Description
Indulge in these soft, fudgy Red Velvet Brownie Hearts, a perfect treat for Valentine’s Day or any special occasion. Featuring a rich combination of red velvet with a hint of cocoa, complemented by an optional creamy cheesecake swirl, these brownies are baked to perfection with a tender crumb and vibrant color. Cut into charming heart shapes, they make a delightful and festive dessert that’s sure to impress.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter, melted
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 tbsp red food coloring
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup buttermilk
- 1 tsp white vinegar
Cream Cheese Swirl (Optional)
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a 9×9-inch baking pan by greasing or lining it with parchment paper for easy removal. Alternatively, you can use heart-shaped silicone molds for individual brownie portions.
- Make the brownie batter: In a large mixing bowl, combine the melted butter and granulated sugar. Stir until smooth and well combined. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract and red food coloring until the mixture is evenly colored.
- Add dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined. Finally, stir in the white vinegar to balance the flavors and improve texture.
- Optional cream cheese swirl: In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. If desired, spoon dollops of this cream cheese mixture onto the brownie batter. Use a knife or toothpick to gently swirl the cream cheese into the batter, creating a marbled effect.
- Bake the brownies: Pour the prepared brownie batter into the greased or lined pan (or individual molds if using). Smooth the top with a spatula for even baking. Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
- Cool and cut into hearts: Remove the brownies from the oven and allow them to cool completely in the pan placed on a wire rack. Once cooled, use a heart-shaped cookie cutter to cut the brownies into charming heart shapes, perfect for serving.
- Serve: Enjoy these soft, fudgy Red Velvet Brownie Hearts as a beautiful and delicious treat for Valentine’s Day or to share with your loved ones for any special occasion.
Notes
- For best results, ensure the cream cheese is softened to avoid lumps in the swirl.
- You can substitute buttermilk with milk mixed with 1 tablespoon of lemon juice or vinegar if needed.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies freeze well; wrap tightly and freeze for up to 2 months.
- Adjust the amount of red food coloring for desired color intensity.
