Description
These Red Velvet Cheesecake Brownies combine the rich, velvety texture of classic red velvet cake with the creamy tang of cheesecake, creating an indulgent dessert that’s perfect for any occasion. With a moist, cocoa-infused brownie base swirled with a luscious cream cheese layer, every bite offers a perfect balance of flavors and textures.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Cheesecake Swirl
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper for easy removal.
- Make the Brownie Batter: In a large bowl, combine the melted butter and 1 cup of granulated sugar until smooth. Beat in the eggs one at a time, then add the vanilla extract and red food coloring, mixing until evenly blended. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
- Prepare the Cheesecake Layer: In another bowl, beat the softened cream cheese until smooth. Add in the 1/4 cup sugar, egg, and vanilla extract, mixing until creamy and fully incorporated.
- Assemble the Brownies: Pour the red velvet brownie batter into the prepared pan and spread it evenly. Spoon dollops of the cheesecake mixture on top of the brownie layer. Using a butter knife or skewer, gently swirl the cheesecake into the brownie batter creating a marbled effect.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking to maintain moistness.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before cutting into 16 squares. Serve and enjoy your decadent red velvet cheesecake brownies!
Notes
- Make sure the cream cheese is softened to room temperature for a smooth cheesecake swirl.
- Use high-quality red food coloring for the richest red velvet color.
- Do not overmix the batter to keep the brownies tender.
- Allow the brownies to cool completely to set the cheesecake layer properly before slicing.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
