Red Velvet Cheesecake Brownies

These Red Velvet Cheesecake Brownies are a combination of two dessert favourites - brownies and cheesecake all in one! With a fudgy red velvet brownie base and a tangy cheesecake swirl they’re bites of heaven that virtually melt in your mouth.

With Valentine’s Day fast approaching, I realized it was time to share my favourite red velvet cheesecake brownie recipe with you. Typically I’m not the type of person to go overboard with gifts for Valentine’s Day. I prefer to surprise my loved ones with something homemade like these delectable red velvet brownies. Not only are they special for Valentine’s Day but also make a special treat at Christmas or for any time you’re craving red velvet!

Why You’ll Love These Red Velvet Cheesecake Brownies

• Red velvet cake made into cheesecake brownies. These treats combine the flavours of the classic cake we all love with the same deep red velvet colour, chocolate flavour and tangy cream cheese but in a brownie form.
• Super easy to make. With only 10 ingredients, they’re extremely easy to make, take just 20 minutes to assemble, and bake in 30 minutes.
• Impressive looking and great taste. A show-stopping addictive treat that tastes as good as it looks with its red velvet brownie base and beautiful cheesecake marble swirl on top.

Ingredients Need to Make Red Velvet Cheesecake Brownies

• Butter - Use unsalted butter, melt it and cool slightly before using. The butter adds structure to the brownie base.
• Granulated sugar – Used to sweeten both the brownie base and the cheesecake batter.
• Vanilla extract – Use pure vanilla extract which enhances the flavour of the brownie base.
• Cocoa powder – Just a small amount of unsweetened cocoa powder is needed to give the brownie base a light chocolate flavour.
• Red food colouring gel – I don’t often use food colouring, but make an exception when it comes to red velvet. Use red gel food colour since it is concentrated, but if you don’t have it, then use 1 tablespoon of liquid red food colouring.
• White vinegar – This is a staple in red velvet baking as the vinegar reacts with the acid in the cocoa powder and adds a touch of tang. You could also use apple cider vinegar.
• Eggs – Use room temperature eggs for both the brownie base and the cheesecake batter to provide structure and help the ingredients bind.
• All purpose flour – Use unbleached all purpose flour which works best for this recipe.
• Salt – Just a dash of kosher salt enhances the flavour of the batter.
• Cream cheese – To ensure the richest and creamiest red velvet with cheesecake treats, use full-fat cream cheese softened to room temperature.

How to make Red Velvet Cheesecake Brownies

Follow these easy step-by-step directions and photo tutorial:

• Start by making the red velvet brownie batter in a large mixing bowl. Add melted butter, sugar vanilla, cocoa powder, red food colouring, eggs, flour and salt, stirring in between each addition until the batter is smooth and thick.
• Remove ½ cup of the brownie batter in a measuring cup for the topping. Pour the remaining brownie batter into a baking pan lined with parchment paper and spread evenly.
• Meanwhile, in a medium bowl blend cream cheese, sugar and egg until smooth and creamy.
• To create swirl cheesecake brownies, drop dollops of the cream cheese mixture on top of the brownie batter base to cover most of the base. Then evenly drop dollops of the reserved brownie batter on top of the cream cheese.

• Create the marble cheesecake swirl with the tip of a chopstick or skewer by gently swirling the cream cheese topping and dollops of brownie batter in a figure 8 random pattern without disturbing the bottom brownie layer.
• Bake for 30 minutes until a toothpick inserted comes out with moist crumbs. Leave red velvet cheesecake bars in the pan to cool slightly for 1 hour then refrigerate for 2 hours or overnight before cutting.
• Lift the brownies out of the pan and cut into 16 squares.
• Store the brownies in a covered container, in the refrigerator until ready to serve.

FREQUENTLY ASKED QUESTIONS

Storage and Freezing Tips

• Store sliced brownies for 4 – 5 days in an airtight container in the refrigerator. I wouldn’t recommend storing them at room temperature because they are made with cream cheese.
• Freeze sliced brownies for 1 - 2 months in an airtight container in the freezer. To thaw brownies remove them from the freezer an place in the refrigerator to thaw overnight.

