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Red Velvet Cheesecake Brownies

Irresistible Red Velvet Cheesecake Brownies for Sweet Cravings

These Red Velvet Cheesecake Brownies blend rich chocolate and creamy cheesecake for a dessert that’s easy to make and visually stunning.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Unsalted Butter Provides richness and moisture; melt for easier mixing.
  • 1 cup Granulated Sugar Sweetens the brownies and creates a tender texture.
  • 2 large Eggs Adds structure and richness; room temperature preferred.
  • 2 tablespoons Red Food Coloring Enhances the classic red color.
  • 1 teaspoon Vanilla Extract Adds a warm flavor.
  • 1 teaspoon Salt Balances sweetness.
  • 1 cup All-Purpose Flour Offers structure; gluten-free blend can be used.
  • 1/3 cup Dutch Process Cocoa Powder Contributes rich chocolate flavor.
For the Cheesecake Swirl
  • 8 ounces Cream Cheese Forms the creamy swirl layer; full-fat preferred.
  • 1 large Egg Binds the cream cheese mixture; room temperature preferred.
  • 1/4 cup Granulated Sugar Sweetens the cream cheese layer.

Equipment

  • 8x8-inch baking pan
  • mixing bowls
  • Whisk
  • Spoon
  • knife or skewer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking pan by greasing and lining it with parchment paper.
  2. In a large bowl, whisk together the melted unsalted butter and granulated sugar until combined. Add eggs one at a time, mixing well after each. Stir in red food coloring, vanilla extract, and salt, then fold in flour and cocoa until just combined.
  3. In another bowl, beat cream cheese until smooth. Add the egg and granulated sugar, blending well to create a creamy mixture.
  4. Pour half of the brownie batter into the prepared pan, then dollop half of the cream cheese mixture on top. Repeat with remaining batters for a layered effect.
  5. Gently swirl through the layers with a knife or skewer to create a marbled effect; be careful not to over-swirl.
  6. Bake for 30-40 minutes, checking for doneness with a toothpick around the 30-minute mark. It should come out with moist crumbs.
  7. Allow brownies to cool completely in the pan. Lift out with parchment paper, cut into squares, and enjoy!

Nutrition

Serving: 1squareCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

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