These Red Velvet Cheesecake Brownies are rich, decadent, swirled with cheesecake, and so perfect for Christmas or Valentine’s Day! Brownie and cheesecake batter combined together make for a festive and impressive dessert.
I just love red desserts. They are so festive when it comes to Valentine’s day or Christmas. I know Valentine’s Day is a month away still, but I did some “pre-Valentine” experimenting in my kitchen this weekend. These red velvet cheesecake brownies came out wonderful! They are definitely something “different” if that’s what you’re looking for when bringing a dessert somewhere or making a special treat for your Valentine/your kids for an after dinner treat They are different, but familiar enough for everyone to try. They are so pretty, too!
The thing I loved about this recipe is that it combines three very popular favorite desserts: red velvet, cheesecake and brownies. This is why when the three were combined together I knew they would be a hit! These will most definitely take care of your cheesecake and red velvet cravings.
P.S. They taste best the NEXT day!
- 2 large eggs
- ½ cup (1 stick or 115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 teaspoons vanilla extract
- ¼ cup (32g) unsweetened cocoa powder
- ⅛ teaspoon salt
- 1 Tablespoon red food coloring (liquid or gel)
- ¾ teaspoon white vinegar
- ¾ cup (95g) all-purpose flour
- 8 ounces (224g) cream cheese, softened
- ¼ cup (50g) sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- Preheat the oven to 350F degrees.
- Spray 8x8 baking pan with nonstick spray. Set aside.
- Make the brownie layer first. In a small bowl, beat the 2 eggs together. Set aside.
- Melt the butter in a large microwave safe bowl in 30 second increments until melted.
- Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order.
- Whisk in the eggs, then fold in the flour until completely incorporated. Do not over-mix or brownies will turn out tough!
- Transfer the brownie batter into prepared baking pan, leaving about 3-4 Tablespoons of the batter for LATER - for the top (last step). Dough will be THICK so spread it evenly throughout the pan.
- With a hand-held mixer on medium speed, beat the softened cream cheese, ¼ cup sugar, egg yolk, and ½ teaspoon vanilla in a medium bowl until completely smooth - about 1 minute.
- Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter.
- Cover with the last few Tablespoons of brownie batter that you reserved from earlier (this step is pictured above).
- Glide a knife through the layers, creating a swirl pattern. Don't go too crazy with the swirling so that you leave some white color on top.
- Bake the brownies for 26-28 minutes (mine were done at 26) or until a toothpick inserted in the middle comes out clean.
- Allow the brownies to cool completely before cutting into squares.
- Cover brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days. Brownies will freeze well, up to 2 months. Thaw overnight in the refrigerator.