Irresistible Red Velvet Cheesecake Brownies for Valentine’s Day Recipe
These Irresistible Red Velvet Cheesecake Brownies combine the rich, deep flavors of red velvet brownies with a creamy cheesecake swirl, making them the perfect decadent treat for Valentine’s Day or any special occasion. This recipe features a tender, moist brownie base with a luscious cream cheese topping, creating a delightful contrast in every bite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Batter
- 2 large eggs (substitute with flax eggs for vegan)
- 1 cup granulated sugar (can use coconut sugar for less refined)
- 1 teaspoon vanilla extract (pure extract gives the best results)
- ½ cup unsalted butter (substitute with coconut oil for dairy-free)
- 1 tablespoon red gel food coloring (can omit for a chocolate brownie version)
- 1 cup all-purpose flour (substitute with gluten-free flour for gluten-free)
- ⅓ cup cocoa powder (Dutch-processed cocoa can be used)
- 1 pinch salt (balances sweetness)
Cheesecake Filling
- 1 8 oz cream cheese (or use mascarpone for a richer filling)
- ¼ cup granulated sugar (adjust according to taste)
- 1 teaspoon vanilla extract (same purpose as above)
- 1 large egg (can substitute with silken tofu for vegan filling)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and line an 8 by 8-inch baking pan with parchment paper to prevent sticking and make removal easier.
- Mix wet ingredients for the brownie: In a large bowl, whisk together the 2 large eggs, 1 cup granulated sugar, and 1 teaspoon vanilla extract until fully combined and slightly frothy. This creates a light, airy base for the brownies.
- Add butter and coloring: Incorporate the melted unsalted butter and 1 tablespoon red gel food coloring into the egg mixture, mixing thoroughly to combine the flavors and achieve the characteristic red velvet color.
- Combine dry ingredients: Sift together 1 cup all-purpose flour, ⅓ cup cocoa powder, and 1 pinch salt, then gently fold into the wet mixture until just combined, careful not to overmix to keep the brownies tender.
- Spread brownie batter: Spread most of the brownie batter evenly into the prepared pan, reserving a few tablespoons of the batter to use for topping later.
- Prepare cheesecake filling: In a separate bowl, beat together the softened 8 oz cream cheese, ¼ cup granulated sugar, 1 teaspoon vanilla extract, and 1 large egg until smooth and creamy, creating a luscious cheesecake layer.
- Layer cheesecake filling: Pour the cheesecake filling evenly over the brownie base in the baking pan, spreading it out carefully.
- Top with reserved batter: Dot the reserved brownie batter on top of the cheesecake filling, then use a knife or skewer to create swirls by gently dragging it through both layers for a marbled effect.
- Bake: Bake the brownies in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool and serve: Allow the brownies to cool completely in the pan on a wire rack before slicing into 9 squares. This ensures clean cuts and proper set of the cheesecake layer.
Notes
- To make this recipe vegan, substitute eggs with flax eggs and use coconut oil instead of butter. For the cheesecake filling, silken tofu can replace the egg and use vegan cream cheese alternatives.
- For a gluten-free option, replace all-purpose flour with a gluten-free flour blend suitable for baking.
- The red gel food coloring creates the vibrant red velvet appearance but can be omitted for a traditional chocolate brownie version.
- Allow brownies to cool fully before slicing to prevent the cheesecake topping from cracking or separating.
- Storing brownies in an airtight container in the refrigerator will keep them fresh for up to 4 days.
Keywords: Red velvet brownies, cheesecake brownies, Valentine’s Day dessert, chocolate brownies, red velvet cheesecake swirl