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Red velvet desserts have surged in popularity over the years, captivating dessert lovers with their striking color and rich flavor profile. Originating in the South, red velvet cake has become a staple at celebrations and festive occasions, embodying a sense of indulgence and festivity. The deep red hue, complemented by creamy white frosting, has made it a favorite for birthdays, weddings, and holidays alike.

Red Velvet Cheesecake Brownies

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Ingredients
  

For the Red Velvet Brownie Layer:

½ cup unsalted butter, melted

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon red food coloring (adjust for desired color)

1 cup all-purpose flour

2 tablespoons unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

For the Cheesecake Layer:

8 oz cream cheese, softened

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

Instructions
 

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, letting the edges hang over for easy removal.

    Make the Brownie Layer:

      - In a medium bowl, whisk together melted butter and sugar until well combined.

        - Add in the egg, vanilla extract, and red food coloring; mix until smooth.

          - In another bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually combine dry ingredients with the wet mixture until just blended. Do not overmix.

            Create the Cheesecake Layer:

              - In a mixing bowl, beat the softened cream cheese with sugar until creamy.

                - Add the egg, vanilla extract, and flour, mixing until smooth and well incorporated.

                  Assemble the Brownies:

                    - Pour half of the red velvet batter into the prepared baking pan and spread evenly.

                      - Spoon dollops of cheesecake mixture over the brownie batter.

                        - Add the remaining red velvet batter on top of the cheesecake layer, and use a knife or toothpick to swirl the layers together for a marbled effect.

                          Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay). Do not overbake.

                            Cool and Serve: Allow the brownies to cool in the pan for about 15 minutes, then lift them out using the parchment paper and transfer to a wire rack to cool completely. Cut into squares and enjoy!

                              Prep Time: 20 minutes | Total Time: 1 hour | Servings: 16 squares