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Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies combine the rich, velvety texture of red velvet cake with the creamy, tangy decadence of cheesecake, layered over a fudgy brownie base. They offer a perfect balance of sweet cocoa notes and smooth cream cheese, creating a moist, fudgy, and visually stunning dessert ideal for celebrations, cozy nights, or anytime indulgence.

  • Total Time: 50-55 minutes
  • Yield: 16 brownies 1x

Ingredients

Scale

Red Velvet Brownie Base

  • 1 cup all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 to 2 teaspoons red food coloring

Cheesecake Swirl

  • 8 oz (1 package) full-fat cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Instructions

  1. Prepare the Red Velvet Brownie Batter: Begin by melting the unsalted butter, then whisk together with granulated sugar until smooth and slightly fluffy. Add in the eggs one at a time, blending fully before the next addition. Stir in vanilla extract and red food coloring. In a separate bowl, combine the flour, cocoa powder, baking powder, and salt, then gently fold this dry mixture into your wet ingredients until a rich, velvety batter forms without overmixing.
  2. Make the Cheesecake Swirl: In another bowl, beat the cream cheese until creamy and smooth. Add powdered sugar, vanilla extract, and lemon juice, continuing to beat until the mixture is silky and free of lumps. This tangy cheesecake layer will beautifully contrast the deep red-brown brownie base.
  3. Assemble the Brownies: Pour half of your red velvet batter into a greased baking pan to form the brownie base. Drop dollops of the cheesecake mixture on top and then layer the rest of the batter carefully over it. Using a knife or skewer, gently swirl the two layers together to create a marbled effect without blending completely.
  4. Bake to Perfection: Bake the pan at 350°F (175°C) for about 30-35 minutes, or until the edges are set and a toothpick inserted near the center comes out with only a few moist crumbs. Avoid overbaking to keep the brownies fudgy and the cheesecake creamy.
  5. Cool and Slice: Let the brownies cool completely in the pan to set properly. Chill in the refrigerator if you prefer firmer slices before cutting into squares. Serve chilled or at room temperature for the ultimate indulgence.

Notes

  • Use room temperature ingredients for a smoother batter and to reduce lumps in the cheesecake mixture.
  • Do not overmix the brownie batter to prevent tough brownies; aim for moist and fudgy texture.
  • Swirl gently with a knife or skewer to create a perfect marbled cheesecake effect without fully mixing the layers.
  • Use full-fat cream cheese for the best richness and texture in the cheesecake swirl.
  • Chill brownies before slicing to help them hold their shape and make serving easier.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with substitution option)

Nutrition

  • Serving Size: 1 brownie (1/16 of recipe)
  • Calories: 280 kcal
  • Sugar: 22 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 55 mg

Keywords: red velvet cheesecake brownies, chocolate cheesecake brownies, red velvet dessert, fudgy brownies, layered brownies, chocolate cheesecake swirl