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Decadent Fudgy Red Velvet Cheesecake Brownies with Perfect Cream Cheese Swirl

A close-up of a decadent red velvet cheesecake brownies square with swirled cream cheese topping on a white plate.
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You get the best of both worlds with these fudgy red velvet cheesecake brownies. This recipe delivers a rich, chocolatey red velvet brownie base perfectly marbled with a tangy, creamy cheesecake swirl. It is a showstopping dessert perfect for holidays or any gathering.

Ingredients

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  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons red food coloring
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 3 Tablespoons Dutch process cocoa powder
  • 8 ounces cream cheese, room temperature
  • 1 large egg, room temperature (for swirl)
  • 1/3 cup granulated sugar (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the brownie batter: In a medium bowl, whisk together the melted butter and 1 cup of sugar until combined.
  3. Beat in the 2 room temperature eggs one at a time. Stir in the red food coloring and vanilla extract until the mixture is uniformly red.
  4. In a separate small bowl, whisk together the flour, salt, and cocoa powder. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  5. Prepare the cream cheese swirl: In a separate bowl, beat the room temperature cream cheese until smooth. Add the remaining 1/3 cup of sugar and the second egg. Beat until the mixture is creamy and lump-free.
  6. Spread half of the red velvet brownie batter evenly into the prepared pan.
  7. Dollop spoonfuls of the cream cheese mixture over the brownie layer. Top with the remaining red velvet batter.
  8. Use a knife or skewer to gently swirl the cream cheese layer into the brownie batter to create a marbled effect. Do not over-swirl.
  9. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, but not wet batter.
  10. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into 16 squares.

Notes

  • For the most vibrant red color, use a high-quality gel-based red food coloring.
  • Ensure both the cream cheese and eggs for the swirl are at room temperature to prevent lumps.
  • For bakery-style brownies, chill the cooled brownies for at least one hour before slicing cleanly.

Nutrition

Find it online: https://yummagnet.com/red-velvet-cheesecake-brownies/