Description
Decadent red velvet brownies with rich, fudgy texture and swirls of creamy cheesecake—marbled for visual impact and indulgent flavor in every bite.
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)
Instructions
- Preheat oven to 350 °F (175 °C). Line an 8×8‑inch pan with parchment paper, leaving an overhang.
- In one bowl, whisk melted butter and sugar, then stir in eggs, vanilla, and food coloring. Sift in cocoa, flour, and salt; fold until just combined.
- In a separate bowl, beat cream cheese with sugar until smooth. Add egg and vanilla, and mix until creamy.
- Pour about ¾ of the red velvet batter into the pan and smooth evenly.
- Pour the cheesecake mixture over the red batter. Drop spoonfuls of remaining red velvet batter on top, then swirl using a knife or toothpick for marble effect.
- Bake 30–35 minutes until center is set and a toothpick comes out with moist crumbs.
- Let cool completely on a wire rack; chill at least 30 minutes for cleaner slicing.
- Lift out using parchment overhang and slice into 9–16 squares. Serve plain or with whipped cream or chocolate drizzle.
Notes
- Do not overmix cheesecake layer to avoid cracks.
- Chill before cutting for neat squares.
- Add chocolate chips or nuts before baking for extra texture.
- Use espresso powder or bourbon in red velvet batter to deepen flavor.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (if 9)
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
