Amazing Red Velvet Cheesecake Brownies in 8 Steps Recipe

Introduction

Indulge in the rich, decadent delight of red velvet cheesecake brownies. This recipe combines moist red velvet brownies with a creamy cheesecake swirl, creating an irresistible treat perfect for any occasion.

Ingredients

• 1 cup (2 sticks) unsalted butter, melted
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup all-purpose flour
• 1 teaspoon red food coloring (gel preferred)
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar (for cheesecake layer)
• 1 large egg (for cheesecake layer)
• 1/2 teaspoon vanilla extract (for cheesecake layer)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
2. Step 2: In a large bowl, whisk together the melted butter, 1 3/4 cups sugar, cocoa powder, and salt until combined. Add 1 teaspoon vanilla extract and mix well.
3. Step 3: Beat in the 4 eggs one at a time until fully incorporated. Stir in the red food coloring until the batter is uniformly red.
4. Step 4: Gently fold in the flour until just combined; be careful not to overmix. Spread the red velvet batter evenly into the prepared pan.
5. Step 5: In a separate medium bowl, beat the softened cream cheese with 1/2 cup sugar until smooth. Add the remaining egg and 1/2 teaspoon vanilla extract, mixing until creamy.
6. Step 6: Dollop spoonfuls of the cheesecake mixture evenly over the red velvet batter in the pan.
7. Step 7: Using a butter knife or thin offset spatula, gently drag it through the batters in an S-shape or figure-eight pattern to create swirls. Avoid over-swirl to keep distinct colors.
8. Step 8: Bake for 30 to 35 minutes. The edges should be set and a toothpick inserted near the center should come out with moist crumbs, not wet batter. Cool completely in the pan on a wire rack.

Tips & Variations

• Use gel food coloring for a deeper red hue without adding extra liquid to the batter.
• For cleaner cuts, chill the cooled brownies in the refrigerator for at least one hour before slicing.
• Serve these brownies slightly chilled if you prefer a firmer texture.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. Reheat gently at room temperature before serving or enjoy them cold for a thicker texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use liquid food coloring instead of gel?

You can, but gel food coloring is recommended because it provides a more vibrant color without altering the batter’s consistency.

How do I know when the brownies are perfectly baked?

The edges should look set and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.

Amazing Red Velvet Cheesecake Brownies in 8 Steps Recipe

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★★★★★

4.6 from 50 reviews

• Author: Marina
• Total Time: 55 minutes
• Yield: 16 squares 1x

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Description

Delight in these Amazing Red Velvet Cheesecake Brownies, combining rich, fudgy red velvet brownies with a creamy cheesecake swirl. Baked to perfection, they offer a beautiful marbled appearance and a decadent flavor, perfect for dessert lovers seeking a luscious treat.

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Ingredients

Scale 1x2x3x

Brownie Batter

• 1 cup (2 sticks) unsalted butter, melted
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup all-purpose flour
• 1 teaspoon red food coloring (gel preferred)

Cheesecake Layer

• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly grease the parchment.
2. Prepare the Brownie Batter: In a large bowl, whisk together the melted butter, 1 3/4 cups sugar, cocoa powder, and salt until fully combined. Add 1 teaspoon vanilla extract and mix. Beat in the 4 eggs one at a time until the batter is smooth and well incorporated.
3. Add Color and Flour: Stir in the red food coloring until the batter becomes uniformly red. Gently fold in the all-purpose flour just until combined—avoid overmixing to keep the brownies tender. Spread this batter evenly into the prepared pan.
4. Prepare Cheesecake Layer: In a medium bowl, beat softened cream cheese with 1/2 cup sugar until smooth and creamy. Add the remaining egg and 1/2 teaspoon vanilla extract, and continue beating until the mixture is well incorporated.
5. Add Cheesecake Dollops: Spoon dollops of the cheesecake mixture evenly over the red velvet brownie batter in the pan.
6. Create the Swirl: Using a butter knife or a thin offset spatula, gently drag the knife through the two batters in an S-shape or figure-eight pattern to create beautiful swirls. Be careful not to over-swirl, or the colors will blend completely.
7. Bake: Bake in the preheated oven for 30 to 35 minutes. Edges should look set, and a toothpick inserted near the center should come out with moist crumbs but no wet batter.
8. Cool and Serve: Allow to cool completely in the pan on a wire rack for about 2 hours. Use the parchment overhang to lift brownies out of the pan, then cut into squares before serving.

Notes

• Use gel food coloring for the deepest red color without adding excess liquid.
• For cleaner cuts, chill the brownies in the refrigerator for at least one hour before slicing.
• These brownies are excellent served slightly chilled for a firmer texture.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: red velvet cheesecake brownies, red velvet brownies, cheesecake brownies, dessert brownies, marbled cheesecake brownies