Red Velvet Brownies Cheesecake Swirl (Print Version)

Rich red velvet brownies combined with creamy cheesecake swirl for a decadent treat.

# What You Need:

→ Red Velvet Brownie Base

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 - 1/4 cup unsweetened cocoa powder
07 - 3/4 cup all-purpose flour
08 - 1/4 teaspoon salt

→ Cheesecake Swirl

09 - 8 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg yolk
12 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - Whisk melted butter and granulated sugar in a large bowl until smooth. Add eggs, vanilla extract, and red food coloring, mixing thoroughly.
03 - Sift cocoa powder, flour, and salt into the wet mixture. Fold gently until just combined—avoid overmixing to maintain fudgy texture.
04 - Reserve 1/4 cup of the brownie batter. Spread the remaining batter evenly into the prepared pan.
05 - Beat softened cream cheese until smooth. Incorporate sugar, egg yolk, and vanilla extract, mixing until creamy and well-blended.
06 - Drop spoonfuls of cheesecake mixture over the brownie base. Add dollops of the reserved red velvet batter on top. Gently swirl with a skewer or knife to create marbled patterns.
07 - Bake for 33–36 minutes until the center is just set and a toothpick inserted comes out with moist crumbs.
08 - Cool completely in the pan before lifting out using the parchment overhang. Slice into 16 equal squares.

# Insider Tips:

01 -
  • The stunning marble pattern makes everyone think you spent hours on them
  • That tangy cheesecake swirl cuts through the rich chocolate perfectly
  • They're somehow elegant enough for dinner parties but casual enough for Tuesday nights
02 -
  • Underbaking slightly is better than overbaking—these continue cooking as they cool
  • The swirl looks best when you work quickly while both batters are still room temperature
  • Chilling the baked brownies for an hour gives you the cleanest cuts
03 -
  • Use room temperature ingredients for both layers to prevent curdling or separation
  • The toothpick test is tricky—look for moist crumbs, not raw batter, on your tester

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