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Red Velvet Cheesecake Brownies Recipe
Ben Carraoli

Red Velvet Cheesecake Brownies Recipe

I just made these red velvet cheesecake brownies and I can’t wait to tell you about them. When the fudgy, rich red velvet brownie base meets tangy cheesecake swirls, magic happens.
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Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 8 tablespoons unsalted butter melted (use fresh, good-quality butter for richness)
  • 1 cup sugar granulated; helps balance tang and sweetness
  • ¼ cup unsweetened cocoa powder use natural cocoa, not Dutch-processed
  • ½ teaspoon vanilla extract freshly measured
  • 1 tablespoon red food coloring liquid or gel; gel gives more vibrant hue with less liquid
  • ⅛ teaspoon salt to offset sweetness
  • ½ teaspoon white vinegar brightens the red velvet flavor
  • 2 eggs room temperature helps them incorporate smoothly
  • ¾ cup all-purpose flour measure correctly by spooning/fluffing
  • 1 8-oz package cream cheese, softened (full fat yields best texture)
  • 3 tablespoons sugar
  • ½ teaspoon vanilla extract
  • 1 large egg yolk

Method
 

  1. First, I preheated the oven to 350 °F (175 °C). Then I lined an 8×8-inch baking pan with parchment paper and greased it lightly with butter so the brownies would lift out cleanly.
  2. In a large bowl, I whisked melted butter, sugar, cocoa, vanilla, food coloring, and salt until smooth, then stirred in vinegar. Next I folded in the eggs, one by one, and gently stirred in the flour until just combined (don’t overmix).
  3. I beat the cream cheese, sugar, vanilla, and egg yolk until creamy and smooth. Then I poured most of the brownie batter into the pan, spread it flat, and dolloped the cheesecake mixture on top. I topped that with the remaining brownie batter in small spoonfuls.
  4. Using a toothpick or skewer, I lightly swirled the cheesecake and brownie layers for a marbled effect (don’t overdo it). Then I baked for 30 minutes until set around the edges (center may still jiggle slightly). After baking, I let them cool completely before lifting out and slicing.

Notes

  • Let the cream cheese soften well at room temperature — I found cold cream cheese can lead to lumps.
  • Don’t over swirl — I kept the swirl subtle so you see both red and white distinct layers.
  • Let brownies cool fully (or even chill) before slicing — it helps them cut cleaner rather than tearing.
  • Use a sharp knife, rinsing between cuts, so each square looks neat.
  • Try refrigerating overnight — I noticed the flavors deepen and texture becomes firmer.