Red Velvet Cheesecake Brownies Recipe
Introduction
Red Velvet Cheesecake Brownies combine rich, fudgy red velvet brownies with a creamy, tangy cheesecake swirl for a stunning and delicious treat. This dessert offers the perfect balance of textures and flavors, making it ideal for special occasions or any time you want a decadent sweet bite.
Ingredients
- For the Red Velvet Brownies:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
- Step 2: In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs, vanilla extract, and red food coloring, stirring until well combined.
- Step 3: Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet until just combined, being careful not to overmix.
- Step 4: In a separate bowl, beat the softened cream cheese and sugar until smooth. Add the egg and vanilla extract, beating until creamy and lump-free.
- Step 5: Pour about three-quarters of the red velvet batter into the prepared pan, spreading evenly.
- Step 6: Pour the cheesecake mixture over the red velvet layer and spread gently to cover.
- Step 7: Drop spoonfuls of the remaining red velvet batter over the cheesecake layer. Use a knife or toothpick to swirl the batters together, creating a marbled effect without overmixing.
- Step 8: Bake for 30–35 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
- Step 9: Let the brownies cool completely in the pan on a wire rack. For cleaner slices, chill in the refrigerator for at least 30 minutes before cutting.
- Step 10: Slice into squares and serve as is, or with whipped cream or chocolate sauce for extra indulgence.
Tips & Variations
- Use room temperature cream cheese to ensure a smooth, lump-free cheesecake layer.
- Substitute natural beet powder or natural red dyes for food coloring if preferred, though the red may be less intense.
- For a beautiful swirl, gently create marbled patterns with a knife or toothpick without overmixing.
- Add chocolate chips—dark, milk, or white—into the red velvet batter for extra richness.
- Swirl in raspberry or strawberry jam along with the cheesecake for a fruity twist.
- Top with chopped pecans or walnuts before baking to add crunchy texture.
Storage
Store these brownies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week to keep the cheesecake layer fresh. They also freeze well for up to 3 months—wrap individual slices tightly in plastic wrap and place in a freezer-safe bag. Thaw at room temperature or in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend that includes a binding agent like xanthan gum to maintain the texture and structure of the brownies.
Can I double the recipe?
Absolutely. Double all ingredients and bake in a 9×13-inch pan. Keep an eye on baking time; you may need an additional 5–10 minutes. Test doneness by checking that a toothpick comes out with only moist crumbs.
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Red Velvet Cheesecake Brownies Recipe
- Total Time: 50 minutes
- Yield: 16 brownies (4×4 squares from 8×8-inch pan) 1x
Description
Red Velvet Cheesecake Brownies are a decadent dessert combining the rich, fudgy texture of red velvet brownies with a creamy, tangy cheesecake swirl. Baked to perfection, this dessert delivers a stunning marbled visual and a perfect balance of sweet, chocolatey, and tangy flavors—ideal for special occasions or as an indulgent treat.
Ingredients
For the Red Velvet Brownies:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper, allowing some overhang for easier removal of the brownies.
- Prepare the Red Velvet Brownie Batter: In a medium bowl, melt the butter either in a saucepan or microwave. Stir in the granulated sugar and cocoa powder until smooth. Add the red food coloring, vanilla extract, and vinegar, then mix well. Beat in the eggs one at a time until fully incorporated. Fold in the all-purpose flour and salt gently until the batter is smooth and free of lumps.
- Make the Cheesecake Layer: In a separate bowl, use a hand mixer or stand mixer to beat the softened cream cheese and 1/4 cup sugar until smooth and creamy. Add the egg and vanilla extract, beating again until the mixture is lump-free and well combined.
- Assemble the Brownies: Pour about three-quarters of the red velvet batter into the prepared baking pan, spreading it evenly to form a smooth base layer. Carefully spread the cheesecake mixture on top, covering as much of the batter as possible. Reserve about 1/4 cup of red velvet batter and drop spoonfuls of it over the cheesecake layer. Using a knife or toothpick, swirl the two layers gently to create a marbled effect without overmixing.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center—some moist crumbs should cling to it, but it should not be wet. Avoid overbaking to maintain fudginess.
- Cool: Remove the pan from the oven and allow the brownies to cool completely on a wire rack. For easier slicing, chill the brownies in the refrigerator for at least 30 minutes before cutting into squares.
- Serve: Slice and serve the brownies as is or optionally garnish with whipped cream or chocolate sauce for added indulgence.
Notes
- Store brownies in an airtight container in the refrigerator for up to 5 days to keep the cheesecake layer fresh.
- They freeze well for up to 3 months if individually wrapped and stored in a freezer-safe container.
- If avoiding artificial coloring, reduce or omit red food coloring; expect a less vibrant color.
- For extra texture and flavor, consider adding white or dark chocolate chips to the red velvet batter before baking.
- Ensure cream cheese is fully softened to achieve a smooth cheesecake layer without lumps.
- Use gentle swirling motions to create a distinct marbled pattern without mixing layers too much.
- Don’t overbake; fudgy brownies with moist crumbs on a toothpick indicate perfect doneness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cheesecake Brownies, Red Velvet Brownies, Cheesecake Brownies, Dessert Recipe, Fudgy Brownies, Swirled Cheesecake
