Description
These Classic Red Velvet Brownies with a Creamy Cheesecake Layer combine the rich, fudgy texture of red velvet brownies with a smooth, tangy cheesecake topping. Featuring a striking marbled design created by swirling reserved brownie batter on top of the cheesecake layer, these decadent treats are perfect for celebrations or anytime you crave a luxurious dessert with a hint of cocoa and classic red velvet flavors.
Ingredients
Scale
Brownie Layer
- 5 oz butter (unsalted, Kerrygold preferred)
- 3/4 cup sugar
- 1 1/2 tsp vanilla extract
- 1/3 cup cocoa powder (Hershey’s Special Dark preferred)
- 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 block, softened)
- 1/4 cup sugar
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat the 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 and ensure easy removal of the brownies.
- Make the brownie batter: Melt 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. Beat the room-temperature eggs lightly in a small bowl, then stir into the chocolate mixture until smooth. Gently fold in flour with a spatula until just combined. Reserve 1/4 cup of this batter in a separate bowl for topping.
- Form the brownie base layer: Pour the larger portion (approximately 3/4) of the red velvet batter into the prepared baking dish, spreading it evenly to cover the bottom and corners. This base provides the rich, fudgy foundation for the brownies.
- Prepare the cheesecake layer: In a separate bowl, beat softened cream cheese with sugar until smooth and fluffy, about 1-2 minutes. Add the egg and vanilla, beating until combined with no lumps. Spread this cheesecake mixture evenly over the brownie base layer gently to avoid mixing the layers.
- Create the marbled top: Spoon small dollops of the reserved 1/4 cup red velvet batter over the cheesecake layer. Using a thin knife or skewer, swirl the batter gently in a figure-8 or back-and-forth motion to create a decorative marble pattern. Avoid overmixing to keep distinct layers.
- Bake: Bake in the preheated oven for 30-35 minutes until the top is set but still slightly jiggly in the center. The cheesecake should be mostly set and brownie edges will pull away slightly from the pan.
- Cool and chill: Remove from oven and cool to room temperature on a wire rack for 1-2 hours. For best results, refrigerate for at least 1 hour to let the layers fully set and cheesecake firm up for clean cuts.
Notes
- Use room-temperature eggs to ensure smooth batter consistency.
- Reserve some batter before adding flour to create decorative top swirls.
- Do not overmix when folding in flour to keep brownies tender and fudgy.
- Allow brownies to cool completely before cutting to maintain clean pieces.
- Refrigeration helps the cheesecake layer firm up and stabilizes the brownies.
- Kerrygold butter adds richness; substitute with any unsalted butter if needed.
- Red food coloring intensifies the classic red velvet look.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet brownies, cheesecake brownies, marbled brownies, chocolate dessert, classic red velvet, layered brownies, holiday dessert
