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Red Velvet Cheesecake Brownies

Indulgent Red Velvet Cheesecake Brownies That Wow Every Time

These Red Velvet Cheesecake Brownies are a visual delight and a scrumptious treat, perfect for impressing guests at any celebration.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Unsalted butter Provides moisture and richness; substitute with vegan butter for a dairy-free option.
  • 1 cup Granulated sugar Adds sweetness and helps with the structure of the brownies.
  • 2 large Eggs Binds ingredients for enhanced structure; use room-temperature eggs for better mixing.
  • 2 tablespoons Red food coloring Gives the brownies their signature vibrant color; consider using beet juice or powder as a natural alternative.
  • 1 teaspoon Vanilla extract Enhances flavor and adds depth to the brownies.
  • 1 teaspoon Salt Balances sweetness and enhances flavors.
  • 1 cup All-purpose flour Provides structure; for a gluten-free option, substitute with a gluten-free flour blend.
  • 1/3 cup Dutch-process cocoa powder Contributes a rich chocolate flavor and color; avoid natural cocoa as it’s too acidic.
For the Cream Cheese Filling
  • 8 oz Cream cheese Creates a creamy, tangy swirl that enhances the rich brownie base; opt for full-fat for the best texture.
  • 1 large Egg Binds the cream cheese mixture.
  • 1/4 cup Granulated sugar Sweetens the cream cheese layer for a perfect balance.

Equipment

  • 8x8-inch baking pan
  • mixing bowls
  • Whisk
  • Spatula
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with non-stick spray or butter.
  2. In a large mixing bowl, combine melted unsalted butter and granulated sugar, whisking until smooth and glossy. Crack in the large eggs one at a time and mix well.
  3. Sift together all-purpose flour and Dutch-process cocoa powder. Fold this dry mixture into the wet brownie batter gently.
  4. In another mixing bowl, beat the cream cheese until smooth. Add the additional large egg and granulated sugar, mixing until fully combined.
  5. Pour half of the brownie batter into the prepared pan and dollop half of the cream cheese filling on top. Swirl the two mixtures together.
  6. Bake for 35–40 minutes. Check for doneness with a toothpick; it should come out with a few moist crumbs.
  7. Allow brownies to cool completely in the pan on a wire rack. Lift out using parchment overhang and slice into squares.

Nutrition

Serving: 1squareCalories: 210kcalCarbohydrates: 27gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 170mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure your eggs and cream cheese are at room temperature for the best mixing. Avoid overbaking for a fudgy texture.

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