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Ultimate Red Velvet Cheesecake Brownies

A single, thick square of red velvet cheesecake brownies showing distinct red cake, white cheesecake swirl, and dark brownie top.
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Make these rich, fudgy red velvet cheesecake brownies featuring a creamy, tangy cream cheese swirl. This easy recipe delivers a visually stunning, decadent dessert perfect for sharing.

Ingredients

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  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons red food coloring
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 3 Tablespoons Dutch process cocoa powder
  • 8 ounces cream cheese, room temperature
  • 1 large egg, room temperature (for swirl)
  • 1/3 cup granulated sugar (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the brownie batter: In a medium bowl, mix the melted butter and 1 cup of sugar. Whisk in the 2 eggs one at a time until just combined.
  3. Stir in the red food coloring, vanilla extract, and salt.
  4. Gently mix in the flour and cocoa powder until just incorporated. Do not overmix. Spread the batter evenly into the prepared pan.
  5. Prepare the cream cheese swirl: In a separate bowl, beat the cream cheese until smooth. Add the remaining 1/3 cup sugar and the remaining egg. Beat until the mixture is creamy and lump-free.
  6. Drop spoonfuls of the cream cheese mixture over the red velvet batter.
  7. Use a knife or skewer to gently swirl the cream cheese mixture into the brownie batter to create a marbled effect. Do not over-swirl.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  9. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  10. Cut into 16 squares.

Notes

  • For the best swirl, ensure your cream cheese and egg are at room temperature before mixing.
  • Use Dutch process cocoa powder for a deeper chocolate flavor that complements the red velvet.
  • Chill the brownies for at least one hour before slicing for clean, bakery-style cuts.

Nutrition

Find it online: https://cookingbyfelix.com/red-velvet-cheesecake-brownies-recipe/