Red Velvet Cheesecake Brownies (Printer-friendly)

Fudgy red velvet brownies with creamy cheesecake swirls, perfect for indulgent occasions and festive gatherings.

# What You'll Need:

→ Red Velvet Brownie Layer

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs, at room temperature
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring, liquid or gel
06 - 1/4 teaspoon salt
07 - 1/2 cup all-purpose flour
08 - 2 tablespoons unsweetened cocoa powder

→ Cheesecake Layer

09 - 8 ounces cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract

# How To Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a large mixing bowl, whisk together melted butter and sugar until smooth. Add eggs, vanilla extract, and red food coloring; mix until fully combined.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently until just combined, avoiding overmixing.
04 - Reserve 1/4 cup red velvet batter for swirling. Spread remaining batter evenly across the prepared pan.
05 - In a medium bowl, beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract; beat until creamy and lump-free.
06 - Pour cheesecake mixture over red velvet batter in pan and spread evenly across the surface.
07 - Dollop reserved red velvet batter by spoonfuls over the cheesecake layer. Use a knife or skewer to create decorative swirls throughout.
08 - Bake for 35 minutes until center is just set and a toothpick inserted withdraws with a few moist crumbs.
09 - Cool completely in pan on a wire rack. Refrigerate for at least 2 hours before cutting into squares.

# Expert Tips:

01 -
  • The contrast between fudgy brownie and tangy cheesecake creates a texture you can't stop thinking about.
  • They look bakery-level fancy but come together in one hour with basic ingredients.
  • Every slice reveals a different swirl pattern, making each brownie feel unique.
  • They hold up beautifully in the fridge, tasting even better on day two when the flavors meld.
02 -
  • Room temperature cream cheese is non-negotiable, cold cream cheese creates lumps that no amount of beating will fix.
  • Don't swirl more than four or five passes with your knife or the layers will blend into a murky mess instead of distinct ribbons.
  • Cutting these warm will give you a beautiful disaster, patience during the chill time is what makes them slice like a dream.
03 -
  • Line your pan so the parchment hangs over two opposite sides, this creates handles that let you lift the whole slab out for perfect cuts.
  • Wipe your knife clean between each cut and you'll get those sharp, bakery-style edges that make people think you're a pro.
  • If your cream cheese layer cracks on top during baking, don't panic, it happens and tastes just as incredible.
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