Red Velvet Cheesecake Brownies Recipe

Introduction

Indulge in the rich combination of decadent chocolate and creamy cheesecake with these Red Velvet Cheesecake Brownies. Perfectly marbled and beautifully red, they make a stunning dessert for any occasion.

Ingredients

• 3/4 cup unsalted butter, diced into large cubes
• 4 ounces 72% bittersweet chocolate, coarsely chopped
• 2 cups granulated sugar
• 4 large eggs
• 1 ounce red food coloring (or as needed for desired shade)
• 2 teaspoons vanilla extract
• 1/3 cup unsweetened cocoa powder, sifted
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 2 large egg whites
• 8 ounce package cream cheese, very well softened
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 9×13-inch pan with heavy-duty aluminum foil for easier cleanup and spray with cooking spray; set aside.
2. Step 2: In a large microwave-safe bowl, add the cubed butter and chopped chocolate. Heat on high for 90 seconds, stirring until smooth. If needed, heat in additional 15-second intervals until fully melted.
3. Step 3: Add the sugar to the chocolate mixture and whisk until combined. The mixture will be thick and granular.
4. Step 4: Whisk in the eggs until fully incorporated.
5. Step 5: Add the red food coloring and vanilla extract, whisking gently at first to combine. Add more food coloring to achieve your desired red shade.
6. Step 6: Stir in the sifted cocoa powder evenly.
7. Step 7: Add the flour and salt, stirring until just combined.
8. Step 8: Pour the brownie batter into the prepared pan and set aside.
9. Step 9: For the cream cheese swirl, beat the egg whites, cream cheese, and sugar on high with a handheld mixer for about 5 minutes until smooth and fluffy.
10. Step 10: Add the flour and vanilla extract to the cream cheese mixture and mix until incorporated.
11. Step 11: Drop heaping tablespoonfuls of the cream cheese mixture over the brownie batter. Although it seems like a lot, it bakes perfectly.
12. Step 12: Use a knife to gently swirl the cream cheese into the brownie batter, creating a marbled effect.
13. Step 13: Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 30 minutes and rotate the pan halfway through baking for even cooking.

Tips & Variations

• Use a dark chocolate with at least 70% cacao for the richest flavor.
• Add a teaspoon of espresso powder to intensify the chocolate taste.
• If you prefer a lighter red color, reduce the amount of food coloring slightly.
• For extra texture, sprinkle chopped pecans or walnuts on top before baking.

Storage

Store these brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat gently in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of unsweetened?

Yes, but make sure it is unsweetened cocoa powder to maintain the right balance of flavors and sweetness in the brownies.

Do I need to use the cream cheese swirl?

The cream cheese swirl adds a creamy texture and tangy flavor that contrasts beautifully with the red velvet brownie. However, you can omit it if preferred; just keep in mind the texture and taste will be different.

Red Velvet Cheesecake Brownies Recipe

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★★★★★

5 from 135 reviews

• Author: Sarah
• Total Time: 1 hour 5 minutes
• Yield: 12 to 16 brownies 1x

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Description

These Red Velvet Cheesecake Brownies combine the rich, deep flavors of bittersweet chocolate and red velvet cake with a creamy, tangy cheesecake swirl. Moist, dense brownies are enhanced with a vibrant red color and a beautifully marbled cheesecake topping, making them a decadent treat perfect for dessert lovers.

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Ingredients

Scale 1x2x3x

Brownie Batter

• 3/4 cup unsalted butter, diced into large cubes
• 4 ounces 72% bittersweet chocolate, coarsely chopped
• 2 cups granulated sugar
• 4 large eggs
• 1 ounce red food coloring (or as needed for desired shade)
• 2 teaspoons vanilla extract
• 1/3 cup unsweetened cocoa powder, sifted if lumpy
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon kosher salt

Cream Cheese Swirl

• 2 large egg whites
• 8 ounce package cream cheese, very well softened
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with heavy-duty aluminum foil if you like easier cleanup, and lightly spray it with cooking spray. Set aside.
2. Melt Butter and Chocolate: In a very large microwave-safe bowl, combine the cubed butter and chopped bittersweet chocolate. Microwave on high for 90 seconds, then stir until smooth. If not fully melted, heat in 15-second increments, stirring after each, until smooth.
3. Add Sugar to Chocolate Mixture: Add the granulated sugar to the melted chocolate and butter mixture and whisk until combined. The mixture will seem thick and granular.
4. Incorporate Eggs: Add the 4 large eggs to the bowl and whisk until fully combined.
5. Add Red Coloring and Vanilla: Stir in the red food coloring and vanilla extract gently at first to avoid splashing, then whisk to incorporate. Add more red food coloring if you desire a deeper red color.
6. Add Cocoa Powder: Stir in the sifted unsweetened cocoa powder until fully incorporated.
7. Add Flour and Salt: Add the all-purpose flour and kosher salt, then gently fold or stir until everything is combined and there are no flour streaks.
8. Pour Brownie Batter: Pour the prepared brownie batter into your lined and greased baking pan, smoothing the top evenly. Set aside.
9. Prepare Cheesecake Swirl: In a separate mixing bowl, combine the softened cream cheese, egg whites, granulated sugar, and beat with a handheld mixer on high for about 5 minutes until the mixture is completely smooth and has fluffed up significantly.
10. Add Flour and Vanilla to Swirl: Add the flour and vanilla extract to the cream cheese mixture and beat until well incorporated.
11. Apply Cream Cheese Swirl: Drop heaping tablespoonfuls of the cream cheese mixture evenly over the brownie batter. There is a lot of cream cheese mixture but it’s the perfect amount for swirling.
12. Create Marbled Effect: Use a knife to gently swirl the cream cheese mixture into the brownie batter, creating a pretty marbled pattern.
13. Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Begin checking at 30 minutes and rotate the pan halfway through to ensure even baking and browning. If needed, bake longer for your specific oven until done.

Notes

• Use your preferred red food coloring to achieve the desired shade of red velvet; gel food coloring can provide more vibrant color without thinning the batter.
• Line the baking pan with foil for easier removal and cleanup.
• Rotate the pan during baking to ensure even cooking, as ovens can vary.
• Make sure the cream cheese is very well softened to avoid lumps in the swirl mixture.
• Allow brownies to cool completely before slicing for clean cuts.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: red velvet brownies, cheesecake swirl brownies, chocolate brownies, dessert recipe, cream cheese brownies, red velvet dessert