Red Velvet Cheesecake Brownies (Printable Version)

Fudgy, decadent brownies with rich red velvet and creamy cheesecake swirls, ideal for indulgent occasions.

# What You Need:

→ Red Velvet Brownie Layer

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs, at room temperature
04 - 1 tsp vanilla extract
05 - 1 tbsp red food coloring (liquid or gel)
06 - 1/4 tsp salt
07 - 1/2 cup all-purpose flour
08 - 2 tbsp unsweetened cocoa powder

→ Cheesecake Layer

09 - 8 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 tsp vanilla extract

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Whisk melted butter and sugar in a large bowl until smooth. Add eggs, vanilla extract, and red food coloring; mix until fully combined.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently until just incorporated—avoid overmixing to maintain fudgy texture.
04 - Reserve 1/4 cup of red velvet batter for swirling. Spread remaining batter evenly across prepared pan.
05 - Beat softened cream cheese until smooth in a medium bowl. Add sugar, egg, and vanilla; continue beating until creamy and lump-free.
06 - Pour cheesecake mixture over brownie base and spread evenly to create distinct layers.
07 - Dollop reserved red velvet batter over cheesecake layer. Drag knife or skewer through surface to create decorative swirl pattern.
08 - Bake for 35 minutes until center is set and toothpick inserted comes out with moist crumbs. Avoid overbaking for fudgy consistency.
09 - Cool completely in pan on wire rack. Refrigerate minimum 2 hours before cutting into clean squares for best results.

# Expert Tips:

01 -
  • The combination of fudgy red velvet and tangy cheesecake creates layers of flavor in every bite
  • These look impressive but come together with basic pantry staples and simple techniques
  • The swirl pattern makes each brownie unique, like edible marble art
02 -
  • Cold cream cheese creates lumps that ruin the silky texture of the cheesecake layer
  • Opening the oven too early causes the cheesecake to collapse and develop an unappealing texture
03 -
  • Gel food coloring produces the most vibrant red without adding excess liquid to your batter
  • The toothpick test should have moist crumbs but not wet batter for perfectly fudgy results
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