Red Velvet Cheesecake Brownies (Printable)
Decadent red velvet brownies with luscious cheesecake swirls create a stunning marbled dessert.
# What You'll Need:
→ Red Velvet Brownie Base
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring
06 - 2/3 cup all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - 1/4 teaspoon salt
→ Cheesecake Swirl
09 - 8 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing overhang on opposite sides for easy removal later.
02 - In a large bowl, whisk melted butter and sugar until smooth. Add eggs, vanilla, and red food coloring. Whisk until fully incorporated and uniform in color.
03 - Sift flour, cocoa powder, and salt directly into the wet mixture. Fold gently with a spatula until just combined, being careful not to overmix.
04 - Reserve 1/4 cup of the red velvet batter in a small bowl. Spread the remaining batter evenly in the prepared pan.
05 - In a medium bowl, beat cream cheese and sugar until completely smooth and no lumps remain. Add egg and vanilla, mixing until creamy and well combined.
06 - Pour the cheesecake mixture over the brownie batter in the pan. Use an offset spatula to spread it evenly across the surface.
07 - Drop spoonfuls of the reserved red velvet batter over the cheesecake layer. Run a knife or skewer through the batters in a figure-eight or swirling motion to create a marbled pattern.
08 - Bake for 33-36 minutes until the center is just set. A toothpick inserted in the center should emerge with a few moist crumbs, not wet batter.
09 - Let cool completely in the pan on a wire rack. Using the parchment overhang, lift the brownies out and cut into 16 equal squares.
# Expert Tips:
01 -
- You get that restaurant style marbled look with zero artistic skill required
- The tangy cream cheese cuts through the rich chocolate for the perfect balance
02 -
- Overbaking is the enemy, pull them out even if they seem slightly underdone
- Completely cooling before cutting is non negotiable or the cheesecake layer will smear
03 -
- Wrap your pan with foil if the edges start browning too quickly
- The toothpick test should have moist crumbs, not come out completely clean