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Ultimate Red Velvet Cheesecake Brownies Recipe

Two stacked, rich red velvet cheesecake brownies dusted with red powder on a white plate.
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Create rich, fudgy red velvet brownies swirled with a creamy cheesecake layer. This recipe delivers a visually stunning and decadent dessert bar perfect for any gathering.

Ingredients

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  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons red food coloring
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 3 Tablespoons Dutch process cocoa powder
  • 8 ounces cream cheese, room temperature
  • 1 large egg, room temperature (for cheesecake)
  • 1/3 cup granulated sugar (for cheesecake)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the brownie batter: In a medium bowl, whisk together the melted butter and 1 cup of granulated sugar until combined.
  3. Whisk in the 2 room temperature eggs one at a time until fully incorporated. Stir in the red food coloring and vanilla extract.
  4. In a separate small bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  5. Prepare the cream cheese swirl: In a separate bowl, beat the 8 ounces of cream cheese until smooth. Beat in the 1/3 cup of sugar and the remaining 1 room temperature egg until the mixture is creamy and lump-free.
  6. Spread half of the red velvet brownie batter evenly into the prepared pan.
  7. Dollop the entire cream cheese mixture over the brownie layer. Drop the remaining half of the brownie batter randomly over the cream cheese layer.
  8. Use a knife or skewer to gently swirl the layers together to create a marbled effect. Do not over-swirl.
  9. Bake for 30 to 35 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  10. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  11. Cut into 16 squares and serve your decadent dessert bars.

Notes

  • For the deepest red color, use high-quality gel food coloring instead of liquid drops.
  • Ensure your cream cheese and eggs for the cheesecake layer are at room temperature for the smoothest swirl.
  • For fudgy texture, avoid overbaking; moist crumbs on the toothpick indicate they are done.

Nutrition

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