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Fudgy Red Velvet Cheesecake Brownies

A close-up of a single, rich red velvet cheesecake brownie square on a white plate.
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Make rich, fudgy red velvet brownies topped with a creamy, tangy cheesecake swirl. This recipe produces a decadent bar perfect for parties or holidays.

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
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/4 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 for easy removal.
  2. In a large bowl, whisk together the melted butter and 2 cups of sugar until combined.
  3. Whisk in the 4 eggs one at a time until the mixture is smooth.
  4. Stir in the vanilla extract, white vinegar, and red food coloring until the batter is uniformly red.
  5. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  6. Prepare the cheesecake layer: In a medium bowl, beat the softened cream cheese with the 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla until smooth and creamy.
  7. Spread two-thirds of the red velvet batter into the prepared pan.
  8. Dollop spoonfuls of the cheesecake mixture evenly over the brownie batter.
  9. Spread the remaining one-third of the red velvet batter over the cheesecake dollops.
  10. Use a knife or skewer to gently swirl the layers together 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.
  12. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares.

Notes

  • Use gel food coloring for the most intense red color without thinning the batter.
  • For the best swirl, alternate small dollops of the cheesecake mixture rather than large patches.
  • Chill the brownies for at least 2 hours before slicing for clean, neat cuts.

Nutrition

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