Ingredients

5 oz butter (unsalted, 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

8 oz cream cheese, softened (Philadelphia original blocks recommended)

1/4 cup sugar (for cheesecake layer)

1 large egg (for cheesecake layer)

1/2 tsp vanilla extract (for cheesecake layer)

Instructions

Step 1: Preheat your oven to 375°F. Grease an 8×8 inch baking dish or 9-inch square pan thoroughly with butter or cooking spray to prevent sticking.

Step 2: Melt the butter in a medium saucepan over low heat. Remove from heat, then stir in 3/4 cup sugar until combined. Add 1 1/2 tsp vanilla, cocoa powder, salt, red food coloring, and vinegar. Mix until the cocoa is fully incorporated and the color is deep burgundy.

Step 3: Lightly beat the room-temperature eggs in a small bowl, then add them to the chocolate mixture. Stir until smooth.

Step 4: Gently fold in the flour with a spatula until just combined—avoid overmixing. Reserve 1/4 cup of this batter in a small bowl for the top layer.

Step 5: Pour the remaining 3/4 of the brownie batter into the prepared pan, spreading it evenly to form the base layer.

Step 6: In a separate bowl, beat the softened cream cheese with 1/4 cup sugar until smooth and fluffy. Add the egg and 1/2 tsp vanilla, then beat until creamy and lump-free.

Step 7: Spread the cheesecake mixture evenly over the brownie base without disturbing it.

Step 8: Drop the reserved 1/4 cup brownie batter in small dollops over the cheesecake layer. Using a thin knife or skewer, gently swirl in a figure-8 or back-and-forth motion to create a marbled effect. Be careful not to overmix.

Step 9: Bake for 30-35 minutes until the top is set but still slightly jiggly in the center. The edges should pull away slightly from the pan.

Step 10: Remove from oven and cool on a wire rack for 1-2 hours. For clean slices, refrigerate for at least 1 hour before cutting into squares.

Tips & Variations

Use high-quality unsalted butter like Kerrygold for a richer flavor that complements the red velvet.

Room temperature eggs help the batter mix more evenly, contributing to a smoother texture.

Swap red food coloring with natural beet juice for a natural alternative, although color intensity may vary.

For extra texture, sprinkle chopped pecans or walnuts on the brownie base before adding the cheesecake layer.

FAQs

Can I use regular cocoa powder instead of special dark?

Yes, you can substitute with regular cocoa powder, but the brownies may have a lighter color and slightly different flavor. Special dark cocoa gives a richer color and deeper chocolate taste.

What if I don’t have an 8×8 baking dish?

A 9-inch square pan works just as well. Adjust the baking time slightly if your pan is larger or smaller, checking for doneness a few minutes before the recommended time.