Dessert

Fudgy Red Velvet Brownies with Cream Cheese Recipe

ByVictor Layne January 27, 2026January 27, 2026

Introduction

These fudgy red velvet brownies combine rich cocoa flavor with a vibrant red hue and a creamy swirl of tangy cream cheese. Perfect for a decadent dessert, they are moist, soft, and beautifully layered for an eye-catching treat that’s sure to impress.

The image shows two stacked brownies with three visible layers: the bottom layer is a dark red, soft and rich cake; the middle layer is creamy white with a smooth texture; and the top layer is a thin, bright red crust with a slightly crumbly look. The brownies have sharp edges and sit on a white marbled surface with a blurred background. The lighting highlights the moist texture and colors of the brownies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter, melted
2 large eggs
1 tbsp red food coloring (gel preferred)
1 tsp vanilla extract
8 oz full-fat cream cheese, softened
1/4 cup granulated sugar (for cream cheese mixture)
1 egg yolk (for cream cheese mixture)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper.
Step 2: In a bowl, whisk together the flour, cocoa powder, granulated sugar, and brown sugar until well combined.
Step 3: Melt the butter over low heat and allow it to cool slightly. Stir the melted butter into the dry ingredients.
Step 4: In a separate bowl, beat the eggs with red food coloring and vanilla extract. Gradually mix this into the butter and dry ingredient mixture until smooth.
Step 5: In another bowl, beat the softened cream cheese with 1/4 cup granulated sugar and the egg yolk until the mixture is smooth and creamy.
Step 6: Pour half of the brownie batter into the prepared pan, spreading it evenly. Carefully spread the cream cheese mixture on top, then cover with the remaining brownie batter.
Step 7: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Allow the brownies to cool completely before cutting and serving.

Tips & Variations

Use gel food coloring for a more vibrant red color without adding extra liquid to the batter.
Chill the cream cheese mixture before spreading to prevent it from mixing too much with the brownie batter.
For extra richness, fold in chocolate chips or chopped nuts into the brownie batter before baking.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To keep the cream cheese layer fresh, refrigeration is recommended. Reheat gently in the microwave for 10-15 seconds if you prefer them warm.

How to Serve

The image shows two square pieces of red velvet cheesecake brownies stacked on a white marble surface. Each piece has three layers: the bottom layer is a deep red, dense brownie with a slightly rough texture, the middle layer is a creamy white cheesecake filling with a smooth texture, and the top layer is a marbled mix of the red brownie batter and white cheesecake, creating swirls of red and white. The edges are clean but slightly crumbly, revealing the contrast between the dense brownie and creamy cheesecake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular liquid food coloring instead of gel?

You can use regular liquid food coloring, but you may need a bit more to achieve the same vibrant red color, which can slightly affect the batter’s consistency.

Can I freeze these brownies?

Yes, you can freeze the baked brownies in an airtight container for up to 2 months. Thaw them in the refrigerator overnight before serving for best texture.