Red Velvet Brownies with Cheesecake (Print version)

Fudgy red velvet brownies topped with a creamy cheesecake swirl—marbled, chilled bars for a decadent treat.

# What you'll need:

→ Red Velvet Brownie Layer

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

→ Cheesecake Layer

09 - 8 ounces cream cheese, softened
10 - 1/3 cup granulated sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract

# Method:

01 - Preheat oven to 350°F. Line an 8 x 8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium mixing bowl, whisk together melted butter and granulated sugar until smooth. Add eggs, vanilla extract, and red food coloring. Whisk until fully incorporated.
03 - Sift in all-purpose flour, unsweetened cocoa powder, and salt. Fold gently with a spatula until just combined. Spread 3/4 of the red velvet batter evenly in the prepared pan, reserving the remainder.
04 - In a separate bowl, beat softened cream cheese and granulated sugar together until creamy. Add the egg and vanilla extract, mixing until the batter is smooth.
05 - Pour cheesecake batter evenly over the red velvet layer. Gently spread to the edges.
06 - Dollop the reserved red velvet batter over the cheesecake layer. Swirl gently with a knife or skewer for a marbled appearance.
07 - Bake for 33 to 37 minutes or until the center is set and a toothpick inserted comes out mostly clean with a few moist crumbs.
08 - Allow to cool completely in the pan. Refrigerate for at least 1 hour before slicing and serving.

# Expert advice:

01 -
  • The fudgy red velvet base pairs perfectly with tangy cheesecake
  • These look stunning with minimal effort thanks to that marble swirl
  • They actually improve after a night in the fridge
02 -
  • Room temperature cream cheese prevents lumps in the cheesecake layer
  • Under slightly rather than over bake these. They continue cooking as they cool.
  • The chilling step is not optional for clean cuts
03 -
  • Use gel food coloring for deeper red without thinning the batter
  • Run your knife under hot water between slices for clean cuts

Go back