Red Velvet Cheesecake Brownies are the perfect combo of rich, dark, fudgy chocolate and a creamy, swirled red velvet cheesecake topping—basically, dessert goals in every bite.
I received the new Food Network cookbook for review, Baking for Fun: 75 Great Cookies, Cakes, Pies & More, and picked this recipe to feature because I loved it so much when I made it.
About the Cookbook
Food Network Magazine Editor-in-Chief and bestselling author Maile Carpenter’s new cookbook, Baking for Fun: 75 Great Cookies, Cakes, Pies & More is packed with recipes for every kind of baking moment, each with a full-page photo for inspiration.
Here’s what you’ll find:
- Easy, snackable sweets like Chocolate-Covered Shortbread and Lemon Meringue Cupcakes.
- Fresh takes on classics like Coffee-Toffee Chocolate Chip Cookies, Air-Fryer Pecan Brownies, Cinnamon Bun Apple Pie, and Piña Colada Cheesecake Bars.
- Show-stopping desserts like Tiramisu Layer Cake and Mile-High S’mores Pie.
- Pro tips from the Food Network Kitchen chefs—like using a ½-teaspoon measuring spoon to make perfect thumbprint cookie indents.
Whether you’re baking for fun or for a crowd, this book has you covered!
Ingredients
Cheesecake Layer
- Cream cheese: Creates the creamy, tangy base for the cheesecake swirl.
- Sugar: Sweetens the cheesecake mixture.
- Egg: Adds structure and helps the cheesecake set.
- Dutch-process cocoa powder: Adds a hint of chocolate flavor to the cheesecake swirl.
- Red gel food coloring: Gives the cheesecake its signature red velvet hue.
- Buttermilk: Adds a slight tang and helps achieve a smooth consistency.
Brownie Layer
- Unsalted butter: Provides richness and moisture to the brownies.
- Sugar: Sweetens the brownie batter and helps create a fudgy texture.
- Eggs: Bind the ingredients together and contribute to the brownies’ structure.
- Vanilla extract: Enhances the overall flavor.
- All-purpose flour: Adds structure to the brownies.
- Dutch-process cocoa powder: Delivers a deep chocolate flavor.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Baking powder: Gives a slight lift to the brownies, keeping them from being overly dense.
Directions
Step 1: Make the cheesecake layer. Preheat the oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving a 2-inch overhang on the short sides; coat the foil with cooking spray. Beat the cream cheese, sugar and egg in a medium bowl with a mixer on medium speed until smooth and fluffy, 2 to 3 minutes.
Step 2: Transfer 1/3 cup of the batter to a small bowl and stir in the cocoa powder and red food coloring until smooth; stir in the buttermilk. Set aside the two batters.
Step 3: Make the brownie layer. Melt the butter in a medium saucepan over medium heat. Remove from the heat and let cool slightly. Stir in the sugar, eggs and vanilla until well combined. Stir in the flour, cocoa powder, salt and baking powder until smooth.
Note: I use this dark, rich cocoa powder for brownies and Lump of Coal Cookies to give them a deep, almost black color, but feel free to use your favorite cocoa powder for a different look and flavor.
Step 4: Spread the brownie batter in the prepared pan. Top with small spoonfuls of the plain cheesecake batter so most of the brownie is covered. Spoon the red cheesecake batter on top; gently swirl the cheesecake batters together with a skewer.
Step 5: Bake until a toothpick inserted into the center of the brownies comes out clean, 35 to 40 minutes. Transfer to a rack and let cool completely in the pan. Lift the bars out of the pan using the foil overhang; discard the foil. Cut into squares.
Recipe Tips!
- Make sure your cream cheese is at room temperature to avoid lumps in the cheesecake layer.
- Melt the butter and allow it to cool slightly before mixing with the sugar and eggs to prevent scrambling the eggs.
- Use a gentle touch when swirling the white and red velvet cheesecake filling over the brownie batter. You want to marble the colors but still leave them distinct.
- Check for doneness by inserting a toothpick into the center—it should come out with moist crumbs, not wet batter, for a fudgy brownie.
- Let the brownies cool completely in the pan before slicing to allow the layers to set properly.
- For neat slices, refrigerate the brownies for about 30 minutes before cutting. Run a sharp knife under hot water and cut with a smooth downward motion (not a sawing motion). Wipe the blade with a wet cloth or paper towel between cuts for clean, precise slices.
- Store the red velvet cheesecake brownies in the refrigerator, covered, for up to three days.
Red Velvet Cheesecake Brownies
Ingredients
For the Cheesecake Layer
- cooking spray
- 12 ounces cream cheese at room temperature
- ⅓ cup sugar
- 1 large egg
- ½ teaspoon unsweetened dutch-process cocoa powder
- ¼ teaspoon red gel food coloring
- 1 tablespoon buttermilk
For the Brownie Layer
- 2 sticks unsalted butter
- 1 ¾ cups sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened dutch-process cocoa powder
- ¾ teaspoon salt
- ½ teaspoon baking powder
Instructions
- Make the cheesecake layer. Preheat the oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving a 2-inch overhang on the short sides; coat the foil with cooking spray. Beat the cream cheese, sugar and egg in a medium bowl with a mixer on medium speed until smooth and fluffy, 2 to 3 minutes. Transfer ⅓cup of the batter to a small bowl and stir in the cocoa powder and red food coloring until smooth; stir in the buttermilk. Set aside the two batters.
- Make the brownie layer. Melt the butter in a medium saucepan over medium heat. Remove from the heat and let cool slightly. Stir in the sugar, eggs and vanilla until well combined. Stir in the flour, cocoa powder, salt and baking powder until smooth.
- Spread the brownie batter in the prepared pan. Top with small spoonfuls of the plain cheesecake batter so most of the brownie is covered. Spoon the red cheesecake batter on top; gently swirl the cheesecake batters together with a skewer.
- Bake until a toothpick inserted into the center of the brownies comes out clean, 35 to 40 minutes. Transfer to a rack and let cool completely in the pan. Lift the bars out of the pan using the foil overhang; discard the foil. Cut into squares.
Notes
- Make sure your cream cheese is at room temperature to avoid lumps in the cheesecake layer.
- Melt the butter and allow it to cool slightly before mixing with the sugar and eggs to prevent scrambling the eggs.
- Use a gentle touch when swirling the white and red velvet cheesecake filling over the brownie batter. You want to marble the colors but still leave them distinct.
- Check for doneness by inserting a toothpick into the center—it should come out with moist crumbs, not wet batter, for a fudgy brownie.
- Let the brownies cool completely in the pan before slicing to allow the layers to set properly.
- For neat slices, refrigerate the brownies for about 30 minutes before cutting. Run a sharp knife under hot water and cut with a smooth downward motion (not a sawing motion). Wipe the blade with a wet cloth or paper towel between cuts for clean, precise slices.
- Store the red velvet cheesecake brownies in the refrigerator, covered, for up to three days.
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