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Easy Red Velvet Brownies with Cheesecake Layers

Indulge in moist red velvet brownies layered with a creamy cheesecake topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Brownie Layer
  • 1 cup unsalted butter, melted Ensure the butter is completely melted.
  • 2 cups granulated sugar
  • 4 large eggs Room temperature for best results.
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring Or beet juice as a natural alternative.
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
For the Cheesecake Layer
  • 8 oz cream cheese, softened Should be at room temperature.
  • 1/2 cup granulated sugar
  • 1 large egg Room temperature.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
  2. In a large bowl, mix together the melted butter and sugar until well combined. Then, add in the eggs, vanilla extract, and red food coloring, mixing until combined.
  3. In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold dry ingredients into the wet mixture until just combined—avoid overmixing.
  4. In a separate bowl, beat the softened cream cheese until smooth, then add the sugar, egg, and vanilla, mixing until creamy.
Layering and Baking
  1. Pour half of the brownie batter into the prepared baking pan and spread it evenly. Dollop the cheesecake mixture on top, and then pour the remaining brownie batter over the cheesecake, gently swirling to create a marbled effect.
  2. Place the pan in the oven and bake for 30-35 minutes, or until the brownies are set and a toothpick inserted in the center comes out with a few moist crumbs.
  3. Let the brownies cool completely in the pan before slicing. Serve and enjoy!

Notes

Store in an airtight container in the fridge for up to a week. These brownies can be frozen for up to three months. Thaw overnight in the refrigerator and reheat in the microwave for warm brownies.