Why Make This Recipe

Red Velvet Cheesecake Brownies are a delightful treat that combines the rich flavors of red velvet and creamy cheesecake. They are perfect for any occasion, whether it’s a holiday gathering, a birthday celebration, or just a sweet snack after dinner. These brownies are not only visually stunning with their bright red color and creamy swirls, but they also deliver a deliciously moist texture and a rich flavor that will please any dessert lover.

How to Make Red Velvet Cheesecake Brownies

Ingredients:

For the Red Velvet Brownies:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 1 tablespoon cocoa powder
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt

For the Cheesecake Layer:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract

Directions:

1. 
   

   Preheat the Oven:
   Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.

   
   
2. 
   

   Prepare the Red Velvet Brownie Batter:
   In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs, vanilla extract, and red food coloring. Stir until well combined.
   Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

   
   
3. 
   

   Make the Cheesecake Layer:
   In a separate bowl, beat the softened cream cheese and sugar together until smooth. Add the egg and vanilla extract, beating until the mixture is creamy and free of lumps.

   
   
4. 
   

   Assemble the Brownies:
   Pour about 3/4 of the red velvet brownie batter into the prepared baking pan, spreading it evenly.
   Carefully pour the cheesecake layer over the brownie layer, spreading it gently to the edges.
   Drop spoonfuls of the remaining red velvet batter on top of the cheesecake layer. Use a knife or toothpick to swirl the red velvet batter through the cheesecake to create a marbled effect.

   
   
5. 
   

   Bake:
   Bake for 30-35 minutes, or until the center is set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).

   
   
6. 
   

   Cool:
   Let the brownies cool completely in the pan on a wire rack before removing them. For cleaner cuts, chill the brownies in the refrigerator for at least 30 minutes before slicing.

   
   
7. 
   

   Serve:
   Slice the brownies into squares and serve them as is, or with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.

   
   

How to Serve Red Velvet Cheesecake Brownies

These brownies can be served warm or at room temperature. They are delicious on their own, but you can enhance the experience with toppings. Try adding a dollop of whipped cream, a sprinkle of powdered sugar, or a drizzle of chocolate or white chocolate sauce. Serve them alongside a glass of milk or your favorite coffee for the perfect treat.

How to Store Red Velvet Cheesecake Brownies

To keep the brownies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. For extended storage, freeze the brownies in a freezer-safe container for up to 3 months. Just make sure to wrap them well to prevent freezer burn.

Tips to Make Red Velvet Cheesecake Brownies

• Ensure all your ingredients are at room temperature before starting, especially the cream cheese.
• Avoid overmixing the brownie batter to keep the texture nice and light.
• For a deeper red color, you can add a little extra red food coloring, but be careful not to overdo it.
• Use a toothpick to create pretty swirls without mixing the layers too much.

Variation

Feel free to play around with flavors! You can add chocolate chips or white chocolate chips to the brownie batter for extra sweetness. You could also experiment with flavored extracts, like almond or mint, in the cheesecake layer for a fun twist.

FAQs

Can I use a different pan size for this recipe?

Yes, you can adjust the baking time if you use a different size pan. A larger pan will bake faster, while a smaller one may take longer. Just keep an eye on the brownies until they are set.

Can I make these brownies ahead of time?

Absolutely! These brownies can be made a day in advance and stored in the refrigerator. They often taste even better after sitting for a day as the flavors meld.

How do I know when the brownies are done baking?

The brownies are done when the edges look set and the center no longer jiggles. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.

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Red Velvet Cheesecake Brownies

Delightful brownies combining the rich flavors of red velvet and creamy cheesecake, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert, Snack

Cuisine American

Servings 16 pieces

Calories 250 kcal

Ingredients

  

For the Red Velvet Brownies

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring can add more for a deeper color
• 1 tablespoon cocoa powder
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt

For the Cheesecake Layer

• 8 oz cream cheese, softened at room temperature
• 1/4 cup granulated sugar
• 1 large egg at room temperature
• 1/2 teaspoon vanilla extract

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
• In a large mixing bowl, whisk together the melted butter and sugar until smooth.
• Add the eggs, vanilla extract, and red food coloring. Stir until well combined.
• Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

Cheesecake Layer

• In a separate bowl, beat the softened cream cheese and sugar together until smooth.
• Add the egg and vanilla extract, beating until the mixture is creamy and free of lumps.

Assembling and Baking

• Pour about 3/4 of the red velvet brownie batter into the prepared baking pan, spreading it evenly.
• Carefully pour the cheesecake layer over the brownie layer, spreading it gently to the edges.
• Drop spoonfuls of the remaining red velvet batter on top of the cheesecake layer. Use a knife or toothpick to swirl the red velvet batter through the cheesecake to create a marbled effect.
• Bake for 30-35 minutes, or until the center is set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
• Let the brownies cool completely in the pan on a wire rack before removing them.

Serving

• Slice the brownies into squares and serve them as is, or with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.

Notes

Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.

Keyword Baking, Brownie Recipe, Cheesecake Brownies, Dessert Recipe, Red Velvet Cheesecake Brownies