What is the secret to fudgy red velvet brownies?

The key to a fudgy texture in any brownie especially in a red velvet cheesecake brownies recipe is not overmixing the batter and not overbaking it. Use real butter, the right ratio of flour to cocoa, and fold your ingredients gently. Keep an eye on the bake time when a toothpick comes out with moist crumbs (not clean), they’re ready. Also, letting the brownies cool fully before slicing helps them firm up without drying out.

Can you make cheesecake brownies ahead of time?

Yes! This red velvet cheesecake brownies recipe is actually better when made ahead of time. The flavors deepen after a few hours in the fridge, and the cheesecake swirl firms up for cleaner slices. You can make them up to 2 days in advance, store in an airtight container, and refrigerate. Just slice right before serving for the best presentation.

How do you swirl brownie and cheesecake batter perfectly?

Swirling is all about light pressure and technique. Once you’ve layered your red velvet base and poured the cheesecake mixture on top, use a skewer or the tip of a knife to gently trace S-shaped or figure-eight patterns. Don't go too deep you want to marble just the top layer. This gives your red velvet cheesecake brownies recipe that signature look without blending the two layers completely.

What makes red velvet flavor unique in desserts?

Red velvet is more than just red-colored chocolate. Its flavor comes from a mix of mild cocoa, vanilla, and a slight tang, usually from vinegar or buttermilk. In this red velvet cheesecake brownies recipe, that tang pairs beautifully with the creamy, slightly sweet cheesecake swirl. The result is a balanced bite not too rich, not too sweet, and totally unforgettable.

Red Velvet Cheesecake Brownies Recipe

Description

Swirls of tangy cheesecake meet a fudgy red velvet base in this irresistible dessert. These brownies are easy to make, eye-catching, and perfect for holidays, gifting, or anytime you’re craving something special.

Ingredients

Scale

For the red velvet brownies:

8 tablespoons unsalted butter, melted, plus more for greasing pan
1 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
1 Tablespoon red food coloring
1/8 teaspoon salt
1/2 teaspoon white vinegar
2 eggs
3/4 cup all-purpose flour

For the cheesecake filling:

▢1 (8-oz.) package cream cheese, softened
3 Tablespoons sugar
1/2 teaspoon vanilla extract
1 large egg yolk

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Instructions

Preheat the oven to 350ºF.
Line an 8×8-inch baking pan with parchment paper and grease it with butter.
In a large bowl, combine the melted 8 tablespoons butter with the sugar, cocoa powder, vanilla, food coloring and salt, stirring to combine. Then stir in the white vinegar.
Whisk together the eggs in a small bowl, and then stir them into the brownie batter. Fold in the flour, just until combined, then pour the batter into the prepared pan, reserving ¼ cup of the batter for the topping.
In the bowl of a stand mixer (or using a handheld electric mixer), blend together the cream cheese, sugar, vanilla and egg yolk until well combined. Spread the cream cheese mixture in an even layer over the brownie batter then top the cream cheese with dollops of the remaining brownie batter. Using a sharp knife or toothpick, swirl the cream cheese together with the dollops of brownie batter.
Bake the brownies for 30 minutes. Remove them from the oven and let them cool completely before lifting the parchment out of the pan then slicing and serving.

Notes

Brownies often taste better the second day after they’re baked, so feel free to make the brownies in advance and store them in an airtight container.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 192kcal
Sugar: 19g
Sodium: 41mg
Fat: 8g
Saturated Fat: 5g
Carbohydrates: 26g
Protein: 2g
Cholesterol: 61mg