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The Ultimate Fudgy Red Velvet Cheesecake Brownies with Perfect Cream Cheese Swirl

A close-up of a fudgy red velvet cheesecake brownies square showing the distinct red layer and creamy white cheesecake swirl.
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Make these rich, fudgy red velvet cheesecake brownies that feature a creamy, tangy cream cheese swirl. This recipe delivers a visually stunning and decadent dessert bar perfect for parties or satisfying a sweet craving.

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 9×9 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 until combined.
  3. Beat in the 2 room temperature eggs one at a time. Mix in the red food coloring and vanilla extract until the color is uniform.
  4. In a separate small bowl, whisk together the flour, salt, and cocoa powder. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  5. Prepare the cream cheese swirl: In another bowl, beat the 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 into the prepared pan.
  7. Dollop spoonfuls of the cream cheese mixture evenly over the brownie layer.
  8. Gently spread the remaining red velvet batter over the cream cheese layer.
  9. Use a knife or skewer to gently swirl the cream cheese mixture into the brownie batter to create a marbled effect.
  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 before lifting them out using the parchment overhang.
  12. Cut into 16 squares before serving.

Notes

  • For the best swirl, ensure your cream cheese and egg for the swirl mixture are fully at room temperature.
  • Do not overbake; these brownies should remain fudgy. Check them starting at 30 minutes.
  • Use high-quality Dutch process cocoa powder for a deeper chocolate flavor in the red velvet base.

Nutrition

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