Red Velvet Cheesecake Brownies (Print Version)

Fudgy brownies with red velvet and creamy cheesecake swirls—perfect for indulgent celebrations.

# What You'll Need:

→ Red Velvet Brownie Layer

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

→ Cheesecake Layer

09 - 8 ounces 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 oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a large bowl, whisk melted butter and sugar until smooth. Add eggs, vanilla extract, and red food coloring; mix until fully incorporated.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently until just combined; avoid overmixing.
04 - Reserve 1/4 cup of red velvet batter for swirling. Spread remaining batter evenly in the prepared pan.
05 - Beat softened cream cheese until smooth. Add sugar, egg, and vanilla; beat until creamy and lump-free.
06 - Pour cheesecake mixture over red velvet batter and spread evenly across the pan.
07 - Dollop reserved red velvet batter by spoonfuls over cheesecake. Use a knife or skewer to create decorative swirls.
08 - Bake for 35 minutes until the center is just set and a toothpick inserted reveals a few moist crumbs.
09 - Cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before cutting into squares.

# Expert Tips:

01 -
  • You get fudgy brownie richness and tangy cheesecake in every single bite without having to choose.
  • The swirls look bakery-level impressive but come together with just two bowls and a skewer.
  • They slice cleanly after chilling, so you can actually serve neat squares instead of crumbly pieces.
02 -
  • Cold eggs and cream cheese create lumpy layers, so leave everything on the counter for at least thirty minutes before you start mixing.
  • Overswirling turns the marbled effect into a muddy mess, so stop after four or five passes with the knife even if it looks imperfect.
  • Cutting them warm leads to smeary, uneven squares, so patience during the chilling step pays off when you serve them.
03 -
  • Use a hot, dry knife to cut the brownies, wiping it clean between each slice so the layers stay crisp and defined.
  • Line your pan with enough parchment overhang that you can lift the entire slab out before cutting, which keeps your pan clean and makes slicing easier.
  • If your cream cheese has lumps, microwave it for ten seconds and beat it again until perfectly smooth before adding the other ingredients.
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