Red Velvet Cheesecake Brownies (Printable version)

Fudgy red velvet layers marbled with creamy cheesecake swirls create this indulgent chocolate dessert.

# What You’ll Need:

→ Brownie Base

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring
06 - 2/3 cup all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - 1/4 teaspoon salt

→ Cheesecake Swirl

09 - 8 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract

# How to Make It:

01 - Preheat oven to 350°F. Line 8x8 inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Whisk melted butter and sugar in large bowl until smooth. Add eggs, vanilla, and red food coloring; whisk until fully combined.
03 - Sift flour, cocoa powder, and salt into bowl. Fold gently with spatula until just combined. Do not overmix.
04 - Reserve 1/4 cup batter. Spread remaining batter evenly in prepared pan.
05 - Beat cream cheese with sugar until smooth. Add egg and vanilla; mix until creamy.
06 - Pour cheesecake mixture over brownie batter. Smooth top evenly.
07 - Drop spoonfuls of reserved batter on cheesecake layer. Use knife to swirl gently for marbled pattern.
08 - Bake 33-36 minutes until center is just set and toothpick comes out with moist crumbs.
09 - Cool completely in pan on wire rack before lifting out and cutting into squares.

# Expert tips:

01 -
  • The combination of fudgy chocolate brownie and tangy cheesecake creates the most incredible texture contrast
  • They look stunning with that marbled swirl pattern but are secretly quite straightforward to make
  • These strike that perfect balance between being impressive enough for company but casual enough for a Tuesday night treat
02 -
  • Overbaking is the number one way to ruin these start checking at 33 minutes, even if they look slightly underdone in the center
  • The cheesecake layer will continue to set as it cools, so pulling them out when the center still has a slight wobble is actually correct
  • Let them cool completely at room temperature before refrigerating, or condensation will make the tops sticky
03 -
  • If your red food coloring turns your batter more pink than red, add another 1/2 teaspoon and trust the process baking deepens the color
  • A little pinch of espresso powder in the brownie batter makes the chocolate flavor more pronounced without tasting like coffee

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