Red Velvet Cheesecake Brownies (Printable)

Fudgy red velvet layers marbled with creamy cheesecake swirls create this stunning indulgent dessert.

# What You'll Need:

→ Red Velvet Brownie Base

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring
06 - 2/3 cup all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - 1/4 teaspoon salt

→ Cheesecake Swirl

09 - 8 oz 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, leaving an overhang for easy removal.
02 - In a large bowl, whisk together melted butter and sugar until smooth. Add eggs, vanilla extract, and red food coloring; whisk until fully combined.
03 - Sift in the flour, cocoa powder, and salt. Fold gently with a spatula until just combined; do not overmix.
04 - Reserve 1/4 cup of the red velvet batter and set aside. Pour the remaining batter into the prepared pan and spread evenly.
05 - In a medium bowl, beat the cream cheese with sugar until smooth. Add egg and vanilla extract; mix until creamy.
06 - Pour the cheesecake mixture over the brownie batter in the pan. Smooth evenly.
07 - Drop spoonfuls of the reserved red velvet batter on top of the cheesecake layer. Use a knife or skewer to gently swirl the batters together for a marbled effect.
08 - Bake for 33-36 minutes, or until the center is just set and a toothpick inserted in the center comes out with a few moist crumbs.
09 - Cool completely in the pan on a wire rack before lifting out and cutting into squares.

# Cooking Tips:

01 -
  • You get that stunning restaurant style marble effect without any fancy techniques
  • The tangy cheesecake perfectly balances the rich chocolate red velvet layer
  • These brownies actually improve after a night in the fridge
02 -
  • Underbaking slightly is better than overbaking these brownies continue baking a few more minutes but check early
  • The center will still look slightly jiggly when you take it out but it will firm up beautifully as it cools
  • Room temperature cream cheese is absolutely non negotiable for that smooth cheesecake layer
03 -
  • Run your knife under hot water and wipe it dry between cuts for perfectly clean brownie edges
  • Use gel food coloring instead of liquid for a deeper red color without thinning your batter

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