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Red Velvet Cheesecake Brownies Recipe

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4.7 from 744 reviews

Delight in these luscious Red Velvet Cheesecake Brownies that combine a moist, cocoa-infused red velvet brownie base with a smooth, tangy cheesecake swirl. This irresistible dessert features beautiful marbling and a perfect balance of flavors, making it an ideal treat for special occasions or everyday indulgence.

Ingredients

Scale

Red Velvet Brownie Layer

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon white vinegar
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • Pinch of salt

Cheesecake Layer

  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it well to prevent sticking.
  2. Make the Brownie Batter: In a medium bowl, whisk together melted butter, sugar, cocoa powder, red food coloring, vanilla extract, and white vinegar until combined. Add the eggs one at a time, whisking thoroughly after each addition to create a smooth batter. Gently stir in the all-purpose flour and a pinch of salt until just combined. Reserve 1/4 cup of this batter for swirling, then spread the remaining batter evenly into the prepared baking pan.
  3. Make the Cheesecake Layer: In a separate bowl, beat together softened cream cheese, granulated sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy with no lumps.
  4. Assemble & Swirl: Pour the cheesecake mixture evenly over the brownie layer in the pan. Dollop the reserved 1/4 cup of brownie batter on top of the cheesecake layer in small spoonfuls. Using a toothpick or knife, gently swirl the brownie batter into the cheesecake layer to create a marbled effect, being careful not to overmix to preserve distinct swirls.
  5. Bake: Bake the assembled brownies in the preheated oven for 30 to 35 minutes, or until the edges are set and firm but the center remains slightly jiggly when the pan is gently shaken. Remove from the oven and allow the brownies to cool completely in the pan. For cleaner slices, chill them in the refrigerator before cutting into squares.

Notes

  • For a dairy-free variation, substitute vegan butter and dairy-free cream cheese.
  • Use beet powder as a natural alternative to red food coloring for a more natural approach.
  • To intensify the chocolate flavor, add 1 to 2 extra tablespoons of cocoa powder into the brownie batter.
  • Optional add-ins: Stir in white chocolate chips or chopped pecans into the brownie batter before baking for added texture and flavor.
  • Ensure not to over-swirl the cheesecake and brownie batters to keep the attractive marbled appearance.
  • Cooling completely and chilling before slicing will help achieve clean brownie squares.

Keywords: red velvet cheesecake brownies, marbled cheesecake brownies, red velvet brownies, cheesecake swirl brownies, dessert brownies

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