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Ultimate Fudgy Red Velvet Cheesecake Brownies with Perfect Cream Cheese Swirls

A close-up, layered cross-section of a rich red velvet cheesecake brownies square on a wooden board.
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You will create decadent red velvet cheesecake brownies that combine a rich, fudgy brownie base with a tangy, creamy cheesecake swirl. This recipe delivers a showstopping dessert perfect for holidays or indulgent weekend baking.

Ingredients

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  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons red food coloring
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 3 Tablespoons Dutch process cocoa powder
  • 8 ounces cream cheese, room temperature
  • 1 large egg, room temperature (for the swirl)
  • 1/3 cup granulated sugar (for the swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the brownie batter: In a medium bowl, whisk together the melted butter and 1 cup of sugar until combined.
  3. Beat in the 2 room temperature eggs one at a time until fully incorporated. Stir in the red food coloring and vanilla extract.
  4. In a separate small bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Prepare the cream cheese swirl: In a separate bowl, beat the softened cream cheese, the remaining 1/3 cup sugar, and the remaining 1 room temperature egg until the mixture is smooth and creamy.
  6. Spread half of the red velvet brownie batter into the prepared pan.
  7. Carefully dollop the cream cheese mixture evenly over the brownie layer.
  8. Top with the remaining red velvet batter.
  9. Create the marbled effect: Use a knife or a skewer to gently swirl the cheesecake layer into the brownie batter. Make broad strokes for large swirls.
  10. Bake for 30 to 35 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  11. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  12. Cut into 16 squares for serving.

Notes

  • For the deepest red color, use a high-quality gel-based red food coloring.
  • Ensure your cream cheese and eggs for the swirl mixture are at room temperature to prevent lumps.
  • Cool the brownies completely before slicing; this helps achieve clean cuts for perfect swirled dessert bars.

Nutrition

Find it online: https://gourmetgaze.com/red-velvet-cheesecake-brownies-recipe/