Red Velvet Cheesecake Brownies (Printer-friendly)

Fudgy red velvet layers swirled with creamy cheesecake for a stunning marbled dessert that's rich, indulgent, and visually impressive.

# What You’ll Need:

→ Red Velvet Brownie Base

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring
06 - 2/3 cup all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - 1/4 teaspoon salt

→ Cheesecake Swirl

09 - 8 oz 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 the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together melted butter and sugar until smooth. Add eggs, vanilla extract, and red food coloring; whisk until fully combined.
03 - Sift in the flour, cocoa powder, and salt. Fold gently with a spatula until just combined; do not overmix.
04 - Reserve 1/4 cup of the red velvet batter and set aside. Pour the remaining batter into the prepared pan and spread evenly.
05 - In a medium bowl, beat the cream cheese with sugar until smooth. Add egg and vanilla extract; mix until creamy.
06 - Pour the cheesecake mixture over the brownie batter in the pan. Smooth evenly.
07 - Drop spoonfuls of the reserved red velvet batter on top of the cheesecake layer. Use a knife or skewer to gently swirl the batters together for a marbled effect.
08 - Bake for 33-36 minutes, or until the center is just set and a toothpick inserted in the center comes out with a few moist crumbs.
09 - Cool completely in the pan on a wire rack before lifting out and cutting into squares.

# Expert Tips:

01 -
  • You get that classic red velvet flavor with the fudgy richness of a brownie in one glorious bite
  • The cheesecake layer adds this incredible creaminess that cuts through the dense chocolate base perfectly
02 -
  • Overmixing the flour will make your brownies cakey instead of fudgy, so stop as soon as the dry ingredients disappear
  • The swirl technique works best when both batters have similar consistency, so resist the urge to add extra food coloring
03 -
  • Springform pans are easier for releasing but an 8x8 square gives you those nice uniform edges
  • If your swirls arent distinct enough, dont worry they'll still taste incredible

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