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Decadent Red Velvet Cheesecake Brownies with Cream Cheese Swirls

A close-up of a decadent red velvet cheesecake brownies slice showing the marbled red and cream layers over a dark brownie base.
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Make these show-stopping Red Velvet Cheesecake Brownies. You get a rich, fudgy red velvet base perfectly marbled with a creamy, tangy cheesecake swirl for an impressive dessert that is surprisingly easy to make.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon red food coloring (or gel paste for deep color)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar (for cheesecake layer)
  • 1 large egg (for cheesecake layer)
  • 1/2 teaspoon vanilla extract (for cheesecake layer)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. Prepare the cheesecake layer: In a medium bowl, beat the softened cream cheese, 1/2 cup sugar, 1 egg, and 1/2 teaspoon vanilla extract until the mixture is smooth and creamy. Set this aside.
  3. Prepare the red velvet brownie batter: In a large bowl, whisk together the melted butter and 2 cups of sugar until combined.
  4. Whisk in the 4 eggs one at a time until incorporated. Stir in the vanilla extract, white vinegar, and red food coloring until the batter is uniformly red.
  5. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix the brownie batter.
  6. Pour about two-thirds of the red velvet brownie batter into the prepared baking pan and spread evenly.
  7. Dollop spoonfuls of the cheesecake mixture over the brownie batter. Then, pour the remaining one-third of the red velvet batter over the cheesecake dollops.
  8. Use a knife or a skewer to gently swirl the batters together to create a marbled effect. Do not over-swirl; you want distinct layers and ribbons of cheesecake.
  9. Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  10. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  11. Once cool, cut into squares. These layered dessert bars are best served chilled or at room temperature.

Notes

  • For the deepest red velvet color, use a high-quality red gel food coloring instead of liquid coloring.
  • Do not overbake; these brownies are best when they are fudgy, not cakey.
  • Chill the cheesecake layer mixture slightly before swirling if you find it too soft to manage.

Nutrition

Find it online: https://mdlatdmm.com/red-velvet-cheesecake-brownies-recipe/