Red Velvet Brownies with Cheesecake (Print version)
Fudgy red velvet squares swirled with a tangy, creamy cheesecake layer — rich, festive bars for sharing or gifting.
# What you need:
→ Red Velvet Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 1 tablespoon red food coloring
06 - 3/4 cup all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - 1/4 teaspoon salt
→ Cheesecake Layer
09 - 8 ounces cream cheese, softened
10 - 1/3 cup granulated sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper, allowing for an overhang to facilitate removal.
02 - In a medium mixing bowl, whisk together melted butter and sugar until smooth. Incorporate eggs, vanilla extract, and red food coloring, whisking until fully integrated.
03 - Sift flour, unsweetened cocoa powder, and salt over the wet ingredients. Gently fold using a spatula just until combined. Spread 3/4 of the red velvet batter evenly in the prepared pan, reserving the remainder.
04 - In a separate bowl, beat softened cream cheese with sugar until creamy. Add egg and vanilla extract, mixing until the batter is smooth and homogeneous.
05 - Carefully pour the cheesecake mixture over the red velvet brownie layer, spreading evenly. Dollop the reserved red velvet batter over the surface and use a knife or skewer to gently swirl for a marbled appearance.
06 - Bake for 33 to 37 minutes, or until the center is set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached.
07 - Allow to cool completely in the pan, then refrigerate for at least 1 hour to set layers before slicing and serving.
# Expert advice:
01 -
- No one suspects how easily these brownies come together—they think you baked all day.
- The contrast between the fudgy brownie and tangy cheesecake layers is completely unforgettable.
02 -
- If you try to slice before chilling, the cheesecake will stick to your knife and the swirls won’t look as sharp.
- It took me several tries to learn that slightly underbaking gives an even fudgier result once cooled—trust the toothpick test but don’t wait for it to be totally clean.
03 -
- Use parchment with long edges so you can lift the brownies out in one clean move—no crumbling corners.
- Mix the cheesecake layer only until smooth; overmixing leads to cracks as it bakes.