Ingredients

For the brownie layer:

5 oz butter (preferably Kerrygold unsalted)
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 flour

For the cheesecake layer:

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

Instructions

Step 1: Preheat your oven to 375°F. Grease an 8×8 inch or 9-inch square baking dish with butter or cooking spray, coating the bottom and sides evenly.

Step 2: Melt the butter in a medium saucepan over low heat. Remove from heat and stir in sugar until combined. Add vanilla, cocoa powder, salt, red food coloring, and vinegar; mix until the cocoa is fully incorporated and the mixture is a deep burgundy color.

Step 3: Crack the room-temperature eggs into a small bowl and beat lightly. Add eggs to the chocolate mixture and stir until smooth. Fold in the flour gently with a spatula until just combined. Reserve 1/4 cup of this batter in a small bowl for later.

Step 4: Pour the larger portion of brownie batter (about 3/4) into the prepared baking dish, spreading evenly to the corners to form the base layer.

Step 5: In a separate bowl, beat softened cream cheese with sugar until smooth and fluffy, about 1-2 minutes. Add egg and vanilla, beating until creamy with no lumps.

Step 6: Spread the cheesecake mixture evenly over the brownie base, working gently to avoid disturbing the layer beneath.

Step 7: Spoon reserved brownie batter in small dollops on top of the cheesecake layer. Using a thin knife or skewer, gently swirl in a figure-8 or back-and-forth pattern to create a marbled effect without overmixing.

Step 8: Bake for 30-35 minutes until the top is set but slightly jiggles in the center when shaken. The edges should pull away slightly from the pan.

Step 9: Remove from oven and cool to room temperature on a wire rack for 1-2 hours. Refrigerate for at least 1 hour before cutting to help the layers set for cleaner slices.

Tips & Variations

Use Kerrygold butter for a richer flavor that complements the red velvet perfectly.

Make sure eggs are at room temperature to ensure a smooth batter.

Gently fold flour to avoid overmixing, which can make brownies tough.

For a festive twist, add mini chocolate chips to the brownie batter before baking.

Experiment with different food coloring brands for your preferred shade of red.

Storage

Store baked brownies in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual pieces briefly in the microwave for 10-15 seconds to soften. You can also freeze brownies wrapped tightly in plastic wrap and foil for up to 2 months; thaw in the refrigerator before serving.

FAQs

Can I use regular butter instead of Kerrygold?

Yes, regular unsalted butter works fine. Kerrygold adds a slightly richer flavor, but it’s not necessary for great results.

Why does the cheesecake layer jiggle slightly when baking?

A slight jiggle indicates the cheesecake layer is set but still moist. It will firm up as it cools and chills, ensuring a creamy texture without overbaking.