Pro Tips for Making Red Velvet Cheesecake Brownies

• The red velvet brownies recipe for the batter can be mixed by hand. But I recommend the cheesecake batter recipe be mixed with a mixer to ensure a smooth lump free cheesecake batter.
• When swirling the cheesecake batter, be careful not go too deep as you don’t want to disturb the brownie base.
• Before removing baked brownies from the baking pan to cut, it is important to chill them. They need time to set as they will be too soft to cut if still warm.
• For the best clean cuts, cut cold brownies and wipe the blade of the knife clean after each cut.
• Do not over bake the brownies. If you put a toothpick in the centre of the pan to test, it should come out with moist crumbs clinging to it. This will make for moist, fudgy brownies.

Other decadent treats to enjoy:

Chocolate Chips Muffins with Chocolate Drizzle

Chocolate Bundt Cake

Raspberry Coconut Bars

Recipe

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Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies are bites of heaven with a fudgy red velvet brownie layer topped with a tangy cheesecake swirl.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 16

Ingredients

Red Velvet Brownie Layer

• ½ cup butter 1 stick, melted
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup cocoa powder
• 2 teaspoons red food colouring gel
• 1 teaspoon white vinegar
• 2 eggs at room temperature
• ¾ cup all-purpose flour
• ¼ teaspoon salt

Cheesecake Swirl Layer

• 250 g cream cheese softened to room temperature
• ¼ cup granulated sugar
• 1 egg

Instructions

1. Preheat oven to 350 degrees F. Prepare an 8” x 8” baking pan. Line it with two long pieces of 8” wide parchment paper laying each in opposite directions extending the ends over each side of the pan tocreate handles. If necessary use cooking spray to stabilize the parchment paper.

Red Velvet Brownie Layer

1. In a large mixing bowl add melted butter, sugar and vanilla; with a spatula stir to combine. Add cocoa powder and stir to combine. Add food colouring and vinegar and stir to combine well. Blend in eggs and stir to combine. Add flour and salt and stir until completely combined and smooth.

2. Into a measuring cup, set aside just under ½ cup of the brownie batter for the topping. Pour the remaining brownie batter into the prepared baking pan and spread evenly. Set aside.

Cheesecake Swirl Layer

1. In a medium bowl, using a mixer, blend together cream cheese, sugar and egg until smooth and creamy and no lumps remain.

2. Drop dollops of the cream cheese mixture on top of the brownie batter base to cover most of the base. Then evenly drop about 12 dollops of the reserved brownie batter on top of the cream cheese. Create the marble swirl with the tip of a chopstick or skewer. Gently swirl the cream cheese topping and dollops of brownie batter in a figure 8 random pattern without disturbing the bottom brownie layer.

3. Bake for 30 minutes until a toothpick inserted comes out with moist crumbs. Remove from oven to a rack, leave in pan to cool slightly for 1 hour then refrigerate for 2 hours or overnight before cutting. Lift the brownies out of the pan by lifting the parchment paper handles. Cut into 16 squares, wiping the knife clean after each cut. Store the brownies in a covered container in the refrigerator.

Recipe Notes

1. The red velvet batter can be mixed by hand. But I recommend the cheesecake batter be mixed with a mixer to ensure a smooth lump free cheesecake batter.
2. When swirling the cheesecake batter be careful not go too deep as you don’t want to disturb the brownie base.
3. Before removing baked brownies from the baking pan to cut, it is important to chill them. They need time to set as they will be too soft to cut if still warm.
4. For the best clean cuts, cut cold brownies and wipe the blade of the knife clean after each cut.
5. Do not over bake the brownies. If you put a toothpick in the centre of the pan to test, it should come out with moist crumbs clinging to it. This will make for moist, fudgy brownies that melt in your mouth.