Red Velvet Cheesecake Brownies
A decadent fusion of rich red velvet brownies and tangy cream cheese. These marbled brownies deliver a moist, fudgy center with a velvety cheesecake swirl—perfect for dessert lovers.
- Prep Time: 30
- Cook Time: 40
- Total Time: 70
- Yield: 16-24 pieces
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup (227 g) salted butter
2 cups (340 g) semisweet chocolate, chopped
1 1/2 cups (318 g) granulated sugar
1 cup (212 g) light brown sugar, packed
8 large eggs (6 for brownie, 2 for cheesecake)
2 tablespoons red liquid food coloring
2 teaspoons vanilla extract (1 for brownie, 1 for cheesecake)
1 3/4 cups (249 g) all-purpose flour (1 1/4 cups for brownie, 3/4 cup for cheesecake)
1/4 cup (21 g) unsweetened cocoa powder
3/4 teaspoon salt
16 ounces (454 g) cream cheese, softened
1 cup (212 g) granulated sugar (cheesecake)
1/4 cup (36 g) all-purpose flour (cheesecake)
Instructions
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking pan and line with parchment paper.
2. For brownie layer: Melt butter and chocolate using double boiler or microwave. Whisk in granulated and brown sugars. Add eggs, red food coloring, and 1 tsp vanilla until smooth. Sift in 1 1/4 cups flour, cocoa powder, and salt. Fold gently to avoid overmixing.
3. For cheesecake layer: In a bowl, beat cream cheese until smooth. Add granulated sugar, 3/4 cup flour, 2 eggs, and remaining 1 tsp vanilla. Mix until homogeneous.
4. Pour half the brownie batter into the pan. Transfer spoonfuls of cheesecake batter on top. Spoon the remaining brownie batter over, then use a knife to marble both layers.
5. Bake for 35–40 minutes or until the edges are firm. Cool completely in the pan, then refrigerate for 1–2 hours before cutting into 16–24 squares.
Notes
For best results, use room-temperature eggs and cream cheese. Store leftovers in an airtight container in the refrigerator for up to 5 days. Add 1/2 cup chopped nuts or chocolate chunks for extra texture.