If you’re craving a dessert that’s both indulgent and eye-catching, look no further than Red Velvet Cheesecake Brownies. These rich, chocolatey bars are swirled with a creamy cheesecake layer, marrying two classic desserts into one irresistible treat. Perfect for holidays, potlucks, or a sweet treat just because—this recipe is guaranteed to impress.
Why You’ll Love This Recipe
- Decadent Texture: Fudgy red velvet base with a smooth cheesecake swirl.
- Stunning Presentation: Marbled layers make a beautiful visual impact.
- Easy to Make: Simple ingredients and straightforward steps.
- Crowd-Pleaser: Ideal for parties, bake sales, or gifting.
- Customizable: Add chocolate chips or flavor twists with ease.
Ingredients
For the Red Velvet Brownies:
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 tbsp cocoa powder
- ¾ cup all-purpose flour
- ¼ tsp salt
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
Step-by-Step Instructions
- Preheat the Oven:
Preheat to 350°F (175°C). Line an 8×8-inch pan with parchment paper, letting the ends hang over for easy removal. - Mix Red Velvet Batter:
In a large bowl, whisk melted butter and sugar until smooth. Beat in eggs, vanilla, and red food coloring. Sift in cocoa, flour, and salt; fold gently until just combined. - Make Cheesecake Layer:
In another bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; mix until creamy and lump-free. - Layer the Batter:
Spread ¾ of the brownie batter in the pan. Carefully spread cheesecake mixture over it. Drop remaining brownie batter in spoonfuls on top and swirl gently with a knife or toothpick. - Bake:
Bake for 30–35 minutes, until center is just set and a toothpick comes out with a few moist crumbs. - Cool and Slice:
Cool completely in the pan. For clean cuts, refrigerate for 30 minutes before slicing. - Serve:
Serve as-is or with whipped cream or chocolate drizzle for extra indulgence.
Pro Tips
- Room Temperature Cream Cheese: Makes blending smooth and easy.
- Don’t Overmix: Prevents dense brownies and maintains a soft crumb.
- Clean Swirls: Use a toothpick or knife tip for defined marbling.
- Chill Before Slicing: Helps set the layers for neat presentation.
Variations & Substitutions
- Skip Food Coloring: Use less or omit for a more natural look.
- Add Chocolate Chips: Stir into the red velvet batter for added richness.
- Gluten-Free: Use a 1:1 gluten-free flour substitute.
- Flavor Boost: Add a teaspoon of espresso powder for depth.
Storage & Reheating
Storage Tips
Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze in layers separated by parchment for up to 3 months.
Reheating Tips
Let frozen brownies thaw in the fridge overnight. Serve cold, room temperature, or microwave for 10–15 seconds for a warm treat.
Serving Suggestions
Perfect with a hot cup of coffee, stacked on a dessert tray, or boxed up as edible gifts for Valentine’s Day or birthdays.
Frequently Asked Questions
How do I know when the brownies are done?
They’re ready when the center is just set and a toothpick comes out with moist crumbs.
Can I use boxed brownie mix?
Yes, but you’ll miss the signature red velvet flavor and texture of this homemade version.
Do I have to use parchment paper?
Highly recommended—it makes removal and cleanup a breeze.
Can I double this recipe?
Absolutely! Double the ingredients and use a 9×13 pan, adjusting bake time by 5–10 minutes.
Conclusion
Red Velvet Cheesecake Brownies are the ultimate dessert for when you want something beautiful, delicious, and a little extra. With their vibrant swirl and velvety bite, they’re sure to steal the spotlight. Bake a batch and share the love—these brownies are just too good to keep to yourself!
Print
Red Velvet Cheesecake Brownies
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 brownies
- Category: desserts
- Method: baking
- Cuisine: American
Description
Red Velvet Cheesecake Brownies combine fudgy red velvet layers with a tangy cream cheese swirl for a rich, marbled dessert that’s perfect for any special occasion.
Ingredients
For the Red Velvet Brownies:
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp red food coloring
1 tbsp cocoa powder
¾ cup all-purpose flour
¼ tsp salt
For the Cheesecake Layer:
8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
½ tsp vanilla extract
Instructions
1. Preheat to 350°F (175°C) and line an 8×8-inch pan with parchment.
2. Whisk butter and sugar, then beat in eggs, vanilla, and food coloring.
3. Fold in cocoa, flour, and salt until just combined.
4. Beat cream cheese and sugar, then mix in egg and vanilla until smooth.
5. Spread ¾ of brownie batter into pan. Top with cheesecake mixture.
6. Drop spoonfuls of remaining batter on top and swirl with a knife.
7. Bake 30–35 minutes until center is set and toothpick has moist crumbs.
8. Cool completely in pan. Refrigerate 30 minutes before slicing.
9. Slice and serve as-is or with whipped cream or chocolate drizzle.
Notes
Store in an airtight container in the fridge for up to 5 days.
Freeze for up to 3 months with parchment between layers.
For clean cuts, chill before slicing.
Omit food coloring for a natural version.
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 24g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
