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Classic Red Velvet Brownies with Cheesecake Layer Recipe

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★★★★★

4.6 from 114 reviews

Classic Red Velvet Brownies with a luscious cheesecake layer create a decadent treat combining rich cocoa, tangy cream cheese, and a striking marbled appearance. These fudgy, moist brownies feature a deep burgundy color enhanced by red food coloring and a smooth cheesecake topping, perfect for dessert lovers seeking a unique twist on traditional brownies.

Ingredients

Scale

Brownie Layer

  • 5 oz unsalted butter (preferably Kerrygold)
  • 3/4 cup sugar
  • 1 1/2 tsp vanilla extract
  • 1/3 cup cocoa powder (Hershey’s Special Dark recommended)
  • 1/8 tsp salt
  • 1 1/2 tbsp red food coloring
  • 1 tsp vinegar
  • 2 large eggs (room temperature, about 70°F)
  • 3/4 cup all-purpose flour

Cheesecake Layer

  • 8 oz cream cheese (Philadelphia original blocks), softened
  • 1/4 cup sugar
  • 1 large egg
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 375°F. Grease an 8×8 inch or 9-inch square baking pan thoroughly with butter or cooking spray to prevent sticking and assist in clean brownie release.
  2. Make Brownie Batter: Melt butter over low heat in a medium saucepan, then remove from heat. Stir in sugar until combined. Add vanilla extract, cocoa powder, salt, red food coloring, and vinegar, mixing well for a deep burgundy color. Lightly beat room-temperature eggs in a bowl and stir into the mixture until smooth. Gently fold in flour with a spatula just until combined; avoid overmixing. Reserve 1/4 cup of this batter in a small bowl for topping.
  3. Layer Brownie Base: Pour the majority of the brownie batter (about 3/4) into the prepared pan and spread evenly, creating the base layer with a fudgy texture.
  4. Prepare Cheesecake Layer: In a separate bowl, beat softened cream cheese with sugar until smooth and fluffy. Add egg and vanilla extract, beating until creamy and lump-free. Carefully spread this mixture evenly over the brownie base layer without disturbing it.
  5. Add Swirled Top Layer: Spoon dollops of the reserved red velvet batter over the cheesecake layer. Using a thin knife or skewer, gently swirl the top in figure-8 or back-and-forth motions to create a marbled effect, keeping layers distinct.
  6. Bake: Bake for 30-35 minutes until the top is set but slightly jiggly in the center. Edges should begin to pull away from pan sides and the cheesecake layer mostly set.
  7. Cool and Chill: Remove from oven and cool on a wire rack for 1-2 hours. Refrigerate for at least 1 hour to fully firm the layers, allowing cleaner cuts and ideal texture before slicing into squares.

Notes

  • Use room-temperature eggs for better batter consistency and texture.
  • Kerrygold unsalted butter enhances richness and flavor in the brownie layer.
  • Do not overmix the brownie batter to maintain fudginess and prevent toughness.
  • The swirling step is key for distinct marbled cheesecake and red velvet layers.
  • Chilling after baking ensures the cheesecake is firm and brownies cut cleanly.
  • Use Philadelphia cream cheese blocks for consistent texture and creaminess.
  • Adjust red food coloring amount based on desired intensity of red velvet color.

Keywords: Red Velvet Brownies, Cheesecake Brownies, Red Velvet, Fudgy Brownies, Marbled Brownies, Dessert, Baking

Find it online: https://famdishes.com/classic-red-velvet-brownies-with-cheesecake-layer-recipe/