Red Velvet Cheesecake Brownies
These Red Velvet Cheesecake Brownies combine rich cocoa flavor with a tangy cream cheese swirl. Elegant yet easy, they’re perfect for any occasion — from cozy nights in to festive holiday platters.
Equipment
- Mixing Bowls
- Hand mixer or whisk
- 8x8-inch Baking Pan
- Parchment Paper
- Butter Knife
- Oven
Ingredients
Red Velvet Brownie Batter
- 0.75 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 tsp white vinegar
- 0.75 cup all-purpose flour
- 2 tbsp cocoa powder unsweetened
- 0.25 tsp salt
Cheesecake Swirl
- 8 oz cream cheese softened
- 0.25 cup granulated sugar
- 1 egg yolk
- 0.5 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides.
- In a large bowl, whisk melted butter and sugar until glossy. Add eggs, vanilla, food coloring, and vinegar. Mix until combined.
- Sift in flour, cocoa powder, and salt. Fold until just combined. Reserve 1/4 cup of the batter for swirling.
- In another bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
- Pour the red velvet batter into the pan. Spread evenly. Spoon cheesecake mixture on top. Add dollops of reserved red velvet batter and swirl with a knife.
- Bake for 28–32 minutes until edges are set and center is slightly soft. Cool completely in pan before slicing.
Notes
For extra flair, top with crushed Oreos or a drizzle of melted chocolate. Let brownies chill for a firmer texture or enjoy warm for gooey indulgence. Perfect for holidays, gifting, or just a treat-yourself moment!