Red Velvet Brownies With Cheesecake (Printer-friendly)
Fudgy red velvet brownies topped with a creamy cheesecake layer and marbled swirl — chilled, rich dessert bars.
# What You'll Need:
→ Red Velvet Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 1 tablespoon red food coloring
06 - 3/4 cup all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - 1/4 teaspoon salt
→ Cheesecake Layer
09 - 8 ounces cream cheese, softened
10 - 1/3 cup granulated sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract
# How To Make It:
01 - Preheat oven to 350°F (175°C). Line an 8 x 8 inch square baking pan with parchment paper, allowing extra overhang for easy removal.
02 - In a medium bowl, whisk together melted butter and granulated sugar until the mixture is glossy. Add eggs, vanilla extract, and red food coloring, whisking until smooth.
03 - Sift in all-purpose flour, unsweetened cocoa powder, and salt. Gently fold with a spatula until just incorporated. Spread approximately three-quarters of the red velvet batter evenly in the prepared pan, reserving the remainder.
04 - In a separate bowl, beat softened cream cheese and granulated sugar using an electric mixer or whisk until creamy. Blend in the egg and vanilla extract, mixing until the batter is smooth.
05 - Carefully pour the cheesecake mixture over the red velvet base and spread into an even layer.
06 - Dollop the reserved red velvet batter on top of the cheesecake layer. Use a knife or skewer to gently swirl for a marbled effect.
07 - Bake for 33 to 37 minutes, or until the center is set and a toothpick inserted comes out mostly clean with a few moist crumbs.
08 - Let cool completely in the pan. Chill in the refrigerator for at least 1 hour prior to slicing and serving.
# Expert Hints:
01 -
- You get the best of fudgy brownies and tangy cheesecake in one irresistible slice.
- No fancy ingredients needed—just classics from your fridge and pantry that come together for a show-stopper dessert.
02 -
- If you skip lining the pan with parchment, getting the brownies out in neat squares is surprisingly difficult.
- I once rushed the cooling process and ended up with gooey, messy pieces—always chill them fully before cutting.
03 -
- Measure flour with a light hand—you want the brownies dense, not cakey.
- Let brownies sit at room temperature for 10 minutes after chilling so they’re fudgy, not firm.