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Salted Caramel Red Velvet Brownies

A rich, layered square of Salted Caramel Red Velvet Brownies showing deep red cake, cream cheese swirl, and dark chocolate base.
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A recipe for rich, fudgy brownies featuring a vibrant red velvet base swirled with homemade salted caramel.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon red food coloring (high-quality gel recommended)
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup heavy cream (for caramel)
  • 1 cup granulated sugar (for caramel)
  • 6 tablespoons unsalted butter (for caramel)
  • 1/2 teaspoon flaky sea salt (for caramel)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together the melted butter and 2 cups of granulated sugar until combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, white vinegar, and red food coloring until the batter is uniformly red.
  4. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  5. Prepare the cream cheese swirl: Beat the softened cream cheese and powdered sugar together until smooth. Set aside.
  6. Prepare the salted caramel: In a medium saucepan over medium heat, melt 1 cup of granulated sugar without stirring until it turns a deep amber color.
  7. Remove the caramel from the heat. Carefully whisk in the 6 tablespoons of butter until melted. Slowly pour in the heavy cream while whisking constantly (the mixture will bubble vigorously). Stir in the flaky sea salt. Let the caramel cool slightly.
  8. Pour about two-thirds of the red velvet batter into the prepared pan and spread evenly.
  9. Dollop spoonfuls of the cream cheese mixture over the batter. Drizzle half of the cooled salted caramel over the top. Use a knife or skewer to gently swirl the layers together.
  10. Pour the remaining red velvet batter over the top and spread gently to cover. Dollop the remaining cream cheese mixture and drizzle the remaining caramel. Swirl again lightly.
  11. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  12. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares.

Notes

  • For a fudgier texture, slightly underbake the brownies by about 2 minutes.
  • Use high-quality gel food coloring for the most intense red color without thinning the batter.
  • If you prefer a thicker caramel topping, allow the caramel to cool longer before drizzling.

Nutrition

Find it online: https://spoonswirl.com/salted-caramel-red-velvet-brownies/