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red velvet cheesecake brownies

Moist Red Velvet Cheesecake Brownies

5 from 5 votes
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If you’re a fan of red velvet, cheesecake and brownies, get ready for the ultimate mashup! These Red Velvet Cheesecake Brownies bring the best of all three into one stunning dessert. The rich, fudgy red velvet base is perfectly complemented by a luscious, tangy cheesecake swirl, creating a treat that's as visually striking as it is delicious!
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 16 brownies

IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients
 

Red Velvet Brownie Base

  • ⅔ cup (80 g) all-purpose flour
  • 3 tbsps (22 g) cornstarch
  • ¼ cup (25 g) unsweetened natural cocoa powder - Dutch-processed cocoa will make the brownies too dark
  • ¼ tsp salt
  • ¾ cup (150 g) white granulated sugar
  • 2 large eggs - room temperature
  • ¼ cup (53 g) unflavored vegetable oil - I use canola oil
  • ½ cup (113 g) unsalted butter - melted
  • 2 tsps vanilla
  • 1 tsp white vinegar
  • 2 tsps liquid red food coloring

Cheesecake Swirl

  • 1 cup (225 g) cream cheese - room temperature, 8 ounces in the US
  • ¼ cup (50 g) white granulated sugar
  • 1 large egg - room temperature
  • ½ tsp vanilla
  • 1 tbsp all-purpose flour

Instructions

  • Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan) and grease a square 8x8 inch cake tin (I use my homemade cake release). Once greased, line with a piece of parchment paper that is long enough so there is some overhang on two opposite edges of the tin. This will make it easier to pull the brownies out once done. Set aside.
  • Sift together flour, cornstarch, cocoa powder and salt. Using a whisk, mix until well combined. Set aside.
  • In a large bowl combine sugar and eggs. Using a hand or stand mixer on a medium speed, whip for 3 minutes. The mixture should be pale and thick once done. Scrape off any batter from the attachments, as the remainder of the red velvet batter will be mixed by hand.
  • To the egg mixture, add the oil, butter, vanilla, white vinegar, and red liquid food coloring. Using a spatula, gently fold until well combined and smooth, being careful not to deflate too many air bubbles.
  • Add the presifted dry ingredients to the batter, and again using a spatula, gently fold until just combined. Avoid overmixing.
  • Distribute about ⅔ of the batter into the prepared pan and spread out as evenly as you can on the bottom of the pan. Set aside for now and prepare cheesecake batter.
  • Cheesecake Swirl: In a medium bowl combine cream cheese, sugar, egg, vanilla and flour. Using a hand or stand mixer on a medium speed, whip until well combined and smooth.
  • Place dollops of the cheesecake batter over the first brownie layer in the pan. Once all the batter is used, use a spatula to gently spread it out as evenly as possible, without mixing it into the red velvet brownie batter. Ideally, it should fully cover the first layer of red velvet brownie batter.
  • Place dollops of the remaining red velvet brownie batter over the cheesecake layer. Then, using a spatula, gently spread it out as evenly as possible, ensuring it completely covers the cream cheese layer.
  • Finish by swirling a toothpick through the brownie. This will help create a beautiful swirl when it's time to cut the brownies.
  • Lightly tap the cake pan on the counter once to remove any large air bubbles, then bake for 25–28 minutes, or until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs.
  • Allow the brownie to completely cool in the pan. Once cool, use the parchment paper that's hanging over the edges to lift the brownie out of the pan. Slice and enjoy!

Video

Notes

Note 1. If using a convection oven with a fan, bake at 160°C (320°F).

Nutrition

Calories: 194kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 199mg | Potassium: 81mg | Fiber: 1g | Sugar: 14g | Vitamin A: 229IU | Vitamin C: 0.001mg | Calcium: 61mg | Iron: 1mg

Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

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