Name: Red Velvet Brownies
Prep time: 20 min
Cook time: 30 min
Ingredients: 1/2 cup (1 stick/115g) unsalted butter, melted; 3 tablespoons (20g) unsweetened cocoa powder; 1/4 teaspoon salt; 3/4 cup plus 2 tablespoons (175g) granulated sugar; 2 large eggs; 3/4 teaspoon vanilla extract; 1/2 teaspoon apple cider vinegar ((or distilled white vinegar), optional); 2-3 teaspoons red food coloring ((I use gel)); 2/3 cup (95g) all purpose flour; 8 ounces (225g) full-fat cream cheese, room temperature; 1/4 cup (50g) granulated sugar; 1 large egg; 1/2 teaspoon pure vanilla extract

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These rich and fudgy red velvet brownies are swirled with creamy cheesecake for an amazing dessert. They are decadent, rich, and so yummy! Plus, the beautiful red color makes them look just as good as they taste!

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Brownies are a true weakness of mine. They’re pretty much the perfect desert: super chocolatey, fudgy, rich….how could they be bad? Be it caramel brownies, white chocolate chip brownies, or chocolate coconut brownies, leave me alone in a room with a full pan of them and they’ll be gone in about 10 minutes. Guaranteed.

These red velvet cheesecake brownies combine all three flavors of red velvet cake, brownies, and cheesecake in every bite. They’re one of my new favorite brownies!

How to make red velvet cheesecake brownies

The base of these fudgy brownies is a simple red velvet brownie recipe with cheesecake batter swirled in. My favorite brownies use cocoa powder and butter to give them a rich chocolatey flavor. To make them red velvet, I add apple cider vinegar (optional) and red food coloring. I prefer to use gel food coloring since it doesn’t add extra liquid to the batter.

There are three steps to making these brownies:

Make the brownie batter
Make the cheesecake batter
Swirl the two together

Make the brownie batter

Melt together the butter, cocoa powder, and salt. Microwave in 30-second intervals, stirring in between each interval, until the butter has melted and the ingredients are combined.
Add the sugar and whisk until combined.
Add the eggs, vanilla extract, and vinegar. Whisk together until incorporated.
Add 2-3 teaspoons of red gel food coloring until the batter appears red.
Lastly, pour in the flour and fold together using a rubber spatula.
Set aside ⅓ cup of the batter and pour the rest into a prepared pan. Smooth the top.

Make the cheesecake batter

Beat cream cheese and sugar together. In a mixer fitted with the paddle attachment or using an electric mixer, beat together the cream cheese and sugar until smooth. Scrape down the sides and bottom as needed with a rubber spatula, making sure everything gets well combined.
Add in the egg and vanilla extract and beat until evenly mixed.

Swirling the batters

Dollop spoonfuls of the cheesecake batter over the pan with the brownie batter, making sure they are evenly distributed. Spoon the reserved ⅓ cup of the brownie batter over the combined red velvet cheesecake bars.
Use a sharp knife and gently swirl the two batters together. This will create a beautiful marble effect for your red velvet swirl cheesecake, ensuring each bite is full of all three flavors.
Bake. Bake the brownies for 25-30 minutes at 350°F/180°C.

Tips for making red velvet cheesecake brownies

Don’t overmix the brownie batter. This can make them more tough and less fudgy and gooey. Once you add the flour, combine it gently and slowly (I prefer using a rubber spatula to do this).
Don’t overbake your brownies: The #1 mistake people make in brownies is overbaking them. Timing is everything — you want a fudgy center that’s still a bit gooey when you take them out of the oven, so start testing for doneness after a out 25 minutes. Your brownies will be done with a toothpick inserted in the middle comes out with a few moist crumbs.
Swirl, don’t mix, your batters: You may be tempted to swirl your batters together so much that they end up mixing into one combined batter. Be careful not to over swirl, otherwise you won’t get that beautiful marble appearance.

Can I leave out the food coloring?

Yes, the food coloring simply makes the brownies red. If you prefer to leave it out, it won’t affect the flavor or texture of the brownies.

Can I freeze red velvet brownies?

Definitely. These brownies freeze very well in a freezer-safe container. They’ll stay fresh for up to 2 months.

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More of my favorite brownie recipes

Nutella Brownies: Fudgy, gooey brownies layers with creamy Nutella.
Peanut Butter Pretzel Brownies: Salty and sweet can’t be beat!
Snickers Brownies: Chunks of Snickers bars add amazing flavor.
Cheesecake Brownies: Super rich and so easy to make!

5 from 7 votes

Red Velvet Brownies

Decadent, fudgy brownies swirled with cheesecake batter make delicious red velvet brownies! They taste incredible and are so easy to make.

Prep Time 20 minutes

Cook Time 30 minutes

YIELD 16 bars

Ingredients

Red Velvet Brownies

½ cup (1 stick/115g) unsalted butter, melted
3 tablespoons (20g) unsweetened cocoa powder
¼ teaspoon salt
¾ cup plus 2 tablespoons (175g) granulated sugar
2 large eggs
¾ teaspoon vanilla extract
½ teaspoon apple cider vinegar (or distilled white vinegar), optional
2-3 teaspoons red food coloring (I use gel)
⅔ cup (95g) all purpose flour

Cream Cheese Layer

8 ounces (225g) full-fat cream cheese, room temperature
¼ cup (50g) granulated sugar
1 large egg
½ teaspoon pure vanilla extract

Instructions

Preheat the oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper.
Make the brownie batter: In a large heat-proof bowl, place butter, cocoa powder, and salt. Microwave in 30-second intervals, stirring in between each interval, until melted. Add sugar and whisk until combined. Add the eggs, vanilla extract, and vinegar, and whisk until combined. Add red food coloring, until desired color is reached. Add flour and fold, using a rubber spatula, just until combined. Set aside ⅓ cup of the batter and pour the rest into the prepared pan. Smooth the top.
Make the cheesecake batter: Using a mixer or hand whisk, beat the cream cheese and sugar (on medium speed if using a mixer) until smooth. Scrape the sides and bottom of the bowl as needed. Add egg and vanilla extract and beat until combined. Dollop spoonfuls of the cheesecake mixture over the brownie batter.
Take the reserved ⅓ cup of brownie batter and spoon dollops over the batter. With a knife or a skewer, gently swirl the two batters together, to get a marble effect.
Bake for 25-30 minutes until the cheesecake filling is set, slightly puffed and a toothpick inserted into the center of the brownies comes out with moist crumbs (from the brownie batter), not dry. Let the brownies cool completely and then refrigerate for at least 2 hours until they are firm enough to cut. Once firm, lift them out of the pan using the parchment paper and cut into squares. The brownies taste even better the day after they're made.
Store brownies in the fridge in an airtight container for up to 5 days.

Red Velvet Cheesecake Brownies