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The Ultimate Decadent Red Velvet Cheesecake Brownies: Perfectly Swirled and Fudgy

A decadent square of red velvet cheesecake brownies showing distinct brownie, cheesecake, and swirled red velvet layers.
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Make rich, moist red velvet cheesecake brownies with a beautiful cream cheese swirl. This recipe combines fudgy brownies and tangy cheesecake for a showstopping dessert perfect for any gathering.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon red food coloring (or more for deep color)
  • 1 teaspoon unsweetened cocoa powder (for the red velvet batter)
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar (for the cheesecake layer)
  • 1 large egg (for the cheesecake layer)
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. Prepare the cheesecake layer: In a medium bowl, beat the softened cream cheese, 1/2 cup sugar, 1 egg, salt, and vanilla extract until smooth and creamy. Set aside.
  3. Prepare the red velvet brownie batter: In a large bowl, whisk together the melted butter and 2 cups of sugar until combined. Whisk in the 4 eggs, vanilla extract, and white vinegar until smooth.
  4. In a separate bowl, whisk together the flour, 1/2 cup cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in the red food coloring and the extra 1 teaspoon of cocoa powder until the batter is uniformly red and fudgy. Do not overmix.
  6. Spread two-thirds of the red velvet batter evenly into the prepared pan.
  7. Dollop spoonfuls of the cheesecake mixture over the brownie batter.
  8. Pour the remaining one-third of the red velvet batter over the cheesecake dollops.
  9. Use a knife or skewer to gently swirl the layers together to create a marbled effect. Do not over-swirl; you want distinct layers.
  10. 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. The cheesecake portion should look mostly set.
  11. Let the brownies cool completely in the pan on a wire rack. This is crucial for clean slicing.
  12. Once cool, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares.

Notes

  • For a richer red color, use gel food coloring instead of liquid.
  • Chill the brownies for at least 2 hours before slicing for the cleanest cuts and best texture.
  • If you prefer a less tangy cheesecake layer, reduce the cream cheese by one ounce.

Nutrition

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