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Decadent Swirled Red Velvet Cheesecake Brownies (From Scratch)

A single, rich square of red velvet cheesecake brownies showing a deep red base and a creamy white cheesecake swirl top.
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Make rich, fudgy red velvet brownies topped with a tangy, creamy cheesecake swirl. This recipe delivers a showstopping, marbled dessert that is simple to prepare for any gathering.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon red food coloring (or more for deep color)
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • For the Cheesecake Layer:
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
  2. Prepare the Red Velvet Batter: In a large bowl, whisk together the melted butter and 2 cups of sugar until combined.
  3. Beat in the 4 eggs one at a time, mixing well after each addition. Stir in the vanilla extract, white vinegar, and red food coloring until the mixture is uniformly red.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  6. Prepare the Cheesecake Layer: In another bowl, beat the softened cream cheese and 1/2 cup of sugar with an electric mixer until smooth. Beat in the remaining egg and 1/2 teaspoon of vanilla extract until fully incorporated.
  7. Assemble the Brownies: Spread about two-thirds of the red velvet batter evenly into the prepared pan.
  8. Dollop spoonfuls of the cheesecake mixture over the red velvet layer.
  9. Gently spread the remaining red velvet batter over the cheesecake layer.
  10. Create the Swirl: Using a butter knife or a skewer, gently run it through the layers in an S-pattern to create a marbled effect. Do not over-swirl, or the colors will blend completely.
  11. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, but not wet batter. The cheesecake layer should be mostly set.
  12. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
  13. Cut into squares and serve.

Notes

  • For the best marbled look, ensure your cheesecake batter is slightly warmer than the brownie batter before swirling.
  • If you want a truly fudgy texture, slightly underbake the brownies by about 2 minutes.
  • Chill the brownies for at least 2 hours before slicing for clean, bakery style cheesecake brownies cuts.

Nutrition

Find it online: https://rosatasty.com/red-velvet-cheesecake-brownies/