Description

Indulge in these rich and irresistible Red Velvet Cheesecake Brownies, featuring a moist red velvet brownie base layered with a creamy cheesecake topping, swirled to perfection. This decadent dessert blends the classic flavors of red velvet and smooth cheesecake into one delightful treat, perfect for any special occasion or a cozy dessert craving.

Ingredients

Scale

For the Red Velvet Brownie Layer:

1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tablespoon red food coloring
1 teaspoon vanilla extract
1/2 teaspoon white vinegar
2 large eggs
3/4 cup all-purpose flour
Pinch of salt

For the Cheesecake Layer:

8 oz cream cheese, softened
1/3 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract

Instructions

Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it thoroughly to ensure easy release of the brownies.
Make the Brownie Batter: In a medium mixing bowl, whisk together melted butter, granulated sugar, unsweetened cocoa powder, red food coloring, vanilla extract, and white vinegar until smooth. Add the eggs one at a time, whisking well after each addition to incorporate fully. Stir in the all-purpose flour and a pinch of salt until just combined. Reserve 1/4 cup of this batter for later swirling, then pour and spread the remainder evenly into the prepared baking pan.
Make the Cheesecake Layer: In a separate bowl, beat the softened cream cheese with granulated sugar, egg yolk, and vanilla extract until the mixture is smooth, creamy, and free of lumps.
Assemble & Swirl: Pour the cheesecake mixture evenly over the brownie batter in the pan. Dollop the reserved red velvet brownie batter over the cheesecake layer in small spoonfuls. Using a toothpick or a knife, gently swirl the two batters together to create a marbled effect—be careful not to overmix to maintain distinct swirls.
Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. The edges should be set and the center will still have a slight jiggle when gently shaken. Remove from the oven and allow the brownies to cool completely in the pan. For cleaner slicing, chill the brownies in the refrigerator before cutting into squares.

Notes

For a dairy-free version, substitute vegan butter and dairy-free cream cheese.
Use natural beet powder as an alternative to red food coloring for a natural tint.
To intensify the chocolate flavor, add 1–2 extra tablespoons of unsweetened cocoa powder to the brownie batter.
Add texture and flavor by mixing in white chocolate chips or chopped pecans into the brownie batter before spreading in the pan.
Serve with a scoop of vanilla or cream cheese ice cream, or drizzle with chocolate or raspberry sauce for an extra special treat.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie (about 2x2 inch piece)
Calories: 280 kcal
Sugar: 22 g
Sodium: 120 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1.5 g
Protein: 4 g
Cholesterol: 55 mg

Keywords: red velvet brownies, cheesecake brownies, red velvet cheesecake, dessert recipe, chocolate cheesecake, baked brownies