Red Velvet Cheesecake Brownies

Why You’ll Love This Recipe

These Red Velvet Cheesecake Brownies combine the rich, chocolatey flavor of red velvet with a luscious, tangy cheesecake swirl. They’re the perfect dessert for special occasions, holidays, or whenever you need a sweet treat that’s as beautiful as it is delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brownie Layer:

  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Red food coloring
  • Cocoa powder
  • All-purpose flour
  • Salt
  • White vinegar

For the Cheesecake Swirl:

  • Cream cheese, softened
  • Granulated sugar
  • Egg
  • Vanilla extract

Directions

  1. Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
  2. In a bowl, melt the butter and mix in the sugar, eggs, vanilla extract, and red food coloring.
  3. Sift in the cocoa powder, flour, salt, and mix until just combined. Stir in the vinegar.
  4. Pour most of the brownie batter into the prepared pan, reserving a small portion for swirling.
  5. In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth.
  6. Spread the cheesecake mixture over the brownie layer.
  7. Dollop the reserved brownie batter on top and use a knife to create swirls.
  8. Bake for 25-30 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs.
  9. Let cool completely before slicing and serving.

Servings and Timing

  • Servings: 9-12 brownies
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes

Variations

  • Chocolate Chips: Fold in white or dark chocolate chips for added texture.
  • Nutty Crunch: Sprinkle chopped pecans or walnuts into the batter.
  • Extra Fudgy: Reduce baking time by a couple of minutes for a gooier texture.
  • Gluten-Free: Use a 1:1 gluten-free flour substitute.

Storage/Reheating

  • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to a week for a firmer texture.
  • Freeze for up to 2 months; thaw at room temperature before serving.

FAQs

Red Velvet Cheesecake Brownies

Can I use a boxed red velvet cake mix?

No, a boxed cake mix won’t give the dense, fudgy texture of these brownies.

How do I get perfect cheesecake swirls?

Use a toothpick or knife to gently swirl the batter without over-mixing.

Can I make these ahead of time?

Yes! These brownies taste even better the next day after the flavors meld.

What can I use instead of red food coloring?

You can use beet powder or natural food coloring, though the color may be less vibrant.

Can I double the recipe?

Yes, use a 9×13-inch pan and adjust the baking time slightly.

Why is vinegar included in the recipe?

Vinegar enhances the red color and reacts with cocoa for a classic red velvet flavor.

Can I use a different pan size?

A 9×9-inch pan will work but may result in thinner brownies.

Should I refrigerate these brownies?

If you prefer a firmer texture, refrigeration is recommended.

How do I know when they’re done?

The edges should be set, and the center should have a slight jiggle but not be liquid.

Can I use a hand mixer for the cheesecake layer?

Yes! A hand mixer ensures a smooth, creamy consistency.

Conclusion

Red Velvet Cheesecake Brownies are a stunning and delicious treat that’s perfect for any occasion. With their rich, fudgy texture and creamy cheesecake swirls, they’re sure to impress friends and family!

Print
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Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9 brownies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Red Velvet Cheesecake Brownies combine the rich, fudgy texture of red velvet brownies with a creamy, tangy cheesecake swirl. They’re perfect for Valentine’s Day, holidays, or anytime you need a show-stopping dessert!


Ingredients

Units Scale

For the Red Velvet Brownie Layer:

  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar
  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (25g) cocoa powder
  • 1/4 teaspoon salt

For the Cheesecake Swirl:

  • 8 oz (227g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

Make the Red Velvet Brownie Batter:

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
  2. In a bowl, whisk together melted butter, sugar, egg, vanilla extract, red food coloring, and vinegar until smooth.
  3. Sift in flour, cocoa powder, and salt, then mix until just combined. Spread ¾ of the batter into the prepared pan, reserving the rest for swirling.

Make the Cheesecake Swirl:

  1. In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
  2. Spoon dollops of the cheesecake mixture over the brownie batter.
  3. Drop small spoonfuls of the reserved red velvet batter on top, then use a knife or toothpick to swirl the layers together.

Bake the Brownies:

  1. Bake for 25–30 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
  2. Let cool completely before slicing.

Finish & Serve:

  1. Cut into squares and enjoy!

Notes

  • Store leftovers in the fridge for up to 4 days.
  • Add chocolate chips for extra richness.
  • Serve with whipped cream or vanilla ice cream for an indulgent treat

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