Red Velvet Brownies Cheesecake Swirl (Printable Version)

Rich, fudgy red velvet brownies merged with creamy cheesecake for a decadent and visually appealing treat.

# What You'll Need:

→ Red Velvet Brownie Base

01 - 3/4 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1/4 cup packed light brown sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 1 1/2 tbsp red food coloring
07 - 3/4 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/4 tsp salt
10 - 1 tsp white vinegar

→ Cheesecake Swirl

11 - 8 oz cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 large egg yolk
14 - 1/2 tsp vanilla extract

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk melted butter, granulated sugar, and brown sugar until blended. Add eggs, vanilla, vinegar, and red food coloring. Whisk until smooth.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently until just combined; avoid overmixing.
04 - Reserve 1/4 cup of red velvet batter. Spread remaining batter evenly into prepared pan.
05 - Beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
06 - Dollop cheesecake mixture over brownie batter. Drop spoonfuls of reserved red velvet batter on top.
07 - Run a skewer or knife through the batters to swirl together for marbled appearance.
08 - Bake for 33-36 minutes until center is just set and toothpick inserted near edge shows moist crumbs.
09 - Cool completely in pan, then lift out using parchment overhang and cut into squares.

# Expert Tips:

01 -
  • The fudgy brownie base hits that perfect spot between cakey and dense
  • The cheesecake swirl adds tangy creaminess that cuts through the richness
02 -
  • Overbaking makes them dry and cakey instead of fudgy
  • Room temperature cream cheese prevents lumpy swirls
03 -
  • Use gel food coloring for the deepest red without thinning the batter
  • Underbake slightly for the fudgiest texture

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