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Red Velvet Cheesecake Brownies

Irresistible Red Velvet Cheesecake Brownies to Savor

Indulge in the rich flavors of Red Velvet Cheesecake Brownies with a decadent brownie base and creamy cheesecake swirl.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Butter Adds rich moisture; margarine can be used as a substitute.
  • 1 cup Sugar Provides sweetness; brown sugar deepens the flavor.
  • 1/2 cup Cocoa Powder Delivers chocolate flavor and color; use unsweetened for best results.
  • 1 tbsp Red Food Coloring Intensifies the red hue; beet powder offers a natural alternative.
  • 1 tsp Vanilla Extract Enhances flavor depth; almond extract can be a good replacement.
  • 1 tbsp Vinegar Creates a slight tang and improves the color reaction; can be omitted if desired.
  • 2 Eggs Binds ingredients and provides structure; no substitutes recommended here.
  • 1 cup Flour Gives the brownies structure; gluten-free flour works for a gluten-free option.
  • 1/4 tsp Salt Balances out sweetness and enhances flavors.
For the Cheesecake Layer
  • 8 oz Cream Cheese Forms the creamy base of the cheesecake layer; low-fat can lighten the recipe.
  • 1 large Egg Yolk Adds creaminess and texture; essential for structure, so do not replace.

Equipment

  • Oven
  • 8x8 inch baking pan
  • Mixing Bowl
  • Whisk
  • Spatula
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking pan by lining it with parchment paper or greasing it lightly.
  2. In a medium bowl, combine melted butter, sugar, cocoa powder, red food coloring, vanilla extract, and vinegar. Whisk until well blended and smooth.
  3. Add the eggs one at a time, whisking vigorously after each addition until fully integrated.
  4. Gently stir in the flour and salt until just combined; do not overmix.
  5. Set aside 1/4 cup of the brownie batter for later. Spread the remaining batter evenly into the prepared pan.
  6. In a separate bowl, beat together cream cheese, sugar, egg yolk, and a splash of vanilla extract until smooth and creamy.
  7. Spread the cheesecake mixture evenly over the brownie base, then dollop the reserved brownie batter on top.
  8. Gently swirl the brownie and cheesecake layers together with a toothpick or knife.
  9. Bake for 30–35 minutes until the edges are set but the center remains slightly jiggly.
  10. Allow the brownies to cool completely in the pan, then lift out using the parchment paper and slice into squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Allow brownies to cool completely in the pan for clean slices without crumbling. Store in an airtight container.

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