Red Velvet Cheesecake Brownies Recipe

Introduction

Red Velvet Cheesecake Brownies combine the rich, chocolaty depth of red velvet with a creamy cheesecake swirl for a dessert that’s both stunning and delicious. These luscious bars are perfect for any occasion, impressing friends and family with their striking marbled appearance and irresistible flavor.

Ingredients

• For the Red Velvet Brownie Layer:
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 1/2 teaspoon white vinegar
• 2 large eggs
• 3/4 cup all-purpose flour
• Pinch of salt
• For the Cheesecake Layer:
• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it well to prevent sticking.
2. Step 2: In a medium bowl, whisk together melted butter, sugar, cocoa powder, red food coloring, vanilla extract, and white vinegar. Add the eggs one at a time, whisking well after each addition until smooth. Stir in the flour and a pinch of salt until just combined. Reserve 1/4 cup of the batter for swirling; spread the remaining batter evenly in the prepared pan.
3. Step 3: In a separate bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy.
4. Step 4: Pour the cheesecake mixture over the brownie batter in the pan and spread it evenly. Dollop the reserved brownie batter on top in small spoonfuls. Use a toothpick or knife to gently swirl the two layers together, creating a marbled effect without overmixing.
5. Step 5: Bake for 30–35 minutes, or until the edges are set and the center is slightly jiggly. Allow the brownies to cool completely in the pan before slicing. For cleaner cuts, chill in the refrigerator before serving.

Tips & Variations

• Don’t skip the white vinegar; it helps enhance the red color and adds a classic tang to the brownies.
• Use room temperature cream cheese to ensure a smooth, lump-free cheesecake layer.
• For a dairy-free version, substitute vegan butter and dairy-free cream cheese.
• Try beet powder as a natural alternative to red food coloring.
• Add 1–2 extra tablespoons of cocoa powder for a richer red velvet base.
• Mix in white chocolate chips or chopped pecans into the batter for added texture and flavor.

Storage

Store these brownies in an airtight container in the refrigerator for up to 5 days to maintain their firm texture and flavor. For longer preservation, wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before enjoying. Serve them chilled or at room temperature—the choice is yours for a dreamy, decadent treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of cocoa powder?

This recipe relies on unsweetened cocoa powder for the classic red velvet flavor and texture. Using melted chocolate would alter the consistency and richness, so it’s best to stick with cocoa powder here.

How can I get clean slices when cutting these brownies?

Allow the brownies to cool completely, then chill them in the refrigerator for at least an hour. Use a sharp knife warmed under hot water and wiped dry between cuts to get smooth, clean slices.

Red Velvet Cheesecake Brownies Recipe

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★★★★★

4.6 from 108 reviews

These decadent Red Velvet Cheesecake Brownies combine the rich, chocolatey flavor of classic red velvet brownies with a creamy, tangy cheesecake layer. Perfectly swirled together, they offer a beautiful marbled dessert that’s ideal for celebrations or a special treat any time of the year.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 16 brownies (approximately 2-inch squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Red Velvet Brownie Layer

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 1/2 teaspoon white vinegar
• 2 large eggs
• 3/4 cup all-purpose flour
• Pinch of salt

Cheesecake Layer

• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it well to prevent sticking.
2. Make the Brownie Batter: In a medium bowl, whisk together the melted butter, granulated sugar, cocoa powder, red food coloring, vanilla extract, and white vinegar until smooth. Add the eggs one at a time, whisking thoroughly after each addition. Gently stir in the flour and salt until just combined. Reserve 1/4 cup of the brownie batter for swirling, then spread the remaining batter evenly into the prepared pan.
3. Make the Cheesecake Layer: In a separate bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy without lumps.
4. Assemble & Swirl: Pour the cheesecake mixture evenly over the brownie batter in the pan. Dollop the reserved brownie batter on top in small spoonfuls. Using a toothpick or knife, gently swirl the brownie batter into the cheesecake layer to create a marbled effect. Avoid over-swizzling to keep distinct marbling patterns.
5. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the edges are set and the center remains slightly jiggly when gently shaken. Remove from the oven and allow the brownies to cool completely in the pan. For cleaner slicing, chill in the refrigerator before cutting into squares.

Notes

• Don’t skip the white vinegar; it enhances the red velvet color and adds a subtle tang.
• Use room temperature cream cheese to ensure a smooth cheesecake layer without lumps.
• Cool brownies completely before slicing to achieve clean, even bars.
• Store refrigerated in an airtight container for up to 5 days for best flavor and texture.
• Freeze tightly wrapped for up to 2 months; thaw overnight in the fridge before serving.
• For a dairy-free version, substitute vegan butter and dairy-free cream cheese.
• Consider natural red coloring like beet powder as an alternative to red food dye.
• Add white chocolate chips or chopped pecans to the brownie batter for extra texture and flavor.

Keywords: Red Velvet Cheesecake Brownies, Red Velvet Brownies, Cheesecake Brownies, Marbled Brownies, Dessert, Baked Brownies