Red Velvet Cheesecake Brownies (Printable Version)

Fudgy brownies with red velvet and cream cheese swirls, perfect for celebrations and indulgent treats.

# What You Need:

→ Red Velvet Brownie Layer

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs, at room temperature
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring, liquid or gel
06 - 1/4 teaspoon salt
07 - 1/2 cup all-purpose flour
08 - 2 tablespoons unsweetened cocoa powder

→ Cheesecake Layer

09 - 8 ounces cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing excess paper to hang over edges for convenient removal.
02 - In a large mixing bowl, whisk melted butter with granulated sugar until smooth. Incorporate eggs, vanilla extract, and red food coloring, stirring until fully combined.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently with a spatula until just combined, avoiding overmixing.
04 - Reserve 1/4 cup of red velvet batter for garnish. Spread remaining batter evenly across the prepared baking pan.
05 - In a medium bowl, beat softened cream cheese until smooth and uniform. Add granulated sugar, egg, and vanilla extract; beat until creamy and free of lumps.
06 - Pour cheesecake mixture over the red velvet batter layer and spread in an even thickness.
07 - Dollop reserved red velvet batter by spoonfuls across the cheesecake surface. Draw a knife or skewer through the batters in a decorative pattern to create swirls.
08 - Bake for 35 minutes until the center is just set and a toothpick inserted emerges with a few moist crumbs.
09 - Cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before cutting into squares.

# Expert Advice:

01 -
  • The fudgy brownie base melts into tangy cheesecake in every bite, creating a texture that feels like two desserts in one.
  • They look bakery-level fancy but come together with basic pantry staples and a couple of bowls.
  • Theyre sturdy enough to pack for potlucks or slice into neat squares for gifting.
02 -
  • Cold cream cheese will leave lumps in your cheesecake layer no matter how long you beat it, so let it sit out for at least an hour before starting.
  • Overmixing the brownie batter once the flour goes in will make them tough and cakey instead of fudgy.
  • Cutting these straight from the fridge gives you clean edges, but letting them sit out for ten minutes before serving brings out the fudgy texture.
03 -
  • Use a hot, dry knife to cut the brownies, wiping it clean between each slice for bakery-perfect edges.
  • If your cheesecake layer cracks during baking, don't worry, it adds rustic charm and tastes exactly the same.
  • Let the brownies come to room temperature for ten minutes before serving so the cheesecake softens and the brownie layer turns fudgy.
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