Red Velvet Cheesecake Brownies Recipe
Make bakery-style desserts with this Red Velvet Cheesecake Brownies Recipe using butter, cream cheese, cocoa, and vanilla.
Equipment
- 1 large mixing bowl
- 2 medium mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Measuring cups and spoons.
- 9x13 inch baking pan
- Parchment paper or cooking spray
- Butter knife or skewer (for swirling)
Ingredients
For the Red Velvet Brownie Layer
- 1 cup unsalted butter melted
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 2 cups all-purpose flour
- ½ teaspoon salt
For the Cheesecake Layer
- 16 ounces cream cheese softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Step 1: Prep Your Pan and Oven
- Start by preheating your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving a bit of overhang on the sides. This makes lifting the brownies out later so much easier.
- Lightly grease the parchment or spray the pan if you’re not using paper.
Step 2: Make the Cheesecake Batter
- In a medium bowl, beat the softened cream cheese until smooth and fluffy. Add the sugar and mix until creamy. Then beat in the egg and vanilla extract.
- Set this bowl aside. Try not to eat spoonfuls of it. I know it’s tempting.
Step 3: Make the Red Velvet Brownie Batter
- In a large bowl, whisk together the melted butter and sugar until glossy and smooth. Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract and red food coloring.
- Next, gently mix in the cocoa powder and salt. Finally, fold in the flour just until combined. Don’t overmix — you want tender brownies, not tough ones.
- The batter should be thick, smooth, and beautifully red.
Step 4: Assemble the Layers
- Pour about two-thirds of the red velvet batter into your prepared pan and spread it evenly.
- Dollop spoonfuls of the cheesecake batter over the brownie layer. Then spoon the remaining red velvet batter on top.
- Use a knife or skewer to gently swirl the layers together. Don’t overdo it — a few loose swirls give you that gorgeous marbled look.
Step 5: Bake
- Bake for 35–40 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
- Let the brownies cool completely in the pan. This part is hard, but trust me — they cut much cleaner once cooled.