Red Velvet Cheesecake Brownies (Print Version)

Fudgy brownies with red velvet and creamy cheesecake swirls—perfect for indulgent occasions.

# What You'll Need:

→ Red Velvet Brownie Layer

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs, at room temperature
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring, liquid or gel
06 - 1/4 teaspoon salt
07 - 1/2 cup all-purpose flour
08 - 2 tablespoons unsweetened cocoa powder

→ Cheesecake Layer

09 - 8 ounces cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a large bowl, whisk melted butter and sugar until smooth. Add eggs, vanilla extract, and red food coloring; mix until fully incorporated.
03 - Sift flour, cocoa powder, and salt directly into the wet mixture. Fold gently until just combined, avoiding overmixing.
04 - Reserve 1/4 cup red velvet batter for swirling. Spread remaining batter evenly across prepared pan in an uniform layer.
05 - In a medium bowl, beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract; beat until creamy and completely lump-free.
06 - Pour cheesecake mixture over red velvet batter and spread in an even layer.
07 - Dollop reserved red velvet batter by spoonfuls over cheesecake surface. Use a knife or skewer to create decorative swirls throughout.
08 - Bake for 35 minutes until center is just set and a toothpick inserted withdraws with a few moist crumbs.
09 - Allow to cool completely in pan on a wire rack. Refrigerate for at least 2 hours before cutting into squares.

# Expert Suggestions:

01 -
  • The contrast between fudgy chocolate brownie and creamy cheesecake creates a texture that feels like two desserts in every bite.
  • The vibrant red swirls make these look bakery-level fancy without any special decorating tools.
  • They slice cleanly after chilling, so you get perfect squares that hold their marbled pattern.
  • One pan delivers enough to feed a crowd or keep you stocked with treats for nearly a week.
02 -
  • If your cream cheese isn't fully softened, you'll end up with lumps in the cheesecake layer no amount of mixing will fix.
  • Don't skip the chilling step, warm brownies will smear and lose those gorgeous marbled swirls when you try to cut them.
  • Reserving some red velvet batter before spreading is easy to forget, so measure it out first and set it aside before you get distracted.
03 -
  • Line your pan so the parchment hangs over the edges, it turns the whole slab into a lift-and-slice situation with zero struggle.
  • Use gel food coloring instead of liquid for the most vibrant red without thinning your batter.
  • Let the brownies come to room temperature for about 10 minutes before serving, the flavors open up and the texture softens just enough.
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