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Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

Fudgy red velvet brownies swirled with a tangy, creamy cheesecake ripple. Striking, rich, and perfect for sharing.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 16

Ingredients
 

Main Ingredients

  • 0.5 cup unsalted butter, melted for brownie batter
  • 0.875 cup granulated sugar for brownie batter
  • 2 tbsp vegetable oil for extra moisture
  • 1.5 tsp vanilla extract divided between layers if you like
  • 1 tbsp red liquid food coloring
  • 1 tsp distilled white vinegar
  • 0.25 tsp fine salt
  • 2 large eggs, room temperature for brownie batter
  • 0.75 cup all-purpose flour, spooned and leveled for brownie batter
  • 0.125 cup unsweetened cocoa powder natural or Dutch-process
  • 0.5 tsp baking powder
  • 8 oz cream cheese, softened for cheesecake swirl
  • 0.25 cup granulated sugar for cheesecake swirl
  • 1 tbsp sour cream for cheesecake swirl
  • 0.5 tsp vanilla extract for cheesecake swirl
  • 1 egg yolk for cheesecake swirl

Instructions

Preparation Steps

  • Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang.
  • Whisk melted butter, 0.875 cup sugar, oil, 1 tsp vanilla, food coloring, vinegar, and salt in a bowl.
  • Beat in the eggs one at a time until glossy and well combined.
  • Stir flour, cocoa, and baking powder together. Fold dry mixture into wet just until no dry streaks remain.
  • Spread about 2/3 of the red batter into the pan. Reserve the rest for swirling.
  • Beat cream cheese with 0.25 cup sugar until smooth. Mix in sour cream, 0.5 tsp vanilla, then the egg yolk.
  • Spoon cheesecake mixture in dollops over the red layer. Add small spoonfuls of the reserved red batter on top.
  • Swirl gently with a skewer or knife to create a marbled pattern. Do not overmix.
  • Bake 32–36 minutes, until the edges are set and the center has a slight jiggle. A few moist crumbs are fine.
  • Cool in the pan. Chill 30 minutes for cleaner cuts, then slice into squares and serve.

Notes

Try stirring 1/3 cup mini chocolate chips into the red batter or swirling 2 tablespoons raspberry jam with the cheesecake layer. Store leftovers covered in the fridge for up to 4 days; serve slightly chilled or at room temperature.
This recipe is an original creation inspired by classic Red Velvet Cheesecake Brownies flavors. All ingredient ratios and instructions are independently developed.