Red Velvet Cheesecake Brownies (Printable Version)

Fudgy brownies with red velvet and cream cheese swirls—ideal for celebrations and indulgent treats.

# Ingredient List:

→ Red Velvet Brownie Layer

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs, room temperature
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring
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 Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing edges to overhang for convenient removal after baking.
02 - In a large mixing bowl, whisk together melted butter and sugar until smooth. Incorporate eggs, vanilla extract, and red food coloring, mixing thoroughly until fully combined.
03 - Sift flour, cocoa powder, and salt together. Fold the dry mixture into the wet ingredients using a spatula until just combined, avoiding overmixing.
04 - Transfer 1/4 cup of red velvet batter to a separate bowl for swirling. Spread the remaining batter evenly across the prepared baking pan.
05 - In a medium bowl, beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract, beating until the mixture is creamy and completely lump-free.
06 - Pour the cheesecake mixture over the red velvet batter and spread evenly using a spatula.
07 - Drop spoonfuls of reserved red velvet batter over the cheesecake layer. Using a knife or skewer, drag through the batter in decorative patterns to create swirls.
08 - Bake for 35 minutes, or until the center is just set and a toothpick inserted into the brownie comes out with a few moist crumbs.
09 - Allow the brownies to cool completely in the baking pan on a wire rack. Refrigerate for a minimum of 2 hours before cutting into 16 squares.

# Expert Advice:

01 -
  • The fudgy brownie base stays moist for days, getting even better as the flavors meld in the fridge.
  • Every bite delivers that stunning red and white swirl that makes people think you spent hours in the kitchen.
02 -
  • Room temperature cream cheese is the secret to avoiding lumps, so leave it out for at least an hour before you start.
  • Do not skip the chilling time or the cheesecake layer will smear when you try to cut neat squares.
03 -
  • Chill your knife under cold water and wipe it dry between each cut for the cleanest edges.
  • If the cheesecake layer cracks while baking, do not worry, the swirls usually hide it and they still taste incredible.
Go Back