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Decadent Red Velvet Cheesecake Swirl Brownies

red velvet cheesecake swirl brownies - featured image
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Rich and fudgy red velvet brownies with creamy cheesecake swirls, perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (25g) unsweetened cocoa powder
  • 3/4 cup (95g) all-purpose flour, sifted
  • 2 tablespoons red food coloring (gel-based)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon espresso powder (optional)
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon (8g) all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan with butter or non-stick spray. Line with parchment paper for easy removal.
  2. In a medium bowl, whisk together melted butter and sugar until smooth and glossy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  3. In a separate bowl, sift together cocoa powder, flour, baking powder, salt, and espresso powder. Slowly fold dry ingredients into wet mixture until just combined; do not overmix.
  4. Fold in the gel-based red food coloring until batter is bright red and smooth.
  5. Using an electric mixer, beat softened cream cheese until creamy and smooth, about 2 minutes. Add sugar and beat until combined.
  6. Add egg and vanilla extract to the cream cheese mixture and beat until smooth. Stir in flour until just incorporated.
  7. Pour half of the red velvet batter into the prepared pan, spreading evenly. Dollop half of the cheesecake mixture over the brownie layer in spoonfuls. Repeat with remaining brownie batter and cheesecake mixture.
  8. Use a toothpick or skewer to gently swirl the cheesecake and brownie layers together in figure-eight or random loops to create a marbled effect.
  9. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Edges should look set and slightly pulled away from the pan.
  10. Allow to cool completely in the pan on a wire rack for clean slicing and fudgy texture.
  11. Once cooled, lift brownies out using parchment paper and cut into squares. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Notes

Do not overmix the batter to avoid cakey brownies. Use room temperature eggs and cream cheese for smooth blending. Swirl gently to create a marbled effect without blending layers completely. Baking time may vary slightly depending on pan type. Let brownies cool completely before slicing for best texture. Substitutions available for gluten-free and dairy-free diets.

Nutrition

Keywords: red velvet brownies, cheesecake swirl, dessert, easy brownies, homemade dessert, fudgy brownies, red velvet, cheesecake brownies

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