Description
Indulge in these Red Velvet Cheesecake Brownies—a delectable fusion of fudgy red velvet brownie base and creamy vanilla cheesecake layer swirled together for a stunning marbled effect. Perfectly rich, slightly tangy, and easy to make, these brownies satisfy both cheesecake and chocolate lovers alike.
Ingredients
Scale
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
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it well to prevent sticking.
- Make the Brownie Batter: In a medium bowl, whisk together the melted butter, sugar, cocoa powder, red food coloring, vanilla extract, and white vinegar. Add the eggs one at a time, whisking until the mixture is smooth and well combined. Stir in the flour and salt gently until just combined. Reserve 1/4 cup of this batter for swirling, and spread the remaining batter evenly into the prepared pan.
- Make the Cheesecake Layer: In a separate bowl, beat the softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy, ensuring there are no lumps.
- Assemble & Swirl: Pour the cheesecake mixture evenly over the brownie batter in the pan. Then dollop the reserved brownie batter on top in small spoonfuls. Use a toothpick or knife to gently swirl the brownie batter into the cheesecake layer to create a beautiful marbled effect. Be careful not to over-swirl to preserve the distinct swirls.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Remove from the oven and allow to cool completely in the pan. For cleaner cuts, chilling in the refrigerator before slicing is recommended.
Notes
- Do not skip the vinegar; it enhances the red color and adds the signature tanginess.
- Use room temperature cream cheese to avoid lumps in the cheesecake layer.
- Allow the brownies to cool completely before cutting to achieve neat, clean slices.
- Store in the refrigerator in an airtight container for up to 5 days or freeze wrapped for up to 2 months.
- Dairy-free alternatives can be used with vegan butter and plant-based cream cheese.
- Natural food coloring alternatives like beet powder can substitute red food coloring.
- For a richer brownie base, add 1–2 tablespoons of extra cocoa powder.
- Optional additions include white chocolate chips or chopped pecans for extra texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cheesecake Brownies, Fudgy Brownies, Cheesecake Brownies, Marbled Brownies, Dessert Recipe, Easy Brownies, Homemade Brownies
