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Classic Red Velvet Brownies with Cheesecake Layer Recipe

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4.6 from 106 reviews

These Classic Red Velvet Brownies with a Cheesecake Layer combine rich, fudgy red velvet brownies with a smooth, creamy cheesecake topping swirled in a beautiful marbled pattern. Baked to perfection, they offer a moist, velvety texture and a delicious balance of flavors perfect for any dessert occasion.

Ingredients

Scale

Brownie Batter

  • 5 oz unsalted butter (preferably Kerrygold for richness)
  • 3/4 cup sugar
  • 1 1/2 tsp vanilla extract
  • 1/3 cup cocoa powder (Hershey’s Special Dark recommended)
  • 1/8 tsp salt
  • 1 1/2 tbsp red food coloring
  • 1 tsp vinegar
  • 2 large eggs, room temperature (about 70°F)
  • 3/4 cup all-purpose flour

Cheesecake Layer

  • 8 oz cream cheese, softened (Philadelphia original blocks preferred)
  • 1/4 cup sugar
  • 1 large egg
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F. Grease an 8×8 inch baking dish or 9-inch square pan evenly with butter or cooking spray to prevent sticking and ensure clean removal after baking.
  2. Make Brownie Batter: Melt the butter in a medium saucepan over low heat. Remove from heat, then stir in 3/4 cup sugar until combined. Add vanilla extract, cocoa powder, salt, red food coloring, and vinegar, mixing until the cocoa is fully incorporated and the mixture is a deep burgundy color. Lightly beat the room-temperature eggs in a small bowl, then add them to the chocolate mixture and stir until smooth. Gently fold in the flour with a spatula until just combined; avoid overmixing. Reserve 1/4 cup of this batter in a small bowl for the top layer.
  3. Assemble Brownie Base: Pour about three-quarters of the red velvet batter into the prepared baking dish and spread evenly to create the base layer, which will provide a fudgy structure for the brownies.
  4. Prepare Cheesecake Layer: In a separate bowl, beat the softened cream cheese with 1/4 cup sugar until smooth and fluffy, about 1-2 minutes. Add the egg and vanilla extract, beating until fully incorporated and creamy with no lumps. Spread this cheesecake mixture evenly over the brownie base layer, taking care not to disturb it.
  5. Add Top Swirl Layer: Spoon the reserved 1/4 cup of red velvet batter in small dollops over the cheesecake layer. Using a thin knife or skewer, gently swirl the batter in a figure-8 or back-and-forth motion to create decorative marbled streaks. Be careful not to overmix to maintain distinct layers.
  6. Bake the Brownies: Bake for 30-35 minutes until the top is set but still slightly jiggly in the center when nudged. The cheesecake layer should be mostly set, and edges of the brownies will start to pull away from the pan.
  7. Cool and Chill: Remove from oven and cool to room temperature on a wire rack for about 1-2 hours. For best results, refrigerate for at least 1 hour after cooling to allow the cheesecake to firm up, which helps with clean cutting.

Notes

  • Use room-temperature eggs for better batter incorporation and texture.
  • Do not overmix the flour into the brownie batter to keep the brownies tender and fudgy.
  • Kerrygold unsalted butter enhances the flavor, but any quality unsalted butter will work.
  • Allow the brownies to cool completely and refrigerate before cutting to achieve clean slices.
  • Use a sharp knife dipped in hot water between cuts for easier slicing through the cream cheese layer.

Keywords: red velvet brownies, cheesecake brownies, marbled brownies, dessert, baked brownies, cream cheese swirl, red velvet dessert

Find it online: https://todayfoodrecipe.com/classic-red-velvet-brownies-with-cheesecake-layer-recipe/