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Irresistibly Fudgy Red Velvet Cheesecake Brownies

Jessica Tran
Delightfully rich and fudgy red velvet brownies marbled with a creamy cheesecake layer make for an exquisite dessert perfect for special occasions like Valentine’s Day.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 Servings

Equipment

  • 8×8 inch baking pan
  • Mixing bowls
  • Whisk
  • Silicone Spatula
  • Electric mixer (optional)
  • Parchment paper
  • Cooling rack

Ingredients
  

For the Red Velvet Brownie Layer:

  • 1/2 cup Unsalted butter melted
  • 1 cup Granulated sugar
  • 1 tsp Pure vanilla extract
  • 1/3 cup Cocoa powder
  • 1/4 tsp Salt
  • 1 tbsp Red food coloring gel recommended
  • 1 tsp Vinegar white or apple cider
  • 2 Eggs
  • 1 cup All-purpose flour
  • 1/2 cup Chopped walnuts optional

For the Cream Cheese Layer:

  • 8 oz Cream cheese softened
  • 1/3 cup Granulated sugar
  • 1 Egg
  • 1/2 tsp Vanilla extract

Instructions
 

Preparing the Pan and Oven

  • Preheat your oven to 350°F (175°C).
  • Prepare the baking pan: butter the pan and line it with parchment paper, leaving overhang on two sides for easy removal.

Making the Red Velvet Brownie Batter

  • In a saucepan, melt the unsalted butter over medium heat.
  • Transfer the melted butter to a large mixing bowl. Add sugar, vanilla extract, cocoa powder, salt, red food coloring, and vinegar, mixing well after each addition.
  • In a separate bowl, whisk the eggs, then stir them into the cocoa mixture until fully combined.
  • Gently fold in the flour until just combined. If desired, stir in chopped walnuts.

Making the Cream Cheese Layer

  • In another bowl, beat together cream cheese, sugar, egg, and vanilla extract until smooth and creamy.

Assembling the Layers

  • Pour most of the red velvet batter into the prepared pan, reserving about 1/4 cup for the top.
  • Spread the cream cheese mixture over the red velvet batter evenly.
  • Drop spoonfuls of the reserved red velvet batter on top of the cream cheese layer.
  • Use a butter knife or toothpick to gently swirl the batters together, creating a marbled effect without overmixing.

Baking

  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist brownie crumbs.
  • Allow the brownies to cool completely on a wire rack before cutting into squares.

Video

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
To make it vegan, use dairy-free butter, flax eggs, and a vegan cream cheese alternative.
Store brownies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 6 days.
Enjoy these indulgent brownies as a perfect treat for any occasion!