Red Velvet Cheesecake Swirl Brownies

4.4
(149)

These are absolutely beautiful moist and delicious red velvet brownies! Perfect for red velvet cake lovers; adds a different twist to a traditional red velvet cake. This is a beautiful dessert perfect for Valentine's Day or for anybody who LOVES red velvet! I like this served the next day and slightly cold.

close up view of Red Velvet Cheesecake Swirl Brownies
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Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hrs 20 mins
Servings:
12
Yield:
1 8x8-inch pan

Ingredients

  • ½ cup unsalted butter, melted

  • 1 cup white sugar

  • ¼ cup unsweetened cocoa powder

  • 1 ounce red food coloring

  • 1 teaspoon vanilla extract

  • 1 teaspoon distilled white vinegar

  • ¼ teaspoon salt

  • 2 large eggs, slightly beaten

  • ¾ cup all-purpose flour

  • 1 (8 ounce) package cream cheese at room temperature

  • ¼ cup white sugar

  • 1 large egg

  • ¼ teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.

  2. Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.

  3. Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.

  4. Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.

  5. Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.

  6. Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.

Cook's Note:

The fluffier and smooth you can get the cheesecake mixture, the easier it will be to spread. I think this is best served the next day!

Nutrition Facts (per serving)

265 Calories
16g Fat
28g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 265
% Daily Value *
Total Fat 16g 20%
Saturated Fat 10g 48%
Cholesterol 87mg 29%
Sodium 123mg 5%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 3%
Total Sugars 21g
Protein 4g
Calcium 28mg 2%
Iron 1mg 6%
Potassium 78mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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