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Rich and Fudgy Red Velvet Cheesecake Brownies with a Perfect Cream Cheese Swirl

A close-up of a rich, fudgy red velvet cheesecake brownie with a creamy white swirl, served on a white dish.
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Make these stunning red velvet cheesecake brownies that combine a fudgy, cocoa-infused base with a creamy, tangy cheesecake layer swirled throughout. This recipe delivers a showstopping dessert perfect for holidays or special occasions.

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, softened
  • 1 large egg, room temperature (for swirl)
  • 1/3 cup granulated sugar (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×9 inch 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.
  3. Beat in the 2 room temperature eggs one at a time until just combined. Stir in the red food coloring and vanilla extract.
  4. In a separate small bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Prepare the cream cheese swirl: In another bowl, use an electric mixer to beat the softened cream cheese, 1/3 cup sugar, and the remaining egg until the mixture is smooth and creamy.
  6. Spread half of the red velvet brownie batter evenly into the prepared pan.
  7. Carefully dollop spoonfuls of the cream cheese mixture over the brownie layer.
  8. Pour the remaining brownie batter over the cream cheese layer.
  9. Use a knife or skewer to gently swirl the cheesecake layer into the brownie batter, creating a marbled effect. Do not over-swirl.
  10. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, but not wet batter.
  11. Let the brownies cool completely in the pan on a wire rack. This step is important for fudgy texture.
  12. Once cool, use the parchment overhang to lift the brownies out of the pan. Cut into 16 squares.

Notes

  • For the deepest red color, use a high-quality gel-based red food coloring instead of liquid drops.
  • Ensure your cream cheese and eggs for the swirl are at room temperature to prevent lumps.
  • For bakery-style clean cuts, chill the cooled brownies for at least two hours before slicing.

Nutrition

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