When February rolls around, it’s time for red velvet everything. From Red Velvet Cinnamon Rolls to Red Velvet Cake Mix Cookies, nothing sets the mood for the season of love quite like desserts that are vibrant and indulgent. My all-time favorite? Red Velvet Cheesecake Brownies a stunning mash-up of tangy cheesecake and fudgy red velvet brownies. This dessert is so delightful, you’ll want to make it again and again.
Not only do these red velvet cheesecake brownies deliver on flavor, but they also look incredible. The bold red hue combined with the creamy cheesecake swirl makes them perfect for Valentine’s Day or any special occasion. Plus, they are surprisingly easy to make, even for beginner bakers.
Why You’ll Love This Recipe
- First, it’s easy to make with simple ingredients and straightforward steps, making it beginner-friendly.
- Second, it’s a visually stunning dessert with a vibrant red swirl, ideal for special occasions.
- Most importantly, the combination of tangy cheesecake and fudgy brownies is simply irresistible.
Ingredients You’ll Need
For the Red Velvet Brownies:
- 8 tablespoons unsalted butter, melted (plus extra for greasing the pan)
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1 tablespoon red food coloring (gel-based preferred)
- 1/8 teaspoon salt
- 1/2 teaspoon white vinegar
- 2 eggs
- 3/4 cup all-purpose flour
For the Cheesecake Filling:
- 1 (8-oz.) package cream cheese, softened
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
Step-by-Step Instructions
Prepare Your Pan and Oven
To start, preheat your oven to 350°F (175°C). Then, line an 8×8-inch baking pan with parchment paper and lightly grease it with butter. This step ensures the brownies lift out easily after baking.
Make the Red Velvet Brownie Batter
In a large mixing bowl, whisk together melted butter, sugar, cocoa powder, vanilla, red food coloring, and salt until smooth. After that, stir in the vinegar, followed by the eggs, whisking until fully incorporated. Next, gently fold in the flour until just combined be careful not to overmix. Reserve 1/4 cup of the batter for swirling, and pour the rest into your prepared pan.
Make the Cheesecake Layer
Meanwhile, in a separate bowl, use a handheld mixer to beat cream cheese, sugar, vanilla, and egg yolk until smooth. Spread this cheesecake mixture evenly over the brownie batter in the pan.
Create the Swirl
Now it’s time to create the signature swirl. Drop spoonfuls of the reserved brownie batter on top of the cheesecake layer. Using a skewer or toothpick, gently swirl the batters together for a marbled effect. However, don’t overdo it less is more when it comes to achieving that perfect swirl.
Bake and Cool
Finally, bake for 30 minutes, or until the edges begin to pull away from the sides of the pan and the center is slightly set. Allow the brownies to cool completely in the pan before slicing them into squares.
Tips for the Perfect Red Velvet Cheesecake Brownies
- To achieve the boldest red hue, use gel-based food coloring, which won’t affect the texture of the batter.
- When swirling the layers, aim for distinct marbling rather than blending them together completely.
- For the best flavor, make the brownies a day in advance. They taste even better after resting in an airtight container overnight.
Variations and Substitutions
If you’re looking to customize this recipe, consider these ideas:
- Swap the all-purpose flour for a gluten-free all-purpose blend to make this recipe gluten-free.
- Use a box of red velvet cake mix for the brownie base to save time and effort.
- Add a layer of cream cheese frosting for an even more indulgent dessert.
Serving Suggestions
- Pair with a scoop of vanilla ice cream for a decadent treat.
- Drizzle with melted white chocolate for an extra touch of elegance.
- Enjoy with a cup of coffee or hot cocoa for a cozy dessert experience.
FAQs
Gel-based food coloring works best, as it’s highly concentrated and won’t thin the batter.
Yes, you can freeze them. To do so, cut them into squares, wrap them individually, and store them in a freezer-safe bag for up to three months. Thaw overnight in the refrigerator before serving.
The edges should start to pull away from the pan, and a toothpick inserted into the center should come out with a few moist crumbs.
Yes! If you prefer to avoid artificial dyes, you can use beet powder or a few tablespoons of beet juice for a natural red hue. However, the color may be slightly muted compared to traditional red food coloring.
The brownies are done when the edges start pulling away from the pan, and a toothpick inserted in the center comes out with a few moist crumbs (but no wet batter). Overbaking can result in dry brownies, so start checking around the 28-minute mark.
To achieve a beautiful marbled effect, use a toothpick or skewer to gently swirl the brownie batter into the cheesecake layer. Avoid over-mixing, as this can cause the layers to blend too much instead of creating a distinct swirl pattern.
Absolutely! Once cooled, slice the brownies and wrap each piece in plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Related Recipes to Try
These Red Velvet Cheesecake Brownies are the ultimate Valentine’s Day treat or anytime indulgence. With their rich, fudgy texture and creamy cheesecake swirl, they’re guaranteed to impress. Whether you’re baking for a party, a romantic evening, or a solo dessert moment, these brownies are sure to delight.
Craving more? Save this recipe to Pinterest and follow me for more family-friendly desserts and creative recipes.
The Best Red Velvet Cheesecake Brownies
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
A delicious combination of fudgy red velvet brownies and creamy cheesecake, these Red Velvet Cheesecake Brownies are perfect for any occasion. Learn how to create this eye-catching dessert with step-by-step instructions and pro tips for the best results.
Ingredients
- 8 tablespoons unsalted butter, melted
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/8 teaspoon salt
- 1/2 teaspoon white vinegar
- 2 eggs
- 3/4 cup all-purpose flour
- 1 (8-oz.) package cream cheese, softened
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
Instructions
- Preheat oven to 350°F and prepare an 8×8-inch pan with parchment paper and butter.
- In a large bowl, combine melted butter, sugar, cocoa powder, vanilla, red food coloring, and salt. Mix until smooth, then add vinegar.
- Whisk eggs in a small bowl and incorporate them into the batter. Gently fold in the flour, reserving 1/4 cup batter for later.
- Blend cream cheese, sugar, vanilla, and egg yolk for the cheesecake layer. Spread evenly over the brownie batter in the pan.
- Add dollops of reserved brownie batter and swirl using a skewer for a marbled effect.
- Bake for 30 minutes or until edges pull away from the pan. Let cool completely before slicing.
Notes
- Use gel-based food coloring for vibrant color.
- Store in an airtight container for up to three days.
- Brownies taste better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 192 kcal
- Sugar: 19 g
- Sodium: 41 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 61 mg
Keywords: Red Velvet Cheesecake Brownies, Red Velvet Cheesecake, Red Velvet Brownies, Cheesecake Brownies Recipe