Red Velvet Espresso and Cream Swirled Brownies

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



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.



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.

Nutrition Information