Red Velvet Brownies with Cheesecake (Print version)
Fudgy red velvet brownies layered with a creamy cheesecake swirl, chilled and sliced into marbled dessert bars.
# What goes in:
→ Red Velvet Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 1 tablespoon red food coloring
06 - 3/4 cup all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - 1/4 teaspoon salt
→ Cheesecake Layer
09 - 8 ounces cream cheese, softened
10 - 1/3 cup granulated sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract
# Cooking steps:
01 - Preheat oven to 350°F (175°C). Line an 8 x 8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together melted butter and granulated sugar until fully integrated. Add eggs, vanilla extract, and red food coloring, whisking until smooth.
03 - Sift in all-purpose flour, unsweetened cocoa powder, and salt. Gently fold with a spatula until just combined. Spread approximately three-quarters of the red velvet batter evenly into the prepared pan, reserving the remainder.
04 - In a separate bowl, beat softened cream cheese and granulated sugar using an electric mixer or whisk until creamy. Add the egg and vanilla extract, mixing until smooth and uniform.
05 - Carefully pour the cheesecake batter over the red velvet layer in the pan and gently smooth into an even layer.
06 - Dollop the reserved red velvet batter on top of the cheesecake layer. Using a knife or skewer, swirl gently to achieve a marbled appearance.
07 - Place the pan in the preheated oven and bake for 33 to 37 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
08 - Allow to cool completely in the pan, then refrigerate for at least 1 hour before slicing and serving.
# Tips from flavorandfeast:
01 -
- The swirled cheesecake layer makes each piece look bakery-worthy, even if your swirling gets a bit wild.
- This recipe gave me the perfect balance between tangy cream cheese and fudgy chocolate, which quickly made it my go-to decadent dessert for both parties and solo treats.
02 -
- Once, I tried slicing before chilling and the cheesecake layer stuck to my knife, turning perfect squares into gooey blobs.
- The color always deepens as they bake, so resist the urge to add more food coloring at the mixing stage—you’ll avoid electric-red brownies.
03 -
- Let the brownies cool in the pan on a rack before chilling to prevent a soggy base.
- Add a handful of chocolate chips to the red velvet batter for ultra-decadence—just tuck them in before swirling.