Red Velvet Cheesecake Brownie Recipe
Fudgy red velvet cheesecake brownies are so quick and easy to assemble! The brownie batter and cheesecake topping are each whisked together in one bowl, and the pretty swirled design is made with a butter knife.
Ingredients
Cheesecake Layer
- 8 ounces brick-style cream cheese softened (1 block; 226 grams)
- ¼ cup granulated sugar (50 grams)
- ½ teaspoon pure vanilla extract
- 1 large egg at room temperature
Red Velvet Brownie Layer
- ½ cup unsalted butter melted and slightly cooled (1 stick; 113 grams)
- ⅔ cup granulated sugar (135 grams)
- ⅓ cup packed light brown sugar (70 grams)
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons liquid red food coloring (10 ml; I used McCormick)
- 1 ½ teaspoons pure vanilla extract
- ¾ cup all-purpose flour spooned & leveled (95 grams)
- 3 tablespoons unsweetened natural cocoa powder (17 grams; avoid Dutch process)
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal. Spray well with nonstick cooking spray and set aside.
- To make the cheesecake layer: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Mix in the sugar and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed. Mix in the egg on low speed until just combined. Stop and scrape around the bottom and sides of the bowl to make sure everything is thoroughly mixed together. Set aside.8 ounces brick-style cream cheese, ¼ cup granulated sugar, ½ teaspoon pure vanilla extract, 1 large egg
- To make the red velvet brownie layer: In a separate large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar together until well combined. Then, whisk in the egg, egg yolk, red food coloring, and vanilla extract until fully combined.½ cup unsalted butter, ⅔ cup granulated sugar, ⅓ cup packed light brown sugar, 1 large egg, 1 large egg yolk, 2 teaspoons liquid red food coloring, 1 ½ teaspoons pure vanilla extract
- Sift in the flour, cocoa powder, and salt and continue whisking until just combined.¾ cup all-purpose flour, 3 tablespoons unsweetened natural cocoa powder, ¼ teaspoon salt
- To assemble and bake: Pour most of the red velvet brownie batter into the prepared baking pan (reserve about ¼ cup) and spread it around into one even layer.
- Carefully pour the cheesecake layer on top (or drop large spoonfuls of it all over the top) and spread it out some. Spoon the remaining ¼ cup of brownie batter over the top of the cheesecake layer, then use a knife to gently swirl them together.
- Bake for 27 to 30 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Remove from the oven and allow to cool completely in the pan on a wire cooling rack. Once cooled, lift the brownies out of the pan using the overhang from the foil or parchment paper, slice into pieces, then serve and enjoy!
Video
Notes
Storage Instructions: Store brownies in an airtight container in the refrigerator for up to 4 days.
Freezing Instructions: Brownies will freeze well for up to 3 months, thaw overnight in the refrigerator.