Red Velvet Cheesecake Swirl Brownies Recipe


For the Red Velvet Brownie Layer:

  • 2 large eggs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons red gel food coloring
  • 3/4 teaspoon white vinegar
  • 3/4 cup all-purpose flour

For the Cheesecake Swirl Layer:

  • 4 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/4 cup granulated sugar
  • 1 large egg white
  • 1/2 teaspoon vanilla extract


  • Nonstick spray for greasing the pan


  • Preheat the oven to 350°F (177°C). Grease an 8-inch square baking pan with nonstick spray.

Make the red velvet brownie layer:

  • In a small bowl, whisk together the eggs. Set aside.
  • In a large microwave-safe bowl, melt the butter in 30-second increments until melted. Stir in the sugar, vanilla extract, cocoa powder, salt, food coloring, and vinegar one at a time, mixing well after each addition to avoid lumps.
  • Whisk in the eggs, then gently fold in the flour with a spatula until just combined. Do not overmix.

Make the cheesecake swirl layer:

  • Using an electric mixer on medium speed, beat the softened cream cheese, powdered sugar, and granulated sugar in a bowl until light and fluffy.
  • Beat in the egg white and vanilla extract until well combined.

Assemble the brownies:

  • Pour about 3/4 of the brownie batter into the prepared pan.
  • Dollop spoonfuls of the cheesecake batter on top of the brownie batter.
  • Use a toothpick to swirl the cheesecake batter into the brownie batter, creating a decorative pattern.
  • Pour the remaining brownie batter over the top, spreading it into an even layer.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not completely clean). The brownies may look slightly underbaked in the center, but they will continue to set as they cool.

Let the brownies cool completely in the pan before cutting into squares and serving. Enjoy!


  • For a richer chocolate flavor, use dark cocoa powder in the brownie batter.
  • If you don’t have red gel food coloring, you can use red food coloring, but you may need to use a little more to achieve the desired color.
  • Be sure to use room temperature cream cheese for the cheesecake swirl layer. Cold cream cheese will make it difficult to get a smooth consistency.
  • Let the brownies cool completely before cutting them. This will allow them to set properly and prevent them from falling apart.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *