I love making Red Velvet Cheesecake Brownies! They are the perfect blend of rich brownie goodness and creamy cheesecake. Each bite is a delightful treat that impresses anyone who tries them, making them perfect for any occasion.
My Dad, James, used to whip these up with me on lazy afternoons. We would dance around the kitchen and savor the sweet smells that filled our home. Those memories still bring a smile to my face.
What You’ll Need
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Bringing It All Together
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a large mixing bowl, whisk the melted butter and sugar until smooth.
- Add the eggs, vanilla extract, and red food coloring; stir until well combined.
- Sift in the cocoa powder, flour, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- In a separate bowl, beat the softened cream cheese and sugar until smooth.
- Add the egg and vanilla extract, beating until creamy.
- Pour about 3/4 of the brownie batter into the prepared pan.
- Spread it evenly to cover the bottom.
- Pour the cheesecake layer over the brownie layer.
- Drop spoonfuls of the remaining brownie batter on top.
- Swirl with a knife to create a marbled effect.
- Bake for 30-35 minutes until the center is set.
- Let cool before slicing.
Making It Your Own (Swaps & Ideas)
You can play with flavors by adding nuts or chocolate chips. Try using dark chocolate cocoa powder for a richer taste. For a fun twist, add crushed peppermint candies or seasonal sprinkles on top. You could even experiment with different colors of food coloring or a different flavor of extract.
How We Love to Serve It
These brownies shine when served warm with a scoop of vanilla ice cream or whipped cream on top. A drizzle of chocolate sauce adds even more deliciousness! They are also great on their own with a cup of coffee or tea.
A Few Tips For Success
Make sure your cream cheese is at room temperature to avoid lumps in the cheesecake layer. Don’t overmix the batter; a few streaks of flour are perfectly fine. Keep an eye on the brownies as they bake, and do the toothpick test to check for doneness.
Saving Some For Later
If you have leftovers, store them in an airtight container in the fridge. They stay fresh for about a week. You can also freeze them for up to three months—just make sure to wrap them well.
From My Kitchen to Yours
I hope you enjoy making these Red Velvet Cheesecake Brownies as much as I do. They are sure to bring joy and smiles to your gatherings. Happy baking!
Your Questions, Answered
What are Red Velvet Cheesecake Brownies?
Red Velvet Cheesecake Brownies are a delicious dessert that combines rich red velvet brownies and creamy cheesecake. They offer a perfect balance of flavors and textures that are loved by many.
How do I know when the brownies are done?
You can check if the brownies are done by inserting a toothpick in the center. If it comes out mostly clean, with a few moist crumbs, they are ready. If it comes out wet with batter, they need more time.
Can I make these brownies ahead of time?
Yes, you can make these brownies ahead of time. They store well in the fridge for about a week or can be frozen for up to three months. Just remember to let them cool completely before storing.
Print
Red Velvet Cheesecake Brownies
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
A delicious blend of rich red velvet brownies and creamy cheesecake in a delightful treat perfect for any occasion.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a large mixing bowl, whisk the melted butter and sugar until smooth.
- Add the eggs, vanilla extract, and red food coloring; stir until well combined.
- Sift in the cocoa powder, flour, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- In a separate bowl, beat the softened cream cheese and sugar until smooth.
- Add the egg and vanilla extract, beating until creamy.
- Pour about 3/4 of the brownie batter into the prepared pan and spread it evenly to cover the bottom.
- Pour the cheesecake layer over the brownie layer.
- Drop spoonfuls of the remaining brownie batter on top and swirl with a knife to create a marbled effect.
- Bake for 30-35 minutes until the center is set.
- Let cool before slicing.
Notes
Make sure cream cheese is at room temperature for a smooth batter. Don’t overmix; a few streaks of flour are fine.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: red velvet, cheesecake, brownies, dessert, baking