Red Velvet Cheesecake Brownies

Indulge in the ultimate dessert mashup with these red velvet cheesecake brownies! Fudgy red velvet brownie layers meet creamy cheesecake swirls for a treat that’s as beautiful as it is delicious. Perfect for holidays, parties, or whenever you need a sweet showstopper.

Ingredients

For the Red Velvet Brownies:

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 tsp red food coloring
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp salt

For the Cheesecake Swirl:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1/2 tsp vanilla extract

Instructions

Preheat Oven: Preheat to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Make the Red Velvet Brownie Batter:
- In a bowl, whisk melted butter and sugar until smooth.
- Add eggs, vanilla extract, and red food coloring, mixing until well combined.
- Sift in flour, cocoa powder, and salt, then fold until just combined. Reserve 1/4 cup of the batter for swirling.
Prepare Cheesecake Mixture:
- In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
Assemble the Brownies:
- Pour the red velvet batter into the prepared pan and spread evenly.
- Spoon the cheesecake mixture on top in dollops, then drop the reserved red velvet batter in small dollops.
- Use a knife or skewer to swirl the batter and cheesecake together for a marbled effect.
Bake: Bake for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Cool and Slice: Allow brownies to cool completely in the pan before slicing. Chill in the refrigerator for firmer slices if desired.

Tips for Perfect Brownies

Use gel food coloring: For a vibrant red color without altering the batter consistency.
Don’t overmix: Overmixing can make the brownie layer less fudgy.
Chill before slicing: Refrigerate for 1-2 hours for clean, sharp cuts.