Red Velvet Brownies with Cheesecake (Printable)
Fudgy red velvet brownies with creamy cheesecake swirl, chilled for a rich, tangy finish.
# What You'll Need:
→ Red Velvet Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 1 tablespoon red food coloring
06 - 3/4 cup all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - 1/4 teaspoon salt
→ Cheesecake Layer
09 - 8 ounces cream cheese, softened
10 - 1/3 cup granulated sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract
# How To Make It:
01 - Preheat oven to 350°F (175°C). Line an 8 x 8 inch square baking pan with parchment paper, leaving some overhang for easier removal.
02 - In a medium bowl, whisk the melted butter with granulated sugar until fully blended. Add the eggs, vanilla extract, and red food coloring, whisking until smooth.
03 - Sift in the all-purpose flour, cocoa powder, and salt. Gently fold with a spatula until just combined, avoiding overmixing. Spread approximately three-quarters of the red velvet batter in the prepared pan, reserving the remainder.
04 - In a separate bowl, beat the softened cream cheese and sugar with an electric mixer or whisk until creamy. Blend in the egg and vanilla extract, mixing until the mixture is smooth and homogenous.
05 - Carefully pour the cheesecake batter onto the red velvet base in the pan and spread evenly. Dollop the reserved brownie batter over the cheesecake layer. With a knife or skewer, gently swirl to create a marbled design.
06 - Bake for 33 to 37 minutes, or until the center is set and a toothpick inserted into the center comes out with a few moist crumbs attached.
07 - Let the brownies cool completely in the pan, then transfer to the refrigerator and chill for at least 1 hour. Remove from the pan using the parchment overhang, slice, and serve chilled.
# Tips from dashanddishes:
01 -
- The marriage of rich, chocolatey red velvet and tangy cheesecake hits every craving at once.
- I love that you get bakery-level results with simple tools and no fuss about appearances—those swirls hide any splatters.
02 -
- Once, I pulled these out too early and ended up with a soupy center that looked promising but never set—a full chill is non-negotiable.
- I never thought to use parchment overhangs, but they’re a lifesaver for lifting brownies out in one perfect slab.
03 -
- I found that underbaking a minute or two keeps these extra fudgy if you like a gooier center.
- Chilling the finished brownies is my not-so-secret trick to intensify both the texture and flavor—don’t skip it.