Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies combine the classic red velvet flavor with a luscious cheesecake swirl for a decadent dessert.

These brownies are rich, fudgy, and visually stunning, making them perfect for special occasions or a delicious treat to share.

Kitchen Equipment Needed

• 9×9-inch square baking pan
• Mixing bowls
• Hand mixer or stand mixer
• Whisk
• Measuring cups and spoons
• Spatula

Ingredients Overview

• Red velvet brownie base: Combines cocoa powder, sugar, and red food coloring for a soft, fudgy texture and vibrant color.
• Cheesecake swirl: Made with cream cheese, sugar, and egg for a creamy, tangy contrast to the brownie layer.

Ingredients

Red Velvet Brownie Base

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon red food coloring (gel or liquid)
• 3/4 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt

Cheesecake Swirl

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract

Directions

Make the Red Velvet Brownie Base

1. Preheat the oven
   Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Mix wet ingredients
   In a large bowl, whisk together the melted butter, sugar, eggs, vanilla extract, and red food coloring until smooth and well combined.
3. Add dry ingredients
   Sift in the flour, cocoa powder, and salt. Stir until just combined, being careful not to overmix. Set aside 2–3 tablespoons of the batter for swirling.
4. Spread batter
   Pour the remaining batter into the prepared baking pan, spreading it evenly with a spatula.

Make the Cheesecake Swirl

1. Mix the cheesecake layer
   In a separate bowl, beat the cream cheese and sugar with a hand mixer or stand mixer until smooth. Add the egg and vanilla extract, mixing until fully incorporated.
2. Layer and swirl
   Spoon the cheesecake mixture over the red velvet batter in dollops. Add the reserved red velvet batter on top. Use a knife or skewer to gently swirl the layers together, creating a marbled effect.

Bake and Cool

1. Bake
   Bake for 30–35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
2. Cool
   Let the brownies cool completely in the pan, then refrigerate for at least 1 hour before slicing.

Prep Time

20 minutes

Bake Time

30–35 minutes

Total Time

1 hour 30 minutes (including cooling)

Nutrition (per brownie, ~12 servings)

• Calories: ~230
• Fat: ~13g
• Carbohydrates: ~26g
• Sugar: ~19g
• Protein: ~3g

Expert Tips

• Room temperature ingredients
  Ensure eggs and cream cheese are at room temperature for smoother mixing and even baking.
• Don’t overbake
  The brownies should be slightly underdone in the center when removed from the oven. They will firm up as they cool.
• Neat slices
  Chill the brownies thoroughly before slicing, and wipe your knife clean between cuts for sharp edges.

FAQs

Can I use natural food coloring?

Yes, beet powder or natural red food coloring can be used, but the color may be less vibrant.

What if I don’t have cream cheese?

Mascarpone cheese can be substituted, though the flavor will be milder.

How long do these brownies last?

Store in an airtight container in the refrigerator for up to 5 days.

Storing & Reheating

• Storing
  Keep brownies in an airtight container in the refrigerator for up to 5 days.
• Freezing
  Wrap individual brownies in plastic wrap, then place them in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before serving.

Substitutions & Variations

• Gluten-free
  Use a 1:1 gluten-free baking flour blend.
• Extra swirl
  Add a tablespoon of cocoa powder to the reserved red velvet batter for a darker swirl effect.
• Topping
  Sprinkle with mini chocolate chips or powdered sugar for an extra touch.

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies combine the classic red velvet flavor with a luscious cheesecake swirl for a decadent dessert.

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Equipment

• - 9x9-inch square baking pan
• Mixing bowls
• - Hand mixer or stand mixer
• Whisk
• Measuring cups and spoons
• Spatula

Ingredients

  

• #### Red Velvet Brownie Base
• - 1/2 cup 1 stick unsalted butter, melted
• - 1 cup granulated sugar
• - 2 large eggs room temperature
• - 1 teaspoon vanilla extract
• - 1 teaspoon red food coloring gel or liquid
• - 3/4 cup all-purpose flour
• - 2 tablespoons unsweetened cocoa powder
• - 1/4 teaspoon salt
• #### Cheesecake Swirl
• - 8 ounces cream cheese softened
• - 1/4 cup granulated sugar
• - 1 large egg room temperature
• - 1/2 teaspoon vanilla extract

Instructions

 

• #### Make the Red Velvet Brownie Base
• **Preheat the oven**
• Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
• **Mix wet ingredients**
• In a large bowl, whisk together the melted butter, sugar, eggs, vanilla extract, and red food coloring until smooth and well combined.
• **Add dry ingredients**
• Sift in the flour, cocoa powder, and salt. Stir until just combined, being careful not to overmix. Set aside 2–3 tablespoons of the batter for swirling.
• **Spread batter**
• Pour the remaining batter into the prepared baking pan, spreading it evenly with a spatula.
• #### Make the Cheesecake Swirl
• **Mix the cheesecake layer**
• In a separate bowl, beat the cream cheese and sugar with a hand mixer or stand mixer until smooth. Add the egg and vanilla extract, mixing until fully incorporated.
• **Layer and swirl**
• Spoon the cheesecake mixture over the red velvet batter in dollops. Add the reserved red velvet batter on top. Use a knife or skewer to gently swirl the layers together, creating a marbled effect.
• #### Bake and Cool
• **Bake**
• Bake for 30–35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
• **Cool**
• Let the brownies cool completely in the pan, then refrigerate for at least 1 hour before slicing.