Description

Rich and indulgent Red Velvet Cheesecake Brownies featuring a fudgy red velvet brownie base swirled with creamy, smooth cheesecake. This decadent dessert combines the classic flavors of red velvet and cheesecake in a marbled, baked treat that’s perfect for special occasions or anytime you crave a deliciously unique brownie.

Ingredients

Scale

Brownie Batter

3/4 cup unsalted butter (diced into large cubes)
4 ounces 72% bittersweet chocolate (coarsely chopped)
2 cups granulated sugar
4 large eggs
1 ounce red food coloring (or as needed for desired shade)
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder (sifted if lumpy)
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt

Cream Cheese Swirl

2 large egg whites
8 ounce package cream cheese (very well softened)
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Instructions

Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with heavy-duty aluminum foil for easier cleanup and spray it with cooking spray. Set aside.
Melt Butter and Chocolate: In a very large microwave-safe bowl, combine the cubed butter and chopped bittersweet chocolate. Microwave on high for 90 seconds until butter is melted and chocolate can be stirred smooth. Heat in additional 15-second increments if needed, stirring until fully combined.
Add Sugar and Eggs: Whisk granulated sugar into the chocolate mixture until thick and granular. Add eggs and whisk to fully incorporate for a smooth batter.
Add Color and Flavor: Gently whisk in red food coloring and vanilla extract. Add more food coloring as desired to achieve your preferred shade of red.
Incorporate Cocoa and Dry Ingredients: Stir in sifted cocoa powder, then add flour and kosher salt. Mix until just combined, forming the brownie batter.
Pour Batter Into Pan: Turn the brownie batter into the prepared pan and set aside.
Prepare Cream Cheese Mixture: In a separate bowl, using a handheld electric mixer on high speed, beat the egg whites, softened cream cheese, and sugar for about 5 minutes until very smooth and fluffy with increased volume.
Add Flour and Vanilla: Beat in flour and vanilla extract into the cream cheese mixture until fully incorporated.
Create Swirl: Drop heaping tablespoonfuls of the cream cheese mixture evenly over the brownie batter. Use a knife to gently swirl the cream cheese into the brownie batter, creating a marbled effect.
Bake: Bake in the preheated oven for 40 to 45 minutes, starting to check at 30 minutes. Rotate the pan halfway through baking for even cooking. Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs. Baking times may vary depending on your oven.
Cool and Serve: Allow the brownies to cool completely in the pan before lifting out using the foil for easy slicing. Serve and enjoy your rich, marbled red velvet cheesecake brownies.

Notes

You can adjust the amount of red food coloring to achieve your desired intensity of the red velvet color.
Using heavy-duty aluminum foil helps with easier cleanup and lifting the brownies out of the pan.
Rotate your pan halfway through baking to ensure even cooking and browning.
The cream cheese mixture might look like a lot, but it perfectly balances the brownie after swirling and baking.
Check doneness around 40 minutes; when a toothpick comes out with a few moist crumbs, the brownies are done.

Prep Time: 15 minutes
Cook Time: 42 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Red Velvet Cheesecake Brownies, red velvet brownies, cheesecake brownies, marbled brownies, chocolate dessert, baked brownies, rich cheesecake swirl