Red Velvet Cheesecake Swirl Brownies
These fudgy red velvet cheesecake swirl brownies combine a rich, dense red velvet brownie base with a smooth, tangy cream cheese swirl. Baked in an easy 8x8 pan, they’re perfect for holidays or anytime you want a stunning dessert bar.
Equipment
- 8x8-inch baking pan
- Mixing bowls
- Hand Mixer
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 Tbsp red gel food coloring
- 1 tsp vanilla extract
- 1/2 tsp distilled white vinegar
- 2 large eggs, room temperature
- 3/4 cup all-purpose flour
- 8 oz cream cheese, room temperature
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 large egg, room temperature
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
- In a large bowl, stir together melted butter, 1 cup sugar, cocoa powder, salt, red food coloring, vanilla, and vinegar until smooth. Add eggs one at a time, mixing well. Stir in flour just until combined.
- In another bowl, beat cream cheese, 1/4 cup sugar, and vanilla until smooth. Add egg and mix until fully incorporated.
- Reserve 1/2 cup of brownie batter. Spread remaining brownie batter evenly into the prepared pan.
- Pour cheesecake batter evenly over brownie layer. Dollop reserved brownie batter on top.
- Use a butter knife to gently swirl the batters together. Do not overmix.
- Bake for 30 minutes, until a toothpick inserted comes out with moist crumbs. Cool completely before cutting.
Notes
Do not over-swirl the batters. Just a few gentle passes create the best marbled effect.