Red Velvet Cheesecake Brownies (Printable)

Fudgy brownies with red velvet base and creamy cheesecake swirl. Perfect for special occasions and gatherings.

# What You Need:

→ Red Velvet Brownie Layer

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

→ Cheesecake Layer

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

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing edges to overhang for convenient removal.
02 - In a large bowl, whisk melted butter and sugar until smooth. Incorporate eggs, vanilla extract, and red food coloring, mixing until fully combined.
03 - Sift flour, cocoa powder, and salt together. Fold into wet mixture gently until just combined, avoiding overmixing.
04 - Reserve 1/4 cup red velvet batter for garnish. Spread remaining batter evenly across the prepared pan.
05 - Beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract; beat until creamy and lump-free.
06 - Pour cheesecake mixture over red velvet batter and spread evenly.
07 - Dollop reserved red velvet batter by spoonfuls over cheesecake layer. Use a knife or skewer to create decorative swirl patterns.
08 - Bake for 35 minutes until center is just set. A toothpick inserted should emerge with few moist crumbs.
09 - Cool completely in pan on a wire rack. Refrigerate minimum 2 hours before cutting into squares.

# Expert Suggestions:

01 -
  • Two beloved desserts merge into one wildly indulgent square that tastes like a celebration.
  • The swirl pattern makes every brownie look bakery perfect without any fancy skills required.
  • They slice cleanly after chilling, so you get sharp edges and gorgeous layers in every piece.
  • That pop of red against creamy white makes them impossible to ignore on any dessert table.
02 -
  • Cold cream cheese will leave lumps no matter how long you beat it, so let it sit out for at least 30 minutes before you start.
  • Overbaking turns the cheesecake layer grainy and dry, so pull them out when the center still has a subtle wobble.
  • Cutting them straight from the fridge gives you sharp, bakery style edges instead of smushed, messy squares.
03 -
  • Line your pan so the parchment hangs over two opposite sides, making it easy to lift the whole slab out for perfect cutting.
  • Wipe your knife clean between each cut and you'll get those sharp, professional looking edges every single time.
  • If the cheesecake layer cracks slightly during baking, don't panic, it adds rustic charm and tastes exactly the same.
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