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Decadent & Fudgy Red Velvet Cheesecake Brownies with Perfect Cream Cheese Swirl

A stack of four rich, fudgy red velvet cheesecake brownies showing the distinct red cake layer and white cream cheese swirl.
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You will make rich, fudgy red velvet brownies topped with a creamy, tangy cheesecake layer. This recipe combines two favorite desserts into one visually stunning and easy-to-make bar perfect for any gathering.

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, softened
  • 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. Lightly grease the paper.
  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 room temperature 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. Spread this red velvet batter evenly into the prepared pan.
  5. Prepare the cream cheese swirl: In a separate bowl, beat the softened cream cheese until smooth. Add the remaining 1/3 cup of sugar and the single egg. Beat until the mixture is smooth and creamy.
  6. Drop spoonfuls of the cream cheese mixture over the red velvet batter in the pan.
  7. Use a knife or a skewer to gently swirl the cream cheese mixture into the brownie batter to create a marbled effect. Do not over-swirl; you want distinct ribbons.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, but not wet batter. The cheesecake layer should be mostly set.
  9. Let the brownies cool completely in the pan on a wire rack. Cooling is important for clean cuts.
  10. Once cool, use the parchment paper overhang to lift the brownies out of the pan. Cut into 16 squares.

Notes

  • For the fudgiest texture, avoid overbaking. The center should still look slightly soft when you remove them from the oven.
  • If you want a more intense red color, increase the red food coloring slightly, but add it with the wet ingredients.
  • Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition

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