Fudgy red velvet brownies with a creamy cheesecake layer and a crackly, swirled top.
Prep20 min
Cook35 min
Total2 hr 55 min
Serves16
LevelEasy
What makes it special
Cream cheese
Cocoa powder
Sugar
Eggs
Red velvet and cheesecake are a classic pair, and in brownie form they are even better. The base is dense, fudgy and deep red, topped with a thick layer of creamy cheesecake and a swirl of more red velvet batter across the top.
I make these for holidays and bake sales because they look impressive but take one bowl for the brownie and one for the cheesecake. They also slice into neat squares that show the layers.
The small splash of vinegar brightens the red color and gives the brownies that classic red velvet tang. Cooling them fully before slicing is the one step you should not skip.
Serve them chilled with a cold glass of milk or a cup of coffee.
Fudgy red velvet brownies with a thick creamy cheesecake swirl. An easy one-bowl dessert with a crackly top that serves 16.
Baking Easy American
Prep
20 min
Cook
35 min
Total
2 hr 55 min
Servings
16
Ingredients 14 items
Tap to check off as you go
For the red velvet brownie layer
For the cheesecake layer
Instructions 8 steps
1
Prepare the pan
Heat the oven to 350°F (175°C). Line a 9-inch (23 cm) square pan with parchment paper, leaving an overhang on two sides, and lightly grease it.
2
Mix the brownie batter
Whisk the melted butter and sugar together. Add the eggs one at a time, then the vanilla, red food coloring and vinegar, whisking until glossy.
3
Add the dry ingredients
Fold in the flour, cocoa powder and salt until just combined. Do not overmix.
4
Make the cheesecake mixture
Beat the cream cheese and sugar until smooth. Beat in the egg, flour and vanilla until creamy.
5
Layer the pan
Spread two thirds of the red velvet batter in the pan. Pour the cheesecake mixture on top and spread it evenly.
6
Swirl the top
Drop spoonfuls of the remaining red velvet batter over the cheesecake and drag a knife through to make swirls.
7
Bake
Bake 32 to 36 minutes until the edges are set and the center has just a slight wobble. A toothpick should come out with a few moist crumbs.
8
Cool and slice
Cool in the pan for 1 hour, then chill 1 hour. Lift out with the parchment and slice into 16 squares with a sharp knife wiped clean between cuts.
Nutrition per serving
Calories
245
Protein
4g
Carbs
28g
Fat
13g
Sugar
21g
Fiber
1g
Sodium
120mg
Questions, answered
Do these brownies need to be refrigerated?
Yes. The cheesecake layer contains cream cheese and eggs, so store them in an airtight container in the fridge for up to 5 days.
Can I use liquid food coloring?
Gel gives the deepest red with the least liquid. If you use liquid, use 2 tablespoons and expect a slightly softer color.
Why is my cheesecake layer cracked?
It was likely overbaked or the cream cheese was cold. Bake just until the center barely wobbles and use fully softened cream cheese.
Can I freeze them?
Yes. Freeze sliced squares on a tray, then store in a freezer bag for up to 2 months. Thaw in the fridge overnight.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
