Red Velvet Cheesecake Brownies

Rich, vibrant, and beautifully marbled, these Red Velvet Cheesecake Brownies combine the deep chocolatey charm of red velvet with the creamy tang of a cheesecake swirl. The result is a show-stopping dessert that’s as delightful to look at as it is to eat.

Why You’ll Love This Recipe

• Beautifully marbled: The red and white swirls make each piece visually stunning.
• Fudgy and creamy: A rich red velvet base meets a smooth cheesecake layer.
• Perfect for special occasions: Ideal for holidays, birthdays, or when you want to impress.
• Classic flavor combo: The tang of the cream cheese balances the sweetness of the brownie.
• Easy to make: Simple ingredients and straightforward steps lead to elegant results.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Red Velvet Brownie Layer:
½ cup unsalted butter, melted
1 cup granulated sugar
1 tsp pure vanilla extract
1 tbsp white vinegar
2 large eggs
1 tbsp red food coloring (liquid or gel)
⅓ cup unsweetened cocoa powder
¾ cup all-purpose flour
¼ tsp salt

Cheesecake Swirl:
8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
½ tsp pure vanilla extract

Directions

1. Preheat and Prepare the Pan:
   Preheat oven to 350°F (175°C).
   Line an 8×8-inch baking pan with parchment paper, leaving overhangs for easy lifting.
2. Make the Red Velvet Batter:
   In a large bowl, whisk melted butter and sugar until smooth.
   Mix in vanilla extract, vinegar, eggs, and red food coloring until fully combined.
   Sift in cocoa powder, then add flour and salt. Stir until a thick, glossy batter forms.
   Set aside ¼ cup of the batter for swirling. Spread the remaining batter evenly in the prepared pan.
3. Prepare the Cheesecake Swirl:
   In a medium bowl, beat cream cheese and sugar until smooth.
   Add the egg and vanilla extract, mixing until fully incorporated and creamy.
4. Assemble and Swirl:
   Pour the cheesecake mixture over the red velvet batter.
   Drop spoonfuls of the reserved red velvet batter over the top.
   Use a knife or toothpick to gently swirl the two batters together, creating a marbled effect.
5. Bake:
   Bake for 30–35 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
   Do not overbake to maintain the fudgy texture.
6. Cool and Serve:
   Allow to cool completely in the pan. For cleaner slices, chill in the refrigerator for 1 hour before cutting into squares.

Servings and timing

• Yield: 16 brownies
• Preparation time: 20 minutes
• Bake time: 35 minutes
• Chill time: 60 minutes (optional for clean slicing)
• Total time: ~1 hour 55 minutes

Variations

• Mini swirl: Use a mini muffin tin for individual marble brownie bites.
• Chocolate chips: Fold white or dark chocolate chips into the red velvet batter.
• Festive topping: Add heart-shaped sprinkles or drizzle with white chocolate for holidays.
• Layered version: Add a thin layer of chocolate ganache over the baked and chilled brownies.
• Gluten-free: Use a gluten-free flour blend for a gluten-free version.

Storage/reheating

• Storage: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze in layers with parchment paper for up to 2 months. Thaw in the fridge overnight.
• Reheating: Best enjoyed at room temperature or slightly chilled. Not recommended for reheating.

FAQs

1. Can I use natural food coloring?

Yes, though natural dyes may yield a less vibrant red hue.

2. What type of cocoa powder is best?

Unsweetened natural cocoa works well. Dutch-processed gives a smoother, darker flavor.

3. Can I double the recipe?

Yes, use a 9×13-inch pan and increase the baking time to 40–45 minutes.

4. Can I make these ahead of time?

Absolutely—store chilled for up to 5 days or freeze for longer storage.

5. Why add vinegar to red velvet?

It enhances the tang and reacts with cocoa to deepen the red color.

6. Can I substitute beet juice for food coloring?

Yes, but the color may be more muted and the flavor slightly earthy.

7. How do I avoid overbaking?

Check at 30 minutes. The center should be just set and slightly soft.

8. Can I use low-fat cream cheese?

Full-fat is best for texture, but low-fat can be used with a slightly softer result.

9. Why chill before slicing?

Chilling firms up the cheesecake layer, making clean cuts easier.

10. Can I use a different size pan?

A 9×9 pan works but will yield thinner brownies with a shorter bake time.

Conclusion

Red Velvet Cheesecake Brownies are an irresistible fusion of rich cocoa flavor and luscious cream cheese, marbled to perfection. Elegant yet easy to make, they’re ideal for holidays, parties, or whenever you’re craving something special. Indulge in their beauty and flavor—each bite is as stunning as it is satisfying.

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