Red Velvet Cheesecake Brownies (Printable Version)

Fudgy red velvet layers swirled with creamy cheesecake for an irresistible marbled dessert.

# What You Need:

→ Brownie Base

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring
06 - 2/3 cup all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - 1/4 teaspoon salt

→ Cheesecake Swirl

09 - 8 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract

# How to Make It:

01 - Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Whisk melted butter and sugar in a large bowl until smooth. Add eggs, vanilla extract, and red food coloring; whisk until fully combined.
03 - Sift flour, cocoa powder, and salt into the batter. Fold gently with a spatula until just combined; avoid overmixing.
04 - Reserve 1/4 cup of the red velvet batter. Pour remaining batter into the prepared pan, spreading evenly.
05 - Beat cream cheese with sugar until smooth. Add egg and vanilla extract; mix until creamy and well incorporated.
06 - Pour cheesecake mixture over the brownie batter in the pan, spreading evenly to cover the base.
07 - Drop spoonfuls of reserved red velvet batter onto cheesecake layer. Use a knife or skewer to swirl gently for a marbled effect.
08 - Bake for 33-36 minutes until center is just set. A toothpick inserted should come out with moist crumbs.
09 - Cool completely in pan on wire rack before lifting out. Cut into squares for serving.

# Expert Tips:

01 -
  • The contrast between fudgy chocolate and tangy cream cheese creates this incredible push and pull that keeps you reaching for just one more square
  • They look like you spent hours in the kitchen but come together in under an hour with minimal fuss
02 -
  • Overbaking is the enemy here since these continue cooking as they cool, so pull them out when the center still has a slight wobble
  • Room temperature ingredients prevent the cream cheese layer from seizing or becoming lumpy when you mix it
03 -
  • Chill your baking pan in the freezer for 10 minutes before adding the batter to help the layers stay distinct while swirling
  • Run your knife under hot water and wipe it dry between cuts for the cleanest squares

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