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Red Velvet Cheesecake Brownies

Deliciously decadent Red Velvet Cheesecake Brownies combining rich chocolatey brownies with a creamy cheesecake layer, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Red Velvet Brownies
  • 1 cup unsalted butter, melted
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 1-2 tablespoons red food coloring Feel free to substitute with beetroot powder for a natural option.
For the Cheesecake Layer
  • 8 oz cream cheese, softened Can substitute with vegan alternative or mascarpone.
  • 0.25 cup granulated sugar
  • 1 large egg
  • 0.5 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or grease it lightly.
  2. In a large bowl, mix the melted butter and sugar until combined. Stir in the eggs and vanilla extract until smooth. Fold in the cocoa powder, flour, baking powder, salt, and red food coloring until just combined.
  3. In another bowl, beat together the softened cream cheese, sugar, egg, and vanilla until creamy.
Baking
  1. Pour the red velvet batter into the prepared pan, spreading it evenly. Spoon the cheesecake layer over the brownie batter. Swirl together gently with a knife or skewer.
  2. Bake in the oven for about 30-35 minutes. Check for doneness with a toothpick; it should come out mostly clean with a few crumbs attached.
  3. Allow the brownies to cool completely in the pan before slicing into squares.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gSodium: 150mgFiber: 1gSugar: 15g

Notes

Serve warm with ice cream or drizzle with cream cheese frosting for extra indulgence. Store leftovers in an airtight container in the fridge for up to a week.

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