Red Velvet Brownies with Cheesecake (Print Version)
Fudgy red velvet bars with a creamy, tangy cheesecake swirl. Chill for neat slices and rich flavor.
# What You’ll 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
# Steps:
01 - Preheat the oven to 350°F and line an 8 x 8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, whisk together the melted butter and sugar until well incorporated. Add eggs, vanilla extract, and red food coloring, whisking until completely blended.
03 - Sift in the flour, unsweetened cocoa powder, and salt. Fold gently with a spatula until just combined. Spread three-quarters of the red velvet batter evenly in the prepared pan, reserving the remainder.
04 - In a separate bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg and vanilla, mixing until the cheesecake batter is fully smooth.
05 - Pour the cheesecake mixture carefully over the red velvet layer and spread into an even layer with a spatula.
06 - Place dollops of the reserved red velvet batter on top. Swirl gently with a knife or skewer to create a marbled effect.
07 - Bake for 33 to 37 minutes, or until the center appears set and a toothpick inserted into the center emerges mostly clean with a few moist crumbs lingering.
08 - Allow brownies to cool completely in the pan, then refrigerate for at least 1 hour to firm before slicing and serving.
# Expert Tips:
01 -
- You get a fudgy brownie and creamy cheesecake in every decadent square—no need to choose between desserts.
- The marbled top looks impressive but is genuinely easy, so you can pull off bakery-style treats at home.
02 -
- If you rush and slice them warm, the cheesecake layer will ooze and you’ll lose those neat layers.
- I once forgot to set some red velvet batter aside—now I always reserve it before pouring, so I never miss that marbled top.
03 -
- Let the brownies cool fully before chilling for the best slice and texture—warmth can ruin your careful marbling.
- Run your knife under hot water, wipe dry, then slice for the cleanest edges every time.