Introduction

Red Velvet Cheesecake Brownies combine the rich, chocolatey depth of red velvet brownies with a creamy, tangy cheesecake swirl. This decadent treat offers a stunning marbled appearance and a moist, fudgy texture that’s perfect for any dessert lover.

Red Velvet Cheesecake Brownies Recipe - Recipe Image

Ingredients

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 (adjust as needed for desired shade)
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder (sifted if lumpy)
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
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

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with heavy-duty aluminum foil or parchment paper for easier cleanup and spray it with cooking spray. Set aside.
Step 2: In a large microwave-safe bowl, combine the cubed butter and chopped chocolate. Microwave on high for 90 seconds, stirring until smooth. If needed, heat additional 15-second intervals until melted and smooth.
Step 3: Add the granulated sugar to the melted chocolate mixture and whisk until combined. The mixture will appear thick and granular.
Step 4: Whisk in the eggs until fully incorporated.
Step 5: Stir in the red food coloring and vanilla extract gently at first, then add more food coloring if you want a deeper red color.
Step 6: Add the cocoa powder and mix to combine.
Step 7: Stir in the flour and kosher salt until just incorporated. Pour the brownie batter into the prepared pan and set aside.
Step 8: For the cream cheese swirl, use a handheld electric mixer to beat the egg whites, softened cream cheese, and 1/4 cup sugar on high for about 5 minutes, until smooth and fluffy.
Step 9: Mix in 2 tablespoons flour and 1 teaspoon vanilla extract until well combined.
Step 10: Drop spoonfuls of the cream cheese mixture over the brownie batter. Use a knife to gently swirl the two batters together, creating a marbled effect.
Step 11: Bake for 40 to 45 minutes, starting to check at 30 minutes. Rotate the pan halfway through baking for even cooking. The brownies are done when a toothpick inserted near the center comes out clean or with a few moist crumbs.

Tips & Variations

For a more intense red color, use gel-based food coloring instead of liquid to avoid thinning the batter.
Swap the bittersweet chocolate for semi-sweet if you prefer a slightly sweeter brownie base.
Use room temperature ingredients to ensure smooth cream cheese batter and even mixing.
Try adding white chocolate chips to the brownie batter for extra texture and sweetness.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm individual pieces in the microwave for 10-15 seconds to restore softness without melting the cheesecake swirl.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of unsweetened?

Yes, but make sure it is unsweetened cocoa powder to maintain the proper balance of flavors. Sweetened cocoa powder will affect the sweetness and texture of the brownies.

Why does the cream cheese swirl sometimes sink to the bottom?

To prevent sinking, ensure the cream cheese mixture is thick and fluffy by beating it well. Also, dollop it gently and swirl lightly so it stays partially on top of the brownie batter.

Red Velvet Cheesecake Brownies Recipe

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★★★★★

4.6 from 116 reviews

Deliciously rich and indulgent Red Velvet Cheesecake Brownies featuring a moist, chocolatey red velvet base swirled with a creamy, fluffy cheesecake layer. Perfectly balanced in flavor and texture, these brownies are a crowd-pleaser for dessert lovers seeking a decadent treat with a striking visual marbled effect.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 12 to 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Base

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 (175°C). Line a 9×13-inch baking pan with heavy-duty aluminum foil for easy cleanup, then spray it with cooking spray. Set aside.
Melt Butter and Chocolate: In a very large microwave-safe bowl, combine the cubed butter and chopped bittersweet chocolate. Microwave on high for 90 seconds until the butter is melted and the chocolate is smooth, stirring to combine. If not fully melted, heat further in 15-second intervals.
Add Sugar: Stir in 2 cups granulated sugar until the mixture becomes thick and granular.
Add Eggs: Whisk in the 4 large eggs thoroughly to combine with the chocolate mixture.
Add Coloring and Flavor: Gently whisk in the red food coloring and 2 teaspoons vanilla extract. Add more food coloring as needed to achieve your preferred shade of red.
Add Cocoa and Dry Ingredients: Stir in the sifted cocoa powder, then combine the flour and kosher salt into the batter until just incorporated.
Transfer Batter: Pour the red velvet brownie batter into your prepared pan, spreading evenly. Set aside.
Prepare Cream Cheese Swirl: In a mixing bowl, beat the 2 egg whites, softened cream cheese, 1/4 cup granulated sugar with a handheld electric mixer on high for about 5 minutes until smooth and significantly fluffy.
Add Swirl Dry Ingredients: Beat in 2 tablespoons flour and 1 teaspoon vanilla extract until combined.
Top Brownies with Swirl: Drop heaping tablespoonfuls of the cream cheese mixture evenly over the brownie batter. Using a knife, gently swirl to create a marbled effect without overmixing.
Bake: Bake in the preheated oven for 40 to 45 minutes, starting to check at 30 minutes. Rotate the pan halfway through baking for even cooking. A toothpick inserted should come out clean or with a few moist crumbs when done. Baking time may vary depending on your oven.