If you have a craving that blends the rich, luscious creaminess of cheesecake with the deep, velvety allure of red velvet, then you have to try this Red Velvet Cheesecake Brownies Recipe. It’s the ultimate indulgence, combining the tender, cocoa-kissed red velvet brownie base with a silky cheesecake layer that swirls beautifully throughout. Every bite offers a harmonious dance of flavors and textures that is sure to become a favorite for celebrations or any sweet moment that calls for a little decadence.
Ingredients You’ll Need
These ingredients are wonderfully simple but essential, each playing a vital role in developing the signature color, texture, and flavor of your Red Velvet Cheesecake Brownies Recipe. From the rich cocoa and smooth cream cheese to the striking red food coloring, every item is pivotal to making this dessert truly unforgettable.
- Unsalted butter (1/2 cup, melted): Provides a rich, moist base and helps bind the brownie batter.
- Granulated sugar (1 cup + 1/4 cup): Sweetens both layers perfectly without overwhelming.
- Large eggs (3 total): Adds structure and richness to both the brownie and cheesecake layers.
- Red food coloring (1 tablespoon): Creates that vibrant, eye-catching red velvet hue.
- Vanilla extract (1 teaspoon + 1/2 teaspoon): Enhances all the flavors, lending warmth and depth.
- Unsweetened cocoa powder (1/3 cup): Imparts the essential chocolate flavor that balances the sweetness.
- All-purpose flour (1/2 cup): Gives structure and the perfect chewy brownie texture.
- Salt (1/4 teaspoon): Amplifies all the flavors without being noticeable.
- Cream cheese (8 ounces, softened): Creates the luscious, creamy cheesecake layer that complements the brownie.
How to Make Red Velvet Cheesecake Brownies Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lining an 8×8-inch baking pan with parchment paper that overhangs the sides is a crucial step to make lifting out the brownies later effortless and neat.
Step 2: Create the Red Velvet Brownie Batter
In a mixing bowl, whisk together your melted butter and 1 cup of sugar until smooth, setting the stage for a decadent brownie base. Then, add the eggs, red food coloring, and vanilla extract, mixing until everything is beautifully combined. Next, gently fold in the unsweetened cocoa powder, flour, and salt just until no streaks of flour remain—over mixing can toughen your brownies. Pour most of this luscious red velvet batter into your prepared pan, remembering to reserve about 1/4 cup for later swirling.
Step 3: Prepare the Cheesecake Layer
In a separate bowl, beat the softened cream cheese with 1/4 cup sugar, one egg, and 1/2 teaspoon vanilla extract until velvety and smooth. This rich, creamy mixture will be spread generously over the red velvet base, creating that dreamy cheesecake layer that sets these brownies apart.
Step 4: Assemble the Layers and Swirl
Gently spread the cheesecake layer over the red velvet batter in your pan to keep the layers distinct yet harmonious. Then drop spoonfuls of your reserved red velvet batter across the top, using a knife or skewer to swirl the batters together in an artistic pattern—this not only looks stunning but brings delightful texture and flavor contrasts with every bite.
Step 5: Bake to Perfection
Bake the assembled layers for 30 to 35 minutes, keeping an eye on the center of the pan. A toothpick inserted should come out with just a few moist crumbs clinging to it; this ensures a perfectly moist, set brownie. After baking, allow the pan to cool completely before transferring it to the refrigerator to chill for at least an hour. This chilling step is crucial for the cheesecake layer to firm up and the flavors to meld beautifully.
How to Serve Red Velvet Cheesecake Brownies Recipe
Garnishes
When serving these brownies, a light dusting of powdered sugar adds an elegant, delicate finish. Alternatively, a dollop of freshly whipped cream or a sprinkle of white chocolate shavings can elevate the dessert’s presentation and add subtle complementary flavors.
Side Dishes
This dessert pairs wonderfully with a scoop of vanilla ice cream or a glass of cold milk, which perfectly balance the richness of the brownies. For a cozy treat, enjoy alongside a warm cup of coffee or hot chocolate to enhance the chocolate and cream cheese notes.
