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Red Velvet Espresso and Cream Swirled Brownies

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

When red velvet meets coffee and chocolate, the result is irresistible. Made with Betty Crocker Original Supreme Premium brownie mix, these treats are perfectly complemented by the colorful cream cheese swirl layer. MORE + LESS -

Arlene Cummings
October 18, 2011


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


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  • 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

No nutrition information available for this recipe

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