Red Velvet Cheesecake Brownies Recipe

Introduction

Red Velvet Cheesecake Brownies combine the rich, fudgy texture of classic brownies with a creamy, tangy cheesecake swirl. This decadent dessert is perfect for special occasions or whenever you crave a luscious treat with a pop of vibrant color.

Ingredients

• 3/4 cup unsalted butter, diced into large cubes
• 4 ounces 72% bittersweet chocolate, coarsely chopped
• 2 cups granulated sugar
• 4 large eggs
• 1 ounce red food coloring (or as needed for desired shade)
• 2 teaspoons vanilla extract
• 1/3 cup unsweetened cocoa powder, sifted if lumpy
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 2 large egg whites
• 8-ounce package cream cheese, very well softened
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with heavy-duty aluminum foil for easier cleanup and spray it with cooking spray. Set aside.
2. Step 2: In a large microwave-safe bowl, combine the cubed butter and chopped chocolate. Heat on high for 90 seconds, stirring until smooth. If needed, heat in additional 15-second intervals until fully melted and combined.
3. Step 3: Whisk in the granulated sugar until the mixture feels thick and granular.
4. Step 4: Add the eggs and whisk until combined.
5. Step 5: Stir in the red food coloring and vanilla extract gently at first, adding more food coloring until you reach your desired red shade.
6. Step 6: Mix in the sifted cocoa powder until fully incorporated.
7. Step 7: Add the flour and kosher salt, stirring until just combined.
8. Step 8: Pour the brownie batter into the prepared pan and set aside.
9. Step 9: In a separate bowl, beat the egg whites, softened cream cheese, granulated sugar with an electric mixer on high for about 5 minutes, until the cream cheese is smooth and the mixture is fluffy.
10. Step 10: Add the 2 tablespoons flour and 1 teaspoon vanilla extract to the cream cheese mixture, then beat until incorporated.
11. Step 11: Drop heaping tablespoonfuls of the cream cheese mixture over the brownie batter.
12. Step 12: Using a knife, gently swirl the cream cheese mixture into the brownie batter to create a marbled effect.
13. Step 13: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 30 minutes and rotate the pan halfway through baking for even cooking.

Tips & Variations

• For a deeper red color, increase the amount of red food coloring gradually, but be careful not to alter the batter’s texture.
• Use high-quality dark chocolate (around 70% cacao) for a richer chocolate flavor.
• To add a crunchy twist, sprinkle chopped pecans or walnuts on top before baking.
• Swap cream cheese for mascarpone for a slightly different, creamier cheesecake swirl.

Storage

Store cooled brownies in an airtight container in the refrigerator for up to 5 days. To enjoy, bring to room temperature or warm gently in the microwave for 10-15 seconds. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular unsweetened cocoa powder instead of sifted?

Yes, but if your cocoa powder is lumpy, sifting helps prevent clumps and ensures a smoother batter.

Can I make these brownies without red food coloring?

Absolutely. The red coloring is purely for the signature red velvet color. The brownies will still taste delicious without it but will be a darker chocolate shade.

Red Velvet Cheesecake Brownies Recipe

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★★★★★

4.5 from 75 reviews

These Red Velvet Cheesecake Brownies combine rich, fudgy dark chocolate brownies with a creamy, tangy cream cheese swirl, creating a decadent and visually stunning dessert perfect for any occasion.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 to 16 brownies 1x
• Category: Dessert, Brownies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Batter

• 3/4 cup unsalted butter (diced into large cubes)
• 4 ounces 72% bittersweet chocolate (coarsely chopped)
• 2 cups granulated sugar
• 4 large eggs
• 1 ounce red food coloring (or as needed for desired shade)
• 2 teaspoons vanilla extract
• 1/3 cup unsweetened cocoa powder (sifted if lumpy)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon kosher salt

Cream Cheese Swirl

• 2 large egg whites
• 8 ounce package cream cheese (very well softened)
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Instructions

1. Preheat and Prepare Pan. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with heavy-duty aluminum foil for easier cleanup and spray it lightly with cooking spray to prevent sticking; then set aside.
2. Melt Butter and Chocolate. In a very large microwave-safe bowl, combine the cubed butter and chopped bittersweet chocolate. Heat on high power for 90 seconds, then stir until smooth. Continue heating in 15-second increments if needed until fully melted and combined.
3. Add Sugar. Whisk the granulated sugar into the warm chocolate mixture until combined. The mixture will appear thick and granular.
4. Incorporate Eggs. Add the eggs one at a time, whisking well after each addition to fully integrate them into the mixture.
5. Add Color and Vanilla. Stir in the red food coloring and vanilla extract gently at first, adding more food coloring if needed to reach your desired vibrant red shade.
6. Mix Cocoa and Dry Ingredients. Add the sifted cocoa powder, then stir to combine. Next, add the flour and kosher salt and stir until just incorporated into the batter.
7. Pour Brownie Batter. Transfer the brownie batter into the prepared 9×13-inch pan and spread evenly.
8. Prepare Cream Cheese Swirl. In a separate bowl, beat the egg whites, softened cream cheese, and sugar on high speed with a handheld electric mixer for about five minutes until the mixture is very smooth and significantly fluffy.
9. Add Swirl Dry Ingredients. Add the flour and vanilla extract to the cream cheese mixture and beat just until combined.
10. Add Cream Cheese to Brownies. Drop heaping tablespoonfuls of the cream cheese mixture over the brownie batter in the pan, covering the surface.
11. Create Swirl Effect. Using a knife, gently swirl the cream cheese mixture into the brownie batter to create a marbled pattern, taking care not to over-mix.
12. Bake. Bake in the preheated oven for 40 to 45 minutes. Start checking at 30 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Rotate the pan halfway through baking to ensure even cooking. Baking times may vary depending on your oven.
13. Cool and Serve. Allow brownies to cool completely in the pan before removing the foil and cutting into squares. This helps the cheesecake swirl to set perfectly.

Notes

• Use high-quality bittersweet chocolate with around 72% cacao for the best rich chocolate flavor.
• You can adjust the amount of red food coloring according to your preferred shade of red velvet; start with the recommended one ounce and add more gradually if needed.
• Line the pan with foil for easy cleanup and to help lift the brownies out of the pan after baking.
• Swirling the cream cheese just enough will give a beautiful marbled look without blending the layers completely.
• Baking times can vary, so check doneness early and extend time as needed without relying solely on the timer.

Keywords: Red Velvet Cheesecake Brownies, chocolate brownies, cream cheese swirl, red velvet dessert, holiday brownies