Red Velvet Brownies Cheesecake Swirl

The first time I made these, my kitchen counter looked like a crime scene with red batter everywhere. My roommate walked in, stopped dead in her tracks, and asked if I was okay. That's when I learned the art of measuring food coloring over the sink instead of the mixing bowl.

I brought these to a office potluck last winter and watched three different people ask for the recipe. My boss actually slipped me a twenty to make them for her daughters birthday. That's when I knew this wasnt just another brownie recipe.

Ingredients

• Unsalted butter: Melted butter creates that dense fudgy texture we want here, and using room temperature ingredients helps everything incorporate smoothly
• Granulated and brown sugar: The combination gives you the crisp edges and chewy center that makes brownies addictive
• Red food coloring: Gel coloring gives you that vibrant restaurant quality red without adding extra liquid to the batter
• All-purpose flour: Dont overmix here or you'll lose that fudgy texture we're after
• Cream cheese: Make sure it's properly softened so your swirl stays smooth and creamy without lumps

Instructions

Prep your pan and oven:

Preheat that oven to 350°F and line your 8x8 pan with parchment paper. Trust me on the overhang part it makes lifting these out so much easier later.

Make the brownie batter:

Whisk the melted butter with both sugars until combined then add eggs food coloring vanilla and vinegar. Sift in the dry ingredients and fold gently.

Prepare the swirl:

Beat the softened cream cheese with sugar egg yolk and vanilla until completely smooth. Any lumps here will show up in your final bake.

Create the marble:

Spread most of the brownie batter in your pan saving about 1/4 cup. Drop spoonfuls of cheesecake mixture and reserved batter across the top then swirl with a knife.

Bake to perfection:

Bake 32-36 minutes until the center is just set. A toothpick should come out with some moist crumbs not completely clean.

Save

My sister admitted she ate three of these standing at the counter while waiting for dinner to finish. She said she was just quality control testing but I saw the chocolate on her chin.

Getting That Perfect Swirl

The secret to professional looking marble is running your knife through the batter only 3-4 times maximum. Too many swirls and you'll end up with muddy brown batter instead of those distinct red and white ribbons.

Storage and Serving

These actually taste better after a night in the refrigerator. The flavors develop and the texture becomes even more fudgy. Serve them slightly chilled or let them come to room temperature for about 15 minutes.

Make It Your Own

Sometimes I add mini chocolate chips to the brownie batter for extra texture. You can also swap the red coloring for any color to match holidays or occasions.

• Try orange and black swirls for Halloween
• Add crushed peppermint to the cheesecake layer for winter
• Top with fresh raspberries just before serving

Save

There's something satisfying about cutting into that first slice and seeing the marble pattern perfectly intact. Makes all the effort worth it.

Recipe FAQs

→ What makes the red velvet brownies fudgy?

The combination of melted butter and a balanced ratio of sugars creates a moist, dense texture that delivers fudgy brownies.

→ How is the cheesecake swirl integrated into the brownies?

Spoonfuls of creamy cheesecake mixture are dolloped onto the brownie batter and gently swirled with a knife to create marbled patterns before baking.

→ Can I use gel food coloring instead of liquid?

Yes, gel food coloring enhances the red hue without adding extra liquid that may affect batter consistency.

→ What is the best way to check if brownies are done?

Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter for perfectly baked brownies.

→ How should these brownies be stored?

Keep them covered in the refrigerator for up to 5 days to maintain freshness and texture.