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Creamy Red Velvet Cheesecake Brownies

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These creamy red velvet cheesecake brownies feature fudgy layers combining a rich chocolate brownie base with a tangy, smooth red velvet cheesecake swirl. Perfect for celebrations or a comforting treat.

Ingredients

Scale
  • 1/3 cup unsweetened cocoa powder (about 35g)
  • 3/4 cup all-purpose flour (95g)
  • 3/4 cup granulated sugar (150g)
  • 1/2 cup unsalted butter (113g), melted and slightly cooled
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 8 oz cream cheese (225g), softened
  • 1/4 cup granulated sugar (50g)
  • 1 large egg, room temperature
  • 1 tbsp red food coloring (gel-based)
  • 1 tbsp all-purpose flour (8g)
  • 2 tbsp sour cream (30g)

Instructions

  1. Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Make the brownie base: In a medium bowl, whisk together flour, cocoa powder, and salt.
  3. In a separate large bowl, mix melted butter and sugar until combined and glossy. Add egg and vanilla extract, mixing well.
  4. Gradually fold in the dry ingredients until just combined; do not overmix.
  5. Spread half of the brownie batter evenly into the prepared pan.
  6. Prepare the cheesecake layer: Beat softened cream cheese until smooth. Add sugar and mix until creamy.
  7. Beat in egg, red food coloring, and vanilla extract until fully combined.
  8. Add flour and sour cream, mixing until just smooth; avoid overbeating.
  9. Pour the cheesecake layer over the brownie base and spread gently to cover.
  10. Dollop the remaining brownie batter on top in spoonfuls.
  11. Using a butter knife or skewer, gently swirl the top brownie batter into the cheesecake layer to create a marbled effect.
  12. Bake for 35-40 minutes until the cheesecake layer is set but slightly jiggly in the center. A toothpick inserted into the brownie part should come out with moist crumbs but no raw batter.
  13. Cool completely on a wire rack for at least 1 hour before slicing.
  14. Optional: Chill brownies in the fridge for 30 minutes before cutting for cleaner slices.

Notes

Do not overmix the brownie batter to keep it fudgy, not cakey. Use softened cream cheese for a smooth cheesecake layer. Gel food coloring is preferred for vibrant color without thinning the batter. Watch baking time closely to avoid drying out the cheesecake layer. Chill brownies before slicing for cleaner cuts.

Nutrition

Keywords: red velvet cheesecake brownies, fudgy brownies, creamy cheesecake, easy dessert, Valentine’s Day dessert, layered brownies

Find it online: https://leilameals.com/creamy-red-velvet-cheesecake-brownies-recipe-easy-fudgy-layers/