Red Velvet Cheese Cake Brownies Recipe
Make this Red Velvet Cheesecake Brownies Recipe with eggs, cocoa, and cream cheese—soft, rich, and perfect for dessert lovers
Equipment
- 8x8 inch baking pan
- Mixing bowls (at least 2)
- Hand whisk or electric mixer
- Spatula
- Measuring cups and spoons
- Parchment paper
- Butter knife or skewer (for swirling)
Ingredients
For the Red Velvet Brownie Layer:
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Cheesecake Layer:
- 200 g cream cheese softened
- 1/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
Ingredient Tips from My Kitchen:
- Cream cheese: Always use it at room temperature. Cold cream cheese gives lumps and we want that smooth, silky texture.
- Food coloring: Gel-based works best if you want a deep red color.
- Butter: Melt it but don’t overheat—it should be warm, not hot.
- Cocoa powder: Just a little is enough for that signature red velvet taste.
Instructions
Step 1: Prepare Your Pan
- Preheat your oven to 180°C (350°F).
- Line your baking pan with parchment paper, leaving a bit of overhang so you can lift the brownies out easily later.
- I always do this—it saves so much effort when cutting perfect squares.
Step 2: Make the Brownie Batter
- In a bowl, whisk together:
- Flour
- Cocoa powder
- Salt
- In another bowl, mix:
- Melted butter
- Sugar
- Whisk until smooth and slightly glossy. Then add:
- Eggs (one at a time)
- Vanilla extract
- Vinegar
- Now stir in the red food coloring. This is where the batter transforms into that beautiful deep red—it’s always my favorite moment.
- Gradually fold in the dry ingredients. Don’t overmix—just combine until smooth.
Step 3: Prepare the Cheesecake Layer
- In a separate bowl, beat:
- Cream cheese
- Sugar
- Mix until creamy and lump-free.
- Add:
- Egg
- Vanilla extract
- Whisk until smooth. The texture should be silky and pourable.
Step 4: Assemble the Layers
- Pour about 3/4 of the red velvet batter into the prepared pan and spread it evenly.
- Now gently pour the cheesecake mixture on top.
- Drop small spoonfuls of the remaining red velvet batter over the cheesecake layer.
Step 5: Create the Swirl
- Take a knife or skewer and gently swirl the layers together.
- Don’t overdo it—you want those beautiful red and white patterns to stay visible.
- This step always feels like painting. No two batches ever look the same, and that’s the charm.
Step 6: Bake
- Bake for 30–35 minutes, or until the center is just set.
- The edges should look slightly firm, but the center can still be a bit soft—that’s what keeps the brownies fudgy.
Step 7: Cool Completely
- This is the hardest part—waiting.
- Let the brownies cool completely in the pan. Then refrigerate for at least 1–2 hours before cutting.
- I know it’s tempting to cut them early (I’ve done it many times), but chilling makes a huge difference in texture.