Red Velvet Cheesecake Brownies (Printable)

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

# Directions:

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 together melted butter and sugar 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 until just combined, avoiding overmixing.
04 - Reserve 1/4 cup red velvet batter for swirling. Spread remaining batter evenly into prepared pan.
05 - In a medium bowl, beat 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 surface. Use a knife or skewer to create decorative swirls.
08 - Bake for 35 minutes until center is just set and a toothpick inserted comes out with few moist crumbs.
09 - Cool completely in pan on wire rack. Refrigerate for at least 2 hours before cutting into squares.

# Expert Tips:

01 -
  • The cheesecake layer cuts through the richness of the brownie in a way that feels elegant and comforting at once.
  • They look stunning without requiring any decorating skills, just a quick swirl with a butter knife.
  • One pan feeds a crowd and keeps beautifully in the fridge for days.
02 -
  • Cold cream cheese will leave lumps no matter how long you beat it, so leave it out for at least 30 minutes before you start.
  • Overbaking turns the cheesecake rubbery and the brownies dry, so pull them when they still look slightly underdone in the center.
  • Chilling is not optional, warm brownies will fall apart when you try to cut them and the flavors need time to settle.
03 -
  • Run your knife under hot water and dry it before each cut, this melts through the cheesecake layer like butter.
  • If the top starts browning too fast, tent a piece of foil loosely over the pan for the last ten minutes of baking.
  • Double the recipe and bake in a 9x13 pan for a crowd, just add five extra minutes to the baking time.
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