Red Velvet Cheesecake Brownies

5 from 3 votes

Fudgy red velvet brownies with a swirl of creamy cheesecake running through them combines the best of rich, chocolaty brownies and sweet cheesecake in one delicious dessert. These Red Velvet Cheesecake Brownies are easy to make and perfect for all types of parties and celebrations, especially Valentine's Day!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 352kcal

Author: Lauren Harris

Ingredients

Red Velvet Brownies

1 cup granulated sugar
1/2 cup unsalted butter (melted)
1 teaspoon vanilla extract
2 teaspoons red food coloring
1/4 teaspoon salt
1/4 cup cocoa powder
1 teaspoon white vinegar
2 eggs
3/4 cup all purpose flour

Cheesecake Swirl

8 ounces cream cheese (softened)
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract

Instructions

Red Velvet Brownies

Preheat oven to 350°F.
Line an 8-inch square baking pan with 2 pieces of parchment paper so that all sides are covered or spray with non-stick cooking spray.
Whisk together the sugar and melted butter in a medium bowl until blended.
1 cup granulated sugar, 1/2 cup unsalted butter
Whisk in the vanilla extract, red food coloring, salt, cocoa powder and white vinegar one at a time until well combined and smooth.
1 teaspoon vanilla extract, 2 teaspoons red food coloring, 1/4 teaspoon salt, 1/4 cup cocoa powder, 1 teaspoon white vinegar
Add the eggs and mix until well blended.
2 eggs
Gradually fold in the flour until just combined. Be careful not to over mix.
3/4 cup all purpose flour
Fill the prepared baking pan evenly with all but about 1/4 cup of the batter. Reserve the remaining batter.

Cheesecake Filling

Beat the cream cheese with an electric mixer until smooth and creamy.
8 ounces cream cheese
Add the sugar, egg and vanilla extract and beat until well combined.
1/4 cup granulated sugar, 1 egg, 1/2 teaspoon vanilla extract
Dollop the cheesecake mixture over the brownie batter, then dollop the remaining 1/4 cup of brownie batter over the cheesecake batter.
Swirl the two together with a butter knife.
Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
Allow the brownies to cool, then cut into 9 evenly sized squares.

Notes

Tips and Techniques

Set the cream cheese out about an hour before you plan to prepare the brownies to allow it time to soften.
Store leftover brownies at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 2 days, or in the refrigerator for up to 7 days.

** Nutritional information is an estimate and may vary.

Nutrition