Red Velvet Cheesecake Brownies
Red velvet cheesecake brownies feel special enough for Valentine’s Day, but are easy enough for a random weeknight when you need a chocolate fix.
Bold, Beautiful and Bakery Worthy Brownies
- Red velvet and cheesecake brownies have a fudgy texture with a red velvet cocoa flavor that is incredibly rich and indulgent.The creamy cheesecake swirls balance that richness perfectly.
- These brownies are made using simple ingredients that you likely already have on hand.
- It’s one of those desserts that looks fancy but is actually super easy to make, and that is my favorite kind of recipe to share!
Purposeful Pantry Picks
Red Velvet Batter
- Dry Ingredients: Structure comes from the flour, cocoa powder adds that chocolate flavor, the baking soda helps them rise not too much, and salt balances the sweetness.
- Fats and Sweeteners: For rich moisture there is no substitute for butter, while the sugar sweetens these brownies perfectly.
- Binding and Flavor Boosters: Eggs bind everything together and add to the fudgy texture, while vanilla enhances the chocolate and cream cheese flavors.
- Color and Extras: Red gel food coloring gves that vibrant color without thinning the batter. The chocolate chips, which are optional but highly recommended, provide extra pockets of chocolatey goodness in every bite.
Cheesecake Batter
- Cream cheese is smooth, tangy, and creamy, sugar sweetens lightly, and the egg keeps the swirl soft and set without becoming runny.
How To Make Red Velvet Cheesecake Brownies
- Mix the cheesecake layer and set aside.
- Stir together the brownie batter, spread it into the pan. Dollop and swirl the cheesecake on top.
- Bake until just set, cover with foil, and let cool before slicing.
Tips To Sweet Success
- Don’t overmix the batter. Stir until just combined for the best fudgy brownies.
- Use gel food coloring becuase it provides the best bold color without watering down the batter.
- Dollop the cream cheese around the edge of the pan first, then move towards middle.
- Use a knife or toothpick to cut through the cream cheese and make the swirls. This does not have to be perfect.
- Do not overbake.
- Cover with foil immediately after baking to keep the brownies moist.
Serving and Storing
- Cut into hearts or squares for Valentine’s Day, or add to a dessert platter with strawberries and truffles.
- Serve warm with vanilla ice cream or whipped topping.
- Wrap individually for bake sales or sweet gifts.
- Because these brownies have cream cheese, they need to be refrigerated. Store in an airtight container for up to 5 days.
- Bring brownies to room temperature before serving for the best texture.
- Freeze up to 2 months, thaw overnight in the refrigerator to serve.
I hope you enjoy these Red Velvet Cheesecake Brownies! Leave a comment and rating below.
Red Velvet Cheesecake Brownies
Make fudgy red velvet cheesecake brownies for an easy, irresistible treat.
Equipment
- mixing bowl
- hand mixer
- 9×9 inch pan
Ingredients
- ⅔ cup flour
- ½ cup cocoa
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 teaspoon red gel food coloring
- ½ cup chocolate chips optional
Cheesecake Batter
- 1 large egg
- 8 ounces cream cheese softened
- ¼ cup sugar
Instructions
- Preheat oven to 350˚F and line a 9×9 inch pan with parchment paper.
- Using a hand mixer, blend the cream cheese, egg, and sugar until smooth. Set aside.
- In a large bowl combine flour, cocoa, baking soda, and salt.
- In a medium bowl soften butter, then add sugar and whisk well. Add eggs one at a time whisking in between. Add food coloring and vanilla. Mix well.
- Add wet ingredients to the dry ingredients. Stir just enough to combine only. Turn into baking pan, the batter will be thick.
- Dollop 1 T of cream cheese mixture on top of brownie mixture.*
- Bake for 30 minutes. Check after 25 minutes and then every 2 minutes after that. The brownie will seem underdone when you take it out of the oven.
- Cover immediately with foil and allow to cool.
Notes
- *Begin placing cream cheese around the perimeter of the pan and work your way to the middle. Use a knife to run through cream cheese and create swirls.
- Because these brownies have cream cheese, they should be refrigerated. Store for 5 days, or freeze for up to 2 months in a sealed container.
- Nutrition calculated without chocolate chips.
Nutrition
Calories: 128kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 41mgSodium: 135mgPotassium: 52mgFiber: 1gSugar: 10gVitamin A: 268IUCalcium: 16mgIron: 1mg
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