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Best Ever Red Velvet Cheesecake Brownies

A close-up of a rich, fudgy red velvet cheesecake brownies square with a beautiful red and cream swirl topping.
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Make these decadent red velvet cheesecake brownies that feature a fudgy red velvet base swirled with a creamy cheesecake layer. This recipe delivers a showstopping dessert that is easy to make 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 layer)
  • 1/3 cup granulated sugar (for cheesecake layer)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the red velvet brownie batter: In a medium bowl, whisk together the melted butter and 1 cup of sugar until combined.
  3. Whisk in the 2 room temperature eggs one at a time, followed by the red food coloring and vanilla extract. Mix until the color is uniform.
  4. In a separate small bowl, whisk together the flour, cocoa powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  6. Prepare the cream cheese swirl: In another bowl, beat the room temperature cream cheese until smooth.
  7. Beat in the 1/3 cup sugar and the remaining room temperature egg until the mixture is creamy and lump-free.
  8. Spread half of the red velvet brownie batter evenly into the prepared pan.
  9. Dollop spoonfuls of the cream cheese mixture over the brownie layer.
  10. Spread the remaining red velvet batter over the cream cheese layer.
  11. Use a knife or skewer to gently swirl the layers together to create a marbled effect. Do not over-swirl.
  12. 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.
  13. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  14. Cut into 16 squares before serving.

Notes

  • For the best swirl definition, ensure your cream cheese layer is slightly thicker than your brownie batter layer.
  • Use high-quality Dutch process cocoa powder for a deeper chocolate flavor in the red velvet base.
  • Chill the brownies for at least two hours before cutting for clean, professional-looking squares.

Nutrition

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