Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies are truly glorious things in nature. That deep crimson color, that full-bodied flavor of cocoa, and that smooth slather of cream cheese winding through these make them irresistible to any kind of crowd. I always whip these suckers up for any holiday or gathering or just to enjoy on a cozy evening because the end product looks so fancy yet is unbelievably easy to create.

What are Red Velvet Cheesecake Brownies All About?

There’s just something magical in the Red Velvet Cheesecake Brownies. The rich cocoa flavor, combined with that deep red color and creamy cheesecake swirl, makes them perfect to enthrall anyone in an instant. I adore these treats for the holidays, celebrations, or simply as colons since they appear to be extravagant when in fact they are terribly easy to pull off.

Ingredients

For the Red Velvet Brownie Layer

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

For the Cheesecake Swirl

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

Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Make batter for the brownie: In a bowl, whisk together melted butter, sugar, vanilla, cocoa powder, red food coloring, and vinegar until smooth.
3. Add eggs and flour: Eggs are whisked in one at a time, then folded gently into the flour and salt.
4. Reserve some batter: Set aside 1/4 cup of brownie batter for swirling.
5. Prepare cheesecake layer: In a large bowl, mix cream cheese, sugar, egg, and vanilla extract until smooth.
6. Assemble: Pour the brownie batter into the pan and spread it out, then top it with the cheesecake layer. Spoon some reserved brownie batter on top and swirl with a knife.
7. Bake for 25 – 30 minutes or until the center is set.
8. Cool: Allow to cool completely before cutting into squares.

Storage Tips

• Store in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days for a firmer texture.
• Freezing can be done for up to 2 months – just pack tightly.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Dust with powdered sugar for a pretty touch.
• And enjoy warm with a drizzle of chocolate sauce.

Pro Tips

• Use gel food coloring for a richer red color.
• Don’t overmix the cheesecake layer — it keeps it creamy.
• Chill before cutting for cleaner slices.

FAQs

Q: Can I make these Brownies without food coloring?

A: Yes, you can omit it. The flavor will be the same; however, it will not be red.

Q: Is it possible to use a boxed brownie mix?

A: Yes, for sure! Just follow the instructions and then make the cheesecake swirl.

Q: Is it possible to make a gluten-free product?

A: Yes, just substitute the all-purpose flour with a 1:1 gluten-free mix.

Q: When do I know they are done baking?

A: The center should remain set with just a little jiggle that would solidify upon cooling.

Try It!

These Red Velvet Cheesecake Brownies are the perfect mix of rich, creamy, and chocolatey. They’re easy enough for beginners yet impressive enough for special occasions. Once you try them, you’ll find yourself making them again and again. Trust me, one bite and you’re hooked!