Red Velvet Cheesecake Brownies (Printable View)

Decadent brownies with red velvet base and creamy cheesecake swirls, perfect for special celebrations.

# 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, liquid or gel
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

# How To Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing excess to hang over edges for convenient removal.
02 - In a large bowl, whisk melted butter and sugar until smooth. Incorporate eggs, vanilla extract, and red food coloring, mixing until fully combined.
03 - Sift flour, cocoa powder, and salt into the mixture. Fold gently until just combined, avoiding overmixing to maintain brownie texture.
04 - Reserve 1/4 cup red velvet batter for swirling. Spread remaining batter evenly across the prepared pan.
05 - In a medium bowl, beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract, beating until creamy and lump-free.
06 - Pour cheesecake mixture over red velvet batter and spread evenly across the pan surface.
07 - Dollop reserved red velvet batter by spoonfuls over the cheesecake layer. Use a knife or skewer to create decorative swirls throughout.
08 - Bake for 35 minutes, or until the center is just set and a toothpick inserted emerges 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 Advice:

01 -
  • The fudgy brownie base stays soft and rich even after chilling, never dry or cakey.
  • Cheesecake swirls add creaminess without overwhelming the chocolate, balancing every bite.
  • They look impressive but come together in under an hour with no tricky techniques.
  • Perfect for holidays or potlucks because they travel well and taste even better cold.
02 -
  • Do not skip chilling, the cheesecake layer needs time to set or the squares will fall apart when you cut them.
  • Room temperature cream cheese is critical, cold cream cheese will never blend smooth and youll end up with lumps no matter how long you beat it.
  • Reserve that quarter cup of brownie batter before spreading, I forgot once and had to scrape some back out which ruined the smooth bottom layer.
03 -
  • Use parchment paper with enough overhang to lift the whole block out of the pan before slicing, it prevents jagged edges and makes cleanup instant.
  • Wipe your knife clean between each cut for bakery-perfect squares, a warm, damp cloth works best.
  • If your cream cheese is still cold, microwave it in five-second bursts until just softened, but not melted or it will turn runny.
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