When it comes to Valentine’s Day (or any special occasion), nothing says “I love you” quite like the combination of rich, velvety chocolate and creamy cheesecake. These Red Velvet Cheesecake Brownies are the perfect blend of indulgence and elegance. With their bold red hue and swirling layers of flavor, they’re more than just a dessert – they’re a statement.
Whether you’re baking for a romantic dinner, sharing a treat with friends, or simply treating yourself (because you deserve it!), this recipe is sure to become a favorite. Imagine biting into a fudgy red velvet brownie topped with swirls of tangy, luscious cheesecake – it’s love at first bite.
Let’s dive into the details so you can recreate this stunning dessert in your own kitchen!
Why You’ll Love This Recipe:
- Beautiful Presentation: The red and white swirls make this dessert a showstopper.
- Easy to Make: Despite their elegant look, these brownies come together with simple ingredients and straightforward steps.
- Perfect for Any Occasion: Not just for Valentine’s Day, these brownies are great for birthdays, holidays, or “just because” moments.
- Crowd-Pleaser: The combination of flavors appeals to cheesecake lovers and brownie enthusiasts alike.
Ingredients You’ll Need:
For the Red Velvet Brownie Layer:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- ⅔ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon salt
For the Cheesecake Swirl:
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
How to Make Red Velvet Cheesecake Brownies
Step-by-Step Instructions:
- Preheat Your Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving a bit of overhang on the sides. This makes it easier to lift the brownies out later. - Make the Red Velvet Brownie Batter
In a medium-sized mixing bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring.In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix – we want that fudgy texture!
- Prepare the Cheesecake Swirl
In another bowl, beat the softened cream cheese and sugar until creamy and smooth. Add the egg and vanilla extract, mixing just until combined. - Assemble the Layers
Pour most of the red velvet batter into the prepared baking dish, reserving about ¼ cup for later. Use a spatula to spread it evenly.Next, dollop the cheesecake mixture on top of the red velvet layer. Use the back of a spoon to gently spread it over the surface. Finally, drizzle the reserved red velvet batter over the cheesecake layer in small dollops. Use a toothpick or knife to create beautiful swirls by dragging it through the batter and cheesecake.
- Bake to Perfection
Bake the brownies for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking – a slightly fudgy texture is what we’re going for. - Cool and Slice
Allow the brownies to cool completely in the pan before using the parchment paper overhang to lift them out. Slice into squares or rectangles for serving.
Helpful Tips:
- Room Temperature Ingredients: For the cheesecake layer, ensure the cream cheese and egg are at room temperature. This helps achieve a smooth, lump-free mixture.
- Use Gel Food Coloring: Gel food coloring is more concentrated than liquid, so it provides a vibrant red without affecting the batter’s consistency.
- Don’t Overmix the Batter: Overmixing can lead to tough brownies. Stir just until the ingredients are combined.
Recipe Details:
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 16 brownies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian
Notes:
- Swirling Tips: For the most beautiful swirls, use a toothpick or the tip of a butter knife to create fluid, gentle motions through the batter and cheesecake. Avoid over-swirling, as this can muddy the design.
- Testing Doneness: The toothpick test works best when it comes out with a few moist crumbs. If it’s completely clean, the brownies may be overbaked.
- Pan Size: If you don’t have an 8×8-inch pan, a slightly larger pan will work, but the brownies will be thinner, and you’ll need to reduce the baking time slightly.
- Substitutions: Feel free to use a dairy-free cream cheese alternative for a lactose-free version or experiment with natural cocoa powder for a slightly different flavor profile.
Nutritional Information (Per Serving):
- Calories: 210
- Protein: 3g
- Carbohydrates: 26g
- Fat: 11g
- Saturated Fat: 6g
- Fiber: 1g
- Sugar: 19g
Frequently Asked Questions
Q: Can I make these brownies ahead of time?
Absolutely! These brownies taste even better the next day. Store them in an airtight container in the refrigerator for up to 5 days.
Q: Can I freeze them?
Yes! Slice the brownies and wrap each piece in plastic wrap. Store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Q: Can I use natural food coloring?
You can! Natural food coloring may result in a softer red hue, but it works just as well for the flavor and texture.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep them in the fridge for up to 5 days for maximum freshness.
- Freezer: Wrap individual portions and freeze for up to 3 months.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other sweet treats:
Conclusion
These Red Velvet Cheesecake Brownies are more than just a dessert – they’re an experience. With their stunning colors and unforgettable flavors, they’re sure to impress anyone lucky enough to share them with you. So grab your apron, preheat your oven, and get ready to create a batch of love in brownie form. Happy baking!
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Red Velvet Cheesecake Brownies
Description
When it comes to Valentine’s Day (or any special occasion), nothing says “I love you” quite like the combination of rich, velvety chocolate and creamy cheesecake. These Red Velvet Cheesecake Brownies are the perfect blend of indulgence and elegance. With their bold red hue and swirling layers of flavor, they’re more than just a dessert – they’re a statement.
Whether you’re baking for a romantic dinner, sharing a treat with friends, or simply treating yourself (because you deserve it!), this recipe is sure to become a favorite. Imagine biting into a fudgy red velvet brownie topped with swirls of tangy, luscious cheesecake – it’s love at first bite.
Let’s dive into the details so you can recreate this stunning dessert in your own kitchen!
Ingredients
For the Red Velvet Brownie Layer:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- ⅔ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon salt
For the Cheesecake Swirl:
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- Preheat Your Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving a bit of overhang on the sides. This makes it easier to lift the brownies out later. - Make the Red Velvet Brownie Batter
In a medium-sized mixing bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring.In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix – we want that fudgy texture! - Prepare the Cheesecake Swirl
In another bowl, beat the softened cream cheese and sugar until creamy and smooth. Add the egg and vanilla extract, mixing just until combined. - Assemble the Layers
Pour most of the red velvet batter into the prepared baking dish, reserving about ¼ cup for later. Use a spatula to spread it evenly.Next, dollop the cheesecake mixture on top of the red velvet layer. Use the back of a spoon to gently spread it over the surface. Finally, drizzle the reserved red velvet batter over the cheesecake layer in small dollops. Use a toothpick or knife to create beautiful swirls by dragging it through the batter and cheesecake. - Bake to Perfection
Bake the brownies for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking – a slightly fudgy texture is what we’re going for. - Cool and Slice
Allow the brownies to cool completely in the pan before using the parchment paper overhang to lift them out. Slice into squares or rectangles for serving.
Notes
- Swirling Tips: For the most beautiful swirls, use a toothpick or the tip of a butter knife to create fluid, gentle motions through the batter and cheesecake. Avoid over-swirling, as this can muddy the design.
- Testing Doneness: The toothpick test works best when it comes out with a few moist crumbs. If it’s completely clean, the brownies may be overbaked.
- Pan Size: If you don’t have an 8×8-inch pan, a slightly larger pan will work, but the brownies will be thinner, and you’ll need to reduce the baking time slightly.
- Substitutions: Feel free to use a dairy-free cream cheese alternative for a lactose-free version or experiment with natural cocoa powder for a slightly different flavor profile.