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Decadent Red Velvet Cheesecake Brownies with Cream Cheese Swirl

A rich, fudgy slice of red velvet cheesecake brownies showing vibrant red cake swirled with creamy white cheesecake filling.
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Create stunning, marbled red velvet cheesecake brownies that combine a rich, fudgy chocolate base with a creamy, tangy cheesecake layer. This recipe delivers impressive results perfect for parties or indulgent weekend treats.

Ingredients

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  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons red food coloring
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 3 Tablespoons Dutch process cocoa powder
  • 8 ounces cream cheese, softened
  • 1 large egg (for swirl)
  • 1/3 cup granulated sugar (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the brownie batter: In a medium bowl, whisk together the melted butter and 1 cup of sugar until combined.
  3. Beat in the 2 room temperature eggs one at a time. Stir in the red food coloring and vanilla extract.
  4. In a separate small bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Prepare the cream cheese swirl: In another bowl, beat the softened cream cheese, 1/3 cup sugar, and the remaining egg until the mixture is smooth and creamy.
  6. Spread half of the red velvet brownie batter evenly into the prepared pan.
  7. Dollop spoonfuls of the cream cheese mixture over the brownie layer.
  8. Gently spread the remaining red velvet batter over the cream cheese layer.
  9. Use a knife or skewer to gently swirl the layers together to create a marbled effect. Do not over-swirl; aim for distinct ribbons.
  10. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  11. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  12. Cut into 16 squares.

Notes

  • For the best fudgy texture, avoid overbaking. The center should still look slightly soft when you remove them from the oven.
  • Use room temperature ingredients for the cream cheese layer to ensure a smooth, lump-free swirl.
  • To achieve a deeper red color, use a high-quality gel-based red food coloring instead of liquid drops.
  • Chill the brownies for at least one hour before slicing for clean, professional-looking squares.

Nutrition

Find it online: https://www.unfoldrecipes.com/red-velvet-cheesecake-brownies/