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Red Velvet Cheesecake Brownies Recipe

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★★★★★

4.6 from 71 reviews

These decadent Red Velvet Cheesecake Brownies combine rich, fudgy red velvet brownies with a creamy, tangy cheesecake layer swirled throughout. Perfectly balanced with a vibrant red color and a tender crumb, they make an irresistible dessert for any occasion.

Ingredients

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Red Velvet Brownies:

  • 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) and line an 8×8-inch baking pan with parchment paper, leaving some overhang to make removing the brownies easier later.
  2. Prepare the Red Velvet Brownie Batter: In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs, vanilla extract, and red food coloring; stir until fully combined. Sift in the cocoa powder, all-purpose flour, and salt, then gently fold the dry ingredients into the wet ingredients until just combined, careful not to overmix.
  3. Make the Cheesecake Layer: In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, continuing to beat until the mixture is free of lumps and well combined.
  4. Assemble the Brownies: Pour about three-quarters of the red velvet brownie batter into the prepared pan and spread evenly. Carefully pour the cheesecake layer over the brownie batter, spreading gently to the edges. Drop spoonfuls of the remaining red velvet batter on top of the cheesecake layer. Use a knife or toothpick to swirl the red velvet batter through the cheesecake layer to create a marbled effect.
  5. Bake: Bake in the preheated oven for 30-35 minutes, or until the center is set and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  6. Cool: Allow the brownies to cool completely in the pan on a wire rack. For cleaner slicing, chill the brownies in the refrigerator for at least 30 minutes before cutting.
  7. Serve: Slice the brownies into squares and serve as is, or with whipped cream or chocolate sauce for added indulgence.

Notes

  • Make sure the cream cheese is softened to avoid lumps in the cheesecake layer.
  • Do not overmix the brownie batter to keep the texture tender.
  • Red food coloring intensity can be adjusted based on preference.
  • Chilling the brownies before slicing ensures neat cuts.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Bring refrigerated brownies to room temperature before serving for best texture.

Keywords: Red Velvet Brownies, Cheesecake Brownies, Red Velvet Cheesecake Brownies, Dessert, Baked Brownies, Fudgy Brownies, Marbled Cheesecake Brownies

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