Introduction

These Red Velvet Cheesecake Brownies combine the rich, chocolaty flavor of classic brownies with the creamy tang of a cheesecake swirl. The vibrant red color and marbled pattern make them perfect for special occasions or an indulgent treat.

Red Velvet Cheesecake Brownies Recipe - Recipe Image

Ingredients

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
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

Step 1: Preheat the oven to 350°F. Line a 9×13-inch pan with heavy-duty aluminum foil for easier cleanup and spray with cooking spray; set aside.
Step 2: In a very large microwave-safe bowl, add the cubed butter and chopped chocolate. Heat on high for 90 seconds, stirring until smooth. If needed, heat in additional 15-second bursts until fully melted.
Step 3: Add the sugar to the melted chocolate mixture and whisk to combine. The mixture will seem thick and granular.
Step 4: Add the eggs and whisk thoroughly to incorporate.
Step 5: Add the red food coloring and vanilla extract, whisking gently at first to incorporate. Add more food coloring if you want a deeper red color.
Step 6: Stir in the cocoa powder until fully combined.
Step 7: Add the flour and kosher salt, stirring just until incorporated.
Step 8: Pour the brownie batter into the prepared pan and set aside.
Step 9: In a separate bowl, beat the egg whites, cream cheese, 1/4 cup sugar, and vanilla extract on high with a handheld mixer for about 5 minutes until smooth and fluffy.
Step 10: Add the 2 tablespoons of flour to the cream cheese mixture and beat to incorporate.
Step 11: Drop heaping tablespoonfuls of the cream cheese mixture evenly over the brownie batter in the pan.
Step 12: Using a knife, gently swirl the cream cheese mixture into the brownie batter to create a marbled effect.
Step 13: Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 30 minutes and rotate the pan midway through baking for even cooking.
Step 14: Allow brownies to cool before lifting them out of the pan using the foil and cutting into squares.

Tips & Variations

For a more intense red color, add food coloring gradually until the preferred shade is reached.
Use high-quality bittersweet chocolate for a richer flavor experience.
To enhance the cheesecake layer, let the cream cheese soften completely at room temperature before mixing.
Try adding a teaspoon of espresso powder to the brownie batter to deepen the chocolate flavor.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, let them come to room temperature before serving for the best texture. Brownies can also be frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of unsweetened?

Yes, but be sure it is unsweetened cocoa powder to maintain the correct balance of sweetness and chocolate flavor. Sweetened cocoa powder will alter the taste and texture.

What can I substitute for red food coloring?

You can use natural alternatives like beet juice or powdered freeze-dried raspberries, though the color may be less vibrant. Adjust quantities for desired shade and flavor.

Red Velvet Cheesecake Brownies Recipe

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4.5 from 94 reviews

These Red Velvet Cheesecake Brownies combine the rich, fudgy texture of classic brownies with a creamy, tangy cream cheese swirl and the vibrant color of red velvet. Perfect for dessert lovers seeking a decadent and visually stunning treat that’s easy to make in one pan.

Author: Marco
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 to 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

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 Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with heavy-duty aluminum foil if desired for easy cleanup, then spray with cooking spray. Set this aside.
Melt Butter and Chocolate: In a very large microwave-safe bowl, combine the cubed butter and chopped chocolate. Microwave on high for 90 seconds until butter is melted and chocolate can be stirred smooth. If necessary, heat further in 15-second intervals until fully melted.
Add Sugar: Stir in the granulated sugar to the melted butter and chocolate mixture. The mixture will appear thick and granular at this point.
Incorporate Eggs: Whisk in the eggs thoroughly to combine with the chocolate mixture.
Add Color and Flavor: Gently whisk in the red food coloring and vanilla extract. Add more red food coloring as needed until you reach the desired red velvet shade.
Mix Cocoa Powder: Stir in the sifted cocoa powder until fully integrated.
Add Dry Ingredients: Fold in the flour and kosher salt until combined, creating your brownie batter.
Transfer Batter: Pour the brownie batter into the prepared pan, spreading it evenly. Set aside.
Prepare Cream Cheese Swirl: Using a handheld electric mixer, beat together the egg whites, softened cream cheese, and sugar on high speed for about 5 minutes until mixture is completely smooth and has increased significantly in volume.
Add Flour and Vanilla: Beat in the flour and vanilla extract until just incorporated.
Layer Cream Cheese: Drop heaping tablespoonfuls of the cream cheese mixture over the brownie batter in the pan. Though it looks like a lot, it will be the perfect amount once swirled and baked.
Create Marble Effect: Using a knife, gently swirl the cream cheese mixture into the brownie batter to create a marbled pattern.
Bake: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Begin checking at 30 minutes. Rotate the pan halfway through baking for even cooking. If your oven needs more time, continue baking until done regardless of time.

Notes

You can adjust the amount of red food coloring to get your preferred intensity of color.
Using heavy-duty aluminum foil makes cleanup much easier but is optional.
Rotating the pan mid-bake ensures even browning and cooking.
Ensure the cream cheese is very well softened for smooth mixing in the swirl.
Check doneness with a toothpick; it should come out clean or with a few moist crumbs.

Keywords: Red Velvet Brownies, Cheesecake Brownies, Red Velvet Cheesecake, Chocolate Dessert, Swirled Brownies, Easy Brownie Recipe