Red Velvet Cheesecake Brownies (Printable Version)

Fudgy brownies with red velvet base 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

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing excess paper to overhang sides for easy removal.
02 - In a large mixing bowl, whisk melted butter and sugar together until smooth. Add eggs, vanilla extract, and red food coloring; mix until fully combined.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently with a spatula until just combined, being careful not to overmix.
04 - Reserve 1/4 cup of red velvet batter for swirling. Spread remaining batter evenly across the prepared pan.
05 - In a medium bowl, beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract; beat until creamy and completely lump-free.
06 - Pour cheesecake mixture over red velvet batter and spread evenly across the pan surface.
07 - Dollop reserved red velvet batter by spoonfuls over the cheesecake layer. Using a knife or skewer, drag through the batter in a decorative swirl pattern.
08 - Bake for 35 minutes, or until the center is just set and a toothpick inserted into the thickest area emerges with a few moist crumbs.
09 - Cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before cutting into 16 equal squares.

# Expert Advice:

01 -
  • The fudgy red velvet base stays moist for days without drying out like regular brownies
  • Cheesecake swirls add a tangy richness that cuts through the sweetness perfectly
  • They look impressive enough for parties but forgiving enough for a regular Tuesday
02 -
  • Cold cream cheese will leave lumps in your cheesecake layer no matter how long you beat it, so let it sit out for at least 30 minutes
  • Overmixing the brownie batter once you add the flour will make them tough and cakey instead of fudgy
  • If you skip the chilling step, the layers will squish and smear when you try to cut them
03 -
  • Use the parchment overhang like handles to lift the whole slab out of the pan before cutting, it makes slicing so much cleaner
  • Wipe your knife clean between each cut and you'll get sharp, professional-looking edges on every square
  • If your cream cheese is too cold and you're in a hurry, microwave it in 10-second bursts until it's soft but not melted
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