Creative Ways to Present
For special occasions, cut the brownies into bite-sized squares and serve them on decorative platters with fresh raspberries or strawberries for a pop of color and freshness. You can also layer crumble-topped brownies in parfait glasses with whipped cream and berry compote for a stunning dessert presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled and chilled, store any leftover Red Velvet Cheesecake Brownies in an airtight container in the refrigerator. They’ll stay fresh and moist for up to five days, making them an excellent make-ahead treat for busy weeknights or unexpected guests.
Freezing
If you want to keep these rich brownies longer, you can freeze them. Wrap tightly in plastic wrap and then in foil or place in a freezer bag. They freeze well for up to 3 months. Thaw overnight in the fridge and enjoy as if freshly baked.
Reheating
For the best texture and flavor, let refrigerated brownies come to room temperature before serving. If desired, a quick 10-second zap in the microwave brings out the gooey cream cheese layer without drying out the brownies.
FAQs
Can I use a different size pan for this Red Velvet Cheesecake Brownies Recipe?
Absolutely! You can double the recipe and bake it in a 9×13-inch pan, just remember to increase the baking time by 5 to 10 minutes to ensure it cooks evenly throughout.
What can I substitute for red food coloring?
If you prefer natural options, you can use beet juice or beet powder to achieve a similar red hue. Keep in mind the color might be less vibrant, but the flavor and texture remain amazing.
How do I get clean slices when cutting these brownies?
Wipe the knife clean between each cut to prevent the layers from smearing together, which will give you those perfect, visually appealing slices every time.
Is it okay to use low-fat cream cheese?
For the richest result, regular cream cheese is best, but you can use low-fat versions. Just be aware the texture may be slightly less creamy and the flavor a bit milder.
Can I make these gluten-free?
Yes! Swap the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. The texture might vary slightly, but these brownies will still taste delightful.
Final Thoughts
These Red Velvet Cheesecake Brownies Recipe are a delightful way to treat yourself or impress friends and family with a show-stopping dessert. With layers that melt in your mouth and that iconic red velvet color swirling through creamy cheesecake, each bite feels like a celebration. Trust me, once you make these once, they’ll become your go-to indulgence for every special occasion and sweet craving.
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Red Velvet Cheesecake Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the rich, moist texture of Red Velvet Cheesecake Brownies, combining the classic flavors of red velvet cake with a smooth cheesecake swirl. These decadent dessert bars are perfect for holidays, special occasions, or any time you want to indulge in a luscious treat with a beautiful marbled effect.
Ingredients
For the Red Velvet Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
For the Cheesecake Layer:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the brownies later.
- Make the brownie batter: In a mixing bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs, red food coloring, and vanilla extract, mixing well until fully combined. Next, stir in the cocoa powder, all-purpose flour, and salt just until the batter is uniform with no streaks.
- Pour brownie layer: Pour most of the red velvet brownie batter into the prepared pan, reserving about 1/4 cup of the batter for swirling on top.
- Prepare cheesecake mixture: In a separate bowl, beat the softened cream cheese with sugar, egg, and vanilla extract until the mixture is smooth and creamy without lumps.
- Assemble layers and swirl: Gently spread the cheesecake mixture evenly over the red velvet batter in the pan. Drop spoonfuls of the reserved red velvet batter over the cheesecake layer. Use a knife or skewer to swirl the red velvet batter into the cheesecake layer, creating a marbled pattern.
- Bake: Bake for 30 to 35 minutes, or until the center is just set. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.
- Cool and chill: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 1 hour before slicing to allow the layers to set and flavors to meld.
Notes
- For cleaner cuts, wipe the knife between each slice.
- Store the brownies refrigerated in an airtight container for up to 5 days.
- You can double the recipe for a 9×13-inch pan; increase baking time by 5 to 10 minutes accordingly.
