Name: Red Velvet Cheesecake Brownies
Prep time: 15 min
Cook time: PT-487102H24M39S
Total time: 1 h
Cuisine: American
Ingredients: ½ cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 tbsp red food coloring; 1 tbsp cocoa powder; ¾ cup all-purpose flour; ¼ tsp salt; 8 oz cream cheese, softened; ¼ cup granulated sugar (for cheesecake layer); 1 large egg; ½ tsp vanilla extract (for cheesecake layer)

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Short Description

Decadent, fudgy red velvet brownies layered with creamy cheesecake swirls—marbled to perfection and rich enough to satisfy any dessert craving.

Why You’ll Love This Recipe

You’ll love these brownies because:

They combine the classic red velvet flavor with silky cheesecake in every bite.
The swirl effect looks beautiful and adds texture contrast.
They’re rich, slightly tangy, and satisfyingly chocolatey.
Easy to make in one pan, and slice into elegant squares that impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Red Velvet Brownies

½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon red food coloring
1 tablespoon cocoa powder
¾ cup all-purpose flour
¼ teaspoon salt

For the Cheesecake Layer

8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla extract

Directions

1. Preheat

Preheat your oven to 350 °F (175 °C). Line an 8×8‑inch baking pan with parchment paper, leaving overhang on the sides for easy removal.

2. Prepare the Red Velvet Batter

In a large bowl, whisk together melted butter and sugar until smooth. Stir in eggs, vanilla extract, and food coloring.
Sift in the cocoa powder, flour, and salt. Gently fold until just combined—do not overmix.

3. Make the Cheesecake Layer

In a separate bowl, beat the softened cream cheese and sugar until smooth. Add the egg and vanilla extract, and beat until creamy and free of lumps.

4. Assemble the Brownies

Pour about ¾ of the red velvet batter into the prepared pan, smoothing it evenly.
Carefully pour the cheesecake mixture over the brownie layer.
Drop spoonfuls of the remaining red velvet batter on top and use a knife or toothpick to swirl for a marbled effect.

5. Bake

Bake for 30–35 minutes, until the center is set. A toothpick should come out mostly clean, with a few moist crumbs.

6. Cool

Cool completely in the pan on a wire rack. For cleaner cutting, chill in the refrigerator for at least 30 minutes before slicing.

7. Serve

Use the parchment paper to lift the slab out of the pan. Slice into squares and serve plain, or with a dollop of whipped cream or drizzle of chocolate sauce for extra indulgence.

Servings And Timing

Servings: 9 to 16 brownie squares, depending on size
Prep Time: ~15 minutes
Cook Time: 30–35 minutes
Total Time: Around 1 hour (including cooling/chilling)

Variations

Use dark chocolate or semi-sweet chips in the batter for extra chocolaty richness.
For a deeper cheesecake layer, add 2 oz more cream cheese and a splash of sour cream.
Sprinkle white chocolate chips or chopped nuts on top before baking.
Make mini versions using a muffin tin for single-serve cheesecake brownies.
Add a hint of espresso powder or bourbon to the red velvet batter for nuanced flavor.

Storage/Reheating

Room temperature: Store cooled brownies in an airtight container for up to 2 days.
Refrigerator: Keep chilled for up to 5 days—cheesecake layer holds better when cooled.
Freezing: Wrap in plastic or foil and freeze for up to 1 month; thaw in fridge then slice.
No reheating needed—serve cold or at room temperature.

FAQs

What makes this different from regular brownies?

These brownies layer classic red velvet with creamy cheesecake, offering a dual flavor and texture contrast that’s richer and more complex than plain brownies.

Can I use low‑fat cream cheese?

Yes—you can, but full-fat cream cheese yields a smoother, richer cheesecake layer.

How do I get nice swirls?

After adding the remaining red velvet batter, gently drag a toothpick through the top layer a few times in opposing directions to create a marbled effect.

Can I use natural cocoa powder or dutch-processed?

Both work. Dutch-processed cocoa gives slightly deeper color and richer chocolate flavor, but natural cocoa is fine too.

Why chill the brownies before cutting?

Chilling helps the cheesecake set and reduces crumbling when slicing, giving clean, neat brownie squares.

Are these sweet?

They’re moderately sweet—the tang from the cheesecake balances the richness of the red velvet.

Can I make this gluten‑free?

Yes—substitute all-purpose flour with a 1:1 gluten-free blend. Check leavening amounts as some blends may need adjustment.

Can I prep this ahead of time?

Yes—assemble and refrigerate for up to 6 hours before baking. Let sit at room temperature before baking for even cooking.

How do I avoid cracked cheesecake top?

Avoid overmixing the cheesecake layer and bake at the correct temperature. Swirling gently will help prevent cracking.

Can I halve the recipe?

Yes—it halves easily in a 6×6‑inch pan. Reduce bake time to about 25–30 minutes, checking for doneness.

Conclusion

Red Velvet Cheesecake Brownies are an elegant dessert combining the best of two worlds: rich red velvet chocolate and tangy, creamy cheesecake. With beautiful swirls and balanced flavor, they’re perfect for special occasions or any time you’re in the mood to indulge. Enjoy each decadent, moist bite!