Red Velvet Cheesecake Brownies 

These brownies unite three beloved desserts red velvet cake, decadent brownies, and creamy cheesecake into one irresistible package. Rich, fudgy red velvet brownie base swirled with sweet, tangy cheesecake makes for stunning visuals and flavor. They're elegant yet easy to make and can transform ordinary occasions (or holidays like Valentine’s or Christmas) into something extraordinary.

Full Recipe:

Ingredients

Red Velvet Brownie Batter:

• ¾ cup all-purpose flour

• 3 tablespoons Dutch-processed or unsweetened cocoa powder

• ½ teaspoon salt

• ½ cup (1 stick) unsalted butter, melted

• ¾ cup granulated sugar

• 2 large eggs (room temperature)

• 1 tablespoon vanilla extract

• 5–6 drops red gel food coloring

Cheesecake Swirl:

• 8 oz cream cheese, softened (room temperature)

• 1 large egg, room temperature

• ¼ cup granulated sugar

• ½ teaspoon vanilla extract

Directions

1. Preheat & prepare pan
   Preheat your oven to 350 °F. Line an 8×8-inch baking pan with parchment paper and grease it lightly.

2. Dry ingredients
   In a medium bowl, whisk together flour, cocoa powder, and salt. Set aside.

3. Make brownie batter
   In a separate bowl, whisk melted butter with sugar for about a minute. Add eggs one at a time, beating until well combined, then mix in vanilla and red food coloring. Gently fold in the dry ingredients until just combined. Reserve about ⅓ cup of the batter for swirling.

4. Make cheesecake filling
   In another bowl, beat the cream cheese with the egg, sugar, and vanilla until smooth and creamy.

5. Assemble layers
   Spread the red velvet batter into the lined pan. Pour the cheesecake mixture evenly over it. Drop spoonfuls of the reserved brownie batter on top and swirl with a toothpick or knife to create a marbled effect.

6. Bake
   Bake for approximately 30–35 minutes, or until the cheesecake part is just set and still slightly wobbly in the center. A toothpick may come out with a few moist crumbs this is okay.

7. Cool & slice
   Let the brownies cool completely, then lift them out using the parchment overhang. Cut into squares and serve.

Nutrients

• Calories: 338 kcal

• Carbohydrates: 33 g

• Protein: 5 g

• Total Fat: 21 g

  • Saturated Fat: 13 g

  • Polyunsaturated Fat: 1 g

  • Monounsaturated Fat: 6 g

  • Trans Fat: ~0.4 g

• Cholesterol: 116 mg

• Sodium: 234 mg

• Potassium: 99 mg

• Fiber: 1 g

• Sugar: 23 g

• Vitamin A: 757 IU

• Calcium: 41 mg

• Iron: 1 mg