Description

These Red Velvet Cheesecake Brownies combine the rich, deep flavor of bittersweet chocolate brownies with a luscious, creamy cheesecake swirl tinted a vibrant red. Moist and fudgy brownies form the perfect base while the marbled cream cheese topping adds a tangy contrast and striking visual appeal. Baked to perfection in a single pan, these decadent treats are ideal for celebrations or anytime indulgence.

Ingredients

Scale

Brownie Batter

3/4 cup unsalted butter, diced into large cubes
4 ounces 72% bittersweet chocolate, coarsely chopped
2 cups granulated sugar
4 large eggs
1 ounce red food coloring (or as needed for desired shade)
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder, sifted if lumpy
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt

Cream Cheese Swirl

2 large egg whites
8-ounce package cream cheese, very well softened
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with heavy-duty aluminum foil if desired for easier cleanup, and spray it with cooking spray. Set aside.
Melt Butter and Chocolate: In a very large microwave-safe bowl, add the cubed butter and chopped chocolate. Heat on high power for 90 seconds, or until the butter has melted and the chocolate can be stirred smooth. If not fully melted, heat in additional 15-second increments, stirring each time.
Add Sugar and Eggs: Add the granulated sugar to the melted chocolate mixture and whisk until combined; the mixture will be thick and granular. Then, whisk in the eggs until fully incorporated.
Incorporate Color and Flavor: Add the red food coloring and vanilla extract to the mixture. Whisk gently at first to combine, then add more food coloring as needed until the batter reaches the desired deep red hue.
Add Dry Ingredients: Stir in the sifted cocoa powder, then add the flour and kosher salt. Mix gently until fully incorporated into a smooth batter.
Pour Brownie Batter into Pan: Transfer the brownie batter evenly into the prepared baking pan. Set aside while you prepare the cream cheese swirl.
Make Cream Cheese Mixture: In a separate bowl, add the egg whites, softened cream cheese, and granulated sugar. Use a handheld electric mixer on high speed to beat for about 5 minutes, until the mixture is completely smooth and has increased in volume significantly.
Add Remaining Ingredients to Cream Cheese Mixture: Beat in the flour and vanilla extract until fully incorporated.
Top Brownie Batter: Drop heaping tablespoonfuls of the cream cheese mixture over the brownie batter in the pan. Though it seems like a lot, this amount creates the perfect swirl after baking.
Swirl the Mixture: Use a knife to gently swirl the cream cheese topping into the brownie batter, creating a marbled pattern.
Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Begin checking at 30 minutes and rotate the pan halfway through baking to ensure even cooking and browning. If needed, extend baking time based on your oven’s characteristics.

Notes

You can adjust the red food coloring quantity to achieve your preferred shade of red; start with less and add gradually.
Swirling the cream cheese topping gently ensures a beautiful marbled effect without completely mixing in, preserving distinct layers.
Use a high-quality bittersweet chocolate bar for the best flavor depth in the brownies.
Line the pan with foil and spray to simplify removal and cleanup.
Rotate the pan midway through baking to promote even cooking.
Check doneness with a toothpick starting at 30 minutes; thicker batters may require a longer baking time.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: red velvet cheesecake brownies, red velvet brownies, cheesecake swirl brownies, chocolate brownies, dessert brownies