Cheesecake Red Velvet Brownies Recipe

Freshly baked red velvet cheesecake brownies cut into squares

Cheesecake Red Velvet Brownies Recipe

Rich, fudgy red velvet brownies with a creamy cheesecake swirl—ready in just 15 minutes. Perfect for Valentine’s Day, holidays, or any chocolate craving.

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Course: Dessert

Cuisine: American

Keyword: Fudgy red velvet brownies, Red velvet brownie mix, Red velvet brownie recept, Red velvet brownies cheesecake

Prep Time: 15

Cook Time: 30

Cooling Time: 1

Servings: brownies

Calories: 310kcal

Cost: $8

Equipment

1 8×8-inch baking pan Lined with parchment paper
2 Mixing bowls One for wet, one for dry
1 Whisk For smooth mixing
1 Rubber spatula For gentle folding
1 Cooling rack Helps brownies cool evenly

Ingredients

Brownie Base

½ cup Unsalted butter Melted and slightly cooled
1 cup Granulated sugar
2 Large eggs At room temperature
1 tablespoon Vanilla extract
1 tablespoon Buttermilk Adds tanginess
1 tablespoon Red food coloring Gel for most vibrant color
¾ cup All-purpose flour Measured by spooning into cup
¼ cup Unsweetened cocoa powder Dutch-processed preferred
¼ teaspoon Salt
½ cup White chocolate chips Optional, for texture contrast

Cream Cheese Swirl (Optional)

8 oz Cream cheese Softened to room temp
¼ cup Granulated sugar
1 Egg yolk
½ teaspoon Vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
In a large bowl, whisk together melted butter and sugar until combined.
Add eggs one at a time, whisking well after each, then mix in vanilla, buttermilk, and red coloring.
In a separate bowl, whisk flour, cocoa powder, and salt together.
Gently fold dry ingredients into wet until just combined. Don’t overmix.
If using, fold in the white chocolate chips.
In another bowl, beat cream cheese and sugar until fluffy (about 2 mins), then add yolk and vanilla.
Pour ¾ of the brownie batter into the prepared pan and spread evenly.
Dollop the cream cheese mixture on top, then spoon the remaining brownie batter over it.
Use a knife or toothpick to gently swirl the layers together for a marbled effect.
Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs.
Let cool completely in the pan on a wire rack before lifting and cutting into squares.

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