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The Ultimate Decadent Red Velvet Cheesecake Brownies with Perfect Cream Cheese Swirl

Two rich, fudgy red velvet cheesecake brownies with white cream cheese swirls stacked on a light plate.
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Make rich, fudgy red velvet brownies topped with a creamy, perfectly marbled cheesecake layer. This recipe delivers a showstopping dessert bar ideal for any gathering.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon red food coloring (gel preferred)
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the brownie batter: In a large bowl, whisk together the melted butter and 2 cups of sugar until combined.
  3. Whisk in the 4 eggs one at a time until fully incorporated. Stir in 1 teaspoon vanilla extract, white vinegar, and red food coloring until the mixture is uniformly red.
  4. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  5. Prepare the cheesecake layer: In a medium bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer until smooth. Beat in 1 egg and 1/2 teaspoon vanilla extract until the mixture is creamy.
  6. Spread the red velvet brownie batter evenly into the prepared pan.
  7. Dollop spoonfuls of the cheesecake mixture over the brownie batter.
  8. Use a knife or skewer to gently swirl the cheesecake layer into the brownie batter to create a marbled effect. Do not over-swirl.
  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.
  10. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into bars.

Notes

  • Use gel food coloring for the most intense red color without thinning the batter.
  • For cleaner cuts, chill the cooled brownies for at least 2 hours before slicing.
  • If you prefer a thicker brownie, use an 8×8 inch pan instead and adjust the baking time accordingly.

Nutrition

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