Red Velvet Cheesecake Brownies (Print Version)

Decadent brownies with red velvet base and creamy cheesecake swirls—perfect for celebrations and indulgent treats.

# What You Need:

→ Red Velvet Brownie Layer

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

→ Cheesecake Layer

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

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on two sides for easy removal.
02 - In a large mixing bowl, whisk together melted butter and 1 cup sugar until smooth. Add eggs, 1 teaspoon vanilla extract, and red food coloring; mix until fully incorporated.
03 - Sift flour, cocoa powder, and salt directly into the wet mixture. Fold gently with a spatula until just combined, being careful not to overmix.
04 - Reserve 1/4 cup of red velvet batter. Spread remaining batter evenly across the bottom of the prepared pan.
05 - In a medium bowl, beat softened cream cheese with an electric mixer until smooth. Add 1/4 cup sugar, egg, and 1/2 teaspoon vanilla extract; beat until creamy and lump-free.
06 - Pour cheesecake mixture evenly over the red velvet batter layer and spread with a spatula to create an even surface.
07 - Dollop reserved red velvet batter in spoonfuls across the cheesecake surface. Using a knife or skewer, drag through the batters to create decorative swirls.
08 - Bake for 35 minutes until the center is just set. A toothpick inserted should emerge with a few moist crumbs, indicating fudgy brownie texture.
09 - Allow brownies to cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before cutting into 16 squares.

# Expert Tips:

01 -
  • The swirled layers look bakery-perfect but come together with basic pantry ingredients in under an hour.
  • Each bite delivers fudgy brownie richness cut through by cool, creamy cheesecake tang that keeps you reaching for more.
  • They hold up beautifully in the fridge for days, actually improving as the flavors meld together overnight.
02 -
  • Room temperature dairy is non-negotiable for the cheesecake layer, cold cream cheese will never beat smooth no matter how long you try.
  • Resist the urge to swirl too much, a few purposeful strokes look more dramatic than an overworked muddy mess.
  • These taste even better the next day after the flavors meld, so plan ahead if you can manage the wait.
03 -
  • Use a hot, dry knife to cut clean squares, wiping it between each slice to keep the layers distinct.
  • Line your pan with enough parchment overhang to lift the whole block out before slicing, it makes portioning so much easier.
  • If your cream cheese has lumps, press it through a fine mesh strainer before beating, it takes two minutes and guarantees silky results.
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