Red Velvet Cheesecake Brownies (Printable)

Fudgy brownies with rich red velvet and creamy cheesecake swirls—perfect for indulgent celebrations.

# What You'll Need:

→ Red Velvet Brownie Layer

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs, room temperature
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring, liquid or gel
06 - 1/4 teaspoon salt
07 - 1/2 cup all-purpose flour
08 - 2 tablespoons unsweetened cocoa powder

→ Cheesecake Layer

09 - 8 ounces cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract

# Step-by-step Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing excess paper to overhang sides for easy removal.
02 - In a large bowl, whisk melted butter and sugar until smooth. Add eggs, vanilla extract, and red food coloring; mix until fully incorporated.
03 - Sift flour, cocoa powder, and salt together. Fold gently into wet mixture until just combined, avoiding overmixing.
04 - Reserve 1/4 cup red velvet batter. Spread remaining batter evenly across prepared pan.
05 - Beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract; beat until creamy and completely lump-free.
06 - Pour cheesecake mixture over red velvet batter and spread evenly to edges.
07 - Dollop reserved red velvet batter across cheesecake surface in spoonfuls. Draw a knife or skewer through layers to create decorative swirl patterns.
08 - Bake for 35 minutes until center is just set. Toothpick inserted should emerge with few moist crumbs remaining.
09 - Cool completely in pan on wire rack. Refrigerate minimum 2 hours before cutting into squares.

# Expert Advice:

01 -
  • The cheesecake layer stays creamy even after baking, cutting through the richness of the brownie with a perfect tang.
  • You get that dramatic red swirl without any complicated techniques or special equipment.
  • They hold up beautifully in the fridge, so you can make them a day ahead and actually enjoy your party.
02 -
  • Room temperature dairy is the difference between smooth cheesecake and a lumpy mess, so pull everything out of the fridge 30 minutes before you start.
  • Overmixing the brownie batter after adding flour makes them tough, so fold gently and stop as soon as the streaks disappear.
  • Cutting cold brownies with a hot knife gives you bakery-perfect edges, just run it under hot water and wipe between cuts.
03 -
  • Use gel food coloring instead of liquid for vibrant red without thinning your batter, and start with less than you think because it concentrates as it bakes.
  • Press plastic wrap directly onto the surface of leftover brownies before sealing the container to prevent them from drying out in the fridge.
  • If your cheesecake layer cracks, don't panic, once you swirl the red batter on top it hides everything and looks intentional.
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