Published: January 19, 2016 Last Modified: January 25, 2020 Freda Dias

Red Velvet Cheesecake Brownies

Name: Red Velvet Cheesecake Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1/2 cup /1 stick unsalted butter/113 grams butter, (unsalted); 1 cup sugar; 1 tsp vanilla extract; 1/4 cup cocoa powder; Pinch of salt; 1 tbsp red food coloring; 1 tsp vinegar; 2 eggs; 3/4 cup all-purpose flour; 1/4 cup chopped toasted walnuts; 8 oz cream cheese (softened); 1/4 cup sugar; 1 egg; 1/8 tsp vanilla extract

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These homemade red velvet brownies | red velvet cheesecake brownies are so fudgy, dense, moist, delicious and the cream cheese layer adds a lovely, tangy, creamy dimension to it. It not only looks good, but it’s rich and oh so heavenly!

Hello folks! Let’s share some brownie love today! I stumbled upon these red velvet cheesecake swirl brownie recipe last year when I was watching Sunny Anderson’s show on food network. It looked so simple, yet so fancy with those beautiful swirls and I have made it thrice so far, this being the third time.

I love a good red velvet cake with cream cheese frosting or any red velvet dessert for that matter. So I wanted to try its brownie counterpart too. Well, I have the urge to try anything SWEET really 😀 And since Valentine’s Day is around the corner, I think this would make for a perfect sweet treat too, what do you think?

Table of Contents

HOW TO MAKE RED VELVET CHEESECAKE SWIRL BROWNIES?

To make these fudgy and chewy red velvet brownies with cream cheese swirl, you will need two batters.

The red velvet brownie batter consists of butter, cocoa powder, eggs, sugar, flour, red food coloring, salt, vinegar, and some vanilla extract. Check notes for an eggless version.

The cheesecake batter consists of cream cheese, sugar, an egg, and vanilla extract.

Pour your red velvet brownie batter in a greased baking pan, reserving some for the swirls. Then cover it with the cheesecake batter. Drop spoonfuls of the reserved batter, and use a toothpick to create random swirls, taking care not to overdo it.

You can skip the cream cheese part and bake a regular red velvet brownie and frost it with cream cheese icing instead.

Or if you are not a fan of frosting, then cut it into smaller pieces and enjoy these as red velvet brownie bites. Or you could also make individual serving portions by baking this with or without the cream cheese swirl in a mini muffin tin. Keep a check on the baking time though.

If you have never tried this red velvet cheesecake brownie before, then I suggest you do!

I’m sure you will fall in love with this easy red velvet cream cheese brownies | marbled red velvet cheesecake brownies too:)

STEP BY STEP INSTRUCTIONS TO MAKE RED VELVET CREAM CHEESE BROWNIES | RED VELVET CHEESECAKE SWIRL BROWNIES

1.Preheat the oven to 350 degrees F.

2.Line an 8 by 8-inch baking pan with parchment paper, grease the paper with butter and set aside.

3.Preparation of the brownie layer: Melt the butter in the microwave or in a saucepan over medium heat. Transfer the melted butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order. Mix between additions. Whisk the eggs in a small bowl, add it to the cocoa mix. Fold in the flour until lightly combined. Do not overbeat the batter. Stir in the walnuts and pour the batter into the prepared baking pan. Reserve about 2 tablespoons of the batter to create the swirls on the topmost layer.

4.Preparation of the cream cheese layer: Make sure the cream cheese is at room temperature. Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Again do not overbeat the cream cheese mixture, as we do not need to incorporate air.

5.Spread the cream cheese layer on top of the brownie batter in the pan. Dollop the reserved brownie batter over the cream cheese layer.

6.Create swirls with a toothpick/skewer by moving it in circular motions. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

NOTE

Eggless red velvet cheesecake swirl brownies- Replace eggs with 1/2 cup room temperature non-sour yogurt/curd in the brownie layer and for the cheesecake layer, replace the egg with 1 tablespoon cornstarch. You may add 2-3 tablespoons of milk if the batter is too thick.

If you try this recipe, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. You can also share your feedback and suggestions at aromaticessence77@gmail.com. Thanks so much 🙂

HOW TO MAKE RED VELVET CHEESECAKE BROWNIES FROM SCRATCH?