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.

  • Prep Time 15 min
  • Total Time 1 hr 55 min
  • Servings 15

Ingredients

Cream Cheese Swirl Layer

1
package (8 oz) cream cheese, softened
1
egg
1/2
cup sugar
1
tablespoon Gold Medal™ all-purpose flour
1
tablespoon vanilla

Brownie Layer

1
box Betty Crocker™ Original Supreme Premium brownie mix
Water, vegetable oil and eggs called for on brownie mix box
2
teaspoons instant espresso coffee powder
1
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.

Expert Tips

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.