Go Back
Stacked dessert squares showing red velvet layers with creamy cheesecake center.

Red Velvet Cheesecake Brownies

Rich red velvet cheesecake brownies made with dark chocolate, butter, cream cheese, vanilla, eggs, and a smooth cheesecake swirl.
Print Pin
Course: Dessert
Cuisine: American
Keyword: Red Velvet Cheesecake Brownies

Ingredients

For the Red Velvet Brownie Layer

  • ½ c butter
  • 2 oz dark chocolate coarsely chopped
  • 1 c granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ tsp red food coloring
  • ⅔ c all-purpose flour
  • ¼ tsp salt

For the Cheesecake Swirl

  • 8 oz cream cheese room temperature
  • ⅓ c granulated sugar
  • 1 large egg
  • ½ tsp vanilla extract

Instructions

Step 1: Prepare the Oven and Pan

  • Preheat the oven to 350°F.
  • Butter the bottom and sides of an 8-inch metal baking pan.
  • Place a long piece of parchment paper in the bottom of the pan, allowing it to extend up two sides and overhang slightly on both ends.
  • Butter the parchment paper.

Step 2: Melt the Butter and Chocolate

  • In a small heatproof bowl, combine the butter and chopped dark chocolate.
  • Melt together until smooth, stirring as needed.
  • Set aside to cool for a few minutes.

Step 3: Prepare the Brownie Batter

  • In a large mixing bowl, whisk together the granulated sugar, eggs, vanilla extract, and red food coloring.
  • Add the cooled chocolate mixture.
  • Stir until smooth and fully combined.

Step 4: Add the Dry Ingredients

  • Add the all-purpose flour and salt to the batter.
  • Stir until just combined and no dry streaks remain.
  • Do not overmix.

Step 5: Spread the Batter

  • Pour the red velvet brownie batter into the prepared pan.
  • Spread it into an even layer.

Step 6: Prepare the Cheesecake Mixture

  • In a medium mixing bowl, beat the room-temperature cream cheese, granulated sugar, egg, and vanilla extract until smooth.

Step 7: Add the Cheesecake Swirl

  • Distribute the cheesecake mixture in 8 dollops over the brownie batter.
  • Use a knife or spatula to gently swirl the cheesecake mixture into the brownie batter.
  • Do not over-swirl.

Step 8: Bake

  • Bake for 35 to 40 minutes, or until the brownies and cheesecake layer are set.
  • A knife inserted into the cheesecake mixture should come out clean, and the edges should be lightly browned.

Step 9: Cool

  • Place the pan on a cooling rack.
  • Allow the brownies to cool completely in the pan.

Step 10: Remove and Slice

  • Use the parchment paper overhang to lift the cooled brownies from the pan.
  • Transfer to a cutting board.
  • Slice into squares and serve.

Notes

To make these Red Velvet Cheesecake Brownies gluten-free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend suitable for brownies. Confirm that the dark chocolate, cream cheese, vanilla extract, red food coloring, sugar, butter, eggs, and salt are labeled gluten-free. Some chocolate, food coloring, and vanilla products may contain gluten-based additives or cross-contact warnings, so check labels carefully. Use clean mixing bowls, baking pans, parchment paper, measuring tools, spatulas, and knives to prevent gluten contamination.