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Ultimate Fudgy Red Velvet Cheesecake Brownies with Perfect Cream Cheese Swirl

Two squares of rich red velvet cheesecake brownies with a marbled cream cheese swirl, cut and placed on a white plate.
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Bake these stunning Red Velvet Cheesecake Brownies for a decadent treat. You get the rich, fudgy texture of a classic brownie combined with a creamy, tangy cheesecake swirl. This recipe is perfect for holidays or any time you need a showstopping dessert.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons red food coloring
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 3 Tablespoons Dutch process cocoa powder
  • 8 ounces cream cheese, softened
  • 1 large egg, room temperature (for swirl)
  • 1/3 cup granulated sugar (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the brownie batter: In a medium bowl, whisk together the melted butter and 1 cup of sugar until combined.
  3. Beat in the 2 room temperature eggs one at a time. Stir in the red food coloring and vanilla extract until the color is uniform.
  4. In a separate small bowl, whisk together the flour, salt, and cocoa powder. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  5. Prepare the cheesecake swirl: In another bowl, use an electric mixer to beat the softened cream cheese, the remaining 1/3 cup sugar, and the remaining 1 egg until the mixture is completely smooth and creamy.
  6. Spread half of the red velvet brownie batter into the prepared pan.
  7. Carefully dollop spoonfuls of the cream cheese mixture evenly over the brownie layer.
  8. Spread the remaining red velvet batter over the cream cheese layer.
  9. Use a knife or skewer to gently swirl the layers together to create a marbled effect. Do not over-swirl, or the colors will blend completely.
  10. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  11. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  12. Cut into 16 squares and serve your ultimate dessert bars.

Notes

  • For the best swirl, make sure your cream cheese and egg for the swirl mixture are at room temperature. This prevents lumps.
  • Use Dutch process cocoa powder for a deeper, richer chocolate flavor in the red velvet base.
  • Chill the brownies for at least 2 hours before slicing for clean, bakery-style cuts.

Nutrition

Find it online: https://sundayflavor.com/red-velvet-cheesecake-brownies-home/