Red Velvet Brownies With Cheesecake (Printable version)
Fudgy red velvet brownies with a creamy cheesecake swirl—chilled and indulgent.
# Ingredient list:
→ Red Velvet Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 1 tablespoon red food coloring
06 - 3/4 cup all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - 1/4 teaspoon salt
→ Cheesecake Layer
09 - 8 ounces cream cheese, softened
10 - 1/3 cup granulated sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Line an 8 x 8 inch square baking pan with parchment paper, leaving an overhang for easy lifting.
02 - In a medium bowl, whisk melted butter and granulated sugar until smooth. Add eggs, vanilla extract, and red food coloring, whisking to incorporate.
03 - Sift in all-purpose flour, unsweetened cocoa powder, and salt. Fold gently with a spatula until just combined. Spread approximately three-quarters of this batter evenly into the prepared pan, reserving the remainder.
04 - In a separate bowl, beat softened cream cheese and granulated sugar until creamy. Add egg and vanilla extract, mixing until smooth and uniform.
05 - Pour cheesecake mixture over the red velvet batter in the pan and gently spread into an even layer.
06 - Dollop the reserved red velvet batter on top of the cheesecake layer. Use a knife or skewer to gently swirl the batters together, creating a marbled appearance.
07 - Bake for 33 to 37 minutes, or until the center is set and a toothpick inserted comes out mostly clean with a few moist crumbs.
08 - Allow to cool completely in the pan on a wire rack. Refrigerate for at least 1 hour before slicing and serving for best texture.
# Expert Tips:
01 -
- It’s the kind of showstopper that never fails to make you look like a baking wizard, but the steps are totally doable.
- The balance of fudgy, tangy, and creamy in every square makes you reach for more, even when you think you’re done.
02 -
- If you rush and try to slice these warm, the cheesecake layer will smear and the swirl won’t stay pretty.
- Letting the brownies chill completely in the fridge transforms the texture from good to addictive.
03 -
- A metal baking pan browns edges the nicest—and parchment makes all the difference for clean removal.
- A gentle swirl with a skewer, not a spoon, gives the most dramatic marbled look every time.