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Red Velvet Cheesecake Brownies

Rich and fudgy red velvet brownies with a swirl of luscious tangy cheesecake are the dream of chocolate lovers.
5 from 2 votes
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Course: Dessert
Keyword: Brownies, Red Velvet Brownies, Red Velvet Cheesecake Brownies, Red Velvet Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 9 servings

Ingredients

For Red Velvet Brownies

  • 3/4 cup (98g) all-purpose flour
  • 3 tablespoons (20g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick/113g) unsalted butter, melted
  • 1/2 cup plus 2 tablespoons (130g) granulated sugar
  • 2 large eggs
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon white vinegar (or apple cider vinegar), optional
  • 2-3 teaspoons red food coloring, add more until reach the desired color

For Cream Cheese Swirl

  • 8 ounces (1 block/226g) full-fat cream cheese, room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract

Instructions

  • Preheat oven to 350°F/175°C. Line an 8-inch square baking pan with cooking spray and parchment paper.
  • Make the brownie batter: In a large bowl, melt the butter in the microwave for 20-30 seconds until melted. Add sugar, salt and whisk until combined. The mixture will look shiny and smooth. Add the eggs, vanilla extract, and vinegar, and whisk until combined. Add red food coloring and stir until the desired color is reached and color evenly distributed. Add flour and cocoa powder and gently fold, using a rubber spatula until just combined and no streaks of flour remained. Pour the batter into the prepared pan, spreading into an even layer.
  • Make the cheesecake batter: In a mixing bowl, beat the cream cheese and sugar until smooth. Scrape the sides and bottom of the bowl as needed. Add egg and vanilla extract and beat until combined. Dollop spoonfuls of the cheesecake mixture on top of the brownie batter, using a knife or a skewer to gently make big swirls.
  • Bake for 25-30 minutes until a toothpick inserted into the center of the brownies comes out clean, but not dry or with a few moist crumbs. Let the brownies cool completely before cutting into squares.
  • Store in an airtight container for 5 days and freeze for up to 2 months.
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