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Red Velvet Cheesecake Brownies Recipe

Red Velvet Cheesecake Brownies Recipe

★★★★★

5.2 from 17 reviews
  • Author: Lily
  • Total Time: 50 minutes
  • Yield: 16 brownies (2-inch squares) 1x
  • Diet: Vegetarian

Description

These Red Velvet Cheesecake Brownies combine the rich, moist texture of classic red velvet brownies with a creamy, tangy cheesecake layer swirled on top. Perfectly marbled and visually stunning, these decadent treats are a delightful twist on traditional brownies, offering a luscious blend of flavors with a hint of cocoa and a creamy cheese swirl.

Ingredients

Scale

For the Brownie Batter

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 tablespoons cocoa powder
  • 1 tablespoon red food coloring (or beet powder for natural color)
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 large eggs
  • 3/4 cup (95g) all-purpose flour
  • 1/4 teaspoon salt

For the Cheesecake Layer

  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg yolk
  • 1 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 thoroughly 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 vinegar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the flour and salt just until combined. Reserve 1/4 cup of the batter for swirling and spread the remaining batter evenly into the prepared pan.
  3. Make the Cheesecake Layer: In a separate bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract together until smooth and creamy, ensuring no lumps remain.
  4. Assemble & Swirl: Pour the cheesecake mixture evenly over the brownie batter. Drop dollops of the reserved brownie batter on top of the cheesecake layer. Using a toothpick or knife, gently swirl the brownie dollops into the cheesecake for a marbled effect without over-mixing.
  5. Bake: Bake in the preheated oven for 30 to 35 minutes, or until the edges are set and the center is slightly jiggly. Remove from oven and let cool completely in the pan on a cooling rack. For cleaner slices, chill in the refrigerator before cutting.

Notes

  • Use room temperature cream cheese to ensure a smooth cheesecake layer without lumps.
  • Don’t skip the vinegar; it enhances the red velvet flavor and color.
  • Cool brownies completely before cutting to get clean, even bars.
  • You can substitute vegan butter and dairy-free cream cheese for a dairy-free version.
  • Try adding white chocolate chips or chopped pecans for extra texture.
  • Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 brownie (2-inch square)
  • Calories: 250 kcal
  • Sugar: 20 g
  • Sodium: 120 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 55 mg

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

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Find it online: https://flavorbylily.com/red-velvet-cheesecake-brownies-recipe-2/