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Ultimate Fudgy Red Velvet Cheesecake Brownies with Perfect Cream Cheese Swirl

A single square of rich red velvet cheesecake brownies featuring a dark chocolate base and a vibrant red and cream cheese swirl topping.
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Make these rich, fudgy Red Velvet Cheesecake Brownies. This recipe combines a decadent red velvet brownie base with a creamy, tangy cheesecake swirl for an impressive, marbled dessert square.

Ingredients

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  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons red food coloring
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 3 Tablespoons Dutch process cocoa powder
  • 8 ounces cream cheese, room temperature
  • 1 large egg, room temperature (for cheesecake layer)
  • 1/3 cup granulated sugar (for cheesecake layer)
  • 1/4 teaspoon vanilla extract (for cheesecake layer)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the brownie batter: In a medium bowl, whisk together the melted butter and 1 cup of sugar until combined.
  3. Beat in the 2 room temperature eggs one at a time. Mix in the red food coloring and 2 teaspoons of vanilla extract until the color is uniform.
  4. In a separate small bowl, whisk together the flour, salt, and cocoa powder. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  5. Prepare the cream cheese swirl: In another bowl, use an electric mixer to beat the 8 ounces of cream cheese until smooth. Add the 1/3 cup of sugar and 1/4 teaspoon of vanilla extract, beating until creamy. Beat in the remaining 1 room temperature egg until the mixture is smooth.
  6. Spread half of the red velvet brownie batter evenly into the prepared pan.
  7. Dollop the cream cheese mixture over the brownie batter. Drop the remaining brownie batter in spoonfuls over the cream cheese layer.
  8. Take a knife or skewer and gently swirl the two batters together to create a marbled effect. Do not over-swirl; you want distinct ribbons of color and texture.
  9. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, but not wet batter. The cheesecake portion should look set.
  10. Let the Red Velvet Cheesecake Brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  11. Cut into 16 squares and serve your decadent dessert bars.

Notes

  • For the best marbled look, use a butter knife to make S-shapes through the batter layers, lifting the knife out between each pass.
  • Ensure your cream cheese and eggs for the cheesecake layer are at room temperature; this prevents lumps in your swirl.
  • If you prefer a fudgier texture, slightly underbake by 2-3 minutes.

Nutrition

Find it online: https://kingscook.com/red-velvet-cheesecake-brownies/