Red Velvet Cheesecake Brownies Recipe

Introduction

Red Velvet Cheesecake Brownies combine the rich, fudgy texture of classic brownies with a creamy, tangy cheesecake swirl and the striking color of red velvet. These decadent treats are perfect for sharing or indulging in yourself when you want a beautiful and delicious dessert.

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

1. Step 1: Preheat your oven to 350°F and line a 9×13-inch pan with heavy-duty aluminum foil for easy cleanup. Spray the foil with cooking spray and set the pan aside.
2. Step 2: In a very large microwave-safe bowl, combine the cubed butter and chopped chocolate. Microwave on high for 90 seconds, stirring until smooth. If necessary, continue heating in 15-second bursts until fully melted and smooth.
3. Step 3: Add the sugar to the chocolate mixture and whisk until combined. The mixture will be thick and granular.
4. Step 4: Whisk in the eggs until well incorporated.
5. Step 5: Add the red food coloring and vanilla extract. Whisk gently at first, then add more food coloring as needed to achieve your desired shade of red.
6. Step 6: Stir in the cocoa powder.
7. Step 7: Add the flour and kosher salt, stirring until just combined.
8. Step 8: Pour the brownie batter into the prepared pan and set aside.
9. Step 9: For the cream cheese swirl, beat the egg whites, softened cream cheese, sugar, and vanilla extract on high speed with a handheld mixer for about 5 minutes. The mixture should be completely smooth and fluffy.
10. Step 10: Add the flour to the cream cheese mixture and beat again until incorporated.
11. Step 11: Drop heaping tablespoonfuls of the cream cheese mix over the brownie batter in the pan.
12. Step 12: Using a knife, gently swirl the cream cheese mixture into the brownie batter to create a marbled effect.
13. 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. Begin checking at 30 minutes and rotate the pan halfway through baking for even cooking. Baking times may vary depending on your oven.

Tips & Variations

• Use gel food coloring for a more vibrant red without altering the batter’s consistency.
• Try using white chocolate instead of bittersweet chocolate for a sweeter brownie base.
• Allow brownies to cool completely before cutting to get clean slices.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices gently in the microwave for 10-15 seconds or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brown food coloring instead of red?

Red food coloring is traditional for red velvet, but you can experiment with other colors or omit it altogether for a classic chocolate cheesecake brownie.

Do I need to sift the cocoa powder?

Sifting helps prevent lumps in the batter, but if your cocoa powder is fine, you can stir it in directly without sifting.

Red Velvet Cheesecake Brownies Recipe

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★★★★★

4.9 from 145 reviews

Decadent Red Velvet Cheesecake Brownies combine the rich, chocolatey goodness of classic brownies with a creamy, tangy cream cheese swirl. Featuring a vibrant red batter enhanced with cocoa and bittersweet chocolate, these brownies are moist and fudgy with a beautiful marbled cheesecake topping. Perfect for special occasions or an indulgent treat, this recipe yields a large pan of luscious brownies with a striking visual appeal and irresistible flavor balance.

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

Ingredients

Scale 1x2x3x

Brownies

• 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

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with heavy-duty aluminum foil if desired for easier cleanup and spray with cooking spray. Set aside.
2. Melt butter and chocolate: In a very large microwave-safe bowl, combine the cubed butter and coarsely chopped bittersweet chocolate. Heat on high in the microwave for 90 seconds, then stir until smooth. If not fully melted, continue heating in 15-second increments, stirring each time.
3. Add sugar and eggs: Mix in the granulated sugar to the chocolate mixture until combined; it will appear thick and granular. Whisk in the eggs completely.
4. Incorporate red food coloring and vanilla: Gently whisk in the red food coloring and vanilla extract. Adjust the food coloring by adding more to achieve your preferred shade of red.
5. Add cocoa, flour, and salt: Stir in the sifted cocoa powder, then fold in the all-purpose flour and kosher salt until just combined. Be careful not to overmix.
6. Transfer brownie batter: Pour the brownie batter evenly into the prepared pan, smoothing the top. Set aside.
7. Prepare cream cheese swirl: Using a handheld electric mixer on high speed, beat the egg whites, softened cream cheese, and granulated sugar together for about 5 minutes until the mixture is completely smooth and significantly fluffy.
8. Add flour and vanilla to swirl: Mix in the all-purpose flour and vanilla extract until fully incorporated and smooth.
9. Layer the cream cheese mixture: Drop heaping tablespoonfuls of the cream cheese mixture over the brownie batter. Though it looks like a lot, this amount is perfect for the swirl.
10. Create marbled effect: Using a knife, gently swirl the cream cheese through the brownie batter to form a beautiful marbled pattern. Take care not to over-swirl.
11. Bake: Bake the brownies for 40 to 45 minutes, rotating the pan halfway through to ensure even baking. Begin checking at 30 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Baking times may vary depending on your oven.
12. Cool and serve: Allow the brownies to cool completely in the pan before lifting them out using the foil edges. Cut into squares and serve. Enjoy!

Notes

• Adjust red food coloring to achieve your desired shade of red; some prefer a deeper red with more coloring.
• Line the pan with heavy-duty foil for easy cleanup and to lift brownies out without breaking.
• Swirling the cream cheese mixture gently is crucial to avoid blending it completely into the brownie batter, preserving the marbled appearance.
• Baking times vary based on oven and pan type; start checking early and bake until center is set but moist.

Keywords: red velvet brownies, cheesecake brownies, red velvet dessert, chocolate brownies, cream cheese swirl, holiday dessert, fudgy brownies