Description

Deliciously rich Red Velvet Cheesecake Brownies combine a fudgy red velvet brownie base with a creamy, tangy cheesecake swirl. Perfectly marbled and baked to perfection, these brownies offer a beautiful presentation and a balance of sweet, chocolatey, and slightly tangy flavors, ideal for special occasions or any indulgent treat.

Ingredients

Scale

For the Red Velvet Brownies:

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon red food coloring
1 tablespoon cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon salt

For the Cheesecake Layer:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal after baking.
Prepare the Red Velvet Brownie Batter: In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, vanilla extract, and red food coloring, stirring until well combined. Sift in the cocoa powder, flour, and salt, then gently fold the dry ingredients into the wet ingredients until just combined, careful not to overmix.
Make the Cheesecake Layer: In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, beating until no lumps remain and the mixture is fully incorporated.
Assemble the Brownies: Pour about three-quarters of the red velvet brownie batter into the prepared baking pan and spread it evenly. Carefully pour the cheesecake mixture over the brownie batter and gently spread to the edges. Drop spoonfuls of the reserved remaining red velvet batter on top of the cheesecake layer, then use a knife or toothpick to swirl gently creating a marbled effect without overmixing.
Bake: Bake in the preheated oven for 30-35 minutes, or until the center is set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Cool: Allow the brownies to cool completely in the pan on a wire rack. For cleaner cuts, chill the brownies in the refrigerator for at least 30 minutes before slicing.
Serve: Slice into squares and enjoy them as is or topped with whipped cream or chocolate sauce for extra indulgence.

Notes

Storage: Keep brownies stored in an airtight container in the refrigerator for up to 5 days. They can be frozen for up to 3 months; wrap slices tightly before freezing.
Red Velvet Tip: You may reduce or omit the red food coloring if desired, but this will affect the classic red velvet color.
Add-ins: For extra texture and flavor, fold in white chocolate chips or dark chocolate chunks into the red velvet batter before baking.

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

Keywords: Red Velvet Cheesecake Brownies, Fudgy Brownies, Cheesecake Swirl Brownies, Red Velvet Dessert, Cream Cheese Brownies