Pioneer Woman Red Velvet Brownies

These Pioneer Woman Red Velvet Brownies are what happens when red velvet cake, fudgy chocolate brownies, and a tangy cream cheese cheesecake all show up in the same 13×9 pan. Bittersweet chocolate melted with butter, a full bottle of red food coloring, white chocolate chips folded into the batter, and a sour cream cheesecake swirl on top. About 4 and a half hours, but most of that is cooling and chilling.

They come out of the oven looking like something from a bakery window, all red and white swirls. But the best part is how they taste cold from the fridge the next day, when the cream cheese layer firms up and the brownie gets even denser.

What Makes These Red Velvet

There’s a whole debate about whether red velvet is chocolate or vanilla. In this recipe it’s definitely chocolate. Bittersweet chocolate bars and cocoa powder go into the batter along with a bottle of red food coloring for that signature color.

The tang comes from sour cream and cream cheese instead of the buttermilk you’d find in a traditional red velvet cake. Same flavor profile, completely different texture. Dense and fudgy instead of light and fluffy.

Why White Chocolate Chips in a Red Velvet Brownie

The white chocolate chips melt into gooey pockets throughout the brownie layer and add a sweetness that plays off the bittersweet chocolate and the tangy cheesecake swirl on top.

They also look great when you slice into a bar. Little white pools against that deep red batter. If you skip them the brownies still work, but you lose that visual contrast and that extra layer of flavor.

Red Velvet Brownies Ingredients

• Nonstick cooking spray
• 8 ounces bittersweet 60% chocolate bars, chopped
• 1 1/2 cups granulated sugar, divided
• 1 cup packed light brown sugar
• 1 cup unsalted butter, cubed
• 1/4 cup unsweetened cocoa powder
• 6 large eggs, at room temperature, divided
• 1 (1-ounce) bottle red food coloring
• 1 tablespoon plus 2 teaspoons vanilla extract, divided
• 1 3/4 cups plus 2 tablespoons all-purpose flour, divided
• 1/2 teaspoon kosher salt
• 1 cup white chocolate chips
• 12 ounces cream cheese, softened
• 1/3 cup sour cream, at room temperature

How To Make Pioneer Woman Red Velvet Brownies

1. Prep the Pan: Preheat your oven to 325°F. Spray a 13×9 inch pan with cooking spray, line with parchment paper leaving overhang on the long sides, and spray the parchment too.
2. Melt the Chocolate: Combine the chopped chocolate, 1 cup granulated sugar, brown sugar, and butter in a large saucepan over medium-low heat. Stir until melted, about 3 minutes. Pull it off the heat, whisk in the cocoa powder until smooth, and let it cool for 15 minutes.
3. Build the Brownie Batter: Whisk in 5 eggs one at a time, then stir in the red food coloring and 1 tablespoon vanilla. Fold in 1 3/4 cups flour and the salt until smooth. Set aside 1/2 cup of the batter in a small bowl. Fold the white chocolate chips into the remaining batter and spread it into the prepared pan.
4. Make the Cheesecake Swirl: Beat the cream cheese, remaining 1/2 cup sugar, and remaining 2 teaspoons vanilla until creamy. Beat in the sour cream and the last egg until combined. Beat in the remaining 2 tablespoons flour until just mixed.
5. Swirl and Bake: Dollop the cheesecake mixture over the brownie layer and gently spread it smooth. Drop the reserved brownie batter by the teaspoonful on top and drag a toothpick through both to create the swirl. Don’t press too deep. Bake for 50 to 55 minutes until a toothpick comes out with just a few crumbs.
6. Cool and Chill: Let the brownies cool on a wire rack for 1 hour, then refrigerate for at least 1 more hour before cutting. Use the parchment overhang to lift them out and slice into 24 bars.

How To Get the Best Swirl

Don’t overswirl. Three or four long drags with a toothpick through the cream cheese and brownie dollops is all you need. The more you swirl, the more the colors blend together and the less dramatic the contrast looks.

Use a light hand and stay near the surface. If you push the toothpick too deep you’ll drag up the brownie layer underneath and lose those clean red and white stripes.

Can You Make These for Valentine’s Day

They’re basically made for it. The red color, the cream cheese swirl, the whole vibe. Cut them into smaller squares and box them up and you’ve got a homemade Valentine’s gift that beats a box of drugstore chocolates.

Make them the night before so they’re fully chilled and easy to slice. They hold up well at room temperature for a couple hours, so they’re fine on a dessert table at a party too.

How To Store

Keep these in an airtight container in the fridge for up to 5 days because of the cream cheese topping. They taste great cold. You can freeze them wrapped tightly in plastic and foil for up to 1 month. Thaw overnight in the fridge, or let a single piece sit on the counter for 30 minutes if you need one right now.

Nutrition

• Calories: 358 kcal
• Total Fat: 21 g
• Saturated Fat: 12 g
• Cholesterol: 85 mg
• Sodium: 115 mg
• Total Carbohydrate: 40 g
• Fiber: 1 g
• Sugar: 32 g
• Protein: 5 g

Try More Recipes

• Peanut Butter Brownies
• Oreo Brownies
• Hazelnut Nutella Cookie Bars