Red Velvet Brownies Cheesecake Swirl (Print Page)

Rich red velvet brownies marbled with a creamy cheesecake swirl creating a decadent dessert.

# What You Need:

→ Red Velvet Brownie Base

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 1 tablespoon red food coloring
06 - 1/4 cup unsweetened cocoa powder
07 - 3/4 cup all-purpose flour
08 - 1/4 teaspoon salt

→ Cheesecake Swirl

09 - 8 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg yolk
12 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - Whisk melted butter and granulated sugar in a large bowl until smooth. Add eggs, vanilla extract, and red food coloring, mixing thoroughly to combine.
03 - Sift cocoa powder, flour, and salt into the wet mixture. Fold gently until just combined—avoid overmixing to maintain fudgy texture.
04 - Reserve 1/4 cup of brownie batter for later use. Spread remaining batter evenly in the prepared pan, smoothing the surface with a spatula.
05 - Beat softened cream cheese until smooth and creamy. Add sugar, egg yolk, and vanilla extract, mixing until fully incorporated and lump-free.
06 - Drop spoonfuls of cheesecake mixture evenly over the brownie base. Add small dollops of reserved red velvet batter across the cheesecake layer.
07 - Drag a skewer or knife through the batters in a figure-eight or swirling motion to create a marbled pattern. Avoid over-swirling to maintain distinct layers.
08 - Bake for 33-36 minutes until the center appears set and a toothpick inserted comes out with moist crumbs. The edges should be slightly firm but the center remains slightly soft.
09 - Allow brownies to cool completely in the pan. Use parchment overhang to lift out, then cut into 16 equal squares with a sharp knife.

# Expert Tips:

01 -
  • The red velvet batter stays incredibly fudgy while the cheesecake layer adds this tangy creaminess that cuts through the richness
  • They look like you spent hours at a bakery but come together in under an hour with zero fancy techniques
  • The marble pattern means every single bite has both chocolate and cheesecake flavors working together
02 -
  • Dont swirl too aggressively or youll end up with muddy colors instead of that gorgeous marble effect
  • The center will still look slightly jiggly when you take them out but they continue cooking as they cool
  • Room temperature ingredients prevent the cheesecake layer from separating during baking
03 -
  • Chill the whole pan in the freezer for 30 minutes before slicing for the cleanest edges
  • Use gel food coloring instead of liquid to avoid thinning out your batter
  • For extra chocolate depth, fold 1/4 cup mini chocolate chips into the brownie batter before swirling

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