Red Velvet Cheesecake Brownies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer brownie batter: Pour the brownie batter evenly into the prepared pan, smoothing the top. Set aside.
- 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.
- Add flour and vanilla to swirl: Mix in the all-purpose flour and vanilla extract until fully incorporated and smooth.
- 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.
- 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.
- 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.
- 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
