Red Velvet Cheesecake Brownies

These Red Velvet Cheesecake Brownies are the perfect blend of rich, fudgy red velvet and creamy cheesecake. A stunning and indulgent dessert, ideal for holidays, special occasions, or whenever you crave a decadent treat.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 35

Chill Time: 2

Total Time: 2 55

Servings: brownies

Calories: 320kcal

Cost: $10

Equipment

1 9x13 inch baking pan Lined with parchment paper
1 Electric mixer Stand or hand-held
2 Large mixing bowls One for brownie batter, one for cheesecake batter
1 Measuring cups/spoons For accuracy
1 Rubber spatula For folding ingredients
1 Knife For swirling the layers

Ingredients

Red Velvet Brownie Layer

1½ cups all-purpose flour sifted
1½ cups granulated sugar
¾ cup unsalted butter melted
2 large eggs room temperature
2 tablespoon unsweetened cocoa powder
1 tablespoon red food coloring liquid or gel
2 teaspoon vanilla extract
¼ teaspoon salt
1 tablespoon white vinegar enhances red velvet flavor

Cheesecake Layer

16 oz cream cheese softened
½ cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
¼ cup sour cream for creaminess

Instructions

Preheat oven to 350°F (175°C).
Line a 9x13-inch pan with parchment paper and spray with non-stick spray.
In a large bowl, whisk melted butter and sugar until combined.
Add eggs, one at a time, mixing after each addition.
Stir in vanilla, red food coloring, and vinegar.
Sift together flour, cocoa, and salt in another bowl.
Fold dry ingredients into wet mixture until just combined.
Beat cream cheese until smooth.
Add sugar and mix until combined.
Add eggs, one at a time, scraping sides as needed.
Stir in vanilla and sour cream until smooth.
Spread red velvet batter evenly into the pan.
Pour cheesecake mixture on top and swirl with a knife.
Bake for 35-40 minutes until a toothpick comes out with moist crumbs.
Cool in the pan, then refrigerate for at least 2 hours before slicing.

Notes

All refrigerated ingredients should be at room temperature
Don't overmix the brownie batter
Brownies are done when toothpick has few moist crumbs
Store in refrigerator up to 1 week
Can be frozen up to 3 months

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