Description

These Red Velvet Cheesecake Brownies combine a rich, fudgy red velvet brownie base with a creamy, vanilla-scented cheesecake swirl. The marbled effect creates a stunning presentation, while the dense, chewy texture paired with the silky cheesecake provides the perfect balance of flavors and indulgence in each bite. Easy to make and perfect for any occasion, these brownies are a crowd-pleaser that taste even better the next day.

Ingredients

Scale

Red Velvet Brownie Layer:

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

Cheesecake Layer:

8 oz cream cheese, softened
1/3 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract

Instructions

Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it well to prevent sticking.
Make the Brownie Batter: In a medium bowl, whisk together the melted butter, granulated sugar, cocoa powder, red food coloring, vanilla extract, and white vinegar until well combined. Add the eggs one at a time, whisking after each addition until smooth. Stir in the all-purpose flour and a pinch of salt until just combined. Reserve 1/4 cup of this batter for swirling later. Spread the remaining batter evenly into the prepared baking pan.
Make the Cheesecake Layer: In a separate bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy, ensuring there are no lumps.
Assemble & Swirl: Pour the cheesecake mixture evenly over the brownie batter in the pan. Dollop the reserved brownie batter on top in small spoonfuls. Using a toothpick or knife, gently swirl the brownie batter into the cheesecake layer to create a marbled effect. Be careful not to over-swirl to maintain distinct swirls.
Bake: Bake in the preheated oven for 30 to 35 minutes, or until the edges are set and the center is slightly jiggly when gently shaken. Remove from oven and allow the brownies to cool completely in the pan. For best results and clean cuts, chill the brownies in the refrigerator before slicing into 16 squares.

Notes

Don’t skip the white vinegar; it enhances the red color and adds a subtle tang that complements the red velvet flavor.
Use room temperature cream cheese to ensure a smooth, lump-free cheesecake layer.
Allow the brownies to cool completely and refrigerate before slicing for clean, even bars.
Store in an airtight container in the refrigerator for up to 5 days or freeze wrapped tightly for up to 2 months.
Dairy-free option: substitute vegan butter and dairy-free cream cheese.
For a natural red color, substitute red food coloring with beet powder.
Add white chocolate chips or chopped pecans to the brownie batter for extra texture and flavor.

Prep Time: 15 minutes
Cook Time: 30 to 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Red Velvet Cheesecake Brownies, fudgy brownies, cheesecake swirl, marbled brownies, red velvet dessert, homemade brownies, easy dessert, chocolate cheesecake brownies