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Creamy Red Velvet Cheesecake Brownies

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Indulgent and luscious dessert combining the tangy flavor of cheesecake with the rich, cocoa-infused red velvet brownie base. Perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1/4 cup (20g) unsweetened cocoa powder
  • 1 tablespoon red food coloring (gel preferred for more vibrant color)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon white vinegar
  • 1 1/4 cups (156g) all-purpose flour
  • 1/4 teaspoon salt
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
  2. In a large mixing bowl, whisk together the melted butter and sugar until smooth.
  3. Add the eggs, one at a time, beating well after each addition. Stir in the cocoa powder, red food coloring, vanilla extract, and vinegar until fully combined.
  4. Gradually add the flour and salt to the wet ingredients, folding gently until no streaks of flour remain. Be careful not to overmix!
  5. Pour about 3/4 of the brownie batter into the prepared pan, spreading it evenly with a spatula.
  6. In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, and mix until incorporated.
  7. Spread the cheesecake mixture over the brownie layer in the pan. Use a spatula to smooth it out evenly.
  8. Dollop the remaining brownie batter on top of the cheesecake layer. Use a toothpick or skewer to gently swirl the brownie and cheesecake layers together for that signature marbled look.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Don’t overbake—it’s better to err on the side of slightly underbaked for a fudgy texture.
  10. Let the brownies cool completely in the pan before lifting them out using the parchment paper. Slice into squares and enjoy!

Notes

[‘Don’t overmix the batter to avoid tough brownies.’, ‘Use room temperature ingredients for a smooth cheesecake layer.’, ‘Refrigerate brownies for at least an hour before slicing for clean cuts.’, ‘You can substitute red food coloring with beet powder or leave it out for a natural look.’]

Nutrition

Keywords: red velvet, cheesecake brownies, dessert, easy recipe, baking, holiday dessert, party dessert

Find it online: https://blixfood.com/creamy-red-velvet-cheesecake-brownies-recipe-youll-love/