Red Velvet Cheesecake Brownies
Indulging in a luscious dessert is one of life’s greatest joys, and these Red Velvet Cheesecake Brownies are no exception. Combining the rich, velvety flavor of red velvet with the creamy decadence of cheesecake, this recipe will have you swooning at the first bite. Whether you’re celebrating a special occasion or simply treating yourself, these brownies are sure to impress friends and family alike.
What Makes This Recipe Special
These Red Velvet Cheesecake Brownies stand out not just for their stunning appearance but also for their unique flavor profile. The brownies are intensely chocolatey with a hint of tanginess from the cream cheese layer. The bold red color makes them a festive choice for holidays or gatherings, while the combination of textures—soft brownie and creamy cheesecake—creates a delightful eating experience. Plus, they are surprisingly easy to make, which means you can whip them up even on a busy day.
Gather These Ingredients
- 1 cup unsalted butter, diced into large cubes
- 4 ounces 72% bittersweet chocolate, coarsely chopped (or a similar percentage dark chocolate; I used Trader Joe’s 72% Pound Plus Bar)
- 2 cups granulated sugar
- 4 large eggs
- 1 ounce red food coloring, or as needed for desired shade (see Note 1 below)
- 2 teaspoons vanilla extract
- ¾ cup unsweetened cocoa powder, sifted if lumpy
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 2 large egg whites
- 8-ounce package cream cheese, very well softened
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Equipment Breakdown
- Mixing Bowls: For combining ingredients smoothly.
- Whisk: To mix the batter and cream cheese filling effectively.
- 9×13-inch Baking Pan: The perfect size for brownies.
- Rubber Spatula: For scraping down the sides and folding ingredients together.
- Parchment Paper: For easy removal of the brownies from the pan.
Step-by-Step: Red Velvet Cheesecake Brownies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing some overhang for easy removal later.
Step 2: Melt the Chocolate and Butter
In a medium saucepan over low heat, combine the diced unsalted butter and chopped bittersweet chocolate. Stir frequently until both are melted and smooth. Remove from heat and let it cool slightly.
Step 3: Mix the Brownie Batter
In a large mixing bowl, whisk together the granulated sugar and eggs until well combined. Add the melted chocolate mixture to the sugar and eggs, mixing thoroughly. Stir in the red food coloring until you achieve your desired shade. Then add the vanilla extract, sifted cocoa powder, all-purpose flour, and kosher salt. Mix until just combined; be careful not to overmix.
Step 4: Prepare the Cheesecake Layer
In another bowl, beat the softened cream cheese until smooth. Add the granulated sugar, flour, and vanilla extract, mixing until creamy and well incorporated. Gently fold in the egg whites until just combined.
Step 5: Layer the Brownies and Cheesecake
Pour half of the brownie batter into the prepared baking pan, smoothing it out with a spatula. Next, dollop the cheesecake mixture over the brownie layer, spreading it evenly. Finally, pour the remaining brownie batter over the cheesecake layer, using a spatula to smooth it out.
Step 6: Swirl the Mixtures
Using a knife or a toothpick, gently swirl the brownie batter and cheesecake layer together to create a marbled effect. Be careful not to overdo it; you want to maintain distinguishable layers.
Step 7: Bake
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy.
Step 8: Cool and Serve
Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Using the parchment paper overhang, lift the brownies out of the pan and let them cool completely on a wire rack before slicing into squares.
Year-Round Variations
- For a festive touch, sprinkle crushed candy canes on top during the holiday season.
- Add swirls of peanut butter to the cheesecake layer for a delicious twist.
- Top with a rich chocolate ganache for extra indulgence.
- Include a layer of crushed nuts for added crunch and flavor.
Testing Timeline
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Cooling Time: 1 hour (or more, as desired)
Store, Freeze & Reheat
Store leftover Red Velvet Cheesecake Brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the brownies for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the microwave for a few seconds before serving to restore their fudgy texture.
Quick Q&A
Can I use a different type of chocolate?
Absolutely! You can use any dark chocolate with a similar percentage of cocoa to maintain the rich flavor.
Is there a way to make these brownies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend, and they’ll still turn out delicious.
Can I omit the red food coloring?
While the red food coloring adds to the aesthetic, you can omit it if you prefer a more traditional chocolate brownie. The flavor will still be fantastic!
What can I use instead of cream cheese?
You might try mascarpone cheese or a vegan cream cheese alternative for a different flavor profile.
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Make It Tonight
These Red Velvet Cheesecake Brownies are not just a feast for the eyes; they are a delightful treat that combines the best of both worlds. With simple ingredients and straightforward steps, you can make these indulgent brownies in no time. Whether for a gathering or a cozy night in, these brownies will satisfy your sweet tooth and leave you wanting more. So why wait? Gather your ingredients and get baking!
Red Velvet Cheesecake Brownies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing some overhang for easy removal later.
- In a medium saucepan over low heat, combine the diced unsalted butter and chopped bittersweet chocolate. Stir frequently until both are melted and smooth. Remove from heat and let it cool slightly.
- In a large mixing bowl, whisk together the granulated sugar and eggs until well combined. Add the melted chocolate mixture to the sugar and eggs, mixing thoroughly. Stir in the red food coloring until you achieve your desired shade. Then add the vanilla extract, sifted cocoa powder, all-purpose flour, and kosher salt. Mix until just combined; be careful not to overmix.
- In another bowl, beat the softened cream cheese until smooth. Add the granulated sugar, flour, and vanilla extract, mixing until creamy and well incorporated. Gently fold in the egg whites until just combined.
- Pour half of the brownie batter into the prepared baking pan, smoothing it out with a spatula. Next, dollop the cheesecake mixture over the brownie layer, spreading it evenly. Finally, pour the remaining brownie batter over the cheesecake layer, using a spatula to smooth it out.
- Using a knife or a toothpick, gently swirl the brownie batter and cheesecake layer together to create a marbled effect. Be careful not to overdo it; you want to maintain distinguishable layers.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy.
- Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Using the parchment paper overhang, lift the brownies out of the pan and let them cool completely on a wire rack before slicing into squares.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For longer storage, freeze the brownies for up to 3 months.
- To reheat, thaw overnight in the refrigerator and warm in the microwave for a few seconds before serving.
