Red Velvet Cheesecake Brownies
Red Velvet Cheesecake Brownies are a fudgy red velvet brownie topped and swirled with a creamy cheesecake layer. It combines cocoa, vanilla, and cream cheese flavors into a dense dessert popular for holidays such as Valentine’s Day.
Equipment
- 8-inch (20 × 20 cm) square baking pan
- Toothpick or butter knife
Ingredients
Cheesecake Filling
- 50 g granulated sugar
- 1 teaspoon cornstarch
- 200 g full-fat cream cheese , room temperature
- ½ tablespoon vanilla extract
- 1 large egg , room temperature
Red Velvet Brownies
- 95 g all-purpose flour
- 1 tablespoon cornstarch
- 15 g unsweetened cocoa powder
- 75 g bittersweet chocolate
- 250 g granulated sugar
- ½ teaspoon kosher salt
- 110 g avocado oil or canola oil
- 2 teaspoons red gel food coloring
- 1 teaspoon white vinegar
- ½ tablespoon vanilla extract
- 3 large eggs , room temperature
Instructions
- Cheesecake Filling: Preheat the oven to 325°F (160°C). Line an 8-inch (20 × 20 cm) square pan with parchment paper.
- In a separate bowl, whisk together the cream cheese, sugar, cornstarch, egg, and vanilla extract until smooth and creamy. Set aside while you prepare the brownie batter.
- Red Velvet Brownie: In a bowl, sift together the all-purpose flour and cornstarch. Set aside.
- Microwave the chocolate in a large bowl at 50% power, stirring occasionally, until melted, about 2 minutes. Whisk in the cocoa powder until fully incorporated, then let the mixture cool slightly.
- Add the granulated sugar, avocado oil, white vinegar, vanilla extract, and red food coloring, and mix until the batter looks smooth and glossy.
- Beat in the eggs, mixing on high speed with an electric mixer for about 1–2 minutes until slightly thickened.
- Add the dry ingredients to the batter and mix on low speed just until combined. Pour most of the brownie batter into the prepared pan, reserving about 4 teaspoons for the swirl topping. Spread the batter evenly.
- Spoon the cheesecake filling over the brownie layer and gently spread it. Drop small spoonfuls of the reserved brownie batter on top, then use a toothpick or knife to create a swirl pattern.
- Bake for 50–55 minutes. Allow the brownies to cool in the pan for 30 minutes, then refrigerate for at least 1 hour before slicing and serving.
Notes
Storage: Store red velvet cheesecake brownies in an airtight container in the refrigerator for up to 4 days.
Make Ahead: Bake the brownies one day in advance and refrigerate overnight to help the cheesecake layer fully set and make slicing easier.
Freezing: Wrap individual brownie squares tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition
Nutrition Facts
Red Velvet Cheesecake Brownies
Amount per Serving
Calories
334
% Daily Value*
Fat
19
g
29
%
Saturated Fat
6
g
38
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
79
mg
26
%
Sodium
174
mg
8
%
Potassium
110
mg
3
%
Carbohydrates
37
g
12
%
Fiber
1
g
4
%
Sugar
28
g
31
%
Protein
5
g
10
%
Vitamin A
317
IU
6
%
Calcium
33
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
