Red Velvet Cheesecake Brownies

Red velvet cheesecake brownies are a rich, decadent dessert featuring fudgy red velvet brownies swirled with a creamy cheesecake layer. These vibrant and indulgent brownies combine the best of both worlds—chewy chocolatey goodness and tangy cheesecake perfection!

Why You’ll Love This Recipe

• Beautiful and festive – Perfect for holidays, Valentine’s Day, or special occasions.
• Rich and fudgy – A moist red velvet brownie base with a creamy cheesecake swirl.
• Easy to make – Simple ingredients and no fancy equipment needed.
• Great for sharing – A crowd-pleasing dessert for parties or potlucks.
• Customizable – Adjust the sweetness, add chocolate chips, or swirl in extra flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Red Velvet Brownies:

• Butter (melted)
• Granulated sugar
• Eggs
• Vanilla extract
• Red food coloring
• Cocoa powder
• All-purpose flour
• Salt
• White vinegar (enhances color and texture)

For the Cheesecake Swirl:

• Cream cheese (softened)
• Granulated sugar
• Egg
• Vanilla extract

Directions

1. Preheat oven – Set to 350°F (175°C) and line a baking pan with parchment paper.
2. Make the brownie batter – In a bowl, whisk melted butter and sugar. Add eggs, vanilla, red food coloring, and white vinegar. Stir in flour, cocoa powder, and salt until smooth.
3. Prepare the cheesecake mixture – Beat cream cheese, sugar, egg, and vanilla until smooth.
4. Assemble the brownies – Spread most of the red velvet brownie batter in the pan, reserving a little for swirling. Pour the cheesecake mixture on top, then drop spoonfuls of the reserved brownie batter over it. Swirl with a knife.
5. Bake – Bake for 30-35 minutes, or until a toothpick inserted comes out with a few moist crumbs.
6. Cool and serve – Let brownies cool completely before slicing for clean, even squares.

Servings and Timing

• Servings: 9-12 brownies
• Prep time: 15 minutes
• Cook time: 35 minutes
• Total time: 50 minutes

Variations

• Extra chocolatey – Mix in chocolate chips or drizzle melted chocolate on top.
• Nutty crunch – Add chopped pecans or walnuts to the brownie batter.
• Gluten-free version – Use a 1:1 gluten-free flour substitute.
• Mini cheesecake brownies – Bake in a muffin tin for individual portions.
• More tangy flavor – Add a teaspoon of lemon juice to the cheesecake layer.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze in a sealed container for up to 2 months. Thaw in the fridge before serving.
• Serving: Enjoy chilled or at room temperature for the best texture.

FAQs

Can I use a brownie mix instead?

Yes! Use a boxed red velvet cake or brownie mix as a shortcut.

How do I prevent cheesecake from cracking?

Avoid overbaking, and let the brownies cool gradually at room temperature.

Can I use gel food coloring instead of liquid?

Yes, but you may need to adjust the amount for the same vibrant color.

How do I get clean slices?

Chill the brownies before slicing and use a sharp knife wiped clean after each cut.

Can I make these dairy-free?

Yes! Use dairy-free butter and cream cheese substitutes.

What’s the best pan size?

An 8×8-inch pan works best for thick brownies, but a 9×9-inch pan can be used for thinner brownies.

Can I add more cheesecake?

Yes! Double the cheesecake layer for an extra creamy version.

What should I serve these with?

Pair with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Can I make these ahead of time?

Yes! They taste even better the next day after chilling.

How do I fix dry brownies?

Slightly underbake them and avoid overmixing the batter.

Conclusion

Red velvet cheesecake brownies are a stunning and delicious dessert that combines the best of fudgy brownies and creamy cheesecake. Whether for a holiday, a party, or just because, these brownies are sure to impress. Try them today and enjoy a perfect balance of chocolatey richness and tangy sweetness!

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