Dessert

Red Velvet Cheesecake Brownies Recipe

ByVictor Layne February 13, 2026February 13, 2026

Introduction

These Red Velvet Cheesecake Brownies combine the rich, fudgy texture of classic brownies with a creamy cheesecake swirl and the signature red velvet flavor. Perfect for special occasions or just a decadent treat, they’re easy to make and absolutely irresistible.

The image shows a stack of three square brownies on a white marbled surface. Each brownie has two layers: a deep red, moist cake base, and a creamy white layer swirled throughout the top surface in a marbled pattern. The texture of the brownie appears dense and soft, with the cream layer forming smooth, irregular shapes blending into the red. The sides of each brownie reveal the contrast between the rich red and white layers, with the top brownie having a small bite taken out of one corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Preheat your oven to 350°F and line a 9×13-inch pan with heavy-duty aluminum foil for easier cleanup. Spray the foil with cooking spray and set aside.
Step 2: In a very large microwave-safe bowl, combine the cubed butter and chopped chocolate. Heat on high for 90 seconds, then stir until smooth. If needed, heat in additional 15-second bursts until fully melted.
Step 3: Add the sugar to the bowl and whisk to combine; the mixture will be thick and granular.
Step 4: Add the eggs and whisk until fully incorporated.
Step 5: Stir in the red food coloring and vanilla extract gently at first, then whisk to mix well. Add more food coloring if you want a deeper red color.
Step 6: Stir in the cocoa powder until evenly mixed.
Step 7: Add the flour and salt, then stir until just combined. Pour the batter into the prepared pan and set aside.
Step 8: Using a handheld electric mixer, beat the egg whites, softened cream cheese, sugar, and vanilla on high for about 5 minutes until smooth and fluffy.
Step 9: Add the flour to the cream cheese mixture and beat until incorporated.
Step 10: Drop heaping tablespoonfuls of the cream cheese mixture over the brownie batter in the pan.
Step 11: Use a knife to gently swirl the cream cheese mixture into the brownie batter, creating a marbled effect.
Step 12: Bake 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 for even cooking.

Tips & Variations

For a more intense red color, use gel food coloring instead of liquid for less liquid impact on the batter.
To add texture, sprinkle chopped nuts on top before baking.
Make sure the cream cheese is very soft to ensure a smooth, fluffy swirl.

Storage

Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat gently in the microwave for about 10-15 seconds if desired. These brownies can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.