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Red Velvet Cheesecake Brownies

A close-up shot of a single, thick square of red velvet cheesecake brownies held by a hand.
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Make fudgy red velvet brownies topped with a creamy, tangy cheesecake swirl for a decadent layered dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon red food coloring (gel preferred)
  • 1/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar (for cheesecake layer)
  • 1 large egg (for cheesecake layer)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the brownie batter: In a large bowl, whisk together the melted butter and 2 cups of sugar until combined.
  3. Whisk in the 4 eggs one at a time. Mix in the vanilla extract, white vinegar, and red food coloring until the color is uniform.
  4. In a separate bowl, whisk together the cocoa powder, flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Prepare the cheesecake layer: In a medium bowl, beat the softened cream cheese and 1/2 cup sugar until smooth. Beat in the remaining egg and 1/2 teaspoon vanilla extract until fully incorporated.
  6. Spread the red velvet brownie batter evenly into the prepared pan.
  7. Drop spoonfuls of the cheesecake mixture over the brownie batter.
  8. Use a knife or skewer to gently swirl the cheesecake mixture into the brownie batter to create a marbled effect. Do not over-swirl.
  9. Bake for 30 to 35 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  10. Let the brownies cool completely in the pan on a wire rack before lifting out using the parchment paper overhang and cutting into squares.

Notes

  • For a fudgier texture, slightly underbake the brownies by about 2 minutes.
  • Use gel food coloring for the most intense red color without adding too much liquid.
  • Chill the brownies for at least 2 hours before slicing for cleaner cuts.

Nutrition

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