Red Velvet Cheesecake Brownies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
