Red Velvet Cheesecake Brownies combine the rich, chocolatey goodness of red velvet with the creamy decadence of cheesecake. This irresistible dessert is a perfect treat for special occasions or whenever you want to indulge in something truly delightful.
Why Youโll Love This Recipe
- The combination of flavors: tangy cheesecake swirled with rich red velvet brownie.
- Visually stunning with its vibrant red and white marbled design.
- Easy to make yet looks like a gourmet dessert.
- Perfect for parties, holidays, or as a unique gift.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Eggs
- Red food coloring
- Vanilla extract
- Cocoa powder
- All-purpose flour
- Salt
- Cream cheese
- Powdered sugar
Directions
- Preheat and Prepare:ย Preheat your oven to 350ยฐF (175ยฐC). Grease and line a baking dish with parchment paper.
- Make the Red Velvet Brownie Base:ย Melt butter and mix it with sugar until smooth. Add eggs, red food coloring, and vanilla extract. Stir in cocoa powder, flour, and salt to form a batter. Spread most of the batter into the prepared baking dish, reserving a small amount for the topping.
- Prepare the Cheesecake Layer:ย In a separate bowl, beat cream cheese and powdered sugar until smooth. Spread the cheesecake mixture over the brownie base.
- Create the Swirl:ย Drop spoonfuls of the reserved brownie batter on top of the cheesecake layer. Use a knife or skewer to swirl the brownie batter and cheesecake mixture together for a marbled effect.
- Bake:ย Bake for 30-35 minutes or until the cheesecake layer is set and a toothpick inserted into the brownie comes out with only a few moist crumbs.
- Cool and Serve:ย Let the brownies cool completely before slicing them into squares. Enjoy!
Servings and Timing
- Servings:ย 16 brownies
- Preparation Time:ย 20 minutes
- Cooking Time:ย 35 minutes
Variations
- Add chocolate chips:ย Mix chocolate chips into the brownie batter for extra chocolate flavor.
- Gluten-free option:ย Use a 1:1 gluten-free flour substitute.
- Festive touch:ย Use green food coloring for a holiday-themed treat.
- Nutty addition:ย Add chopped walnuts or pecans to the brownie batter for a crunchy texture.
Storage/Reheating
- Storage:ย Store these brownies in an airtight container in the refrigerator for up to 5 days.
- Freezing:ย Freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months.
- Reheating:ย Let frozen brownies thaw in the refrigerator overnight or at room temperature for 1-2 hours before serving.
FAQs
What makes red velvet different from regular brownies?
Red velvet includes cocoa powder, red food coloring, and sometimes vinegar for a unique tangy and chocolaty flavor profile.
Can I use natural food coloring?
Yes, beet powder or natural food coloring can be used, though the color may vary.
How do I know when the brownies are done?
The cheesecake layer should be set, and a toothpick inserted into the brownies should come out with a few moist crumbs but not wet batter.
Can I double the recipe?
Yes, simply double the ingredients and use a larger baking dish, adjusting baking time as needed.
Why is my cheesecake layer runny?
Ensure your cream cheese is at room temperature and well-beaten before spreading it over the brownie batter.
Can I skip the cheesecake layer?
Certainly! Youโll have classic red velvet brownies without the creamy swirl.
Whatโs the best way to swirl the layers?
Use a skewer or knife and gently drag it through the layers to create a marbled effect.
Can I make these ahead of time?
Yes, they taste even better the next day after the flavors meld in the refrigerator.
Should I use Dutch-process or natural cocoa powder?
Both work, but natural cocoa powder is typically used for its slightly tangy flavor.
Can I add other toppings?
Absolutely! Drizzle melted chocolate or sprinkle powdered sugar over the top for added flair.
Conclusion
Red Velvet Cheesecake Brownies are a showstopping dessert thatโs as delicious as it is beautiful. With their rich flavors and eye-catching appearance, theyโre guaranteed to be a crowd-pleaser at any event. Try this recipe for a treat that will leave everyone asking for seconds!
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Red Velvet Cheesecake Brownies
Description
Red Velvet Cheesecake Brownies combine the rich flavors of red velvet cake and creamy cheesecake into a delightful dessert. These fudgy brownies feature a vibrant red hue and a tangy cheesecake swirl, making them perfect for special occasions or whenever youโre craving something indulgent.
Ingredients
For the Red Velvet Brownies:
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (use less if using gel food coloring)
- 1 teaspoon white vinegar
- 1/4 cup (21g) unsweetened cocoa powder
- 3/4 cup (95g) all-purpose flour
- 1/4 teaspoon salt
For the Cheesecake Swirl:
- 8 ounces (226g) cream cheese, softened to room temperature
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven:ย Preheat your oven to 350ยฐF (175ยฐC). Line an 8ร8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly grease it.
- Prepare Red Velvet Brownie Batter:
- In a large bowl, whisk together the melted butter and sugar until well combined.
- Add the eggs, vanilla extract, red food coloring, and white vinegar. Mix until smooth.
- Sift in the cocoa powder, flour, and salt. Fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Reserve about 1/4 cup of the batter for swirling, and pour the remaining batter into the prepared baking pan, spreading it evenly.
- Prepare Cheesecake Swirl:
- In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the egg and vanilla extract, and continue to beat until fully incorporated and smooth.
- Assemble the Brownies:
- Spoon dollops of the cheesecake mixture over the brownie batter in the pan.
- Add the reserved brownie batter in small dollops on top of the cheesecake mixture.
- Using a knife or skewer, gently swirl the brownie and cheesecake batters together to create a marbled effect.
- Bake:
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
- Cool and Serve:
- Allow the brownies to cool completely in the pan on a wire rack.
- Once cooled, refrigerate for at least 2 hours to set the cheesecake layer.
- Lift the brownies out of the pan using the parchment overhang, cut into squares, and serve.
Notes
- For a more vibrant red color, gel food coloring is recommended.
- Ensure all refrigerated ingredients are at room temperature before mixing to achieve a smooth batter.
- Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
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