Dessert

Red Velvet Cheesecake Brownies Recipe

Byluca Carter December 27, 2025December 27, 2025

Introduction

Red Velvet Cheesecake Brownies are a decadent and visually stunning dessert that combines the rich chocolate flavor of red velvet brownies with a creamy, tangy cheesecake swirl. Perfect for holidays, parties, or a special treat, these brownies offer a unique twist on the classic favorite.

A square slice of a three-layered dessert sits on a white plate against a white marbled background with scattered red rose petals. The bottom layer is a dark brown, dense cake base. The middle layer is a thick, smooth, creamy white filling. The top layer is a textured, bright red cake with a white frosting swirl that has red drizzle patterns on it. A silver spoon rests on the edge of the plate beside the slice. In the background, there is a blurred white cup with some red garnish on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, melted
1 cup granulated sugar

2 large eggs
1 teaspoon vanilla extract

1 tablespoon red food coloring
1 tablespoon cocoa powder

3/4 cup all-purpose flour
1/4 teaspoon salt
8 oz cream cheese, softened

1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Step 2: In a large mixing bowl, whisk the melted butter and 1 cup sugar together until smooth. Add the eggs, vanilla extract, and red food coloring, stirring until well combined.
Step 3: Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.

Step 4: In a separate bowl, beat the softened cream cheese and 1/4 cup sugar together until smooth. Add the egg and vanilla extract, beating until creamy and lump-free.
Step 5: Pour about three-quarters of the red velvet batter into the prepared pan, spreading evenly. Carefully pour the cheesecake layer over the batter, spreading gently to the edges.
Step 6: Drop spoonfuls of the remaining red velvet batter on top of the cheesecake layer. Use a knife or toothpick to swirl the batter through the cheesecake to create a marbled effect.

Step 7: Bake for 30-35 minutes, or until the center is set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Step 8: Allow the brownies to cool completely in the pan on a wire rack. For cleaner cuts, chill in the refrigerator for at least 30 minutes before slicing.
Step 9: Slice into squares and serve as is, or with whipped cream or chocolate sauce for extra indulgence.

Tips & Variations

If you prefer not to use food coloring, you can reduce the amount or omit it; the brownies will still taste delicious but without the classic red velvet hue.
For an extra twist, stir white chocolate chips or dark chocolate chunks into the red velvet batter before baking.
Make sure not to overmix the batter to keep your brownies tender and moist.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 3 months. Reheat gently or enjoy chilled for best texture and flavor.

How to Serve

A close-up view of a square slice of layered red velvet cake placed on a white plate. The cake has three clear layers: a dark brown moist base layer, a thick smooth cream cheese middle layer in white, and a crumbly deep red velvet top layer. The top is decorated with swirled white frosting and bright red drizzle. The plate sits on a white marbled surface, with red rose petals around it and a blurred white cup in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

An 8×8-inch pan is ideal for these brownies to ensure proper thickness and baking time. If using a larger pan, reduce the baking time and keep an eye on the brownies to prevent overbaking.

What can I use instead of cream cheese?

For a similar texture and flavor, mascarpone cheese can be used in place of cream cheese. Avoid substitutes that are too watery or flavored, as they may affect the cheesecake layer.