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Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies: Indulgence in Every Bite

These Red Velvet Cheesecake Brownies offer an irresistible combination of fudgy brownie and creamy cheesecake swirl for a perfect dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • 1/2 cup Unsalted Butter Adds richness and moisture; can be substituted with coconut oil for a dairy-free option.
  • 1 cup Granulated Sugar Provides sweetness and helps achieve a crackly top; can be replaced with brown sugar for a deeper flavor.
  • 2 large Eggs Binds the ingredients and adds structure; always use room temperature eggs for optimal results.
  • 1.5 teaspoons Red Food Coloring Enhances visual appeal; for a natural alternative, consider using beet juice.
  • 2 teaspoons Vanilla Extract Adds depth of flavor; vanilla bean paste or extra cocoa powder can further elevate taste.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavors; try using sea salt or kosher salt for a different twist.
  • 3/4 cup All-Purpose Flour Provides structure to the brownies; substitute with a gluten-free flour blend for a gluten-free version.
  • 3 tablespoons Dutch Process Cocoa Powder Contributes to the rich chocolate flavor; unsweetened cocoa powder can work too.
For the Cheesecake Swirl
  • 8 ounces Cream Cheese Creates that luscious cheesecake swirl; opt for Neufchâtel cheese for a lighter option.
  • 1 large Egg Binds the cheesecake mixture; you can use the same substitution as above.
  • 1/3 cup Granulated Sugar Sweetens the cream cheese filling; feel free to use another sweetener based on your preference.

Equipment

  • 8x8-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring the parchment hangs over the edges for easy removal later.
  2. In a medium mixing bowl, whisk together 1/2 cup of melted unsalted butter and 1 cup of granulated sugar until the mixture becomes glossy and smooth.
  3. Add 2 large room temperature eggs, whisking until foamy and well combined. Stir in 2 teaspoons of vanilla extract and 1 1/2 teaspoons of red food coloring.
  4. Gently fold in 3/4 cup of all-purpose flour, 3 tablespoons of Dutch process cocoa powder, and 1/2 teaspoon of salt.
  5. Pour the brownie batter into the prepared pan, smoothing it out evenly with a spatula.
  6. In another bowl, combine 8 ounces of cream cheese, 1 large egg, and 1/3 cup of sugar. Beat until creamy and smooth.
  7. Drop dollops of the cheesecake mixture over the brownie batter, creating a marbled effect. Swirl the cheesecake into the brownie batter using a knife or toothpick.
  8. Place the pan in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a knife into the center.
  9. Let it cool completely on a wire rack. Use the parchment overhang to lift the brownies out of the pan before slicing them into squares.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Ensure butter is melted but not hot, and use room-temperature eggs for best results. Don’t overmix the ingredients to maintain a fudgy texture.

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