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Red Velvet Cheesecake Brownies

Thick fudgy brownies rich in red velvet flavour and cheesecake swirl throughout.
Course Dessert
Cuisine American
Keyword bright, brownie, cheesecake, fudgy, red velvet, swirl, thick
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Marilia Yaldo

Ingredients

  • ½ cup of melted unsalted butter
  • ¾ cup oof granulated sugar
  • 2 large eggs at room temp.
  • 1-2 tbsp of vegetable or canola oil any neutral oil will do.
  • 3-4 tsp of red gel food colouring
  • 1 tsp of vanilla extract
  • 1 tsp of salt
  • 1 cup of all-purpose flour
  • ½ cup of unsweetened cocoa powder

For Cheesecake Swirl

  • 4 oz of regular cream cheese half a block
  • ¼ cup of sugar
  • ½ tsp of vanilla extract
  • 2-3 tbsps. of milk to thin out a bit

Instructions

  • Preheat oven to 350°F and line a 8x8 pan with parchment paper and set aside.
  • In large bowl whisk your flour, cocoa powder and salt and set aside.
  • With mixer or by hand mix butter and sugar for about 5 mins.
    Add in the eggs and mix for another 2-3 mins.
  • Add in the oil, vanilla and red gel food colouring and mix another 2 mins.
  • Take you bowl of dry ingredients and add into the wet ingredients and mix until just combined.
  • Pour this batter into prepared pan and set aside while you prepare cheesecake swirl.

For Cheesecake Swirl

  • In a bowl mix together all ingredients until a smooth consistency.
    Add milk as needed you want it to be pourable but not too thin.
  • Take your pan of batter and pour cheesecake over top of it and with a knife swirl it around.
  • Bake for about 25-30 mins. until toothpick comes out with few crumbs.
    For more fudgy take out at 25 mins. for cakey take at 30 or 35 mins. ( I don't recommend over baking it.)
  • Let rest in pan for 10 mins. before removing and transferring to cooling rack to cool completely.
  • Cut and serve.

Notes

These keep well on the counter covered for up to 3 days and in the fridge covered for up to a week.
These freeze well too just cut and place in zip lock bag or airtight container.  They keep for 2 months in freezer.
I prefer to a more fudgy under baked texture so I tend to take them out at 25 mins.  Remember they continue to bake while cooling from residual heat.
You can easily add chocolate chips to this.