Description

These Red Velvet Cheesecake Brownies combine a rich, fudgy red velvet brownie base with a creamy vanilla cheesecake swirl, creating a decadent and visually stunning dessert. Perfectly balanced in texture and flavor, these brownies deliver the classic red velvet taste with a smooth cheesecake contrast, making them an irresistible treat for any occasion.

Ingredients

Scale

Red Velvet Brownie Layer

1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tablespoon red food coloring
1 teaspoon vanilla extract
1/2 teaspoon white vinegar
2 large eggs
3/4 cup all-purpose flour
Pinch of salt

Cheesecake Layer

8 oz cream cheese, softened
1/3 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract

Instructions

Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it well to prevent sticking.
Make the Brownie Batter: In a medium bowl, whisk together the melted butter, sugar, cocoa powder, red food coloring, vanilla extract, and white vinegar until fully combined. Add the eggs one at a time, whisking well after each addition to make a smooth batter. Stir in the flour and a pinch of salt until just combined. Reserve 1/4 cup of this batter for swirling, then spread the remaining batter evenly into the prepared baking pan.
Prepare the Cheesecake Layer: In a separate bowl, beat together softened cream cheese, sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy, without lumps.
Assemble and Swirl: Pour the cheesecake mixture evenly over the brownie batter in the pan. Dollop the reserved 1/4 cup of red velvet brownie batter on top of the cheesecake layer in small blobs. Using a toothpick or a knife, gently swirl the two layers together to create a beautiful marbled effect. Be careful not to over-swirl to maintain distinct swirls.
Bake: Place the pan in the preheated oven and bake for 30–35 minutes, or until the edges are set and the center is just slightly jiggly to the touch. Remove from oven and allow the brownies to cool completely in the pan. For cleaner slicing, refrigerate before cutting into 16 squares.

Notes

Don’t skip the white vinegar; it enhances the red velvet color and adds slight tanginess.
Use room temperature cream cheese to avoid lumps in the cheesecake layer.
Cool completely before cutting for clean, even brownies.
Store brownies in an airtight container in the refrigerator for up to 5 days for best texture and flavor.
Freeze tightly wrapped for up to 2 months; thaw overnight in the fridge before serving.
Feel free to substitute vegan butter and dairy-free cream cheese for a dairy-free version.
Natural coloring options like beet powder can replace red food coloring if preferred.
Enhance the brownie layer by adding 1–2 tablespoons of extra cocoa powder or mix in white chocolate chips or chopped pecans.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Red Velvet Cheesecake Brownies, Red Velvet Brownies, Cheesecake Swirl Brownies, Dessert, Fudgy Brownies, Red Velvet Dessert