If you’re craving a dessert that delivers rich, fudgy chocolate flavor and creamy cheesecake bliss all in one bite — Red Velvet Cheesecake Brownies are your answer.
This recipe blends the deep cocoa flavor and vibrant color of red velvet with a tangy cheesecake layer that cuts the richness just right.
Let’s dive into this bold and beautiful treat that deserves a top spot in your dessert rotation.
Why You’ll Love These Brownies
- Classic red velvet flavor with a cheesecake twist
- Beautiful swirl presentation — no decorating skills required
- Moist, fudgy, and perfectly sweet
- Simple ingredients you already have
- Crowd-pleaser for holidays, parties, or a cozy night in
Red Velvet Cheesecake Brownies
Ingredients List
For the Red Velvet Brownie Layer:
- 1 cup unsalted butter
- 3 tbsp natural cocoa powder
- 1 tsp vanilla extract
- ½ cup light brown sugar
- 1¾ cups powdered sugar
- ¾ cup semi-sweet chocolate chips
- ⅓ cup semi-sweet chocolate, chopped
- 3 large eggs (room temperature)
- ¾ cup all-purpose flour
- Pinch of salt
- 3 tbsp olive oil
- 1½ tsp red gel food coloring
- 1 tsp white vinegar
For the Cheesecake Layer:
- 8 oz cream cheese (room temperature)
- ¼ cup granulated sugar
- 1 tsp cornstarch
- ½ tsp vanilla extract
- 2 tbsp sour cream (room temperature)
- 1 large egg (room temperature)
Equipment You’ll Need
- 8×8 inch baking pan
- Mixing bowls
- Hand or stand mixer
- Parchment paper
- Whisk and spatula
Step-by-Step Instructions
1. Prep Your Pan and Oven
- Preheat your oven to 350°F (175°C).
- Grease and line an 8×8-inch baking pan with parchment paper. Leave some paper hanging over the sides for easy lifting later.
2. Make the Cheesecake Layer
- In a medium bowl, whisk together:
- 8 oz cream cheese
- ¼ cup sugar
- 1 tsp cornstarch
- ½ tsp vanilla
- 2 tbsp sour cream
- 1 large egg
- Mix until smooth. Set aside.
3. Make the Red Velvet Brownie Batter
- In a saucepan over medium-low heat, melt 1 cup butter, stirring every 10 seconds.
- When the milk solids turn golden brown, remove from heat.
- Add:
- 3 tbsp cocoa powder
- 3 tbsp olive oil
- 1 tsp vanilla
- ⅓ cup chopped chocolate
- Stir until smooth and fully dissolved.
- Mix in:
- 1½ tsp red gel food coloring
- 1 tsp white vinegar
- Let cool for 15–20 minutes at room temperature.
4. Whip the Eggs and Sugar
- In another bowl, whisk:
- 3 large eggs
- ½ cup light brown sugar
- Beat for 4–6 minutes until light, pale, and slightly thickened.
- Add 1¾ cups powdered sugar
- Mix until combined (1–2 minutes)
5. Combine Wet Ingredients
- Slowly pour the egg mixture into the red velvet butter mixture.
- Stir until well blended.
- Fold in:
- ¾ cup flour
- ¾ cup chocolate chips
- Mix just until combined. Don’t overmix.
6. Layer and Swirl
- Pour half of the brownie batter into the prepared pan. Spread evenly.
- Add most of the cheesecake batter on top. Reserve about 2–3 tbsp for swirling.
- Top with the remaining brownie batter.
- Drop the reserved cheesecake mixture by spoonfuls across the top.
- Use a toothpick or knife to create gentle swirls.
7. Bake to Perfection
- Bake for 35–40 minutes.
- The center should be slightly fudgy, and the edges will pull away just a bit.
- Cool completely in the pan before slicing. For clean cuts, chill for 30 minutes after cooling.
Pro Tips for Perfect Brownies
- Don’t overmix the batter. It keeps the texture fudgy and tender.
- Whisk eggs and brown sugar thoroughly. It helps form that shiny, crackly top.
- Room temp ingredients blend smoother and bake more evenly.
- Use parchment paper. It makes removing and slicing easier.
- Let them cool completely. The cheesecake needs time to set.
Storage Instructions
- Room Temp: Store in an airtight container for up to 2 days.
- Fridge: Keeps for up to 5 days — the texture becomes even more fudgy.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.
Common Questions About Red Velvet Cheesecake Brownies
Can I use a boxed red velvet mix?
Not for this version. The from-scratch batter makes a huge difference in flavor and texture.
Why use vinegar in the recipe?
It enhances the red color and reacts with cocoa to give you that classic red velvet tang.
How do I know they’re done?
The edges will look set, but the center may jiggle slightly. That’s okay. It firms up as it cools.
Can I double this recipe?
Yes. Use a 9×13-inch pan and increase baking time by about 10 minutes.
Red Velvet Cheesecake Brownies aren’t just another dessert.
They’re a showstopper.
Easy to make. Impossible to forget.
Next time you’re looking to impress without the stress — reach for this recipe. It’s got everything: bold color, deep chocolate flavor, and luscious cheesecake all in one pan.
Ready to bake your batch?
