Red Velvet Brownies Cheesecake Swirl (Printable)

Fudgy red velvet squares with creamy cheesecake swirls create an indulgent, beautifully marbled treat.

# What You'll Need:

→ Red Velvet Brownie Base

01 - 3/4 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1/4 cup packed light brown sugar
04 - 2 large eggs
05 - 1 tablespoon red food coloring
06 - 2 teaspoons pure vanilla extract
07 - 2/3 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/2 teaspoon salt
10 - 1 teaspoon distilled white vinegar

→ Cheesecake Swirl

11 - 8 oz cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 large egg yolk
14 - 1/2 teaspoon pure vanilla extract

# How to Make It:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until combined. Add eggs, red food coloring, vanilla extract, and vinegar. Whisk until smooth.
03 - Sift in flour, cocoa powder, and salt. Fold gently until just combined; do not overmix.
04 - Reserve 1/4 cup of the batter for swirling. Spread the remaining batter evenly in the prepared pan.
05 - In a medium bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
06 - Dollop spoonfuls of the cheesecake mixture over the brownie batter. Add reserved brownie batter in small dollops. Use a knife or skewer to gently swirl the cheesecake and brownie batters together for a marbled effect.
07 - Bake for 32–36 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
08 - Cool completely in the pan on a wire rack. Lift out using the parchment overhang, slice into squares, and serve.

# Expert Advice:

01 -
  • The fudgy chocolate base perfectly balances the tangy cream cheese swirl creating that irresistible sweet and tangy combo
  • They look impressive but come together in under an hour with minimal effort
  • The marble pattern makes every slice unique like edible art you actually want to share
02 -
  • Overbaking is the enemy here pull them when the center still jiggles slightly for that fudgy texture
  • The vinegar might seem unusual but it actually enhances the chocolate flavor and reacts with the baking soda for tenderness
  • These need to cool completely before slicing or the cheesecake swirl will smear and lose its pretty pattern
03 -
  • Room temperature cream cheese is non negotiable here cold cream cheese will leave lumps in your swirl
  • Use light strokes when swirling and don't press down into the brownie layer
  • For clean squares wipe your knife with a damp cloth between each slice

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