Best Ever Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies are moist and delicious with a swirl of cream cheese all around. They are not only delicious but pretty too.

I have a fascination with brownie recipes, and who wouldn’t love some cheesecake-swirled brownies 

 

Red Velvet Cheesecake Brownies and hand holding one brownie

 

Red Velvet Cheesecake Brownies

Who doesn’t love Red Velvet Desserts?  Cheesecake?  Brownies? Then to combine them all together! These Red Velvet brownies are so moist, they are sure to be a hit at your next party.

These brownies are made in two parts. First, you will make the red batter. Next, you will make the cheesecake mixture. My favorite pan to do this in is the 9″ square pan. It doesn’t make them too thick but not too thin either. You will get about 16 brownies out of each batch.

Once you make the cheesecake batter you will dollop it into the pan. I make about 4 or 5 spoonfuls. Then just swirl the two colors together with a knife, but not so much that you can’t see the two distinct colors.

Also, don’t overbake the brownies. Remember they will continue baking about 5 minutes once you take them out of the oven. So follow the time on the recipe.

My daughter always requests this for her school parties. Sometimes I make them just in squares and other times I use a heart cookie cutter.

Best Ever Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies Recipe 

Best Ever Red Velvet Cheesecake Brownies
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5 from 6 votes

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies are a moist brownies with rich cream cheese added into the mix and baked to perfection. 
Course Dessert
Cuisine American
Keyword cheesecake brownies, red velvet, red velvet brownies, swirled brownies
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16 brownies
Calories 218kcal
Author Candi Elm

Ingredients

Red Velvet Batter

  • 1/2 cup butter 1 stick
  • 1/4 cup chocolate chips dark or semi sweet
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 Tablespoon red food coloring
  • 3/4 teaspoon white vinegar
  • 2/3 cup all purpose flour
  • 1/4 teaspoon salt

Cheesecake Filling

  • 8 oz cream cheese room temperature
  • 1/3 cup sugar
  • 1 large egg yolk
  • 1/2 Teaspoon vanilla extract

Instructions

  • Preheat oven to 350F. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease. 9" Pan gives you 16 thinner brownies where an 8" gives you 9 thicker brownies.
  • In a small, heatproof bowl, melt butter and chocolate together in the microwave. Stir with a fork until very smooth. Set aside to cool for a few minutes.
  • In a large bowl, whisk together 1 cup sugar, 2 eggs, 2 tsp vanilla extract, vinegar, and red food coloring. Add in the chocolate mixture and stir until smooth. 
  • The batter should be red. Add flour and salt to the bowl and stir until everything is just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer.
  • Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg yoke and vanilla extract until smooth with hand mixer. Beat until creamy with no lumps. Drop in dollops onto prepared brownie batter. Gently swirl the batters with a butter knife.
  • Bake for 30-35 minutes, until brownies and cheesecake are set. A brownie knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned. Do not overbake. Refrigerating the brownies will make cutting easier. 
  • Cool in the pan completely before slicing and serving. You may want to save some for later, because they will be gone before you know it.

Notes

The White Vinegar will make the Red Batter Really Stand Out. You will not taste the Vinegar. 
Refrigerate brownies for at least 1 hour to get the best knife cuts. You can get 9 or 16 brownies depending on the size pan you use. 
An 8″ pan will take approx 35 minutes to bake while a 9″ pan will take about 30 minutes to bake. 

Nutrition

Calories: 218kcal | Carbohydrates: 27g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 153mg | Potassium: 54mg | Fiber: 0.1g | Sugar: 22g | Vitamin A: 417IU | Calcium: 25mg | Iron: 1mg
Red Velvet cheesecake brownies on white plate square image

What I used to create these Red Velvet Brownies

 
 
 

 

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18 Comments

  1. How do I make this using boxed red velvet cake? I don’t have time to finely chop chocolate lol or the patience I’d eat it lol

  2. Hi there! I could have sworn I’ve visited this site before but after going through many of the posts I realized it’s new to me.

    Nonetheless, I’m certainly happy I stumbled upon it and I’ll be

    bookmarking it and checking back frequently!

  3. 5 stars
    These are great! They are easy to make and everyone loves them. Love the idea for cutting them in a heart shape too!

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