Red Velvet Brownies with Cheesecake (Printable)
Fudgy red velvet brownies swirled with a creamy, tangy cheesecake layer for a striking, chilled dessert.
# What You'll Need:
→ Red Velvet Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 1 tablespoon red food coloring
06 - 3/4 cup all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - 1/4 teaspoon salt
→ Cheesecake Layer
09 - 8 ounces cream cheese, softened
10 - 1/3 cup granulated sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8 x 8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium mixing bowl, whisk melted butter and granulated sugar until smooth. Incorporate eggs, vanilla extract, and red food coloring, whisking until thoroughly blended.
03 - Sift in all-purpose flour, unsweetened cocoa powder, and salt. Fold gently with a spatula until just combined. Spread three-quarters of the batter evenly into the prepared pan, reserving the remainder.
04 - In a separate bowl, beat softened cream cheese and granulated sugar until creamy and smooth. Add egg and vanilla extract, mixing to a homogenous consistency.
05 - Pour the cheesecake mixture over the red velvet base and gently spread evenly. Dollop reserved brownie batter over the cheesecake layer and swirl with a knife or skewer to create a marbled effect.
06 - Bake for 33 to 37 minutes, or until the center is set and a toothpick inserted comes out mostly clean with a few moist crumbs.
07 - Allow to cool completely in the pan. Transfer pan to refrigerator and chill for at least one hour before slicing and serving.
# Expert Advice:
01 -
- This dessert feels fancy but is secretly approachable, so you never have to worry about impressing guests.
- Each bite is a nostalgic mashup of velvety brownies and tangy cheesecake—basically impossible to resist once you’ve had it warm from the pan.
02 -
- Pulling the brownies too early means the cheesecake layer won’t set; patience is truly rewarded here.
- Switching to parchment with a good overhang saved me from botched slicing and broken bars—trust me on this one.
03 -
- Let the cream cheese come to room temperature for easiest mixing and a perfect cheesecake layer.
- A tiny swirl of extra vanilla into the cheesecake makes the flavor stand out in a subtle, special way.