Red Velvet Cheesecake Brownies

These delicious Red Velvet Cheesecake Brownies are extra chocolatey and have a creamy cheesecake swirl, making them a fantastic dessert. They’re super indulgent, really tasty, and the vibrant red color makes them as visually appealing as they are delicious!

I really love brownies; they’re the ultimate dessert for me. Whether it’s caramel brownies, white chocolate chip brownies, or chocolate coconut brownies, I can’t resist them. If you give me a whole pan, I’ll probably finish it in about 10 minutes – that’s a guarantee!

Now, these red velvet cheesecake brownies are my new favorites because they combine the goodness of red velvet cake, brownies, and cheesecake all in one bite.

Here are some tips for making the perfect red velvet cheesecake brownies:

• Gently Mix the Brownie Batter: When making the brownie batter, don’t overmix, especially after adding the flour. Use a rubber spatula and mix gently and slowly to keep the brownies fudgy and gooey.
• Avoid Overbaking: The biggest mistake people make with brownies is overbaking. Aim for a fudgy center that’s slightly gooey when you take them out of the oven. Start checking for doneness around 25 minutes, and they’re ready when a toothpick comes out with a few moist crumbs.
• Swirl, Don’t Mix: When combining the batters, resist the urge to swirl them too much. Over-swirling can lead to a mixed batter instead of a beautiful marble appearance.

FAQs:

• Can I skip the food coloring? Yes, you can skip the food coloring without affecting the flavor or texture of the brownies; it just adds the red color.
• Can I freeze red velvet brownies? Absolutely! These brownies freeze well in a freezer-safe container and stay fresh for up to 2 months.

Love Red velvet? Be sure to check out these other great red velvet recipes!

• Red Velvet Cake with Cream Cheese Frosting
• Red Velvet Cake Roll
• Red Velvet Bundt Cake
• Red Velvet Cookies

Red Velvet Cheesecake Brownies

Make delicious red velvet brownies effortlessly by swirling rich, fudgy brownie batter with creamy cheesecake. These decadent treats are not only easy to make but also incredibly delicious!

Prep Time 20 minutes
Cook Time 30 minutes
YIELD 16 bars

Ingredients

Red Velvet Brownies

• ½ cup (1 stick/115g) unsalted butter, melted
• 3 tbsp (20g) unsweetened cocoa powder
• ¼ tsp salt
• ¾ cup plus 2 tbsp (175g) granulated sugar
• 2 large eggs
• ¾ tsp vanilla extract
• ½ tsp apple cider vinegar (or distilled white vinegar), optional
• 2-3 tsp red food coloring (I use gel)
• ⅔ cup (95g) all-purpose flour

Cream Cheese Layer

• 8 ounces (225g) full-fat cream cheese, room temperature
• ¼ cup (50g) granulated sugar
• 1 large egg
• ½ tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F/180°C. Put parchment paper in an 8×8-inch baking pan.

Make the brownie batter:

1. In a big bowl that can handle heat, put butter, cocoa powder, and salt. Heat it in the microwave for 30 seconds at a time. Stir each time until it’s all melted.
2. Next, add sugar and whisk it until everything is mixed together. After that, add the eggs, vanilla extract, and vinegar. Keep whisking until it’s all mixed up. If you want a specific color, add red food coloring until you like how it looks. Then, add flour and gently stir with a rubber spatula until it’s just mixed.
3. Take ⅓ cup of the batter and set it aside. Pour the rest into the pan you prepared and make the top smooth.

Make the cheesecake batter:

1. Use a mixer or a hand whisk to blend the cream cheese and sugar until it’s smooth (medium speed if you’re using a mixer). Make sure to scrape the sides and bottom of the bowl as you go. Add the egg and vanilla extract, and keep beating until everything is mixed.
2. Now, spoon the cheesecake mixture in dollops over the brownie batter. Take the ⅓ cup of reserved brownie batter and also spoon dollops over the mixture. Use a knife or skewer to gently swirl the two batters together to create a marble effect.
3. Bake in the oven for around 25-30 minutes. You’ll know it’s done when the cheesecake part is set, slightly puffed, and a toothpick inserted into the brownie part comes out with moist crumbs (not dry). Let the brownies cool completely, then refrigerate for at least 2 hours until they’re firm enough to cut.
4. Once they’re firm, lift them out of the pan using the parchment paper and cut them into squares. The brownies actually taste even better the day after you make them.
5. If you want to store them, keep the brownies in the fridge in an airtight container. They’ll stay good for up to 5 days.

 

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