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Red Velvet Cheesecake Brownies

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These Red Velvet Cheesecake Brownies combine fudgy red velvet brownie with a creamy cheesecake swirl for a decadent, bakery-worthy dessert bar. Easy to make and perfect for any occasion, they’re as beautiful as they are delicious.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 3 tablespoons unsweetened cocoa powder (16g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup unsalted butter, melted (113g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon liquid red food coloring or 2 teaspoons gel food coloring
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, full-fat, softened (226g)
  • 1/4 cup granulated sugar (50g)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, whisk together flour, cocoa powder, granulated sugar, and salt.
  3. In another bowl, whisk eggs, melted butter, vanilla extract, red food coloring, and white vinegar until fully combined.
  4. Pour the wet ingredients into the dry and gently fold until no flour streaks remain. Do not overmix. If the batter looks dry, add 1-2 tablespoons milk.
  5. Scoop out about 1/4 cup of the red velvet batter and set aside for swirling. Spread the remaining batter evenly into the prepared pan.
  6. In a medium bowl, beat softened cream cheese with 1/4 cup sugar until smooth and creamy (about 2 minutes). Add egg yolk and 1/2 teaspoon vanilla, mixing until fully combined.
  7. Dollop the cheesecake mixture over the brownie batter in big spoonfuls. Drop the reserved red velvet batter in between the cheesecake dollops.
  8. Use a skewer or butter knife to gently swirl the batters together for a marbled effect.
  9. Bake for 33-38 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
  10. Let the brownies cool in the pan for at least 1 hour. For clean slices, chill in the fridge for 30 minutes before cutting.
  11. Remove brownies using the parchment overhang. Slice into 16 squares for party-sized treats, or 9 larger squares.

Notes

For best results, use room temperature cream cheese and eggs. Don’t overmix the batters to keep the swirl defined. Chill brownies before slicing for clean, bakery-style squares. You can substitute gluten-free flour for a gluten-free version or use plant-based butter and vegan cream cheese for dairy-free brownies.

Nutrition

Keywords: red velvet, cheesecake brownies, dessert bars, easy brownies, swirled brownies, red velvet dessert, cream cheese swirl, holiday dessert, potluck dessert, chocolate brownies

Find it online: https://jodierecipes.com/red-velvet-cheesecake-brownies-recipe-easy-swirled-dessert-bars/