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Ultimate Red Velvet Cheesecake Brownies

Two rich squares of red velvet cheesecake brownies showing a dark brownie base and a swirled red and cream cheese topping.
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Make these rich, fudgy red velvet cheesecake brownies that feature a creamy, tangy cream cheese swirl. This recipe combines two favorite desserts into one decadent bar perfect for any occasion.

Ingredients

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  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons red food coloring
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 3 Tablespoons Dutch process cocoa powder
  • 8 ounces cream cheese, room temperature
  • 1 large egg, room temperature (for swirl)
  • 1/3 cup granulated sugar (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the brownie batter: In a medium bowl, whisk together the melted butter and 1 cup of sugar until combined.
  3. Beat in the 2 eggs one at a time. Mix in the red food coloring and vanilla extract until the color is uniform.
  4. In a separate small 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.
  5. Prepare the cream cheese swirl: In another bowl, beat the cream cheese until smooth. Add the remaining 1/3 cup sugar and the second egg. Mix until the mixture is smooth and creamy.
  6. Spread half of the red velvet brownie batter into the prepared pan.
  7. Dollop the cream cheese mixture evenly over the brownie layer.
  8. Top with the remaining red velvet brownie batter.
  9. Use a knife or a skewer to gently swirl the cheesecake layer into the brownie batter, creating a marbled effect. Do not over-swirl.
  10. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, but not wet batter.
  11. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  12. Cut into 16 squares and serve.

Notes

  • For the most vibrant red color, use a high-quality gel-based red food coloring.
  • Ensure both the cream cheese and eggs for the swirl are at room temperature for a smooth texture.
  • For fudgier brownies, slightly underbake them by a minute or two.
  • These bars are excellent made a day ahead and stored covered at room temperature.

Nutrition

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