Red Velvet Cheesecake Swirl Brownies
Indulge in the ultimate dessert experience with these Red Velvet Cheesecake Swirl Brownies—a decadent fusion of two classic treats. Featuring a rich, fudgy red velvet brownie base swirled with a creamy cheesecake layer, this recipe creates a visually stunning marbled effect that’s as delightful to look at as it is to eat. Made with simple ingredients like semi-sweet chocolate, cream cheese, and a touch of vibrant red food coloring, these brownies offer the perfect balance of sweetness and tangy cheesecake goodness. With only 20 minutes of prep time, these brownies are not only show-stoppingly beautiful but also surprisingly easy to make. Perfect for holidays, special occasions, or anytime you crave an unforgettable dessert, these brownies are best served sliced into squares with a cup of coffee or a glass of milk.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 113 grams unsalted butter
- 170 grams semi-sweet chocolate
- 200 grams granulated sugar
- 2 large eggs (for brownies)
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 95 grams all-purpose flour
- 2 tablespoons cocoa powder
- 0.25 teaspoon salt
- 226 grams cream cheese
- 50 grams granulated sugar (for cheesecake layer)
- 0.5 teaspoon vanilla extract (for cheesecake layer)
- 1 large egg (for cheesecake layer)
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
Melt the butter and semi-sweet chocolate together in a heatproof bowl set over a pot of simmering water, or microwave in 30-second intervals, stirring in between, until smooth. Let cool slightly.
In a medium mixing bowl, whisk together the granulated sugar, 2 eggs, vanilla extract, and red food coloring until well combined.
Slowly stir the melted chocolate mixture into the sugar and egg mixture until smooth and well mixed.
Sift in the all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the batter until no streaks remain. Reserve about 1/4 cup of the batter for swirling, and pour the rest into the prepared baking pan. Spread evenly with a spatula.
In a separate bowl, beat the cream cheese with an electric mixer until creamy. Add 50 grams of granulated sugar, 0.5 teaspoon of vanilla extract, and 1 egg. Beat until smooth and well combined.
Spoon the cheesecake mixture in dollops over the brownie batter in the pan. Then, dollop the reserved red velvet brownie batter on top. Use a knife or skewer to gently swirl the cheesecake and brownie batter together to create a marbled effect.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake.
Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Slice into squares and serve.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 121 mg | 5% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 28.9 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
