This post may contain affiliate links.
This Red Velvet Cheesecake Brownie perfectly combines a rich fudgy red velvet brownie with a creamy cheesecake swirl. The cheesecake filling is marbled throughout the brownie creating a beautiful pattern. This red velvet cheesecake brownie is a crowd-pleaser and perfect to serve for you loved one or family on Valentine's Day or any special occasion. These homemade brownies have a beautiful red color and the best red velvet brownies.
These are the best, most fudgy Red Velvet Cheesecake Brownie. They perfectly combines the most amazing rich brownie layer, with the flavors of a classic red velvet, with a marbled swirl of creamy tangy cheesecake layer. These fudgy cheesecake brownies has a rich chocolate flavor and are the perfect treat to serve on Valentine’s Day. They have a beautiful deep red color making them extra festive.
For more brownie recipes, try my Red Velvet Brownies, Cheesecake Chocolate Brownies and Espresso Brownies.
Jump to:
WHY THIS RECIPE WORKS
- Fudgy texture: These brownies are rich and has a perfectly fudgy texture.
- Cheesecake filling: They have a delicious tangy cheesecake filling marbled throughout the brownie.
- Valentine's Day: This red velvet brownie recipe is perfect for Valentine's Day. They are super festive and a perfect cake to serve your family or partner.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Eggs: Take them out of the fridge 1-2 hours before baking.
- Dark chocolate: I recommend a dark chocolate on the sweeter side, e.g. 54,5% or 70%, and therefore a not too bitter of a dark chocolate for the best results.
- Cornstarch: Cornstarch breaks down the gluten in the flour, making for a more soft and fudgy brownie.
- Cacao powder: I use high quality dutch-process cacao powder for the best flavor, my favorite is from Valrhona.
- Vegetable oil: These brownie are made with vegetable oil. Use for example canola oil or sunflower oil.
- Red Gel Food Coloring: I recommend using a extra red gel color. Gel color gives a more intense color and does not add extra liquid to the batter, compared to a liquid food color. My favorite is Sugarflair Extra Red Gel Color. You can also use vegan food coloring.
- Cream cheese: It's important that it's full-fat cream cheese and it's at room temperature when using it. Take the cream cheese out of the fridge 1-2 hours before baking. In the USA, use the brick-style cream cheese pack.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Red Velvet Cheesecake Brownies. This recipe needs an electric mixer, two large bowls, hand whisk and a rubber spatula.
The full recipe is down below in the recipe card.
Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
STEP 1: For the cheesecake filling, stir together the cornstarch and granulated sugar. Then add the cream cheese and with a hand whisk or electric mixer, mix it together until smooth. Then add the egg and vanilla extract and mix it in until smooth and combined. Set it aside while making the red velvet brownie batter.
STEP 2: For the brownie, melt the dark chocolate. Once melted, pour it into a large bowl and add the cocoa powder and stir it together with an rubber spatula until combined. Sift together the all-purpose flour, cornstarch, and salt.
STEP 3: Then add the vegetable oil and granulated sugar, white vinegar, vanilla extract, red food coloring and whisk it together. Then add the eggs, and mix them for 1-2 minutes, using an electric mixer.
STEP 4: Add the dry ingredients to the batter and mix it together until combined.
STEP 5: Pour most of the brownie mixture into the prepared pan, leaving about 4-5 teaspoons in the bowl for topping the cheesecake filling with. Smooth out the brownie batter. Add dollops of the cheesecake filling on top of the brownie batter and smooth it out a bit. Then dollop the remaining brownie batter over the cheesecake batter and with a toothpick or butter knife, swirl the cheesecake and brownie batter together.
STEP 6: Bake for about 50-55 minutes. Once baked, let it cool down for 30 minutes on a wire rack at room temperature, then refrigerate for 1 hour or more and it’s ready to be served.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
You'll know the brownie is done, when the brownie has just set. Insert a butter knife or toothpick in the center of the brownies and if it has wet batter on it, give it 5 more minutes but if it has moist crumbs on the knife it's done.
Yes, absolutely. This cheesecake brownie get super rich and fudgy by staying in the fridge overnight.
I always recommend a metal pan. They conduct the heat correctly whereas glass pans doesn't cook the baked goods as evenly.
I recommend using a extra red gel color. Gel color gives a more intense color and does not add extra liquid to the batter, compared to a liquid food color. My favorite is Sugarflair Extra Red Gel Color. You can also use vegan food coloring.
HOW TO STORE
Store the Red Velvet Cheesecake Brownies in the refrigerator in an airtight container or covered with plastic wrap or aluminum foil. To keep the edges from drying out, I suggest waiting to cut them until you're ready to serve them. Best enjoyed within 2-3 days.
Other Brownie Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Red Velvet Cheesecake Brownie
Equipment
Ingredients
CHEESECAKE FILLING
- 50 g granulated sugar
- 1 teaspoon cornstarch
- 200 g full-fat cream cheese room temperature
- 1 teaspoon vanilla extract
- 1 large egg room temperature
RED VELVET BROWNIES
- 95 g all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 75 g dark chocolate eg. 70 %
- 15 g cocoa powder
- 250 g granulated sugar
- 110 g vegetable oil eg. canola oil
- 2 teaspoon red paste food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
Instructions
CHEESECAKE FILLING
- Preheat the oven to 160ºC /325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
- Stir together the cornstarch and granulated sugar.50 g granulated sugar, 1 teaspoon cornstarch
- Add the cream cheese, granulated sugar and cornstarch into a bowl and with a whisk, whisk it together until smooth. Add the egg and vanilla extract and mix it in until smooth and combined. Set it aside while making the brownie batter.200 g full-fat cream cheese, 1 teaspoon vanilla extract, 1 large egg
RED VELVET BROWNIE
- In a bowl, sift together the flour, cornstarch and salt and set it aside.95 g all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon salt
- Melt the chocolate. Once melted, pour it into a large bowl and add the cocoa powder and stir it together with a hand whisk or electric mixer.75 g dark chocolate, 15 g cocoa powder
- Then add the granulated sugar, vegetable oil, white vinegar, vanilla extract and red food color and whisk it together.250 g granulated sugar, 110 g vegetable oil, 2 teaspoon red paste food coloring, 1 teaspoon white vinegar, 1 teaspoon vanilla extract
- Then add the eggs, and mix them for 1-2 minutes, on high speed using an electric mixer.3 large eggs
- Add the dry ingredients to the batter, and on low speed, mix it together until combined.
- Pour most of the brownie mixture into the prepared pan, leaving about 4-5 teaspoons in the bowl for topping the cheesecake filling with. Smooth out the brownie batter. Add dollops of the cheesecake filling on top of the brownie batter and smooth it out a bit. Then dollop the remaining brownie batter over the cheesecake batter and with a toothpick or butter knife, swirl the cheesecake and brownie batter together.
- Bake for about 50-55 minutes. Once baked, let it cool down for 30 minutes on a wire rack at room temperature, then refrigerate for 1 hour or more and it’s ready to be served.
Leave a Reply