Name: Red Velvet Cheesecake Brownies Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, melted; 1 cup granulated sugar; 1/4 cup unsweetened cocoa powder; 1 tablespoon red food coloring; 1 teaspoon vanilla extract; 1/2 teaspoon white vinegar; 2 large eggs; 3/4 cup all-purpose flour; Pinch of salt; 8 oz cream cheese, softened; 1/3 cup granulated sugar; 1 egg yolk; 1/2 teaspoon vanilla extract

Introduction

If you love the classic combination of red velvet and cheesecake, these Red Velvet Cheesecake Brownies are made just for you. They feature a fudgy red velvet brownie base with a creamy, swirled cheesecake topping. Perfectly decadent and beautifully marbled, they’re sure to impress any dessert lover.

The image shows a close-up of a small dessert with two layers, placed on a white marbled surface. The bottom layer is dark brown, crumbly, and dense like chocolate cake. The top layer is creamy and smooth, pale yellow in color. On top of the creamy layer, there is a pile of small, shiny, red cubes that look like gelatin or fruit jelly, with red crumbs scattered around them and on the marbled surface. The dessert is in the shape of a short cylinder, and more similar desserts can be seen blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Red Velvet Brownie Layer:

1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tablespoon red food coloring
1 teaspoon vanilla extract
1/2 teaspoon white vinegar
2 large eggs
3/4 cup all-purpose flour
Pinch of salt

For the Cheesecake Layer:

8 oz cream cheese, softened
1/3 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it well.

Step 2: In a medium bowl, whisk together melted butter, sugar, cocoa powder, red food coloring, vanilla extract, and white vinegar until combined. Add eggs one at a time, whisking until smooth. Stir in flour and salt just until mixed. Reserve 1/4 cup of batter for swirling, then spread the remaining batter evenly into the prepared pan.

Step 3: In another bowl, beat together softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.

Step 4: Pour the cheesecake mixture over the brownie batter and spread evenly. Dollop the reserved brownie batter on top in small spoonfuls. Use a toothpick or knife to gently swirl the batter into the cheesecake layer, creating a marbled effect. Avoid over-swiping to keep the distinct swirls.

Step 5: Bake for 30 to 35 minutes, until the edges are set and the center is just slightly jiggly. Let cool completely in the pan. For cleaner slices, chill the brownies in the fridge before cutting.

Tips & Variations

Don’t skip the vinegar; it enhances the red color and adds the classic tang of red velvet.

Use room temperature cream cheese to ensure a smooth and lump-free cheesecake layer.

Try substituting beet powder for red food coloring for a natural alternative.

Add white chocolate chips or chopped pecans into the brownie batter for extra texture.

For a dairy-free version, use vegan butter and dairy-free cream cheese substitutes.

FAQs

Can I double the recipe?

Yes, you can double the recipe and bake it in a 9×13 inch pan. You may need to increase the baking time by about 5 to 10 minutes. Keep an eye on the edges and center to ensure perfect doneness.

Do I need red food coloring?

Red food coloring is not essential, but it gives the brownies their classic vibrant red hue. You can use less dye or substitute it with natural alternatives like beet powder for color.