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Red Velvet Cheesecake Brownies Recipe

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4 from 7 reviews

These Red Velvet Cheesecake Brownies combine the rich, fudgy texture of classic brownies with a creamy, tangy cheesecake swirl, enhanced by vibrant red food coloring. Perfectly baked in 45 minutes, these decadent treats are ideal for sharing, offering 12 generous servings with a visually stunning marbled effect and a delicious balance of flavors.

Ingredients

Brownie Batter

  • 8 tablespoons unsalted butter, melted, plus more for greasing pan
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1/8 teaspoon salt
  • 1/2 teaspoon white vinegar
  • 2 eggs
  • 3/4 cup all-purpose flour

Cheesecake Swirl

  • 1 (8-oz.) package cream cheese, softened
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg yolk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Line an 8×8-inch baking pan with parchment paper, then grease the parchment with butter to prevent sticking.
  2. Make Brownie Batter: In a large mixing bowl, combine the melted butter with sugar, cocoa powder, vanilla extract, red food coloring, and salt. Stir until well mixed. Next, add the white vinegar to the mixture and stir again to combine.
  3. Add Eggs and Flour: In a small bowl, whisk the eggs until smooth, then fold them into the brownie batter. Incorporate the flour gently, mixing just until combined to maintain a tender texture. Pour the batter into the prepared pan, reserving 1/4 cup for the topping.
  4. Prepare Cheesecake Mixture: Using a stand mixer or handheld electric mixer, beat the softened cream cheese with sugar, vanilla extract, and egg yolk until smooth and creamy.
  5. Assemble Layers: Spread the cheesecake mixture evenly over the brownie batter in the pan. Drop spoonfuls of the reserved brownie batter on top of the cheesecake layer. Use a sharp knife or toothpick to swirl the two batters together, creating a marbled effect.
  6. Bake the Brownies: Place the pan in the preheated oven and bake for 30 minutes. The brownies should be set but still moist in the center. Remove from the oven and allow to cool completely in the pan before handling.
  7. Cool and Serve: Once cooled, lift the brownies out of the pan using the parchment paper. Slice into 12 pieces and serve. For best flavor and texture, enjoy the brownies the following day after they’ve rested.

Notes

  • These brownies often taste better the next day after resting, so make them in advance and store in an airtight container.
  • Ensure cream cheese is softened to room temperature for smooth mixing.
  • Use a toothpick or knife to swirl gently to create beautiful marbled patterns without overmixing.
  • If you prefer less sweetness, you can reduce sugar slightly in either the brownie or cheesecake layers.

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