Red Velvet Cheesecake Brownies (Print-Friendly Version)
Decadent brownies combining rich red velvet with swirls of creamy cheesecake for a stunning marbled dessert that tastes as good as it looks.
# What You Need:
→ Red Velvet Brownie Layer
01 -
1/2 cup (113g) unsalted butter, melted
02 -
1 cup granulated sugar
03 -
1/4 cup unsweetened cocoa powder
04 -
1 tablespoon red food coloring
05 -
1 teaspoon vanilla extract
06 -
1/2 teaspoon white vinegar
07 -
2 large eggs
08 -
3/4 cup all-purpose flour
09 -
Pinch of salt
→ Cheesecake Layer
10 -
227g cream cheese, softened
11 -
1/3 cup granulated sugar
12 -
1 egg yolk
13 -
1/2 teaspoon vanilla extract
# How to Make It:
01 -
Preheat your oven and line an 8×8 inch baking pan with parchment paper or coat with nonstick spray.
02 -
In a mixing bowl, combine melted butter with sugar and cocoa powder until smooth. Stir in red food coloring, vanilla extract, and white vinegar.
03 -
Beat in eggs one at a time. Gently fold in flour and salt until just combined, being careful not to overmix.
04 -
In a separate bowl, beat softened cream cheese with sugar until smooth and creamy. Add egg yolk and vanilla, mixing until fully incorporated.
05 -
Pour the red velvet batter into the prepared pan, spreading it evenly. Drop spoonfuls of the cheesecake mixture on top of the brownie layer.
06 -
Use a toothpick or knife to gently swirl the two batters together, creating a marbled pattern. Don't overmix—a few swirls will suffice.
07 -
Bake until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
08 -
Allow to cool completely in the pan on a cooling rack before cutting into squares.
# Additional Tips:
01 -
These brownies combine the classic cocoa-vanilla flavor of red velvet cake with a silky cheesecake swirl for a striking marbled appearance.
02 -
For cleaner cuts, refrigerate the brownies for an hour after cooling completely.