Description

Indulge in these luscious Red Velvet Cheesecake Brownies featuring a rich, fudgy red velvet brownie base topped with a creamy, fluffy cheesecake swirl. Perfectly marbled and baked to perfection, these decadent treats combine the best of both worlds—a moist chocolatey brownie with a velvety cheesecake topping.

Ingredients

Scale

Brownies

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)
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt

Cream Cheese Swirl

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

Preheat and Prepare Pan: Preheat your oven to 350°F and line a 9×13-inch pan with heavy-duty aluminum foil for easier cleanup. Spray the foil generously with cooking spray and set the pan aside.
Melt Butter and Chocolate: In a very large microwave-safe bowl, add the cubed butter and chopped bittersweet chocolate. Microwave on high for 90 seconds, then stir until smooth. If the chocolate hasn’t fully melted, heat in additional 15-second bursts until the mixture is completely melted and smooth.
Add Sugar: Pour in the granulated sugar and whisk thoroughly to combine. The mixture will become thick and granular in texture.
Incorporate Eggs: Add the four whole eggs to the bowl and whisk until fully combined and smooth.
Add Color and Flavor: Stir in the red food coloring and vanilla extract gently at first to incorporate evenly. Add more food coloring if you desire a deeper red shade.
Add Dry Ingredients: Stir in the sifted cocoa powder until incorporated, then add the all-purpose flour and kosher salt, stirring carefully to combine without overmixing.
Transfer Brownie Batter: Pour the brownie batter into the prepared pan and set it aside.
Prepare Cream Cheese Swirl: In a separate bowl, beat the softened cream cheese, egg whites, granulated sugar, and vanilla extract on high with a handheld electric mixer for about 5 minutes. Continue until the mixture is completely smooth and has fluffed up significantly in volume.
Add Flour to Swirl Mix: Add the two tablespoons of flour to the cream cheese mixture and beat just until incorporated.
Layer and Swirl: Drop heaping tablespoonfuls of the cream cheese mixture evenly over the brownie batter in the pan. Using a knife, gently swirl the cream cheese into the brownie batter to create a marbled effect.
Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Begin checking at 30 minutes. Rotate the pan once midway through baking to ensure even cooking and browning. Baking time may vary depending on your oven and altitude, so bake until done without focusing solely on the clock.

Notes

Adjust the amount of red food coloring to achieve your preferred red velvet shade.
Using heavy-duty aluminum foil for lining the pan helps in easier cleanup and prevents sticking.
Be careful not to overmix the flour into the brownie batter to maintain a tender texture.
The cream cheese swirl amount looks like a lot but results in the perfect balance after baking.
Rotate the pan midway through baking to promote even cooking and browning.
Check doneness starting at 30 minutes to avoid overbaking; a toothpick should come out clean or with a few moist crumbs.

Prep Time: 20 minutes
Cook Time: 42 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: red velvet cheesecake brownies, cheesecake swirl brownies, fudgy brownies, red velvet dessert, homemade brownies