Chewy Red Velvet Cheesecake Swirl Brownies
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.
Servings: brownies
Equipment
- 1 Electric mixer
- 1 9x13 inch baking pan
- 1 sheet parchment paper
Ingredients
Cream Cheese layer
- 8 ounces full-fat cream cheese room temperature
- 2/3 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg room temperature
- 1/2 cup all-purpose flour
Red Velvet Brownie layer
- 1 1/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/8 teaspoon salt
- 3/4 cup unsalted butter room temperature
- 2 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons red gel food color
- 2 large eggs room temperature
Instructions
- 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.8 ounces (226.8 g) full-fat cream cheese, 2/3 cup (133.3 g) granulated sugar, 1/2 teaspoon (0.5 teaspoon) pure vanilla extract, 1 large egg, 1/2 cup (62.5 g) all-purpose flour
- In a different bowl (for the red velvet brownie layer) whisk together the flour, cocoa powder, and salt.1 1/4 cup (156.3 g) all-purpose flour, 1/4 cup (21.5 g) cocoa powder, 1/8 teaspoon (0.1 teaspoon) 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.3/4 cup (170.3 g) unsalted butter, 2 cups (400 g) granulated sugar, 1 teaspoon pure vanilla extract, 2 teaspoons red gel food color, 2 large eggs room temperature
- 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!
Notes
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: use Dutch-processed cocoa for a smoother, more 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.
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: Use gel food coloring without adding excess liquid. Adjust the amount to your desired shade.
- 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.
