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Single red velvet cheesecake brownies square with creamy white swirl topping

Red Velvet Cheesecake Brownies

5 from 1 vote
Aliana Recipes
Fudgy, vibrant Red Velvet Cheesecake Brownies featuring a rich cocoa base swirled with a tangy sweet cream cheese layer. These scratch-made bars offer a striking marbled look and moist texture in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings:16 brownies
Course:Dessert
Cuisine:American
Calories:245kcal
Cost:$9
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ cup unsalted butter, melted Provides the fudgy base
  • 1 cup granulated sugar Sweetens the brownie layer
  • 2 large eggs, room temperature Creates structure
  • 1 ½ teaspoon red food coloring Gel or liquid works
  • 2 teaspoon vanilla extract Enhances chocolate flavor
  • ½ teaspoon salt Balances sweetness
  • ¾ cup all-purpose flour Measure by spooning and leveling
  • 3 tablespoon Dutch process cocoa powder For mild chocolate taste
  • 8 oz cream cheese, room temperature Brick style, strictly room temp
  • 1 large egg, room temperature For the cheesecake layer
  • ⅓ cup granulated sugar Sweetens the swirl

Equipment

  • 1 8x8 inch pan Metal preferred for even baking
  • 2 Mixing bowls Medium size
  • 1 Whisk For aerating eggs
  • 1 Rubber Spatula For folding batter
  • 1 Parchment paper For lining pan

Method
 

  1. Preheat the oven to 350°F and line an 8x8-inch pan with parchment paper. This ensures you can lift the entire brownie block out for clean slicing later.
  2. Whisk melted butter and 1 cup sugar in a medium bowl until glossy, then add 2 eggs and whisk vigorously for 2 minutes. This aeration creates the desirable crackly surface on the brownie portion.
  3. Stir in vanilla and red food coloring, then fold in flour, cocoa powder, and salt until just combined. The batter should look smooth with no visible streaks of white flour remaining.
  4. Spread the red batter into the pan, then whisk cream cheese, 1 egg, and ⅓ cup sugar in a separate bowl until smooth. The cheesecake mixture must be lump-free to swirl correctly.
  5. Drop dollops of cream cheese mixture over the red batter and use a butter knife to create large swirls. Do not over-mix, or the distinct colors will become muddy.
  6. Bake for 30–35 minutes until a knife inserted in the center comes out clean. Let the brownies cool completely in the pan to set the cheesecake layer before slicing.

Nutrition

Serving: 55gCalories: 245kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 130mgPotassium: 60mgFiber: 0.8gSugar: 22gVitamin A: 450IUCalcium: 30mgIron: 0.8mg

Notes

Ensure the cream cheese is completely at room temperature before mixing to prevent lumps in the swirl. For clean slices, chill the brownies thoroughly and wipe the knife between cuts.