Red Velvet Swirl Cheesecake Brownies
Red velvet swirl cheesecake brownies—doesn’t that just sound like the best dessert? These rich and decadent brownies are loaded with cream cheese and topped with a festive swirl of red velvet brownie batter. Whether you’re looking for a delicious dessert to take to a party or just something special to satisfy your sweet tooth, these brownies are sure to impress.
A Beautiful Red Velvet Dessert
I love this fudgy red velvet brownie recipe because it’s not only mouthwateringly delicious, but it’s the perfect brownie with a perfect red velvet flavor. There are two layers, a chocolate brownie layer and a sweet cream cheese swirl layer, for a wonderful combination of flavors.
Red velvet desserts are the perfect gift for Valentine’s Day with a festive red color or for any day, for that matter. The recipe is surprisingly easy to make and turns out delicious.
What Ingredients Are Needed For Red Velvet Swirl Cheesecake Brownies
Red Velvet Brownie Ingredients
- Melted butter
- Vanilla extract
- Unsweetened cocoa powder
- All-purpose flour
- White granulated sugar
- Salt
- Red food coloring
- White vinegar
- Eggs
Cheesecake Topping
- Cream cheese softened
- Egg
- Vanilla extract
- White granulated sugar
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Easy Directions For Red Velvet Cream Cheese Brownies
- Add the cocoa, flour, eggs, sugar, red food coloring, melted butter, vinegar, vanilla extract, and salt to a large bowl and mix well.
- Spread three-fourths of the batter into a prepared baking pan.
- In another bowl, add the cream cheese and mix with a hand mixer.
- Next, add the egg, vanilla extract, and sugar and mix well.
- Spread over the red velvet brownies.
- Dollop the remainder of the brownie mix on top of the cream cheese in several locations.
- Take a knife and swirl it through the cream cheese mixture, creating the cheesecake swirl.
- Bake for 30 minutes or until a cake tester comes out clean (the brownies will still be a little gooey).
- Allow the brownies to cool for at least 30 minutes before slicing. (The dessert slices best after being refrigerated for at least one hour).
Homemade Red Velvet Brownies Step-By-Step Instructions
Start by adding the unsweetened cocoa powder and all-purpose flour to a large mixing bowl.
Next, add the white granulated sugar to the bowl.
Pour the melted butter into the bowl.
Add the eggs to the bowl.
Pour the red food coloring in. I used one tablespoon of food coloring, but you can use less if you’d like to. It really depends on how red you want it to be.
Pour the vinegar into the bowl and mix the ingredients. The vinegar will help make the color much more vibrant. It’s all science. I don’t know what it is, but it’s science. It’s like when we add vinegar to our Easter egg dye. It makes it brighter.
Spread three-fourths of your brownie batter into an 8-inch by 8-inch greased square pan. Set the red velvet batter to the side while you get the cheesecake layer ready.
As a side note, you can also use some parchment paper on the bottom of the pan so you can lift the brownies out easily after they have cooked and cooled. I greased my pan, and they came out fine, but the parchment paper is another option.
Save about a fourth of the batter. You will be adding it to the top of the cheesecake batter to swirl it in and give it that pretty effect.
Cream Cheese Mixture
Add the softened cream cheese to a medium bowl. If you are like me and often forget to leave the cream cheese out to soften, you can just cream it a little more with an electric mixer.
Next, add the egg and the sugar to the bowl and mix well.
Pour the vanilla extract into the bowl and mix.
Gently spread the cream cheese mixture over the top of the homemade brownies and spread it to the edge.
Take the remainder of your red velvet brownie batter and dollop it in several places on top of the cream cheese mixture.
Take a knife and run it through the brownie batter, creating swirls. If you are a big chocolate lover like me, you can sprinkle some chocolate chips on top for extra decadent red velvet brownies.
Bake the brownies for about 30 minutes. After they bake, allow them to cool for at least an hour. I will let them cool for about half an hour, and then I will place them into the refrigerator for a couple of hours to firm up even more.
Just make sure you have a hot pad under your pan if you place it in the refrigerator so you don’t break your glass shelves.
The brownies will still be moist and still fudgy brownies after 30 minutes of baking. If you want them a little more dry, bake them for a few more minutes, but be mindful of the top getting too brown.
How To Store The Brownies
The brownies can be stored in an airtight container in the refrigerator. Because of the cream cheese, the dessert will need to be refrigerated.
Other Favorite Desserts:
- Red velvet cake
- Red velvet cake mix cookies
- Berry icebox cake
- Delicious turtle brownies
- Red velvet cupcakes from Mom Loves Baking
If you’re looking for something to take to your next holiday party or just want a delicious treat, these fudgy red velvet cheesecake brownies are the answer. With cream cheese and red velvet swirls baked in, there is no doubt that they will be gone quickly! Get the recipe here so you can start baking them today.
Red Velvet Cheesecake Brownies
Ingredients
Brownie Layer
- 8 Tablespoons melted butter
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 cup sugar
- 1/4 teaspoon salt
- 1 Tablespoon red food coloring
- 1 teaspoon white vinegar
- 2 eggs
- 3/4 cup all-purpose flour
Cheesecake Layer
- 8 ounces softened cream cheese
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350-degrees and grease an 8-inch by 8-inch square baking dish.
- Add the cocoa, flour, sugar, eggs, red food coloring, melted butter, salt, vanilla extract, and vinegar, and mix well.
- Spread three-fourths of the batter into the baking dish and set aside (reserving the small amount to top the cheesecake layer).
- In another bowl, add the cream cheese and mix with an electric mixer.
- Add the eggs, vanilla extract, and sugar and mix well.
- Gently spread over the brownie batter.
- Dollop the remainder of the brownie batter to the top of the cheesecake layer.
- Run a knife through the batter to create a swirl pattern.
- Bake for 30 minutes or until a cake tester comes out clean. (You can bake longer if you don't want the brownies to be too fudgy–just mind the top that it doesn't brown too much).
- Allow the brownies to cool at room temperature for 30 minutes and move to the refrigerator. Cool in the refrigerator for at least one hour. (Be sure the bottom of the pan isn't too hot before placing it in the refrigerator or it can break the glass).
