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Red Velvet Cheesecake Brownies Recipe

★★★★★

4.9 from 144 reviews
  • Author: Lana
  • Total Time: 50 minutes
  • Yield: 16 brownies (4x4 grid) 1x

Description

Indulge in these decadent Red Velvet Cheesecake Brownies that combine the rich, fudgy texture of classic red velvet brownies with a creamy, tangy cheesecake swirl. This easy-to-make dessert features a moist red velvet base layered with a luscious cream cheese filling and beautifully marbled for an irresistible treat perfect for any occasion.

Ingredients

Scale

Red Velvet Brownie Batter

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 tablespoon cocoa powder
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt

Cheesecake Layer

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by greasing it or lining it with parchment paper, leaving an overhang for easy removal of the brownies after baking.
  2. Prepare the Red Velvet Brownie Batter: In a medium saucepan or microwave-safe bowl, melt the butter completely. Stir in granulated sugar and cocoa powder until smooth and combined. Add red food coloring to achieve desired intensity, then mix in vanilla extract. Beat in the eggs one at a time, fully incorporating each. Gently fold in the flour and salt until the batter is smooth and lump-free.
  3. Prepare the Cheesecake Layer: In a separate bowl, beat the softened cream cheese with 1/4 cup sugar until smooth and creamy using a hand or stand mixer. Add the egg and vanilla extract, beating until fully blended and without lumps.
  4. Assemble the Layers: Pour about three-quarters of the red velvet batter evenly into the prepared pan to create the base layer. Spread the cream cheese mixture over this layer, smoothing to the edges. Drop spoonfuls of the reserved red velvet batter on top of the cheesecake layer. Use a knife or toothpick to gently swirl the top batter through the cheesecake layer to create a marbled effect without overmixing.
  5. Bake: Bake in the preheated oven for 30-35 minutes. Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter. Be careful not to overbake to maintain fudgy texture.
  6. Cool and Serve: Cool the brownies completely in the pan on a wire rack. For best results, chill in the refrigerator for at least 30 minutes before slicing. Serve as-is or optionally with whipped cream or chocolate sauce for extra indulgence.

Notes

  • Adjust red food coloring amount for deeper or lighter red color.
  • Make sure the cream cheese is softened to avoid lumps in the cheesecake layer.
  • Do not overbake to keep the brownies moist and fudgy.
  • Chilling before slicing helps achieve clean, neat squares.
  • Use parchment paper for easier removal of the brownies from the pan.
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: red velvet brownies, cheesecake brownies, marbled brownies, chocolate dessert, layered brownies, fudge brownies

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