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Red Velvet Espresso and Cream Swirled Brownies

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Red Velvet Espresso and Cream Swirled Brownies
  • Prep 15 min
  • Total 2 hr 20 min
  • Servings 16
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When red velvet meets coffee and chocolate, the result is irresistible. Made with Betty Crocker™ Supreme original brownie mix, these treats are perfectly complemented by the colorful cream cheese swirl layer.
By Arlene Cummings
Updated Mar 18, 2020

Ingredients

Cream Cheese Swirl Layer

  • 6 oz (from 8-oz package) cream cheese, softened
  • 1/3 cup sugar
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 egg, separated, yolk reserved for brownie batter
  • 1 teaspoon vanilla

Brownie Layer

  • 1 box (16 oz) Betty Crocker™ Supreme original brownie mix
  • Water, vegetable oil and egg called for on brownie mix box
  • Reserved egg yolk
  • 2 teaspoons instant espresso coffee powder
  • 1 tablespoon liquid red food color (from 1-oz bottle)
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In medium bowl, mix cream cheese and sugar with spoon until smooth. Add flour, egg white and vanilla; mix until well blended. Set aside.
  • 2
    Make brownie batter as directed on box, adding reserved egg yolk, espresso coffee powder and food color; mix well until batter turns a rich red color. Spread in pan.
  • 3
    Spoon filling by tablespoonful dollops evenly onto batter making 4 rows by 4 rows. Draw knife through mixture in five straight lines horizontally, the vertically for swirled design.
  • 4
    Bake 28 to 32 minutes or until toothpick inserted in center comes out almost clean. Cool on cooling rack, 30 minutes. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Take the cream cheese out of the refrigerator about 30 minutes before stirring up the batter, allowing it to soften and warm up. Or, to quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on High about 10 seconds or just until softened.
  • tip 2
    Liquid 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.
  • tip 3
    Adding the extra egg yolk to the brownie batter gives structure and helps the cream cheese filling swirl throughout the brownies.
  • tip 4
    Be sure to insert toothpick in the brownie and not the cream cheese filling when testing for doneness.
  • tip 5
    To make cutting the brownies a breeze, line the baking pan with foil, allowing some to hang over edges of pan. Once the brownies are chilled, you can lift them out of the pan onto a large cutting board, peel foil away and cut into serving pieces.

Nutrition

220 Calories, 10g Total Fat, 2g Protein, 29g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Brownie
Calories
220
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
130mg
5%
Potassium
25mg
1%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
21g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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