Red Velvet Cheesecake Brownies Recipe

Introduction

Red Velvet Cheesecake Brownies combine the rich, fudgy texture of classic brownies with a creamy, tangy cream cheese swirl and a striking red hue. This indulgent dessert is perfect for special occasions or whenever you want a show-stopping treat. The marbled cream cheese topping adds both flavor and visual appeal, making these brownies irresistible.

Ingredients

• 3/4 cup unsalted butter (diced into large cubes)
• 4 ounces 72% bittersweet chocolate (coarsely chopped)
• 2 cups granulated sugar
• 4 large eggs
• 1 ounce red food coloring (or as needed for desired shade)
• 2 teaspoons vanilla extract
• 1/3 cup unsweetened cocoa powder (sifted if lumpy)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 2 large egg whites
• 8 ounce package cream cheese (very well softened)
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 9×13-inch pan with heavy-duty aluminum foil for easy cleanup and spray with cooking spray. Set aside.
2. Step 2: In a large microwave-safe bowl, combine the cubed butter and chopped chocolate. Heat on high for 90 seconds, stirring until smooth. Add extra 15-second bursts if needed to fully melt.
3. Step 3: Whisk in the sugar until combined, creating a thick, granular mixture.
4. Step 4: Add the eggs and whisk until fully incorporated.
5. Step 5: Gently whisk in the red food coloring and vanilla extract. Add more food coloring to achieve your desired red shade.
6. Step 6: Stir in the cocoa powder until combined.
7. Step 7: Add the flour and salt, stirring until the batter is smooth and evenly mixed.
8. Step 8: Pour the brownie batter into the prepared pan and set aside.
9. Step 9: For the cream cheese swirl, beat the egg whites, softened cream cheese, and sugar on high with a handheld mixer for about 5 minutes until smooth and fluffy.
10. Step 10: Add the flour and vanilla extract to the cream cheese mixture and beat to incorporate.
11. Step 11: Drop spoonfuls of the cream cheese mixture evenly over the brownie batter in the pan.
12. Step 12: Use a knife to gently swirl the cream cheese into the brownie batter, creating a marbled effect.
13. Step 13: Bake for 40 to 45 minutes, starting to check at 30 minutes. Insert a toothpick into the center; it should come out clean or with a few moist crumbs. Rotate the pan halfway through baking for even cooking.

Tips & Variations

• Use good quality dark chocolate with about 70% cocoa for the best rich flavor.
• Adjust the red food coloring gradually for your preferred intensity; gel food coloring works well without thinning the batter.
• For a festive topping, sprinkle white chocolate chips over the cream cheese swirl before baking.
• If you prefer a creamier cheesecake layer, add a tablespoon of sour cream to the cream cheese mixture.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm individual pieces in the microwave for about 10-15 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies without red food coloring?

Yes, you can omit the red food coloring; the brownies will still taste delicious but will have a classic chocolate color instead of red velvet.

Can I freeze the brownies?

Absolutely. Wrap the cooled brownies tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Red Velvet Cheesecake Brownies Recipe

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★★★★★

4.7 from 117 reviews

These Red Velvet Cheesecake Brownies combine the rich, fudgy texture of classic chocolate brownies with a luscious cream cheese swirl, creating a decadent marbled dessert perfect for any occasion. Infused with vivid red food coloring and a hint of vanilla, these brownies offer a visually stunning treat that balances the deep bittersweet chocolate flavor with creamy cheesecake richness.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Batter

• 3/4 cup unsalted butter, diced into large cubes
• 4 ounces 72% bittersweet chocolate, coarsely chopped
• 2 cups granulated sugar
• 4 large eggs
• 1 ounce red food coloring (adjust as needed for desired shade)
• 2 teaspoons vanilla extract
• 1/3 cup unsweetened cocoa powder, sifted if lumpy
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon kosher salt

Cream Cheese Swirl

• 2 large egg whites
• 8 ounce package cream cheese, very well softened
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Instructions

1. Prepare pan and preheat oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with heavy-duty aluminum foil for easier cleanup and spray with cooking spray. Set aside.
2. Melt butter and chocolate: In a very large microwave-safe bowl, combine the cubed butter and chopped bittersweet chocolate. Microwave on high power for 90 seconds. Stir until smooth; if necessary, continue heating in 15-second intervals until fully melted and blended.
3. Add sugar: Whisk the melted butter and chocolate mixture with granulated sugar until combined, creating a thick and granular texture.
4. Incorporate eggs: Add the 4 large eggs to the mixture and whisk thoroughly to combine.
5. Add color and flavor: Gently whisk in the red food coloring and vanilla extract. Add more food coloring if needed to achieve the desired deep red shade of the batter.
6. Mix dry ingredients: Stir in the sifted cocoa powder until incorporated, then add the flour and kosher salt. Mix gently until just combined.
7. Transfer brownie batter: Pour the prepared brownie batter into the lined and greased baking pan and set aside.
8. Make cream cheese swirl: In a separate bowl, beat the egg whites, softened cream cheese, granulated sugar on high speed with a handheld mixer for about 5 minutes until the mixture is very smooth and has significantly increased in volume.
9. Incorporate cream cheese dry ingredients: Add the flour and vanilla extract to the cream cheese mixture and beat until fully incorporated.
10. Form the swirl: Drop heaping tablespoonfuls of the cream cheese mixture evenly over the brownie batter in the pan.
11. Swirl the batter: Using a knife, gently swirl the cream cheese dollops through the brownie batter to create a marbled effect.
12. Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Begin checking doneness at 30 minutes. Rotate the pan halfway through baking to ensure even cooking.

Notes

• Adjust the amount of red food coloring to achieve your preferred shade of red—start with less and add gradually.
• Using heavy-duty foil to line the pan makes for much easier removal and cleanup.
• The cream cheese mixture may seem like a lot but is perfect to create the ideal swirl and texture balance in the brownies.
• Rotate the pan halfway during baking to promote even cooking and browning.
• Baking times may vary based on oven and pan; do not overbake to keep the brownies fudgy.

Keywords: red velvet, cheesecake brownies, chocolate brownies, cream cheese swirl, dessert, baking