Ingredients

5 oz butter (preferably Kerrygold unsalted)

3/4 cup sugar

1 1/2 tsp vanilla extract

1/3 cup cocoa powder (Hershey’s Special Dark recommended)

1/8 tsp salt

1 1/2 tbsp red food coloring

1 tsp vinegar

2 large eggs (room temperature, about 70°F)

3/4 cup flour

8 oz cream cheese (Philadelphia original blocks), softened

1/4 cup sugar (for cheesecake layer)

1 large egg (for cheesecake layer)

1/2 tsp vanilla extract (for cheesecake layer)

Instructions

Step 1: Preheat your oven to 375°F. Grease an 8×8 inch baking dish or 9-inch square pan with butter or cooking spray, coating both the bottom and sides evenly.

Step 2: Melt the butter in a medium saucepan over low heat. Remove from heat and stir in 3/4 cup sugar until combined. Add vanilla, cocoa powder, salt, red food coloring, and vinegar, mixing until the mixture is a deep burgundy color.

Step 3: Beat the room-temperature eggs lightly in a small bowl, then add to the chocolate mixture and stir until smooth. Gently fold in the flour with a spatula until just combined; avoid overmixing. Reserve 1/4 cup of this batter for the topping and set aside.

Step 4: Pour the remaining red velvet brownie batter (about 3/4 of the mixture) into the prepared pan, spreading evenly to form the base layer.

Step 5: In a separate bowl, beat softened cream cheese with 1/4 cup sugar until smooth and fluffy. Add the egg and vanilla extract, mixing until fully incorporated and lump-free. Spread this cheesecake mixture evenly over the brownie base layer.

Step 6: Drop dollops of the reserved brownie batter on top of the cheesecake layer. Use a thin knife or skewer to swirl in a figure-8 or back-and-forth motion, creating a marbled effect without overmixing.

Step 7: Bake for 30-35 minutes until the top is set but still slightly jiggly in the center. Edges should pull away from the pan. Cool on a wire rack for 1-2 hours, then refrigerate for at least 1 hour before cutting.

Tips & Variations

Use room temperature eggs to ensure the batter mixes smoothly and evenly.

For a more intense red color, opt for gel-based food coloring instead of liquid.

Try adding white chocolate chips to the brownie batter for extra sweetness and texture.

To make mini portions, bake in a muffin tin for about 20 minutes, checking doneness frequently.

FAQs

Can I use regular food coloring instead of red food coloring?

You can, but red food coloring specifically enhances the signature red velvet look and flavor. Gel food coloring tends to give a more vibrant and deeper red without thinning the batter.

Do I have to refrigerate the brownies after baking?

Yes, refrigerating helps the cheesecake layer set firmly, making the brownies easier to cut and enhancing the overall texture. It also keeps them fresh longer.