
  2. Make brownie batter as directed on box, using water, oil, eggs and adding espresso coffee powder and red food color; mix well until batter turns a rich red color. Spread batter in pan.
  3. Dollop cream cheese mixture by tablespoonfuls evenly on top of batter. With knife, cut through mixture a few times to marble.
  4. Bake as directed on brownie mix box or until toothpick inserted in center comes out almost clean. Cool completely, about 1 hour. Cut into 5 rows by 3 rows. Store in refrigerator.
Makes 15 brownies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Red food color in a bottle can usually be found in the spice section of the grocery store. It’s designed to give a bold red color to desserts.
A plastic knife works great for cutting the brownies. Just use a short sawing motion.
Lining the pan with a long sheet of foil that hangs over the edges makes the brownies easy to remove from the pan. Just spray the foil before adding the batter.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.