These Red Velvet Brownies with Cheesecake Layer are a showstopping dessert that beautifully combines the rich, decadent flavors of a fudgy red velvet brownie with a smooth and tangy cheesecake topping. The brownie layer is infused with deep cocoa flavor and a hint of vanilla, while the vibrant red color adds a festive touch. The creamy cheesecake layer adds a luxurious texture and balances the sweetness of the brownies, creating a perfect harmony of flavors. Baked to perfection with a crackly top and slightly fudgy center, these brownies are sure to impress at any gathering or serve as a special treat for yourself.

Iram Mansoor

Red Velvet Brownies With Cheesecake Layer

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Prep Time 25

Cook Time 45

Servings: 8 Servings

Ingredients Method Video

Ingredients

US CustomaryMetric

For the Red Velvet Brownie Layer:

1 cup unsalted butter
3 tbsp natural cocoa powder
1 tsp vanilla extract
1/2 cup light brown sugar
1-3/4 cups powdered sugar
3/4 cup semi-sweet chocolatechips
1/3 cup semi-sweet chocolate, chopped
3 large eggs, room temperature
3/4 cup all-purpose flour
Pinch of salt
3 tbsp olive oil
1-1/2 tsp gel red food coloring
1 tsp white vinegar

For the Cheesecake Layer:

8 oz cream cheese, roomtemperature
1/4 cup granulated sugar
1 tsp cornstarch
1/2 tsp vanilla extract
2 tbsp sour cream, room temperature
1 large egg, room temperature

Method

Preheat the oven to 175°C (350°F).
Grease and line an 8×8-inchsquare pan with parchment paper, ensuring it covers the edges for easy removal.

Prepare the Cheesecake Layer:

In a medium mixing bowl, whisk together the cream cheese, granulated sugar, cornstarch, vanilla extract, sour cream, and egg until smooth and fully combined.
Set aside.

Prepare the Red Velvet Brownie Layer:

In a medium saucepan, melt the unsalted butter over medium low heat, stirring occasionally.
Once the milk solids have browned and sunk to the bottom of the pan, transfer the butter to a heatproof bowl.
Stir in the cocoa powder, olive oil, vanilla extract, and chopped chocolate until fully dissolved and the mixture is smooth.
Add the white vinegar and red food coloring, stirring to combine. Allow the mixture to cool to room temperature for 15-20 minutes.

Mix the Brownie Batter:

In a large bowl, whisk together the eggs and light brown sugar until dissolved and the mixture turns a pale, creamy consistency(about 4-6 minutes).
Gradually add the powdered sugar and whisk until incorporated, approximately 1-2 minutes.
Combine the egg-sugar mixture with the cooled butter mixture, stirring until fully combined.
Add the all-purpose flour, salt, and semi-sweet chocolate chips, mixing gently until just combined.
Be careful not to overmix.

Assemble the Brownies

Pour half of the brownie batter into the prepared pan, smoothing it evenly with a spatula.
Dollop the cheesecake mixture on top of the brownie layer.
Reserve 2-3 tbsp (30g) of the cream cheese mixture for swirling and spread the rest evenly on top of the brownie batter.
Spoon the remaining brownie batter on top of the cheesecake layer and spread gently.
Use a toothpick or skewer to create aswirl pattern, marbling the brownie batter with the cheesecake layer.

Bake the Brownies:

Bake for 40-45 minutes or until the edges are golden and the center is slightly fudgy (a toothpick inserted into the center should come out with a few moist crumbs).

Cool and Serve:

Allow the brownies to cool completely in the pan on a wire rack before cutting into squares. For best results, refrigerate for a few hours to set before slicing.