Red Velvet Brownies Cheesecake Swirl (Print Page)

Fudgy red velvet brownies with creamy cheesecake swirls create a decadent and visually stunning dessert.

# What You Need:

→ For the Red Velvet Brownies

01 - 3/4 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1/4 cup packed light brown sugar
04 - 2 large eggs
05 - 1 tablespoon red food coloring
06 - 2 teaspoons pure vanilla extract
07 - 2/3 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/2 teaspoon salt
10 - 1 teaspoon distilled white vinegar

→ For the Cheesecake Swirl

11 - 8 oz cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 large egg yolk
14 - 1/2 teaspoon pure vanilla extract

# Directions:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until combined.
03 - Add eggs, red food coloring, vanilla extract, and vinegar. Whisk until smooth.
04 - Sift in flour, cocoa powder, and salt. Fold gently until just combined; do not overmix.
05 - Reserve 1/4 cup of the batter for swirling. Spread the remaining batter evenly in the prepared pan.
06 - In a medium bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
07 - Dollop spoonfuls of the cheesecake mixture over the brownie batter. Add reserved brownie batter in small dollops.
08 - Use a knife or skewer to gently swirl the cheesecake and brownie batters together for a marbled effect.
09 - Bake for 32-36 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
10 - Cool completely in the pan on a wire rack. Lift out using the parchment overhang, slice into squares, and serve.

# Expert Tips:

01 -
  • The cheesecake layer keeps these brownies impossibly fudgy while adding a tangy creaminess that cuts through all that chocolate richness.
  • They look like you spent hours in the kitchen but come together in under an hour with minimal fuss.
02 -
  • The vinegar might seem strange but it's actually essential; it activates the cocoa powder and enhances that classic red velvet flavor.
  • Room temperature cream cheese is non negotiable; I've tried shortcuts with microwaved cream cheese and the texture just isn't the same.
03 -
  • Line your pan with parchment paper going both directions; this creates a sling that makes lifting the whole batch out completely effortless.
  • Use a light colored metal pan rather than glass; glass pans can cause the edges to overcook before the center sets properly.

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