Red Velvet Cheesecake Brownies
You ever stand in front of the dessert case, totally torn? Your heart wants a fudgy brownie, but your brain wants creamy cheesecake. And then, red velvet cake winks at you from the side.
It feels like an impossible choice.
I’ve been there. That’s why I came up with this recipe. It’s all three of those amazing desserts smashed into one perfect square. No more choosing.
Quick Look
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 minutes | 35 minutes | 55 minutes |
What You’ll Need
For the Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
For the Cheesecake Swirl:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Tools You’ll Need
- An 8×8 inch baking pan
- Parchment paper
- Two medium mixing bowls
- A whisk
- A spatula
- A butter knife or toothpick for swirling
How to Make Red Velvet Cheesecake Brownies
Step 1: Get your oven ready. Preheat it to 350°F (175°C). Line your 8×8 inch pan with parchment paper, leaving some hanging over the sides. This makes lifting the brownies out later a piece of cake.
Step 2: In a medium bowl, mix the melted butter and sugar together. It should look like wet sand.
Step 3: Add the eggs, one at a time, mixing well after each one. Then, stir in the vanilla extract and the red food coloring. Mix until the color is even and bright red.
Step 4: Add the cocoa powder, flour, and salt to the wet ingredients. Gently fold everything together with a spatula until just combined. Don’t overmix it.
Step 5: Pour the brownie batter into your prepared pan and spread it out evenly.
Step 6: Now, for the cheesecake. In your second bowl, beat the softened cream cheese and sugar until it’s smooth and has no lumps.
Step 7: Mix in the egg yolk and vanilla extract. Keep mixing until it’s creamy.
Step 8: Drop spoonfuls of the cheesecake mixture over the top of the brownie batter.
Step 9: Take a butter knife and gently drag it through the batters to create a pretty swirl pattern. Don’t go crazy, just a few passes is enough.
Step 10: Bake for 30-35 minutes. A toothpick inserted into the brownie part should come out with moist crumbs, not wet batter. The center should be mostly set.
Step 11: Let the brownies cool completely in the pan on a wire rack. This is the hardest part, but it’s important. Then, put them in the fridge for at least 2 hours to let the cheesecake set.
Step 12: Once chilled, use the parchment paper handles to lift the brownies out of the pan. Cut into squares and serve.
Flavor Breakdown
| Component | Texture | Flavor |
|---|---|---|
| Brownie | Fudgy, dense | Rich chocolate |
| Cheesecake | Creamy, smooth | Tangy, sweet |
| Red Velvet | Soft, moist | Buttery vanilla |
Pro Tips
Bring your cream cheese and eggs to room temperature. Seriously. Cold cream cheese makes a lumpy swirl, and nobody wants that. Let them sit on the counter for about an hour before you start.
Don’t overmix the brownie batter. Once you add the flour, mix only until you don’t see any more white streaks. Overmixing makes the brownies tough and cakey instead of rich and fudgy.
The wobble test is your best friend. When you think the brownies are done, gently shake the pan. The edges should be set, but the very center should have a slight jiggle. It will finish setting as it cools. This stops it from getting dry.
Let them cool completely before cutting. If you try to cut them warm, you’ll have a gooey mess. Chilling them in the fridge firms everything up and gives you those nice, clean slices.
Substitutions and Variations
- No buttermilk taste? The original red velvet cake has a little tang. You can add 1 teaspoon of white vinegar or lemon juice to the brownie batter to get that classic flavor.
- Gluten-Free: You can swap the all-purpose flour for a good quality 1-to-1 gluten-free baking flour.
- Add-Ins: Feel free to stir 1/2 cup of white chocolate chips or chopped pecans into the brownie batter for extra texture.
- Food Coloring: Gel food coloring gives you a much deeper red than the liquid kind. You’ll need less of it, too. If you don’t want to use it, just leave it out. You’ll have chocolate cheesecake brownies, and they’ll still be great.
Make-Ahead Tips
You can bake these brownies a day or two ahead of time. Let them cool completely, then cover the pan tightly with plastic wrap and store it in the fridge.
They taste even better the next day because the flavors get to know each other.
For longer storage, you can freeze them. Once they are chilled and cut, place them in a single layer in an airtight container. They’ll keep in the freezer for up to 3 months. Let them thaw in the fridge before serving.
Leftovers and Storage
Because of the cream cheese, these brownies must be stored in the refrigerator.
Place them in an airtight container. They will stay fresh and delicious for up to a week. I like to put a piece of paper towel in the container to absorb any extra moisture.
Storage Guide
| Location | Duration | Best For |
|---|---|---|
| Counter | Not recommended | N/A |
| Fridge | Up to 1 week | Keeping fresh |
| Freezer | Up to 3 months | Long-term |
Nutritional Info & Swaps
This is a rich dessert, so it’s a treat. The nutrition facts are an estimate and can change based on the ingredients you use.
- Lower Sugar: You can try using a sugar substitute like erythritol, but it might change the texture a bit. The brownies might be less fudgy.
- Dairy-Free: There are great dairy-free cream cheese and butter substitutes available now. Use them in the same amounts.
Meal Pairing Suggestions
These brownies are the star of the show.
They are perfect with a simple glass of cold milk.
A cup of black coffee or an espresso also cuts through the richness nicely.
For a really special dessert, serve a warm brownie with a scoop of vanilla bean ice cream.
FAQs
Q1. Why are my brownies dry or cakey?
Ans: You probably overmixed the batter after adding the flour. Mix just until everything is combined. Overmixing develops the gluten in the flour, making them tough.
Q2. My cheesecake layer is lumpy. What did I do wrong?
Ans: Your cream cheese was too cold. It needs to be at room temperature to get that super smooth, creamy texture.
Q3. Can I double the recipe and use a 9×13 inch pan?
Ans: Yes, you can. Just double all the ingredients. The baking time will be a little longer, so start checking them around the 35-minute mark.
Q4. Do I really need to use parchment paper?
Ans: I highly recommend it. It prevents the brownies from sticking and makes it so much easier to get them out of the pan for clean cuts.
Wrapping Up
This recipe takes three amazing desserts and turns them into one simple pan of goodness. It looks fancy, but you saw how easy the steps are.
Give it a try. I promise, that first bite of fudgy, creamy, tangy brownie will be worth it.
When you make them, drop a comment below and let me know how they turned out. I love hearing about your kitchen wins.
