Red Velvet Cheesecake Brownies (Printable Version)
Fudgy red velvet brownies topped with creamy cheesecake swirls, perfect for a decadent dessert.
# The Ingredients You'll Need:
→ Red Velvet Brownie Layer
01 - 1/2 cup (115 g) unsalted butter, melted
02 - 1 cup (200 g) granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring
06 - 2/3 cup (85 g) all-purpose flour
07 - 1/4 cup (25 g) unsweetened cocoa powder
08 - 1/4 teaspoon salt
→ Cheesecake Swirl
09 - 8 oz (225 g) cream cheese, softened
10 - 1/4 cup (50 g) granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract
# Step-by-Step Instructions:
01 - Preheat your oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together melted butter and sugar until smooth. Add eggs, vanilla, and red food coloring, and whisk until combined.
03 - Sift in flour, cocoa powder, and salt. Stir gently just until incorporated—do not overmix.
04 - Reserve 1/4 cup of the red velvet batter and set aside. Pour the remaining batter into the prepared pan and spread evenly.
05 - In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
06 - Dollop the cheesecake mixture over the brownie batter in the pan. Add spoonfuls of the reserved red velvet batter on top.
07 - Using a knife or skewer, gently swirl the batters together to create a marbled effect.
08 - Bake for 33–36 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
09 - Cool completely in the pan, then lift out using the parchment. Cut into 16 squares.
# Additional Tips::
01 -
- Easy to make with pantry staples
- Eye catching swirled appearance
- Combo of tangy cheesecake and cocoa rich brownie
- Ready in under an hour
02 -
- Brownies store beautifully in the fridge and taste even fudgier chilled
- Cheesecake swirls keep every bite moist and creamy
- Perfect for make ahead desserts because the flavor deepens by day two
03 -
- Mix the red velvet batter gently so brownies do not turn cakey
- Always bring cream cheese to room temperature for smoothest cheesecake swirls
- Let brownies cool completely before slicing for neat clean squares