What’s more delicious than a combination of red velvet cake, cheesecake and brownies? These Red Velvet Cheesecake Brownies combine all three flavors in every bite, giving you three desserts for one! Everyone loves a fudgy brownie and these red velvet cheesecake brownies are a showstopper. The brownies are fudgy, the cheesecake is creamy, and the combination is incredibly delicious!
These fudgy brownies are perfect for chocolate lovers! Rich and fudgy red velvet brownies get swirled with a tangy cheesecake for a decadent dessert. They’re an easy, festive brownie recipe that’s perfect for Christmas, Valentine’s Day or any occasion!
Not only are they beautiful, but they are so delicious and are sure to become a family favorite!
INGREDIENTS FOR RED VELEVT CHEESECAKE BROWNIES:
- Unsalted Butter: You’ll use melted butter to create a perfectly fudgy, buttery red velvet brownie. We recommend using unsalted butter so you can completely control how much salt is in your brownies!
- Granulated Sugar: Granulated sugar will make your red velvet brownies perfectly soft and sweet.
- Eggs: You’ll need eggs for both the brownie base and the cheesecake swirl. Make sure they’re at room temperature so they incorporate seamlessly into the batter!
- Vanilla Extract: Vanilla extract is an absolute necessity for these red velvet cheesecake brownies!
- Vinegar: The vinegar promotes the beautiful red color. Apple cider vinegar or white balsamic vinegar may be substituted for the white vinegar.
- Salt: All baked goods need a little salt to offset all that sweetness.
- All Purpose Flour: Regular all purpose flour will keep your brownies soft and tender!
- Baking Cocoa: Cocoa powder will give your red velvet cheesecake brownies the perfect chocolatey flavor!
- Cream Cheese: Obviously you’ll need some cream cheese for your cheesecake brownies! Make sure you bring the cream cheese to true room temperature before baking to ensure a silky smooth, clump free cheesecake swirl.
- Red Food Coloring: All red velvet needs a hearty dose of red food coloring! You’ll need a fair amount of it to get your red velvet brownies nice and saturated. I used liquid red food coloring for this recipe, but you may also use gel. If using gel coloring, be sure to start off using half the amount specified for the liquid and add more until you achieve the desired color.
HOW TO MAKE RED VELVET CHEESECAKE BROWNIES?
- The brownie layer is simple and quick to make, and mixes up into this gorgeous, rich, velvety smooth batter. To make that layer, mix the butter and sugar in a bowl or stand mixer until combined. Add the eggs, vanilla, food coloring, and vinegar, and mix to combine.
- Add the cocoa powder, flour, and salt, and mix until combined. Spread the batter in the prepared pan, reserving 1/3 cup of batter.
- Spread the batter evenly in your baking dish, and then it’s time to make the cheesecake layer.
- In a medium bowl, beat the cream cheese with the sugar until combined. Add the egg, and be sure to whip it until it is smooth and creamy! Spread the cheesecake mixture over the brownie batter.
- Scoop the remaining brownie batter on the top of the cheesecake layer. Drag a toothpick/skewers through the lines to create a swirl patter.
- Bake 30-35 minutes, or until a toothpick inserted into the brownies comes out clean. Let cool before serving.
TIPS FOR PERFECT RED VELVET CHEESECAKE BROWNIES:
I’ve picked up a few tricks to make perfectly fudgy, creamy, and chocolatey Red Velvet Cheesecake Brownies.
- Don’t overbake your brownies: The #1 mistake people make in brownies is overbaking them. Timing is everything — you want a fudgy center that’s still a bit gooey when you take it out of the oven so start checking early at the 25 minute mark for doneness.
- Allow to cool down: It’s important to let them cool down so the cheesecake layer can set up
- Make in advance: Just like cheesecake, these brownies are best after resting for a day (they get even more fudgy) so try and plan ahead when making these red velvet bars.
- Swirl, don’t mix, your batters: You may be tempted to swirl your batters together so much that they end up mixing into one combined batter. Have restraint when swirling your batters, otherwise you won’t get that beautiful marble appearance. I like to use a knife to do the swirling but you can also use a skewer or a chop stick.
This red velvet brownie recipe is so easy to make and you don’t even have to worry about whipping frosting or water baths. The creamy cheesecake filling swirls together with a rich red velvet brownie layer for a burst of flavor and texture in every bite. Full of chocolate, tangy cream cheese and a vibrant red color, these Red Velvet Cheesecake Brownies are the simplest way to get all my favorite desserts all at once.
WHY IS VINEGAR USED?
First, the vinegar helps the baking soda work more effectively. Second, the vinegar helps enhance the red food coloring, which, in older times, was derived from beets.
HOW TO STORE RED VELVET CHEESECAKE BROWNIES?
Cover leftover red velvet cheesecake swirl brownies with plastic wrap or place in an airtight container. They can be kept at room temperature for 3 days or in the refrigerator for up to 6 days.
Freezing Instructions: These marbled red velvet brownies will freeze well, for up to 2 months in fact. Thaw overnight in the refrigerator, and enjoy.
CAN I DOUBLE THE RECIPE?
To make more of these delicious brownies, double the ingredients and bake in a larger pan. The oven temperature will be the same yet bake for about 45 minutes or until the center is set and an inserted toothpick comes out clean.
More Brownie Recipes
Super Gooey Almond Flour Brownies
Easy One Bowl Fudgy Cocoa Brownies
Chocolate Walnut Fudge Brownies
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Red Velvet Cheesecake Brownies
Ingredients
For The Red Velvet Brownies
- 1/2 cup Unsalted Butter 115g
- 1 cup Granulated Sugar 175g
- 2 eggs large
- 1 1/2 tsp red food coloring
- 2 tsp Vanilla Extract
- 1/2 tsp salt
- 1 tsp vinegar
- 3/4 cup All Purpose Flour 95g
- 3 tbsp Cocoa 20g
For The Cream Cheese Swirl:
- 8 oz Cream Cheese 225g
- 1/3 cup Granulated Sugar 50g
- 1 egg room temperature
Instructions
- Preheat the oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper.
- Make the brownie batter: In a large mixing bowl, place melted butter, sugar and whisk until combined. Add the eggs, vanilla extract, and vinegar, and whisk until combined. Add red food coloring, until desired color is reached. Add flour, cocoa powder, salt and fold, using a rubber spatula, just until combined. Set aside 1/3 cup of the batter and pour the rest into the prepared pan. Smooth the top.
- Make the cheesecake batter: Using a hand whisk, beat the cream cheese and sugar until smooth. Scrape the sides and bottom of the bowl as needed. Add egg and beat until combined. Dollop spoonfuls of the cheesecake mixture over the brownie batter.
- Take the reserved 1/3 cup of brownie batter and spoon dollops over the batter. With a knife or a skewer, gently swirl the two batters together, to get a marble effect.
- Bake for 25-30 minutes until the cheesecake filling is set, slightly puffed and a toothpick inserted into the center of the brownies comes out with moist crumbs (from the brownie batter), not dry. Let the brownies cool completely and then refrigerate for at least 2 hours until they are firm enough to cut. Once firm, lift them out of the pan using the parchment paper and cut into squares. The brownies taste even better the day after they’re made.
- Store brownies in the fridge in an airtight container for up to 5 days.
