Red Velvet Cheesecake Brownies Recipe

Introduction

These Red Velvet Cheesecake Brownies combine the rich, fudgy texture of dark chocolate brownies with a creamy, tangy cheesecake swirl and a vibrant red color. They’re perfect for celebrations or simply to satisfy your sweet tooth with a decadent treat.

Ingredients

• 3/4 cup unsalted butter (diced into large cubes)
• 4 ounces 72% bittersweet chocolate (coarsely chopped)
• 2 cups granulated sugar
• 4 large eggs
• 1 ounce red food coloring (or as needed for desired shade)
• 2 teaspoons vanilla extract
• 1/3 cup unsweetened cocoa powder (sifted if lumpy)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 2 large egg whites
• 8 ounce package cream cheese (very well softened)
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with heavy-duty aluminum foil for easy cleanup and spray it with cooking spray. Set aside.
2. Step 2: In a very large microwave-safe bowl, combine the cubed butter and chopped chocolate. Microwave on high for 90 seconds, stirring until smooth. Continue heating in 15-second bursts if needed to fully melt the mixture.
3. Step 3: Add 2 cups sugar to the chocolate mixture and whisk together. It will be thick and granular.
4. Step 4: Add the 4 large eggs and whisk to combine.
5. Step 5: Stir in the red food coloring and 2 teaspoons vanilla extract, whisking gently at first. Add more food coloring until the batter reaches your desired red shade.
6. Step 6: Mix in the cocoa powder until incorporated.
7. Step 7: Add the flour and kosher salt, stirring until fully combined. Pour the brownie batter into the prepared pan and set aside.
8. Step 8: In a separate bowl, use a handheld mixer to beat the 2 egg whites, softened cream cheese, 1/4 cup sugar until smooth and fluffy—about 5 minutes.
9. Step 9: Add 2 tablespoons flour and 1 teaspoon vanilla extract to the cream cheese mixture and beat to incorporate.
10. Step 10: Dollop heaping tablespoons of the cream cheese mixture over the brownie batter. It will seem like a lot, but it blends perfectly when baked.
11. Step 11: Use a knife to gently swirl the cream cheese into the brownie batter to create a marbled effect.
12. Step 12: Bake for 40 to 45 minutes, starting to check at 30 minutes. Rotate the pan halfway through baking for even cooking. The brownies are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Tips & Variations

• Using good quality bittersweet chocolate will enhance the chocolate flavor and richness.
• If you don’t have red food coloring, beet juice or powder can be a natural alternative.
• For extra texture, sprinkle chopped pecans or walnuts on top before baking.
• Be careful not to overmix the cream cheese swirl to maintain a pretty marbled look.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. To reheat, warm individual pieces briefly in the microwave for 10-15 seconds to soften without melting the cheesecake layer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel or liquid?

Yes, you can use any red food coloring, but gel coloring tends to provide a more vibrant color without thinning your batter.

Can I make these gluten-free?

Substitute the all-purpose flour with a gluten-free baking blend of equal measure to make these brownies gluten-free. Ensure your cocoa powder and other ingredients are certified gluten-free as well.

Red Velvet Cheesecake Brownies Recipe

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★★★★★

4.5 from 70 reviews

This Red Velvet Cheesecake Brownies recipe combines the rich, fudgy taste of dark chocolate brownies with a creamy, tangy cheesecake swirl, all beautifully tinted with vibrant red food coloring to create an eye-catching dessert perfect for any occasion.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 to 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Batter

• 3/4 cup unsalted butter (diced into large cubes)
• 4 ounces 72% bittersweet chocolate (coarsely chopped; or similar dark chocolate)
• 2 cups granulated sugar
• 4 large eggs
• 1 ounce red food coloring (or as needed for desired shade)
• 2 teaspoons vanilla extract
• 1/3 cup unsweetened cocoa powder (sifted if lumpy)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon kosher salt

Cream Cheese Swirl

• 2 large egg whites
• 8 ounce package cream cheese (very well softened)
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Instructions

1. Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with heavy-duty aluminum foil if desired for easier cleanup and spray with cooking spray; set aside.
2. Melt Butter and Chocolate: In a very large microwave-safe bowl, combine the cubed butter and chopped chocolate. Heat on high power for 90 seconds, or until butter has melted and chocolate can be stirred smooth. If necessary, continue heating in 15-second intervals until smooth.
3. Add Sugar: Add 2 cups granulated sugar into the melted butter-chocolate mixture and whisk to combine. The mixture will be thick and granular.
4. Add Eggs: Add the 4 large eggs to the mixture and whisk thoroughly until blended.
5. Add Color and Flavor: Pour in the red food coloring and 2 teaspoons vanilla extract. Whisk gently at first to incorporate, adding more food coloring as needed until the batter reaches your desired shade of red.
6. Add Cocoa and Dry Ingredients: Stir in 1/3 cup unsweetened cocoa powder, followed by 1 1/2 cups all-purpose flour and 1/2 teaspoon kosher salt. Mix until just combined.
7. Transfer Batter: Turn the brownie batter out into the prepared pan and set aside.
8. Make Cream Cheese Swirl: In a separate bowl, add 2 large egg whites, 8 ounces softened cream cheese, 1/4 cup sugar, and beat with a handheld electric mixer on high for about 5 minutes until smooth and significantly fluffed.
9. Add Remaining Swirl Ingredients: Add 2 tablespoons flour and 1 teaspoon vanilla extract to the cream cheese mixture and beat just to incorporate.
10. Apply Swirl: Drop the cream cheese mixture over the brownie batter in heaping tablespoonfuls. Using a knife, gently swirl the cream cheese into the brownie batter to create a marbled effect.
11. Bake: Bake in the preheated oven for 40 to 45 minutes, rotating the pan halfway through. Start checking for doneness at 30 minutes; the brownies are done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Don’t worry if it takes slightly longer – baking times can vary based on oven and climate.

Notes

• Adjust red food coloring according to your desired intensity of the red velvet color.
• Swirling gently with a knife creates an attractive marbled effect without blending the layers completely.
• Using heavy-duty foil for lining the pan makes for easier cleanup.
• Rotate the pan halfway through baking to ensure even cooking and browning.
• Check doneness with a toothpick inserted centrally; moist crumbs are ideal for fudgy brownies.

Keywords: Red Velvet Brownies, Cheesecake Brownies, Chocolate Brownies, Dessert Brownies, Swirled Brownies, Fudgy Brownies, Red Velvet Dessert