Red Velvet Brownies with Cheesecake (Print Version)
Fudgy red velvet brownies topped with a creamy, tangy cheesecake swirl; chilled for best texture and a marbled finish.
# What You'll Need:
→ Red Velvet Brownie Layer
01 - 1/2 cup (115 g) unsalted butter, melted
02 - 1 cup (200 g) granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 1 tablespoon red food coloring
06 - 3/4 cup (95 g) all-purpose flour
07 - 2 tablespoons (15 g) unsweetened cocoa powder
08 - 1/4 teaspoon salt
→ Cheesecake Layer
09 - 8 ounces (225 g) cream cheese, softened
10 - 1/3 cup (65 g) granulated sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract
# Step-by-Step Guide:
01 - Preheat oven to 350°F (175°C). Line an 8 x 8 inch (20 x 20 cm) square baking pan with parchment paper, allowing for overhang to lift brownies after baking.
02 - In a medium mixing bowl, combine melted butter and granulated sugar, whisking until smooth. Incorporate eggs, vanilla extract, and red food coloring, mixing until homogenous.
03 - Sift all-purpose flour, unsweetened cocoa powder, and salt into the bowl. Gently fold with a spatula until just combined. Spread approximately three-fourths of the batter evenly in the prepared pan, reserving the remainder.
04 - In a separate bowl, beat softened cream cheese and granulated sugar with an electric mixer or whisk until creamy. Add egg and vanilla extract, mixing until the mixture is smooth.
05 - Pour cheesecake mixture over the red velvet layer in the pan, smoothing gently to cover completely.
06 - Dollop reserved red velvet batter onto the cheesecake layer. Use a knife or skewer to gently swirl for a marbled appearance.
07 - Bake for 33 to 37 minutes, or until the center is set and a toothpick inserted in the middle comes out with a few moist crumbs attached.
08 - Allow to cool completely in the pan. Refrigerate for at least 1 hour to set before slicing and serving.
# Expert Suggestions:
01 -
- These brownies are astonishingly easy to pull off, but everyone will think you worked all day on them.
- The creamy cheesecake layer brings an irresistible tang that balances the fudgy, chocolatey red velvet base.
02 -
- I once got too enthusiastic with swirling and ended up blending the layers instead—gentle strokes are key for defined marbling.
- Chilling isn’t optional, unless you want the cheesecake layer to blur into the brownies and stick to your knife.
03 -
- Never skip parchment paper—it’s the lifeline for easy, mess-free bars.
- For a deeper red color, add a tiny pinch of cocoa powder along with the food dye.