When I want to bake something that looks stunning and tastes even better, I go straight for these red velvet cream cheese brownies. They’re rich, fudgy, and marbled with a creamy cheesecake swirl that takes them to the next level. With their vibrant red hue and perfect balance of chocolate and tang, they’re just as gorgeous as they are indulgent.
Why You’ll Love This Recipe
I love how these brownies combine the velvety chocolate flavor of red velvet with the tangy smoothness of cream cheese. The swirl not only looks beautiful but also adds a creamy contrast to the chewy, chocolatey base. They’re easy to make in one pan, cut cleanly, and never fail to impress—whether I’m baking for holidays, parties, or just craving something extra special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the red velvet brownie base:
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All-purpose flour
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Unsweetened cocoa powder
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Salt
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Butter, melted
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Granulated sugar
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Eggs
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Red food coloring
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Vanilla extract
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White vinegar (for that signature red velvet tang)
For the cream cheese swirl:
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Cream cheese, softened
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Granulated sugar
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Egg yolk
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Vanilla extract
Directions
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I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
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In a large bowl, I mix melted butter, sugar, eggs, vanilla, vinegar, and red food coloring until smooth.
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I stir in flour, cocoa powder, and salt until just combined—careful not to overmix.
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I reserve about ¼ cup of the red velvet batter for the swirl and spread the rest evenly into the prepared pan.
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In a separate bowl, I beat the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
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I dollop spoonfuls of the cream cheese mixture over the brownie base, then drop spoonfuls of the reserved red batter in between.
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I use a knife or skewer to gently swirl the two together, creating a marbled effect.
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I bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
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I let the brownies cool completely before slicing into clean, beautiful squares.
Servings and timing
This recipe makes about 9–12 brownies, depending on how large I cut them. Prep takes about 15 minutes, and baking takes around 30 minutes.
Variations
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I sometimes add white chocolate chips to the batter for extra richness.
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A sprinkle of sea salt on top balances the sweetness and adds a gourmet finish.
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For a thicker batch, I double the recipe and bake in a 9×13-inch pan.
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If I want a lighter swirl, I reduce the cocoa powder slightly for a more vibrant contrast.
Storage/reheating
I store the brownies in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. They taste amazing cold or at room temperature. I don’t usually reheat them—they’re best enjoyed as-is for that fudgy, cheesecake texture.
FAQs
Do I need to use food coloring?
No, but I love the iconic red color it gives. Without it, the flavor stays the same, but the look is more like regular chocolate brownies.
Can I freeze these brownies?
Yes, I freeze them in a single layer, wrapped tightly, for up to 2 months. I let them thaw in the fridge or at room temperature before serving.
How do I get clean swirl patterns?
I don’t over-swirl. I just drag a knife through the batter a few times in a figure-eight motion for the prettiest marbled look.
Can I use boxed red velvet cake mix?
I prefer homemade for control over the texture and richness, but in a pinch, I’ve used boxed mix and adjusted the baking time.
Are these more like cake or fudgy brownies?
They’re more on the fudgy side, with that dense, chewy bite I expect from a brownie—balanced by the creamy swirl on top.
Conclusion
These red velvet cream cheese brownies are the perfect fusion of rich chocolate and smooth cheesecake, all wrapped in a beautiful, eye-catching swirl. Whether I’m baking for a celebration or simply treating myself, they never fail to impress. Easy to make and impossible to resist, this recipe is one I come back to time and time again.
Print
Red Velvet Cream Cheese Brownies: Rich, Swirled, and Irresistibly Decadent
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9–12 brownies
- Category: Dessert, Brownies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These red velvet cream cheese brownies are rich, fudgy, and swirled with tangy cheesecake for a show-stopping dessert. With their vibrant red color and irresistible texture, these brownies are perfect for Valentine’s Day, holidays, or anytime you crave a decadent chocolate treat.
Ingredients
- Red Velvet Brownie Base:
- ¾ cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- ¼ tsp salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- Cream Cheese Swirl:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
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In a large bowl, whisk together melted butter, sugar, eggs, vanilla, vinegar, and red food coloring until smooth.
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Stir in flour, cocoa powder, and salt until just combined. Reserve ¼ cup of batter.
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Spread remaining batter evenly into the pan.
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In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
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Drop spoonfuls of the cream cheese mixture on top of the brownie batter.
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Add dollops of reserved red batter between the cream cheese spots.
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Swirl gently with a knife or skewer to create a marbled pattern.
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Bake for 28–32 minutes, or until a toothpick comes out with a few moist crumbs.
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Cool completely before slicing into 9–12 brownies.
Notes
- Avoid overmixing for fudgier brownies.
- Chill before slicing for cleaner cuts.
- Add white chocolate chips or a pinch of sea salt for extra flair.
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