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The Ultimate Fudgy Red Velvet Cheesecake Brownies with Perfect Cream Cheese Swirl

A close-up of a rich, fudgy red velvet cheesecake brownie square with a marbled cream cheese swirl topping.
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Make these decadent red velvet cheesecake brownies for a showstopping dessert. You get a perfect combination of tart cheesecake layered with moist, rich red velvet brownie batter for a memorable bite.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon red food coloring (gel preferred)
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon white vinegar (for brownie batter)
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar (for cheesecake layer)
  • 1 large egg (for cheesecake layer)
  • 1/2 teaspoon vanilla extract (for cheesecake layer)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. Prepare the cheesecake layer: In a medium bowl, beat the softened cream cheese with 1/2 cup sugar, 1 egg, and 1/2 teaspoon vanilla extract until smooth. Set aside.
  3. Prepare the red velvet brownie batter: In a large bowl, whisk together the melted butter and 2 cups of sugar until combined.
  4. Whisk in the 4 eggs one at a time until incorporated. Mix in 1 teaspoon vanilla extract, 1 teaspoon vinegar, and the red food coloring until the mixture is uniformly red.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  7. Spread half of the red velvet batter evenly into the prepared pan.
  8. Carefully dollop spoonfuls of the cheesecake mixture over the brownie batter.
  9. Spread the remaining red velvet batter over the cheesecake layer.
  10. Take a knife or skewer and gently swirl the cheesecake layer into the brownie batter to create a marbled effect.
  11. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter. The cheesecake portion should be mostly set.
  12. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  13. Cut into squares and serve your homemade red velvet square bars.

Notes

  • For the most vibrant color, use a high-quality gel food coloring instead of liquid drops.
  • If you want a fudgier texture, slightly underbake them by 2-3 minutes.
  • Chill the brownies for at least 2 hours before cutting for clean slices.

Nutrition

Find it online: https://cutcooktaste.com/red-velvet-cheesecake-brownies/