There’s something irresistible about Chewy Red Velvet Cheesecake Swirl Brownies. If you love red velvet cake, this recipe is for you. They’re easy to make and impressive enough to share. The combination of rich brownie and creamy cheesecake swirls makes it a must-have on any dessert table.

These brownies aren’t just beautiful with a swirl of a cheesecake mixture – they’re packed with flavor. The fudgy red velvet brownies with a smooth creamy topping create a perfect balance. Whether you’re baking for a special occasion like a “Happy Valentine’s Day” celebration or just treating yourself, these brownies speak the love language of anyone who enjoys red velvet desserts.

Here’s how each ingredient works together in these Chewy Red Velvet Cheesecake Swirl Brownies

This recipe has basic ingredients that you probably already have in your pantry and fridge.

Cream Cheese Layer

• Cream cheese: Creates a rich, tangy, and creamy swirl that pairs beautifully with the brownie layer.
• Granulated sugar: Sweetens the cream cheese layer and balances its tanginess.
• Vanilla extract: Adds a subtle, warm flavor to enhance the cheesecake layer.
• Egg: Helps bind the ingredients together and gives the cream cheese swirl a smooth texture.
• All-purpose flour: Provides structure to the cream cheese layer, helping it hold its shape during baking.

Brownie Layer

• All-purpose flour: Forms the foundation of the brownie, giving it structure while keeping it chewy.
• Cocoa powder: Adds a deep chocolate flavor that complements the red velvet and cheesecake.
• Salt: Enhances the chocolate flavor and balances the sweetness.
• Unsalted butter: Adds richness and moisture to the brownies, creating a tender texture.
• Granulated sugar: Sweetens the brownie layer and contributes to its signature chewy texture.
• Vanilla extract: Brings warmth and depth to the red velvet flavor.
• Eggs: Provide structure, and moisture, and help bind the ingredients together. They also contribute to the fudgy texture.
• Gel food coloring: Gives the brownies their vibrant red hue, making them visually striking and classic for red velvet.

Each ingredient plays a role in balancing texture, flavor, and appearance, ensuring these go from regular brownies to decadent red velvet cheesecake brownies!

Add-Ons & Substitutions

Add-Ons

• Chocolate chips or chunks: Fold some into the brownie layer for extra gooey bites of chocolate.
• Nuts: Add chopped pecans, walnuts, or almonds to the brownie batter for a nutty twist.

Substitutions

• Cocoa powder: If you prefer a lighter flavor, use Dutch-processed cocoa for a smoother, less intense chocolate taste.
• Red Food coloring: Replace gel food coloring with natural red beet powder for a more natural color option.
• Sugar: Substitute granulated sugar with coconut sugar for a subtle caramel-like flavor.

How To Make These Fudgy Red Velvet Cheesecake Brownies: 

Preheat your oven to 320°F and line the bottom and sides of a 13×9-inch baking pan with parchment paper.

In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until light and fluffy. Add the egg and beat until smooth. Mix in the flour until just combined. Pour the mixture into a separate bowl and set aside.

In a different bowl (for the red velvet brownie layer) whisk together the flour, cocoa powder, and salt.

In the same bowl of a standing mixer used for the cream cheese mixture (no need to clean it!), beat the butter, sugar, vanilla extract, and red gel food coloring until well combined. Add the eggs one at a time, beating well after each addition. If needed, add more food coloring for a vibrant red color.

Gradually mix in the dry ingredients on slow or medium speed until just incorporated. Be careful not to overmix.

Reserve 3 tablespoons of the brownie batter and pour the remaining red velvet brownie batter into the prepared baking pan.

Add a layer of the cheesecake batter mixture on top. With random placement, spoon dollops of the reserved chocolate brownie batter mixture over the top of the cheesecake layer. Use a knife to gently swirl the layers together to achieve a pretty marble effect.

Bake for 35 minutes, then place a piece of foil a bit larger than the pan on top (no need to seal it completely). Bake for an additional 10-15 minutes, or until a toothpick inserted in the center comes out with a few crumbs but no wet batter.

Let the brownies cool completely in the pan before cutting them into 24 pieces. Serve and enjoy!

Expert Tips

• Room temperature ingredients: Make sure the cream cheese and egg are at room temperature to ensure a smooth, lump-free mixture
• Measure accurately: Use the spoon-and-level method for flour and cocoa powder or a kitchen scale to avoid dry brownies.
• Gel food coloring: Gel food coloring is better because it provides vibrant colors with less liquid, preventing changes to the consistency of your recipe.
• Create a proper swirl: Use a butter knife or skewer to gently make tangy cream cheese swirls and brownie layers combine for a marbled effect. Don’t overdo it—less is more.
• Cool completely: Let the brownies cool fully in the pan before cutting to avoid messy slices. For extra clean cuts, chill the brownies briefly in the fridge before slicing.
• Use a sharp knife: Wipe the knife clean between cuts for neat, professional-looking squares.

Frequently Asked Questions

How should I store these brownies?

Store the brownies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture and flavor.

Can I make this recipe ahead of time?

Yes! You can bake the brownies a day or two ahead. Once they’ve cooled completely, cover the pan tightly with plastic wrap or foil and refrigerate. Cut them into squares just before serving.

Can I freeze these brownies?

Absolutely! Once cooled, cut the brownies into squares and wrap each piece individually in plastic wrap. Place them in a freezer bag or container, and they’ll keep for up to 2 months. Thaw at room temperature or in the fridge when you’re ready to enjoy.

Can I freeze the batter instead of baking it right away?

For the best results, bake the brownies first, as freezing raw batter may affect the swirl pattern. However, you can refrigerate the assembled (unbaked) batter and cream cheese mixture in the pan for up to 24 hours before baking.

What if my brownies seem underbaked?

The center of the brownies should look slightly soft when you take them out of the oven. They’ll firm up as they cool. If they’re still too gooey after cooling, pop them back into the oven for a few more minutes.

Can I use a different pan size?

A smaller pan will result in thicker brownies and may need a longer baking time. Keep an eye on them and adjust accordingly.

If you enjoyed these homemade brownies and want more inspiration, check out some more brownies and bars recipes, or take a look at the links below for more red velvet inspired desserts and similar recipes.

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