There’s something almost magical about Red Velvet Brownies with Vanilla Cheesecake Swirl. The deep ruby hue, the cocoa richness, and that creamy, tangy swirl combine to create a show-stopping treat that feels as indulgent as it looks. Whether it’s for a weekend baking session or an irresistible party dessert, you’ll love every bite of these brownies, which marry classic red velvet flavor with the irresistible tang of cheesecake—all in easy, generous bars that beg to be shared.

Red Velvet Brownies with Vanilla Cheesecake Swirl Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in these Red Velvet Brownies with Vanilla Cheesecake Swirl has a real purpose—together, they bring out that signature soft, fudgy texture and bold color. While the list looks delightfully simple, every component lends something special to the final bake.

Unsalted butter (melted): Delivers that rich, fudgy brownie texture and lets you control the salt.
Granulated sugar: Sweetens both the brownie and the cheesecake layers, giving each their own balance.
Large eggs: Bring the batter together for structure and add richness to both layers.
Vanilla extract: Accentuates chocolate notes and brings lovely aroma.
Red food coloring: Gives the brownies their iconic, vibrant red velvet look—gel works best, but liquid will do.
Unsweetened cocoa powder: The classic cocoa flavor brings depth; you can swap for Dutch-processed for a richer brownie.
All-purpose flour: Just enough to bind the brownies without making them cakey.
Salt: A small but mighty amount to balance sweetness and deepen flavors.
White vinegar: Reacts with cocoa to boost color and provide traditional red velvet tanginess.
Cream cheese (softened): For that creamy, luscious cheesecake ribbon throughout the bars.
Egg yolk: Helps create a smooth and set cheesecake layer.

How to Make Red Velvet Brownies with Vanilla Cheesecake Swirl

Step 1: Prep Your Pan and Heat The Oven

Get started by preheating your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, letting a bit hang over two sides so you can lift the brownies out easily later. This step means super-easy removal and clean-up—trust me, you’ll thank yourself!

Step 2: Mix the Red Velvet Brownie Batter

In a large bowl, add the melted unsalted butter and granulated sugar. Whisk until the mixture looks smooth and glossy. This sets the stage for those delightfully chewy brownies. Crack in the eggs, pour in vanilla extract, add in your red food coloring and white vinegar, then whisk again until well blended and vibrantly red. Sift in the cocoa powder, flour, and salt, then gently fold everything together with a spatula. You want a thick, rich batter with a deep rouge color.

Step 3: Make the Vanilla Cheesecake Swirl Mixture

In a separate bowl, beat the softened cream cheese with granulated sugar, egg yolk, and vanilla extract. Use a hand mixer or a sturdy whisk until the mixture is silky-smooth and creamy, with no lumps—this is what will make stunning swirls and creamy pockets throughout your brownies.

Step 4: Layer and Swirl

Spread about three-quarters of your red velvet brownie batter evenly into the prepared pan, making sure to reach every corner. Now, dollop the cheesecake mixture over the top in randomized spoonfuls. Add small dollops of the reserved red velvet batter over the cream cheese. Use a knife or a toothpick to drag and swirl—the idea is gorgeous marbling, not over-mixing! This is the magic moment for your Red Velvet Brownies with Vanilla Cheesecake Swirl.

Step 5: Bake and Cool

Transfer the pan to the oven and bake for 28 to 32 minutes. You’re aiming for brownies that are set at the edges but still have a touch of give in the center; a toothpick should come out with moist crumbs (not gluey batter). Let the brownies cool completely in the pan on a wire rack—for extra clean slices, chill them in the refrigerator before cutting.

How to Serve Red Velvet Brownies with Vanilla Cheesecake Swirl

Garnishes

For an extra flourish, dust your brownies with a bit of powdered sugar, a sprinkle of cocoa powder, or even a handful of white chocolate curls. If you’re feeling festive, a few fresh berries or a small dollop of whipped cream will make the red and white swirls pop beautifully.

Side Dishes

Red Velvet Brownies with Vanilla Cheesecake Swirl shine on their own, but if you’re hosting, try serving them with a scoop of vanilla ice cream or alongside fresh strawberries. Coffee or a strong cup of black tea complement their richness in the best way, rounding out the dessert experience.

Creative Ways to Present

Cut the brownies into neat squares or slim rectangles for an elegant dessert tray. You can also use a cookie cutter to shape them into hearts or circles for a special occasion! For parties, pop brownies onto lolly sticks for “brownie pops” or layer cubes into parfait glasses with whipped cream and berries for a delicious brownie trifle.

Make Ahead and Storage

Storing Leftovers

Wrap cooled Red Velvet Brownies with Vanilla Cheesecake Swirl tightly in plastic wrap or place them in an airtight container. They’ll stay moist and creamy for up to five days in the refrigerator, making them easy to bake ahead and enjoy throughout the week.

Freezing

These brownies freeze beautifully! Place individual portions between layers of parchment paper in a freezer-safe container or bag. Freeze for up to two months, then simply thaw in the refrigerator overnight for a fudgy, ready-to-eat treat.

Reheating

If you like your brownies slightly warm, pop a portion into the microwave for about 10-15 seconds. This softens the cheesecake layer and brings back that bakery-fresh texture without drying them out—perfect for pairing with a scoop of ice cream.

FAQs

Can I make Red Velvet Brownies with Vanilla Cheesecake Swirl gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The results are just as delicious and the texture remains satisfyingly fudgy.

What’s the best way to get vibrant red color?

A gel food coloring will give you a more intense red without thinning the batter, but liquid food coloring works if that’s what you have on hand—just use a tablespoon for a bold hue.

Why add vinegar to the brownie batter?

Vinegar both boosts the red color and adds a subtle tang that’s traditional in red velvet desserts. It interacts with the cocoa and helps create that signature flavor depth.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan, adjusting the baking time to about 35–40 minutes. The brownies will be just as luscious, and you’ll have plenty for a crowd!

How do I get clean, sharp slices?

Let the brownies cool completely—chilling them in the fridge works wonders. Use a hot, sharp knife (wiping between cuts) for those picture-perfect, bakery-style squares.

Final Thoughts

There’s nothing quite like sharing a batch of Red Velvet Brownies with Vanilla Cheesecake Swirl—both to make and to eat. The bold colors, dreamy swirl, and tender crumb will win over even the most devoted dessert fans. Give these show-stopping brownies a try and watch them disappear!

Red Velvet Brownies with Vanilla Cheesecake Swirl Recipe

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4.9 from 8 reviews

Author: admin
Total Time: 45 minutes
Yield: 9 brownies 1x
Diet: Vegetarian

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Description

Indulge in the decadent fusion of red velvet brownies with a luscious vanilla cheesecake swirl. These rich, moist treats are perfect for any dessert lover.

Ingredients

Scale

For the Red Velvet Brownies:

1/2 cup unsalted butter (melted)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon red food coloring (gel or liquid)
1/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon white vinegar

For the Cheesecake Swirl:

8 oz cream cheese (softened)
1/4 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Mix brownie batter: Whisk melted butter and sugar, then add eggs, vanilla, red food coloring, and vinegar. Sift in cocoa, flour, and salt. Spread 3/4 of the batter in the pan.
Prepare cheesecake mixture: Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Dollop over the brownie batter.
Swirl and bake: Dollop remaining brownie batter over the cheesecake mixture. Swirl batters together. Bake for 28-32 minutes until set. Cool and slice.