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Red Velvet Cheesecake Brownies

Decadent Red Velvet Cheesecake Brownies You’ll Crave

These Red Velvet Cheesecake Brownies combine rich cheesecake and fudgy brownie for an irresistible treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • ½ cup Unsalted Butter Can use salted butter by slightly reducing added salt.
  • 1 cup Granulated Sugar No substitutions needed unless for dietary restrictions.
  • 2 large Eggs Room temperature is best for emulsifying; flaxseed eggs work for a vegan option.
  • 1 tablespoon Red Food Coloring Natural alternatives like beet juice can be used.
  • 1 teaspoon Vanilla Extract Swap in almond extract for a different twist.
  • 1 pinch Salt Can be omitted if using salted butter.
  • ¾ cup All-Purpose Flour Gluten-free all-purpose flour blend is a good alternative.
  • 2 tablespoons Dutch Process Cocoa Powder May substitute with unsweetened cocoa powder.
For the Cream Cheese Swirl
  • 8 ounces Cream Cheese Neufchâtel cheese is a lighter option.
  • 1 large Egg Flaxseed egg can be used for a vegan substitute.
  • ¼ cup Granulated Sugar Keep similar or use previous substitutions.

Equipment

  • 8 x 8-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • measuring cups and spoons
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line an 8 x 8-inch baking pan with parchment paper.
  2. Melt ½ cup of unsalted butter and whisk together with 1 cup of granulated sugar until glossy.
  3. Add 2 large eggs, whisk until frothy, and stir in 1 teaspoon of vanilla extract and 1 tablespoon of red food coloring.
  4. Sift in ¾ cup of flour, 2 tablespoons of cocoa powder, and a pinch of salt; fold gently until no streaks remain.
  5. Pour the brownie batter into the prepared pan and spread evenly.
  6. In a separate bowl, beat together 8 ounces of cream cheese, ¼ cup of granulated sugar, and 1 large egg until smooth.
  7. Spoon dollops of the cheesecake mixture over the brownie batter and swirl with a knife.
  8. Bake for 30–35 minutes until a toothpick comes out clean or with moist crumbs.
  9. Cool completely on a wire rack before slicing into squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Allow the brownies to cool completely before slicing. Whisk eggs well for a crackly top. Avoid overmixing to keep brownies fudgy. Customize with chocolate chips or nuts if desired.

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