Red Velvet Cheesecake Brownies (Printable Page)

Fudgy brownies with red velvet base and creamy cheesecake swirls. Perfect for celebrations and gatherings.

# 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 Guide:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing excess paper to hang over edges for convenient removal after baking.
02 - In a large mixing bowl, whisk melted butter with granulated sugar until smooth. Incorporate eggs, vanilla extract, and red food coloring, stirring until thoroughly combined.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently with a spatula until just incorporated, avoiding overmixing to maintain brownie texture.
04 - Set aside 1/4 cup of red velvet batter for swirling. Distribute remaining batter evenly across the prepared baking pan, creating a uniform layer.
05 - Beat softened cream cheese in a medium bowl until smooth. Add sugar, egg, and vanilla extract, beating until creamy and completely lump-free.
06 - Pour cheesecake mixture over red velvet layer and spread to create an even surface using a spatula.
07 - Drop reserved red velvet batter in small spoonfuls across the cheesecake surface. Using a knife or skewer, draw through the batters in a decorative swirling motion.
08 - Bake for 35 minutes until the center is just set. A toothpick inserted into the center should emerge with a few moist crumbs remaining.
09 - Allow brownies to cool completely in the pan on a wire rack. Transfer to refrigerator and chill for at least 2 hours before cutting into squares.

# Expert Tips:

01 -
  • The brownie layer stays fudgy while the cheesecake adds a cool, creamy contrast that feels fancy without any fuss.
  • Swirling the batter is forgiving and fun, so even if it looks chaotic, it bakes into something stunning.
  • They slice cleanly after chilling, making them perfect for sharing or sneaking one at midnight.
02 -
  • Cold cream cheese will leave lumps no matter how hard you beat it, so leave it on the counter for at least an hour before you start.
  • Overbaking turns the cheesecake layer grainy and the brownies dry, so pull them when they still look a little soft in the middle.
03 -
  • Line your pan with parchment in both directions so you can lift the whole block out and slice on a cutting board instead of wrestling with the pan.
  • Let the brownies come to room temperature for about 10 minutes before serving, the flavors open up and the texture softens just enough.
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