Red Velvet Cheesecake Brownies (Printable Version)

Fudgy red velvet layers marbled with creamy cheesecake for a stunning swirled dessert.

# What You Need:

→ Red Velvet Brownie Base

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring
06 - 2/3 cup all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - 1/4 teaspoon salt

→ Cheesecake Swirl

09 - 8 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract

# How to Make It:

01 - Preheat oven to 350°F. Line 8x8 inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Whisk melted butter and sugar until smooth in large bowl. Add eggs, vanilla extract, and red food coloring; whisk until fully combined.
03 - Sift flour, cocoa powder, and salt into batter. Fold gently with spatula until just combined; avoid overmixing.
04 - Reserve 1/4 cup red velvet batter. Pour remaining batter into prepared pan and spread evenly.
05 - Beat cream cheese with sugar until smooth. Add egg and vanilla extract; mix until creamy.
06 - Pour cheesecake mixture over brownie batter in pan. Smooth evenly with spatula.
07 - Drop spoonfuls of reserved red velvet batter over cheesecake layer. Use knife or skewer to gently swirl batters together for marbled effect.
08 - Bake for 33-36 minutes until center is just set and toothpick inserted comes out with few moist crumbs.
09 - Cool completely in pan on wire rack before lifting out and cutting into squares.

# Expert Advice:

01 -
  • The fudgy brownie layer balances perfectly with the tangy creamy cheesecake swirl making every bite feel like a special occasion
  • These look impressive but come together in under an hour so you can treat yourself without spending all day in the kitchen
02 -
  • Underbaking slightly is better than overbaking these because the cheesecake layer continues cooking as it cools and dry brownies cannot be saved
  • Room temperature ingredients prevent lumpy cheesecake batter and help the red velvet mixture come together smoothly
03 -
  • Warm your cream cheese in the microwave for 15 seconds if you forgot to take it out of the fridge but do not let it get hot or melt
  • The red color intensifies as they bake so do not worry if the raw batter looks lighter than you expected

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