Red Velvet Cheesecake Brownies

Why You’ll Love This Recipe

I adore how these brownies blend the luscious flavors of red velvet cake, dense chocolate fudge, and tangy cream cheese in each bite. The marbled swirl not only looks beautiful, it balances sweet and tangy, making every square both elegant and irresistible

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Red Velvet Brownie Layer:

• ½ cup (1 stick) unsalted butter, melted and cooled

• 1 cup granulated sugar

• 2 large eggs, at room temperature

• 1 tsp vanilla extract

• 1 tbsp red food coloring (liquid or gel)

• ¾ tsp white vinegar (optional, for color pop)

• ¼ cup unsweetened cocoa powder

• ¾ cup all-purpose flour

• ⅛ tsp salt

Cheesecake Swirl:

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 large egg yolk (or full egg)

• ½ tsp vanilla extract

Directions

1. Preheat & prep: Preheat oven to 350 °F (175 °C). Line an 8×8 or 9×9-inch pan with parchment, leaving an overhang

2. Make brownie batter: Whisk melted butter and sugar until glossy. Add eggs, vanilla, and red food coloring. Stir in vinegar if using. Sift in cocoa, flour, and salt; fold until just combined. Reserve ~¼ cup batter for topping

3. Make cheesecake swirl: Beat cream cheese and sugar until smooth. Add yolk and vanilla, mixing until fully blended

4. Layer & swirl: Pour most brownie batter into pan. Spoon cheesecake mixture over top. Dollop reserved brownie batter on cheese layer and swirl gently with a knife—don’t overmix

5. Bake: Bake 28–35 minutes until edges are set and center is slightly jiggly. Avoid overbaking for fudgy texture

6. Cool & slice: Cool completely, ideally refrigerate 1–2 hours for clean cuts. Use parchment to lift, wipe knife between cuts, and slice into 16 bars.

Servings and timing

• Yield: 16 squares

• Prep time: 20 minutes

• Bake time: 28–35 minutes

• Cooling/chill: 1–2 hours

• Total time: ~2 hours

Variations

• I use an egg yolk instead of a full egg in the swirl for richer creaminessl

• I add white chocolate chips or chopped nuts to the brownie batter.

• I use gel food coloring for deeper red without extra liquids

• I include 1 tsp vinegar and buttermilk to achieve classic red velvet flavor.

• I sprinkle flaky sea salt on the cooled top for a sweet-savory pop.

Storage/reheating

I stash leftovers in an airtight container in the fridge for up to 5 days—it helps maintain the swirl texture. I also freeze well for 2 months; I thaw in the fridge before serving

FAQs

1. Why swirl instead of fully mixing layers?

Swirling creates that beautiful red-white marble while keeping the flavors distinct—over-swirl ruins the visual effect and texture

2. How do I ensure fudgy brownies?

Use precise flour measurements, avoid overbaking (the center should jiggle slightly), and cool completely before slicing.

3. Gel or liquid food coloring?

Gel gives richer color with less volume; liquid works too, but use more for depth.

4. Can I make these ahead?

Yes—I bake and swirl in advance, refrigerate, then slice right before serving. Great for big gatherings.

5. Can they be gluten-free?

Absolutely—swap in a 1:1 gluten-free flour blend. The texture remains fudgy and delicious.

Conclusion

These Red Velvet Cheesecake Brownies are my go-to when I want to wow without fuss. With their velvety red base, creamy cheesecake swirl, and fudgy consistency, they’re show-stoppers for holidays, parties, or whenever I crave a sweet-tangy treat. I hope they bring the same joy to your table!