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Red Velvet Cheesecake Brownies Recipe

Red Velvet Cheesecake Brownies Recipe
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★★★★★

5.2 from 16 reviews

Delightfully rich and visually stunning, these Red Velvet Cheesecake Brownies combine the classic flavors of red velvet with a creamy cheesecake swirl. Perfect for any occasion, these brownies offer a moist, fudgy texture layered with sweet and tangy cheesecake, all topped with a beautiful marbled effect. Easy to make and irresistible to eat, they bring a touch of elegance to your dessert table.

Ingredients

Scale

For the Red Velvet Brownie Layer:

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon white vinegar
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • Pinch of salt

For the Cheesecake Layer:

  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it well to prevent sticking.
  2. Make the Brownie Batter: In a medium bowl, whisk together the melted butter, sugar, cocoa powder, red food coloring, vanilla extract, and white vinegar until smooth. Add the eggs one at a time, whisking after each addition until fully incorporated. Stir in the flour and salt until just combined. Reserve 1/4 cup of this batter for swirling later, and pour the remaining batter evenly into your prepared baking pan.
  3. Prepare the Cheesecake Layer: In another bowl, beat the softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy, ensuring there are no lumps.
  4. Assemble & Swirl: Pour the cheesecake mixture gently over the brownie batter in the pan and spread it out evenly. Dollop the reserved brownie batter on top in small spoonfuls. Use a toothpick or knife to carefully swirl the brownie batter into the cheesecake layer, creating a beautiful marbled effect. Be gentle to avoid over-mixing.
  5. Bake: Place the pan in the preheated oven and bake for 30–35 minutes. The edges should appear set while the center remains slightly jiggly to the touch. Remove from the oven and let the brownies cool completely in the pan on a cooling rack. For cleaner cuts, chill the brownies in the refrigerator before slicing into 16 squares.

Notes

  • Don’t skip the white vinegar; it enhances the vibrant red color and adds a subtle tang that balances the sweetness.
  • Use room temperature cream cheese for the cheesecake layer to ensure a smooth, lump-free texture.
  • Allow the brownies to cool fully before slicing to achieve clean, even bars.
  • Store brownies in an airtight container in the refrigerator for up to 5 days for the best texture and flavor.
  • Freeze in a tightly wrapped container for up to 2 months; thaw overnight in the fridge before serving.
  • Feel free to add mix-ins like white chocolate chips or chopped pecans for extra texture.
  • Natural red coloring options include beet powder if you prefer to avoid food dyes.

Nutrition

Keywords: Red Velvet Brownies, Cheesecake Brownies, Dessert, Baking, Red Velvet Dessert, Cheesecake Swirl Brownies, Easy Brownie Recipe

Find it online: https://cheflenacooks.com/red-velvet-cheesecake-brownies-recipe/