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Decadent Red Velvet Cheesecake Brownies

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These decadent red velvet cheesecake brownies combine a rich, fudgy red velvet base with smooth, creamy cheesecake swirls for a perfect balance of flavors and textures. Easy to make and perfect for gatherings, they deliver a crowd-pleasing dessert experience.

Ingredients

Scale
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup (120g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, melted
  • 1 large egg, room temperature
  • ¼ cup (60ml) buttermilk (or milk + 1 tsp vinegar as substitute)
  • 1 tablespoon red food coloring (gel recommended)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 8 oz (225g) cream cheese, softened
  • ⅓ cup (40g) powdered sugar, sifted
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper, leaving some overhang for easy brownie lifting.
  2. In a medium bowl, sift together the cocoa powder, flour, and salt. Set aside.
  3. In a large bowl, whisk the melted butter and granulated sugar until combined and slightly glossy. Add the egg and beat until smooth.
  4. Mix in the buttermilk, red food coloring, and vanilla extract until fully incorporated.
  5. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  6. In a separate bowl, beat the softened cream cheese with powdered sugar until smooth. Add the egg and vanilla extract, then continue beating until creamy and lump-free.
  7. Pour half of the red velvet batter into the prepared pan and spread evenly.
  8. Drop spoonfuls (about 1 tablespoon each) of the cream cheese mixture over the batter, then spoon the remaining brownie batter on top.
  9. Use a butter knife or skewer to gently swirl the cream cheese through the red velvet batter, creating a marbled effect.
  10. Bake for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs but no raw batter.
  11. Remove from oven and cool completely in the pan on a wire rack.
  12. Once cooled, lift the brownies out using the parchment overhang. Cut into 16 squares and serve.

Notes

[‘Use softened cream cheese for a smooth swirl; cold cream cheese can cause lumps.’, ‘Sift dry ingredients to keep batter light and lump-free.’, ‘Swirl gently to maintain a marbled look without overmixing.’, ‘Line the pan with parchment paper for easy removal and cleanup.’, ‘Check doneness with a toothpick; brownies should have moist crumbs but no raw batter.’, ‘Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.’]

Nutrition

Keywords: red velvet brownies, cheesecake brownies, dessert, easy brownies, creamy swirls, crowd-pleaser, quick dessert

Find it online: https://blixfood.com/decadent-red-velvet-cheesecake-brownies-recipe-easy-creamy-swirls/