Red Velvet Cheesecake Brownies Recipe

Introduction

Red Velvet Cheesecake Brownies combine the rich, deep flavor of classic red velvet with a creamy, tangy cheesecake swirl. This indulgent treat is perfect for special occasions or whenever you want a decadent dessert that’s sure to impress.

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 easier cleanup, then spray with cooking spray. Set aside.
2. Step 2: In a very large microwave-safe bowl, combine the cubed butter and chopped chocolate. Heat on high power for 90 seconds, then stir until smooth. If needed, heat in additional 15 second bursts until fully melted and combined.
3. Step 3: Add 2 cups granulated sugar to the melted chocolate and butter mixture. Whisk to combine; it will appear thick and granular.
4. Step 4: Whisk in the 4 large eggs until fully incorporated.
5. Step 5: Add the red food coloring and 2 teaspoons vanilla extract. Whisk gently at first to avoid splashing. Add more food coloring until the batter reaches your desired red shade.
6. Step 6: Stir in the sifted cocoa powder until fully combined.
7. Step 7: Add the 1 1/2 cups all-purpose flour and 1/2 teaspoon kosher salt. Stir gently until just incorporated.
8. Step 8: Pour the brownie batter into the prepared pan and set aside.
9. Step 9: For the cream cheese swirl, beat 2 large egg whites, softened cream cheese, 1/4 cup sugar with a handheld electric mixer on high for about 5 minutes, until smooth and fluffy.
10. Step 10: Add 2 tablespoons all-purpose flour and 1 teaspoon vanilla extract to the cream cheese mixture and beat to incorporate fully.
11. Step 11: Drop heaping tablespoonfuls of the cream cheese mixture evenly over the brownie batter in the pan.
12. Step 12: Using a knife, gently swirl the cream cheese mixture through the brownie batter to create a marbled effect.
13. Step 13: Bake for 40 to 45 minutes, starting to check at 30 minutes. Rotate the pan halfway through baking for even cooking. The brownies are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Tips & Variations

• For a deeper red color, add food coloring in small increments until you reach your desired shade.
• Use cream cheese at room temperature for a smoother, fluffier swirl.
• To add extra texture, sprinkle chopped pecans or walnuts over the batter before baking.
• Try substituting the bittersweet chocolate with semi-sweet if you prefer a sweeter brownie base.

Storage

Store cooled brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze wrapped brownies for up to 3 months. To reheat, let thaw overnight in the refrigerator, then warm in the microwave for 15-20 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

A 9×13-inch pan is ideal for these brownies, but an 8×8-inch pan can be used. Keep in mind that a smaller pan will produce thicker brownies and may require longer baking time—check doneness frequently.

Do I need to sift the cocoa powder?

Sifting the cocoa powder helps prevent lumps and ensures a smooth batter, but if your cocoa powder is already fine, you can simply stir it in carefully.

Red Velvet Cheesecake Brownies Recipe

Print Recipe

★★★★★

4.5 from 58 reviews

These Red Velvet Cheesecake Brownies combine the rich, fudgy texture of classic brownies with a beautifully creamy, tangy cheesecake swirl. Featuring a vibrant red velvet base made with bittersweet chocolate and cocoa powder, these decadent bars are perfect for celebrations or anytime you crave an indulgent dessert that looks as stunning as it tastes.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 to 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 the Oven and Pan: Preheat the oven to 350°F. Line a 9×13-inch baking pan with heavy-duty aluminum foil for easier cleanup and spray it with cooking spray. Set aside.
2. Melt Butter and Chocolate: In a very large microwave-safe bowl, combine the diced butter and chopped bittersweet chocolate. Microwave on high for 90 seconds, then stir. Continue heating in 15-second intervals if needed until the mixture is fully melted and smooth.
3. Add Sugar and Eggs: Whisk the granulated sugar into the melted chocolate mixture until combined, creating a thick and granular texture. Then add the eggs and whisk again until smooth.
4. Incorporate Flavor and Color: Gently whisk in the red food coloring and vanilla extract. Adjust the amount of food coloring to achieve your desired vibrant red hue. Once incorporated, add the sifted cocoa powder and stir to blend well.
5. Add Dry Ingredients: Stir in the all-purpose flour and kosher salt until just combined. Do not overmix. Pour the brownie batter into the prepared pan and spread evenly.
6. Make the Cream Cheese Swirl: Using a handheld electric mixer on high speed, beat the egg whites, softened cream cheese, and sugar together for about 5 minutes until the mixture is very smooth and has significantly increased in volume.
7. Finish the Cream Cheese Mixture: Add the flour and vanilla extract to the cream cheese mixture and beat until fully incorporated.
8. Create the Swirl: Drop heaping tablespoonfuls of the cream cheese mixture over the brownie batter in the pan. Use a knife to gently swirl the two mixtures together, creating a marbled effect.
9. Bake the Brownies: Bake in the preheated oven for 40 to 45 minutes. Begin checking at 30 minutes by inserting a toothpick into the center—it should come out clean or with a few moist crumbs. Rotate the pan halfway through baking to ensure even cooking. If your oven or altitude requires longer baking, continue until done.

Notes

• Use high-quality bittersweet chocolate for best flavor and texture.
• Adjust the red food coloring amount to reach your preferred shade of red.
• Swirling the cream cheese gently preserves the distinct marbled look and texture.
• Rotating the pan during baking helps to avoid uneven cooking or browning.
• Make sure the cream cheese is very soft to blend smoothly without lumps.

Keywords: red velvet brownies, cheesecake brownies, red velvet cheesecake, chocolate brownies, dessert bars, marbled brownies