Red Velvet Cheesecake Brownies (Printer view)

Decadent brownies with red velvet and creamy cheesecake swirls—perfect for indulgent occasions.

# What You'll Need:

→ 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

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing excess paper to overhang for easy removal.
02 - In a large bowl, whisk melted butter and sugar until smooth. Add eggs, vanilla extract, and red food coloring; mix until fully incorporated.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently until just combined, avoiding overmixing.
04 - Reserve 1/4 cup of red velvet batter for swirling. Spread remaining batter evenly across the prepared pan.
05 - Beat softened cream cheese until smooth. Add sugar, egg, and vanilla; beat until creamy and lump-free.
06 - Pour cheesecake mixture over red velvet batter and spread evenly across the surface.
07 - Dollop reserved red velvet batter by spoonfuls over the cheesecake layer. Draw a knife or skewer through the layers to create decorative swirls.
08 - Bake for 35 minutes until the center is just set. A toothpick inserted should emerge with a few moist crumbs.
09 - Cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before cutting into squares.

# Expert Suggestions:

01 -
  • The fudgy brownie base contrasts beautifully with tangy, creamy cheesecake in every bite.
  • The vibrant red swirls make them look bakery-fancy with minimal effort.
  • They slice cleanly after chilling, so you get perfect squares every time.
  • One pan delivers two desserts worth of flavor without any complicated layering.
02 -
  • Do not skip the chilling step, warm cheesecake brownies will smear and fall apart when you try to cut them.
  • Overmixing the brownie batter after adding flour makes them tough instead of fudgy, so fold gently and stop as soon as the streaks disappear.
  • Room temperature cream cheese is critical, cold cream cheese will leave lumps no matter how long you beat it.
03 -
  • Use gel food coloring instead of liquid for the most vibrant red without altering the batter consistency.
  • Let the pan cool completely before refrigerating, putting a hot pan in the fridge can cause condensation and make the tops soggy.
  • Wipe your knife clean between cuts for the cleanest edges and most professional looking squares.
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