Red Velvet Cheesecake Brownies

This red velvet cheesecake brownie recipe brings together the rich, fudgy texture of red velvet brownies with the creamy tang of cheesecake for a truly irresistible treat. It’s a dessert that feels like a celebration in every bite and works perfectly for sharing with loved ones on special occasions or just because.

Ingredients

• Cooking spray: prepare your pan and ensure the brownies release easily
• Unsalted butter: for richness and moisture use quality butter for the best flavor
• Semisweet chocolate chips: add depth and fudginess choose a good brand for melting smoothness
• Granulated sugar: to sweeten and help create a tender crumb
• Light brown sugar: for a hint of molasses and extra chewiness
• Large eggs: bring structure and richness room temperature eggs incorporate better
• Pure vanilla extract: boosts flavor complexity fresh is best but bottled works fine
• Red food coloring: gives that unmistakable red velvet hue gel food coloring is more vibrant and less watery
• All-purpose flour: provides structure sift or whisk to avoid lumps
• Unsweetened cocoa powder: adds classic red velvet taste and subtle chocolate notes Dutch-processed cocoa will make it less bitter
• Kosher salt: balances sweetness and enhances flavors
• Cream cheese: for the cheesecake batter choose full-fat and softened for creamy texture
• Cheesecake sugar: adds sweetness and helps achieve a smooth batter

Step-by-Step Instructions

Sauté the Butter and Chocolate:

Heat the butter in a saucepan over medium heat until melted and just beginning to bubble. Add the chocolate chips, reduce the heat to low, and stir frequently until the chocolate melts fully, about 2 minutes. This gentle heating melts the chocolate without burning it and creates a luscious base for the batter.

Combine Sugars and Eggs:

Remove the mixture from heat. Add both granulated and brown sugar, then stir to combine. Use a handheld mixer on medium speed to add eggs one at a time, blending well after each addition. Continue beating for about 3 minutes until the mixture is pale and fluffy. This step is key to a light yet fudgy brownie texture.

Add Flavor and Color:

Beat in vanilla extract and red food coloring until evenly mixed to create that classic red velvet flavor and vibrant color.

Incorporate Dry Ingredients:

Whisk flour, cocoa powder, and salt together. Fold these dry ingredients into the wet mixture with a spatula just until no flour streaks remain. Avoid overmixing to keep the brownies tender and moist.

Prepare the Cheesecake Batter:

In a separate bowl, beat together the egg, cream cheese, and granulated sugar with a mixer on medium-high speed until smooth and creamy, about 1 to 2 minutes. Properly softened cream cheese will ensure a tangy smooth filling.

Assemble and Marble:

Pour the brownie batter into your prepared pan and smooth the surface. Using two spoons, dollop the cheesecake batter evenly over the brownie batter, spacing each dollop about half an inch apart. Swirl the two batters together gently with a butter knife to create a beautiful marbled effect.

Bake Until Perfect:

Bake in the center of the oven at 350 degrees Fahrenheit for 30 to 35 minutes. If the edges brown too quickly, tent the pan loosely with foil. A toothpick inserted in the center should come out with a few moist crumbs attached when ready.

Cool and Slice:

Let the brownies cool in the pan for 20 minutes. Then, lift them out using the parchment overhang and transfer to a cutting board. Cut into squares and serve.

Bookmark

I love how the cream cheese tang cuts through the sweetness of the brownies, making them feel less heavy. One year I brought these to a holiday party and they disappeared first. Everyone kept asking for the recipe.

Storage Tips

Store leftover brownies in an airtight container at room temperature for up to two days to maintain freshness. For longer storage, wrap brownies tightly in plastic wrap then foil and freeze for up to three months. Thaw at room temperature or gently heat before serving to bring back that soft fudgy texture.

Ingredient Substitutions

You can swap semisweet chocolate chips with bittersweet or dark chocolate for a deeper flavor. For a dairy-free version, use vegan butter and cream cheese alternatives but be mindful the texture might differ. If you don’t have red food coloring, you can omit it but the brownies will lose that signature red velvet appearance.

Serving Suggestions

These brownies are wonderful on their own with a cold glass of milk or a cup of coffee. For an extra special touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of powdered sugar over the top just before serving adds a delicate finish.

Cultural Context

Red velvet cake has long been cherished in Southern U.S. baking with its reddish hue and slight cocoa flavor. Combining it with cheesecake and brownies elevates the traditional cake into a more intricate dessert that plays on the classic flavors and textures in a new way. This fusion reflects how home cooks love experimenting and celebrating with familiar tastes.

Pro Tips

• Make sure your cream cheese is fully softened to avoid lumps in the cheesecake batter
• Do not overmix the flour into the brownie batter fold gently for tender texture
• Use the parchment overhang as handles to lift the brownies easily from the pan without breaking them

Common Recipe Questions

→ What gives the dessert its red color?

Red food coloring is added to the brownie batter to achieve the classic red velvet hue.

→ How do I create the marbled cheesecake effect?

Dollop the cheesecake batter over the brownie layer and use a butter knife to gently swirl both mixtures together.

→ Can I use regular chocolate instead of semisweet chips?

Yes, but semisweet chocolate chips provide a balanced sweetness that complements the tangy cheesecake.

→ What’s the best way to tell when it’s baked properly?

Insert a tester into the center; it should come out with a few moist crumbs attached, not wet batter.

→ How can I prevent the edges from overbaking?

Cover the pan loosely with foil during baking if edges brown too quickly, ensuring even cooking.