Red Velvet Brownies with Cheesecake (Printable Version)
Fudgy red velvet brownie squares with a creamy cheesecake swirl, chilled for clean slices and a rich, tangy finish.
# What You'll Need:
→ Red Velvet Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 1 tablespoon red food coloring
06 - 3/4 cup all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - 1/4 teaspoon salt
→ Cheesecake Layer
09 - 8 ounces cream cheese, softened
10 - 1/3 cup granulated sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Line an 8 x 8 inch square baking pan with parchment paper, allowing overhang for easy lifting.
02 - In a medium bowl, whisk melted butter with sugar until fully combined. Add eggs, vanilla extract, and red food coloring, then whisk until smooth.
03 - Sift in flour, cocoa powder, and salt. Fold gently with a spatula until just mixed. Spread approximately three-quarters of the batter evenly in the prepared pan and reserve the remaining batter.
04 - In a separate bowl, beat softened cream cheese and sugar until creamy. Add the egg and vanilla extract, mixing until a smooth batter forms.
05 - Pour the cheesecake batter evenly over the red velvet base in the pan.
06 - Dollop the reserved red velvet batter in small spoonfuls over the cheesecake layer. Gently swirl with a knife or skewer to create a marbled effect.
07 - Bake for 33 to 37 minutes, until the center is just set and a toothpick inserted comes out with a few moist crumbs.
08 - Allow to cool fully in the pan. Transfer to the refrigerator and chill for at least 1 hour before slicing and serving.
# Expert Hints:
01 -
- There’s an irresistible fudginess in every bite, with cheesecake ribbons that melt like a secret between layers.
- You don’t need a celebration to enjoy this, but it’s guaranteed to draw attention if you bring a pan to any gathering.
02 -
- The first time I rushed the chilling step, my brownies fell apart—patience for cooling and refrigeration makes slicing mess-free.
- Adding the cheesecake layer slowly and leveling gently prevents the batters from mixing too much and muddying the swirl.
03 -
- Bring all your chilled ingredients to room temperature before you start mixing for smooth, cohesive batters every time.
- A small offset spatula makes it easier to spread and swirl without tearing the layers beneath.